Collection: Grass-Fed Beef

Our stew meat is a healthy mixture of lean and generously marbled cuts for a delicious addition to your cool-weather stews. Simmer low and slow for chili or enchiladas to spice things up.

Approximately 1 lb.

Like the flank steak in flavor and shape, the Bavette steak (or flap steak) is even more tender. It's cut from the lower sirloin, receiving its name from the French word for "bib." We recommend this steak if you're hosting for a group with varying doneness preferences, or if you're looking for a highly versatile cut.

Introduce this long-lost lover of the culinary world to your slow cooker. Beef cheeks are flavorful and gelatinous, plumping with broth as they cook. Unbeatable when paired with pureed root vegetables or polenta.

Approximately 1 lb.

A leaner cousin of the chuck roast, cut from the lower shoulder that meets the rib. Braise our cross rib roast with chopped vegetables for a dish that’s succulent and warming.

Careful preparation makes this nutrient-dense beef liver a comfort-food favorite. After soaking, sear on each side for a restaurant-quality experience. Caramelized onions enhance the liver's sweet flavor.

Approximately 1 lb.

A fridge staple elevated. Our Grass-finished ground beef conveniently formed into hamburger patties for the tastiest of burgers.

3 per package.  Approximately 1 lb.

Whether enjoying as a flavorful bone broth or roasted in the oven, beef bones are a perfect nutrient-rich addition to your meals.  

This marbled brisket is the definition of Southern BBQ. A smooth, savory, melt-in-your-mouth roast that always impresses. Smoke, slow cook, grill, or roast this versatile favorite.

A lightly marbled cut to be grilled Latin-style. Season our grass-finished carne asada lightly with coarse grain salt and sizzle over wood or charcoal to achieve a crisp chargrilled crust.

Approximately 1 lb. 

Cut from the upper shoulder and borrowing meat from the ribeye, the chuck-eye steak can handle any high-heat cooking method. Often compared with Chuck Steak, this cut is more marbled and tender. We recommend grilling it to medium-rare.

A hearty shoulder roast with an extensive flavor profile that resembles the ribeye's. Ideal for a classic pot roast or stew.

Make your first time trying beef heart incredible. Once trimmed, our grass-fed beef heart looks, cooks, and tastes like a steak. Grill to just medium-rare and top with a homemade herb sauce.

Sliced and approximately 1 lb.

Try your beef heart prepared as antichuchos, a classic Peruvian dish.

Cut from the sirloin, our tri-tip has a robust flavor. Sear, grill to medium-rare, and slice this roast for classic West Coast tri-tip sandwiches.

Approximately 1.0-1.5 lbs.

Often served from a sizzling cast-iron skillet, fajitas are a great way to get your Tex-Mex fix. Pre-sliced for convenience, pair with fresh peppers, onions, salsa, and lime for a flavorful treat.

Approximately 1.0 lb.

Our most delicate steak, hand-trimmed from the tenderloin. Sear and baste generously with butter for a bistro-style experience.

Cut from the tapered end of a tenderloin, you won’t go wrong with this tender, lean cut with little fat. This cut is lean and easy to cook on the grill or pan-fried after a quick rub with your favorite spices and a bit of oil at a high temperature. Treat this cut delicately, just like filet mignon, for a delectable dining experience.

Approximately 0.5 lb.

Flat iron steak is a beautifully marbled cut that is sourced from the top of the shoulder blade. This is the second most tender muscle on the animal. To bring out this cut’s great flavor, pan cook or grill on high heat for a short cooking time, with a simple preparation of salt and pepper. Slice thin before serving for an elegant presentation. 

Approximately 0.5-0.75 lbs.

A tender short loin steak with a unique flavor profile. This American Wagyu New York Strip is lean and robust, making it perfect for upscale meals.

Approximately 0.5-0.7 lbs.

A fridge staple elevated. Our ground beef is your key to the tastiest gourmet burgers, stroganoff, Bolognese—you name it.

Approximately 1 lbs.

Looks unusual, but tastes familiar. Indistinguishable in flavor from roast beef, beef tongue is a flavorful specialty cut often used in tacos and burritos.

Take your time with this specialty cut, allowing it to soften and shed its outer layer after a long, slow cooking process. The tender muscle that remains can be sliced and added to any sautéed dish for additional flavor and nutrition.

Approximately 2.5-3.0 lbs.

Hanger Steak, also known as hanging tender, is unique cut is often referred to as a “butcher’s steak” as butchers often took home this prized cut for themselves. Hanger steak is a balanced mix of meat and muscle that has a final product that is incredibly juicy and tender. With a loose grain structure and a robust flavor due to its proximity to the organs, this steak will provide the foundation for a delicious, memorable dining experience.

Approximately 0.3 lb.

Rich in omega-3 fatty acids, vitamins, and protein. Soak our beef kidney for a gentler flavor and pair with warming spices. .

1 per package.

A lean muscle cut that transforms beautifully when marinated. Submerge in lemon juice and fragrant spices for several hours or overnight, then broil or grill on high to medium-rare.