Beef

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.

Cut Code corresponds with the cut code on the order form

Indicates number of times the cut appeared on our order form over the past year

Description of the cut

Meal ideas with the cut

Common Cuts

Brisket

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.

Jerky

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.

Ground Beef

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

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.

Shanks

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

Stew Meat

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.

Roasts

Chuck Roast

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.

Steaks

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.