Grass-fed Beef

A large steak. Tender and flavorful and benefit from a short cooking time. Salt 24 hours before cooking for great results.

A smaller version of the porterhouse. This steak is a small portion of tenderloin and a New York Strip, attached by the bone. Tender and flavorful.

Soup bones along with meat and marrow. These bones add a robust deep flavor for a delicious beef broth.

half pound package of processed meats ready to eat.

half pound package of processed meats ready to eat.

half pound package of processed meats ready to eat.

An easy to cook steak, thin and delicious - cut into strips and serve a table full.

Boneless, lean cut. Good for kabobs and stews.

A boneless, lean roast

Already tenderized and ready to sear

The next best thing to brisket at a more economical cost for a smaller family. BBQ outdoors or slow cook in cast iron.

If your a lover of marrow, cartilage, and all the good stuff that isn’t meat this is for you.

Very Flavorful - Excellent for use in stews & soups

Boneless, tender & Juicy - A top end steak

Ribeye with the bone. This is our family's favorite steak. We cook it hot and fast on a charcoal grill. The meat is flavorful and juicy.

A large steak. This is a Tenderloin and a New York Strip combined by the bone they share (bone-in).

The petite steak is a small flavorful and tender steak perfect for the light eater.

Peculiar and wonderful. This is a cut of beef that is more other than meat, with all the health benefits to go along. Cook low and slow.

Boneless and a particularly tender cut, that is more economical then the highest end steaks.

Also known as a hanging tenderloin, this steak is prized for it's flavor and as "tender" as tenderloin.

This burger is twice as flavorful, twice as lean, and has twice the texture of anything you'll find in the grocery store.

This burger is twice as flavorful, twice as lean, and has twice the texture of anything you'll find in the grocery store.

Flank is a good all-purpose beef cut. It is a lean cut, better when sliced thin against the grain and cooked medium.

A boneless and tender roast

Beef Tongue is one of the best cuts most people never try. If you can get past the appearance it is rich and tender.

Beef Liver is the most nutrient dense food on earth and full of good for you vitamins and minerals

Heart is a lean and nutritious muscle. It has a different texture then other beef cuts and is exceptional cooked hot and fast (seared)

Dry salt 24 hours before cooking and the chuck steak is as tender as the higher end cuts at half the cost. Chuck steak has superb flavor on its own.

This is a top end roast with great flavor. Some roasts can be a bit dry but not this one! Cook low and slow.

A low-cost alternative to the Rib Eye Steak. A savory cut great for grilling. Smoke it - low and slow on the grill and you can't beat it.