Pastured Beef
With a hundred acres to roam and graze, our cows live out their lives in the pasture and are the happiest when in their own environment.
Sirloin Steak
Ideal for grilling, broiling or pan frying. It's especially flavorful in a beef stew.
Flank Steak
Very flavorful cut of meat. Great for marinating and sliced thin off the grill.
London Broil
Great cut for marinating, slow cooking or thin sliced for making your favorite Fajita.
Ribeye
Rib Eye Steaks are sliced from a standing rib roast. It is a bone in cut. The excellent marbling in this cut makes it...
Top Round
Best cooked for beef stew, or thin cut for your favorite carnitas or dipped sandwich.
Hanger Steak
Tender and juicy, great for the grill, in salads or beef stew.
Outside Skirt Steak
An all purpose cut of beef, great for grilling, pan searing, roasting, broiling or sautéing. Best when sliced thin.
Inside Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender, so it needs to be...
Cross Cut Shank
Great for slow cooker beef stew, soup or a beef "Ossobuco".
Filet Mignon (Tenderloin)
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...
Whole Tenderloin with filet
Whole grass fed beef tenderloin with filet mignon. Appr. 4-4.5 lbs each.
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
T-Bone Steaks
T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty...
Chuck Steaks BI
These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...
Eye Round Roasts
These roasts are a very lean cut of meat - tasty and delicious, sometimes cut into eye steaks.
Sirloin Cap Roast
A cut away from the sirloin section, this roast is tender enough to be oven roasted, cooked in a crock pot, or used...
Top Round Roasts
These are great for sandwiches because it's so lean and flavorful. The lack of fat and marbling makes it dry out...
Shoulder Pot Roasts
These are from the shoulder section, These are great for pot roast or sliced thin for hot roast beef sandwiches.
Chuck Pot Roast
A fibrous cut from the chuck region that is best prepared using slow, moist cooking methods. Crock Pots make for...
Tri Tip Roast
Cut from the bottom sirloin, one of the best steak cuts for grilling.
Soup, marrow and neck bones
Multi size packages of grass fed beef bones, soup, marrow and neck bones
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-inch...
Round Tip Roast
A cut away from the sirloin section, this roast is tender enough to be oven roasted, cooked in a crock pot, or used...
Eye of Round Steak
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Tomahawk Steaks
Very lean and flavorful, these are best grilled or broiled to medium rare. Also known as a Ribeye Roast
Bulk Order - DEPOSIT
Placing a bulk order requires a non-refundable deposit. Be sure to read the following before adding the deposit item...