BEEF

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14 - 1 lb packages

10 - 1 lb packages

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Our beef heart is lean and highly rich in protein, Iron, B12, and Selenium. It is derived from the cardiac muscle of our pasture-raised, non-GMO fed cattle. It's dense with a rich, slightly gamey flavor that can be grilled, pan-fried or braised.

Our beef hanger steak is cut from the plate section of our pasture-raised, non-GMO fed cattle. It offers a rich, savory flavor with a coarse, loose grain. It is best cooked over high, dry heat, grilling or searing. Slice against the grain for tenderness.

Our beef flat iron steak is cut from the shoulder region of our pasture-raised, non-GMO fed cattle. Highly tender, well-marbled and flavorful, it is considered to be the second most tender steak cut. Ideal for grilling or pan-searing.

Our beef flank steak is cut from the lower abdominal area of our pasture-raised, non-GMO fed cattle. It is a long, flat, boneless cut with intense beefy flavor. Best grilled, pan-seared, or broiled to medium-rare. Slice against the grain for tenderness.

Our beef filet mignon is a premium, highly tender steak cut from the tenderloin of our pasture-raised, non-GMO fed cattle. This is a lean, thick-cut filet with a buttery texture and mild flavor. It is often considered to be the most tender steak.

Our beef denver steak is cut from under the shoulder blade of our pasture-raised, non-GMO fed cattle. It is highly marbled and tender. Its rich flavor and buttery texture make it excellent for grilling or pan-searing.

Our beef cube steak is pre-tenderized and typically from the top round or top sirloin of our pasture-raised, non-GMO fed cattle. A machine uses small, bladed rollers to break down muscle fibers, making this steak fork-tender.

Our beef brisket is cut from the breast or lower chest of our pasture-raised, non-GMO fed cattle. It is rich in connective tissue and fat. For maximum tenderness and flavor you must cook low-and-slow by smoking, braising, or pot-roasting.

Our nutrient dense beef bones are known for their high collagen, fat, and mineral content (calcium, phosphorus and gelatin). Used for slow cooking, adding a savory flavor to broths, stocks and stews.