We Have the Beef
Our beef is locally raised on our farm and locally processed at a USDA inspeced facility. We NEVER use added hormones, dyes, or antibiotics on our beef cattle/meat. It is dry aged for 21 days, processed, vacuum sealed, and flash frozen in package. We have bundles too for a little bit of a discount.
Check out our Beef page for inventory, or to place an order. Or call, text, or email from our About page for more information or to place an order.
This bundle is limited by the inventory of other cuts. Please do not order all of the inventory of this bundle, as well as its items separately.
2 Bone-in Ribeye steaks
2 T-bone steaks
5 Ground beef
These cuts were chosen for their tenderness and flavor when grilled. If you like to grill, and want extra flavor in your beef, this is the bundle for you. Bone-in steaks tend to have more beefy flavor. The T-bone consists of a partial Tenderloin Filet, and a New York. This make it one of the most tender cuts of beef. The Ribeye is considered one of the most flavorful cuts. Add the bone to it, and this steak pops with flavor. Use whatever rub or marinate you prefer. And, who doesn’t like a juicy grilled burger
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This bundle is limited by the inventory of other cuts. Please do not order all of the inventory of this bundle, as well as its items separately.
1 package 1/2 Brisket
1 Beef Back Rib Rack
1 Sirloin Tip Roast
These cuts were chosen for their unique profile when smoked. If you enjoy a smoky, earthy flavor, this is the bundle for you. These cuts tend to be leaner and tougher than most other cuts, but smoking brings out a tenderness and flavor that is unmatched by other cuts. Use whatever rubs you want on this meat. It’ll all taste good. Brisket has great marbling and a layer of fat on one side to keep it juicy and flavorful when cooked low and slow over soaked wood. The Ribs fall off the bone with a perfect beef flavor after a good smoke. Sirloin Tip Roast has a juicy, tender texture after just under an hour on the smoker.
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This bundle is limited by the inventory of other cuts. Please do not order all of the inventory of this bundle, as well as its items separately.
2 Skirt steaks
1 Flank steak
5 Ground Beef
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This bundle is limited by the inventory of other cuts. Please do not order all of the inventory of this bundle, as well as its items separately.
1 Chuck Roast
1 Bottom Round Roast (substitute another round, or rump roast)
1 Sirloin Tip Roast
These cuts were chosen for their unique flavor and tenderness when roasted. The bottom round roast has a layer of fat that can be positioned on top of the roast while cooking to increase juiciness and flavor. Chuck roasts remain tender and hold more flavor when roasted. Sirloin Tip Roast makes a flavorful Roast beef that can be sliced and hold its shape.
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This bundle is limited by the inventory of other cuts. Please do not order all of the inventory of this bundle, as well as its items separately.
4 Beef Cubes (or 4lbs)
2 Coarse Ground
5 Ground Beef
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Cut from the center of the Under Blade or Chuck area, these steaks are extremely tender, considered the 4th most tender, with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.
Flank steaks come from the abdominal muscle just behind the ribs. It is thin, lean, and mildly marbled. This steak is most frequently used in fajita meat or stir fry cook. It cooks quickly, so high heat, short cook works best. Then cut across the grain to increase the tenderness.
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Flat Iron, or oyster blade steak comes from the shoulder, or chuck area. This cut can be tough if the tendon is not removed, creating the Flat Iron. Without the tendon, this cut is very tender, and rivals the tenderloin filet. It has good marbling, and is close to the size of 4 average tenderloin filets. We suggest cooking this cut like you would a tenderloin filet.
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The Hanging Tender, or hanger steak, comes from the diaphragm. This steak is prized for its beef flavor. It is most similar to a flank or skirt steak. High heat and short cook are best for this steak. It is most frequently used for meals like fajitas or stir fry. Don’t forget to cut across the grain to increase tenderness of this slightly tougher steak.
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New York steaks come from the side/back area, just behind the ribs. It is the larger part of a T-bone steak. This steak is prized for its tenderness and marbling. Ours are cut to 1.5” thick, and cook well on the grill with a little flame kiss.
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The Ribeye steak comes from the rib area. It is prized for being one of the most flavorful cuts of meat, and for having great marbling. The bone adds even more flavor to this cut. It could also be used a a roast, known as the Prime Rib Roast. This cut does very well on a grill with a flame kiss.
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The Ribeye steak comes from the rib area. It is prized for being one of the most flavorful cuts of meat, and for having great marbling. It can be boneless or bone-in. It can also come as a roast, also know as a Prime Rib Roast. This cut does very well on a grill with a flame kiss.
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A thin, textured steak that is great as fajita meat. It is best when marinated and grilled or broiled. This cut is growing in popularity, and is also known as the Bavette Steak!
Top sirloin steaks come from the loin area, or the side/back just in front of the hip. These are different from the traditional sirloin in that the bone has been removed. It grills well, and has good flavor and marbling.
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Skirt Steak comes from the abdominal or rib lining muscles. This cut is most frequently used in fajita or stir fry meals. This cut marinates well, has good marbling, and grills very well. Because it is so thin, it needs a very high temp, very short cook. Don’t forget cutting across the grain increases tenderness.
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T-bone, or porterhouse steaks come from the loin area behind the ribs. This cut consists of a New York steak, and a tenderloin filet. It is known for being very tender, well marbled, and flavorful. T-bones cook best on the grill with a flame.
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Tenderloin comes from the loin area, or the back/side just behind the ribs. This is the smaller half of a T-bone. It is famous for its tenderness because it is not weight bearing and has very little connective tissue. This steak has great marbling and grills well. It can also be processed as a roast, known simply as the tenderloin.
Tenderloin tails are great in traditional dishes as an elevation. They are the tender end pieces of the roast, too small to make into filets. Put them in a Beef Bourguignon or Beef Stroganoff to lift the dish to a more elegant level. Or, marinate and put them on a skewer and grill them for some delicious kebobs.
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The arm roast comes from the Chuck area. It usually has a round bone in it. It is often used for pot roast because of the way it shreds after being cooked for a long period at a very low temperature. It has a strong beef flavor, but isn’t considered tender.
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The bottom round roast comes from the lower rear leg. It is a highly worked muscle and is therefore the leanest cut. It often comes with a thin layer of fat on one side. This cut does well when roasted in the oven and seared in cast iron with a good dry rub coat.
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Briskets come from the front chest, or the area between the forelegs under the neck and around the leg. This cut is a little tougher, but very marbled and flavorful. A slow, low temp cook is absolutely best for this cut of meat. If you can’t smoke it, braise it. Remember, beef gets tougher the more you cook it. Avoid a well done cook if you can. Keep it medium.
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Chuck roasts come from the shoulder or upper front leg area. This cut is very versatile. It does well when cooked on a grill, smoked, in a slow cooker, or in the oven. Chuck roasts have the most marbling of all the roasts. Keep in mind it does have a bone, and can over cook easily. Our favorite is to season it, then grill it at 350 for 40 minutes rotating sides every 10 minutes. Make sure it gets a flame kiss.
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The Eye of Round roast comes from the rear hip. It is very lean, and is most similar to a Bottom Round roast. This roast cooks best in an oven with a low, slow cook. Try a dry season coating to cook, then chipotle jam over the top the last few minutes of cooking. It has a bold flavor with a combination savory and sweet taste. Remember that beef gets tougher the longer it’s cooked. Don’t be afraid to see pink.
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Beef Ribs come from the rib area, but usually from the side/back rather than the chest area. The meat here is quite flavorful. Beef ribs cook best when smoked, or cooked low and slow. Our favorite cook is to smoke them with a dry seasoning, then caramelize a bbq sauce on them for just a couple of minutes over a flame grill. Make sure you don’t over cook these, because the meat will fall off the bone very well.
This bundle is limited by the inventory of other cuts. Please do not order all of the inventory of this bundle, as well as its items separately.
2 New York steaks
2 Ribeye steaks
5 Ground Beef
If you like to grill, but don’t want to eat around a bone, this is the bundle for you. Use whatever rub or marinade you prefer. The Ribeye is known for being one of the most flavorful cuts. The New York is known for being one of the most tender cuts. And, who doesn’t like a juicy grilled burger?
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