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- All Products 39
- Pasture Raised Poultry 4
- Grass-Fed Beef 26
- Heritage Pork 9
Grass-Fed Beef
Grass-fed beef is raised the way nature intended - on open pasture. Our cattle spend their lives grazing diverse grasses and legumes, moving through fresh paddocks regularly. In the winter months they're fed stored forages like hay or baleage. This means they get a diet aligned with their natural biology, while we build soil health through managed grazing.
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...
Bottom Round Roast
These are from the hind quarter, cut from the sirloin end of the round . These are great for pot roast or sliced thin...
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...
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 Tip Steaks
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
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...
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...
Rib Eye Steaks
Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...
Chuck Steaks
These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...
Club Steak
Club steaks are highly marbled, tender, and flavorful cuts from the rib/short loin area. A club steak is essentially...
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...
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...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
Flap Meat/ Bavette
Flap steak is a flavorful, affordable cut from the bottom sirloin, known for its long muscle fibers, making it ideal...
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...
Beef Soup Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
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...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
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. Although a little chewy, it makes a very...
Beef Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!
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...