Grass Fed Beef

Beef

All our livestock is pasture raised – a giant step far and above simply free range (or even organic).

Our cattle are born, raised and finished on 100% grass or hay. They are not fed any grain, because cows are herbivores. We do not have a particular breed, but a Red Angus base seems to work best for us. The main criteria is that they function well on a forage diet only, and we are looking for a smaller framed animal with short legs, and a barrel-shaped body. Our grass fed beef are grazed in small paddocks using electric fencing and moved to fresh forage generally on a daily basis.

Moving the cattle to new grazing land every day gives them a fresh “salad bar” every day, and the pasture they just left has time to recover.

For winter, they graze hay bales on a rotating basis also using electric fencing. The urine / manure, and uneaten hay they leave behind are food for soil microbes, and cover for moisture retention aiding in forage growth in the next seasons. Beef is processed in the fall as the animals come off the fresh grass and is sold as wholes, halves, split-sides (1/4), and pieces (if available after bulk orders are filled).


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Sirloin Tip Roast

The sirloin lies between the short loin and the round/hip. Though not as tender as the adjoining short loin, cuts from the sirloin are appreciated for their full-bodied flavor and firm satisfying texture.
$12.00 per pound

$51.00

Chuck Roast

The chuck starts from the neck and includes ribs 1 to 5. Beef roast from this area commonly called pot roast are very tasteful and fatty.
$9.00 per pound

$38.25

Baron Roast

The back of the cow called the round or hip, is the entire upper leg. Cooking roast beef from the round is lean and less tender. Round cuts are best suited for moist-heating .
$9.00 per pound

$38.25

Cross Rib Roast

The rib cut reaches from the 6th rib, adjoining the chuck, through the 12th rib adjoining the loin. Rib cuts have excellent beefy flavor and are quite tender.
$12.00 per pound

$51.00

T-Bone Steak

The short loin, where the T-Bone cut comes from, extends from the last rib back through to the sirloin. Cooking steak from this section will receive rave reviews for their superb flavor and extreme tenderness.
$12.00 per pound

$33.00

Sirloin Steak

The sirloin lies between the short loin and the round/hip. Though not as tender as the adjoining short loin, cuts from the sirloin are appreciated for their full-bodied flavor and firm satisfying texture.
$12.00 per pound

$33.00

Rib Steak

The rib cut reaches from the 6th rib, adjoining the chuck, through the 12th rib adjoining the loin. Rib cuts have excellent beefy flavor and are quite tender.
$14.00 per pound

$38.50

Beef Tenderloin

The short loin extends from the last rib back through to the sirloin. Cooking steak from this section will receive rave reviews for their superb flavor and extreme tenderness.
$20.00 per pound

$40.00

Ground Beef

Ground beef recipes are the most popular choice in the meat counter, it is inexpensive and can be prepared countless ways.

$6.50

Stew Beef

Stew Beef contains the most flavor, tenderness and juiciness for making the heartiest thick beef stew. ** Prices displayed per pound **

$6.50

Beef Liver

Comes in 1 lb packages
Beef livers provide us nutrient-rich storage depots. When sourced from healthy, grass fed cows, liver is absolutely loaded with a wide spectrum of vitamins, minerals, proteins and fat. It is particularly rich in the key nutrients that help keep our brains healthy.

$5.00

Bulk Beef

** Price is based on $9.50 per cut and wrapped pound **
Order your whole beef and customize your cuts to ensure you get exactly what you want to fill your freezer. Choose from 3 standard packages.

$1,330.00