100% Grassfed

Thick cut, pork-free take on classic breakfast bacon

Lean, quick-cooking steaks, grill or sear to medium-rare

Rich flavor, loosely grained "bistro steak". Good for marinating.

Buttery flavor and tender texture, marbled, thick-cut steak

For making broth and soup

Beef chuck cubes perfect for the classic French stew

Well-marbled and fatty, great for smoking

Petite, lean and tender, cook as a steak

Tender and flavorful, triangular muscle with a fat cap, great to grill, roast, or smoke (also known as sirloin cap)

45-60 day dry-aged for deeper flavor and tenderness

Slow-roast and slice thin for roast beef, or braise until tender

Thin lean strips

Lean with a loose grain, takes marinades well

Rich and beefy flavor, substitute for regular ground beef

Rich and earthy flavor

Rich and complex flavor, great for burgers or meat sauce

Iron-rich and tender "bistro steak" with a loose grain

Large-format knuckle bone, perfect as a raw treat for dogs

Iron-rich, sliced and ready to pan sear

Dehydrated beef liver slices for dogs

Large-format family steak, lean and flavorful, great for the grill

Classic steakhouse favorite, cut 2" thick, bone-in including strip steak and tenderloin

Lean and flavorful steak cut from the shoulder, grill or sear to medium-rare.

Lean cut from the round, great for pot roast or roast beef

Lean with rich flavor, cross-cut with a marrow bone, braise or stew

Tender with excellent flavor. Ready to marinate and skewer!

Raw kidney fat, ideal for rendering and baking

2 pieces of tendon ideal for long cooking times. Good for stocks and sauces.

Flinstone-style: Thick cut ribeye on a bone bigger than your plate

Lean, quick-cooking steaks, grill or sear to medium-rare

3-4 pieces

4 pieces

1 chop

Mix of of frozen beef cuts from the whole animal (approx. 30+ lbs.)

Iron-rich

Iron-rich, sliced and ready to pan sear

Meaty and flavorful, braise until tender