Beef Steak

Beef Steak

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).

 

Our beautiful 100% grassfed beef steaks are well marbled but lean and tender. They come 2 per package. For our meals we grill (BBQ) all our steaks - sirloin butt, rib, or T-bone. Some of our customers use the sirloin steaks to make stirfry, or as a substitute for stew beef. They can also be baked or fried. We love our steaks cooked to 'medium rare', and recommend taking care not to over-cook steaks because of their leaness.


Show:
Sort By:
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