- Products
- All Products 51
- Product Bundles 2
- 100% Grass-Fed Beef 19
- Bulk Beef 2
- 100% Grass-Fed Soup Bones & Organs 5
- Pastured Pork 24
- Bulk Pork 1
100% Grass-Fed Beef
Our beef is 100% grass fed, moved daily onto fresh pasture. In the off season when the grass isn't growing our cattle are fed hay that we grow. Our herd currently is made up of Angus and Belted Galloway cattle. Both breeds do great on an all grass diet.
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Beef Bratwurst
Our all beef bratwurst come in a package of 5. They taste great, and are a great alternative to pork.
Rib Steak
Rib Steaks are sliced from a standing rib roast. (When the bone is removed, it's called a Ribeye Steak.) The...
Beef Sizzler Steak
Also known as the petite sirloin steak, cut from the small, rounded part of bottom sirloin, known as the ball tip.
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...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
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...
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...
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...
Flank Steak
This steak comes from the belly and is a thin steak. It is a long piece of meat on the outside of the flank that has...
Beef Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
Stew/Kabob Meat (1" Cubes)
These are cubes of beef from our grass-fed cattle. They are often used for stewing or braising or kabobs. Each...
Round Steak
A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to...
Boneless Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Rump Roast
A rump roast is a cut of beef from the bottom round, the rear leg of the animal. This roast is a great choice for...
