All of our beef is pasture-raised and pasture-finished which means that the cattle live the entirety of their lives in a rotational grazing system which is better for their health, your health, and the health of the land. Learn more.
If you’ve ever had corned beef or pastrami, then you’ve had brisket; and if you’re from Texas, then you call this “barbecue”. The cut comes from the breast of the animal, under the first five ribs, and it’s packed with flavor. The ideal way to prepare it is by braising and slow-cooking. We usually package our brisket in halves, which are 5-8 lbs., but occasionally we will also sell them whole, which are more like 15-18 lbs and perfect for entertaining a large group of people.
The name “jerky” comes from the Quechua word ch’arki which means “dried, salted meat”. Jerky is a cut of lean beef that has been preserved with dehydration and salt. Our jerky comes in 5-6 oz packages with 4-5 pieces, making it a great snack for work or school.
Also known as “minced beef”, ground beef is simply meat from any part of the animal that has been finely ground with a meat grinder. Our beef usually has been mixed with 10-15% fat from the animal to enhance its rich flavor. If you’re concerned that pasture-finished beef might taste “gamey”, then we encourage you to try a pound and see for yourselves. We believe that you’ll find it to be absolutely delicious! We sell ground beef in 1 lb and 5 lb packages.
Kabobs are simply boneless meat from one of the major primals (Chuck, Loin, or Round). They have been pre-cubed for skewering with other cheeses or veggies. We try to make these available in 1 lb packages between April and October when the weather is ideal for firing up the grill.
The shanks come from the upper leg of the animal. Because these muscles are used constantly used by the animal, and weight bearing, shanks tend to be tougher . Like any tougher meat, the patient cook is rewarded by the incredible flavor that is unlocked when they are cooked slowly.
Short Ribs, Bone-In
Short ribs are cut from the brisket, chuck, or rib areas of the animal and are delicious when braised and cooked slowly. Our bone-in short ribs come in packages
Short Ribs, Boneless
Short ribs are cut from the brisket, chuck, or rib areas of the animal and are delicious when braised and cooked slowly. Our boneless short ribs come in packages
Similar to kabobs, but taken from regions of the animal where the meat is tougher, stew meat is cut into small cubes and ideal for cooking slowly in a stew with complementary vegetables. We package stew meat in 1 lb packages.
Chuck roast, sometimes called “pot roast”, is taken from the muscle between the neck and shoulder blade of the animal. When cooked slowly with vegetables like carrots and potatoes, chuck roast will fall off of the bone in buttery, succulent flakes.
Eye of Round Roast
The Eye of Round is taken from the back of the animal where the muscles are used more often and therefore the meat is tougher. Cooked slowly, this roast makes the perfect centerpiece for a winter feast.
Prime Rib Roast
This roast comes from the animal’s rib primal and includes the bones. The meat is more succulent and tender from the Prime Rib Roast and is excellent when a sauce is made from its juices after cooking slowly over low heat.
Chuck Eye Steak
Sometimes referred to as the “poor man’s ribeye” our Chuck Eye Steaks are nothing to scoff at. This steak is cut from the chuck primal, where the more commonly known, Chuck Roast, is derived. Similar to the Chuck Roast, the Chuck Eye Steak benefits from a slow cooking method.
Cubed, or simply Swiss Steak, has been mechanically tenderized. It gets its name from the cube indentations that are made in the meat through the tenderizing process. It’s great for dishes like Chicken Fried Steak or stews.
Flat Iron Steak
This steak is taken from one of the muscles in the top blade of the shoulder in the beef chuck primal cut. The Flat Iron Steak is loaded with flavor, but because the meat is a bit tougher because of the connective tissues in the shoulder, making it a more economical option than a Ribeye or Strip Steak. Unlike the Chuck Eye Steak, or other cuts taken from the chuck primal, our Flat Iron Steaks are tender enough to throw on the grill.
The Flank Steak is long and flat, and taken from the abdominal muscles of the animal. It’s a great steak to cut into thin strips for fajitas.
The Hanger Steak is also long and relatively flat (in the category of flat steaks). It’s called “hanger” because it hangs between the rib and loin and supports the diaphragm of the animal. Because the Hanger Steak comes from a muscles that just hangs out, and is not one of the active muscles on the animal, it’s meat is nice and tender. It benefits from a good marinade and a hot, fast cooking process.
New York Strip Steak
The New York Strip is coveted by steak lovers because of its maximum flavor and tenderness. This steak comes from the short loin along the backside of the animal. Most folks like to leave it on the rare-side to showcase the flavor and tenderness.
This steak consists of pre-cut strips of loin intended for the famous Philly Cheese Steak: melted provolone on top of steak, sauted onions and peppers inside a hoagie roll. Yum!
Porterhouse is another premium steak that is cut from the thick end of the sirloin. This is such a choice steak because it is cut from the point where the tenderloin and top loin meet, which essentially means that you’re getting a tenderloin steak (filet mignon) and a top loin in the same cut. This steak should definitely be grilled (no more than medium), and it is usually large enough to feed two adults.
The Ranch Steak is a “farmer favorite” because it has a lot of flavor but, because its one of the steaks cut from the chuck primal, it tends to be underrated for its relative toughness. Throw it on the grill, make sure not to overcook it, and taste for yourself!
The Ribeye hardly needs any introduction; it is probably the most popular steaks in American culture. It is a boneless cut from the Prime Rib or Standing Rib Roasts in the rib section of the animal. It is packed with flavor and super soft, and, though we’d recommend leaving it on the rare side, it is a steak that can be cooked to medium and still taste great.
The Sirloin Steak is also one of the most popular steaks. It is a boneless cut from the rear back portion of the loin primal (which is the same place other great-tasting steaks like the T-Bone and Porterhouse are taken). The sirloin is usually one of the leaner steaks and therefore benefits from a good marinade followed by fast-cooking at high heat until medium rare.
The Skirt Steak is super flavorful, but also pretty tough because of the connective tissue inside the diaphragm muscle where it is taken (the beef plate primal). This steak is still great for grilling to rare or medium-rare on a very hot grill.
Ah, the T-Bone: the poster child of beef. The T-Bone is cut from the short loin of the animal where the tenderloin narrows and is right up there with the Porterhouse and Tenderloin Steak as one of the most premium steaks. Because a good T-Bone will usually contain a lot of fat (or marbling) sometimes the best results are found in the kitchen; braise on a hot cast iron skillet and slide into a oven at 425 F until it reaches the desired doneness.
Tenderloin Steak (Filet Mignon)
Not surprisingly, the Tenderloin Steak is cut from the tenderloin of the animal, the inside muscle of the short loin. It is the creme de la creme of beef steaks because, well, it’s so dang tender! No need to marinade. Don’t overthink it. Cook it hot and fast on the grill, and enjoy.
Organs, Bones, and Other Treats
Our Beef Liver is packaged whole. One of the easiest and most delicious ways to prepare it by frying it up with sauteed/caramelized onions.
For those with more adventurous pallets, our Beef Tongue, packaged whole, is delicious in stews or tacos.