- Products
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Beef
Local beef
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Meatloaf/Meatball Mix
The classic combination of beef, veal and pork perfect for bolognese sauce, meatballs and meatloaf. The beef lends...
Beef Stew Meat (1" Cubes)
These are cubes of beef cut from the shoulder of our steers to ensure meltingly tender results. They are often used...
Flap Steak - Bottom Sirloin
This cut comes from the bottom sirloin and is often called sirloin tip flap steak or Bavette. Flap steak is best...
Flat Iron Steak
This cut is from the shoulder and can be treated similar to a flank or skirt steak. This is a single muscle meat that...
Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is high on flavor and juiciness when not...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
SirloinTri-Tip
This small roast comes from the bottom sirloin. It is triangular in shape and is best grilled, broiled or roasted and...
Hanger Steaks
A Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cow. It is from...
Flank Steak
This steak comes from the belly and is a thin flat cut steak with a distinct longitudinal grain. A very flavorful...
Shaved/Minute Steaks
These come from top round sliced very thin so always tender. These are great for making cheese steak sandwiches.
Ribeye Steaks Bone-In
Bone-In ribeye steaks have excellent marbling in this cut making it loaded with flavor and helps it remain tender...
Eye Round Roasts
These roasts are a very lean cut of meat - tasty and delicious, a great dry heat roasting method and even does well...
Beef Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 2 and 4.5...
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...
Arm Roasts
This cut from the chuck is fantastic for pot roast! This is just a knife blade away from the shoulder roast, and the...
Bottom Round or Rump Roasts
These are from the hind quarter, cut from the sirloin end of the round . These are great for pot roast or sliced thin...
London Broil
A London Broil is the first cut from the top round. It is a thick top round steak that should be marinated overnight...
Grass fed beef bones
Marrow bones are ideal for soups and stocks, but you may have to compete with you dog for them. They provide great...
Beef Heart
Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...
Beef Kidney
Nutrient rich offal from our grass feed steers. It can be prepared in a variety of ways, but is often made into...
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 Fat (Suet)
Suet from our grass fed steers. Great for making tallow, a nutrient rich fat that's good for high temperature...
Denver Steak
The Denver steak comes from the chuck primal and is set apart from its marbling and tenderness. This is a small...
