Pastured Beef
All kinds of beef. From Fillet Mignon to Ground Beef.......All delicious! Raised on pasture, grass fed, no GMO, no Antibiotics, no Hormones, no mRNA or genetic altering vaccines. We strive to keep animals as "natural" as possible on organically managed pastures, and hay from those pastures supplemented with locally available hay to cover variations.
All Beef Hot Dogs
Our all beef hot dogs come in packs of 5. These are a favorite with our grandchildren so we always make sure to have...
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...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin Tri-Tip
This small roast comes from the bottom sirloin. It is also triangular in shape though some butchers may square it off...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
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...
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...
Ribeye Steak
Ribeye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is included it is called a...
Flank Steak
This steak comes from the rear belly and is often thin-ish cut. It is cut from the meat on the outside of the flank...
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...
Cube Steaks
These are from the bottom round or can also come from the plate. These steaks can be mechanically tenderized, and...
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
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...
Rump Roasts
Rump Roast is cut from the upper backside of the cow, while Top, Bottom & "Eye of" Rounds are cut from...
Eye of Round Roasts
These roasts are a very lean cut of meat - tasty and delicious, sometimes cut into eye steaks. They can look like a...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Stew Meat (1" Cubes)
These are cubes of beef from our grass-fed steers. They are often used for stewing or braising or kabobs. Each...
Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5...
Beef Liver
100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...
Beef Heart
Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Beef heart is a complete protein: it contains...
Beef Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious! GFB
Oxtail (Beef Tail )
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. The taste is much like short...
Marrow (soup) Bones
Marrow bones are ideal for soups, but you may have to compete with you dog for them. They provide great nutrition,...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
All Beef Summer Sausage w/ pepperjack
Our all beef summer sausage with pepperjack cheese is a real treat! Serve on a charcuterie board or take it on a...
Beef Plate Steak
The plate consists of rib meat and the supportive cut, before cutting into Plate Short ribs. Close to Skirt Steak...
