1/8th Beef

What's Inside: 

36 packs of ground beef (1lb packs)

8 packs Burger patties (24 total patties)

2 Tenderloin Filet Steak (5-7 oz each)

2 Strip Steaks (12-13 oz each)

2 Ribeye Steaks, bone in (14-16 oz each)

2 Sirloin Filet medallions (8-9 oz packs, 2 medallions per pack)

4 Bavette Flank steaks (9-12 oz each) 

2 Picahna/Sirloin Cap steaks (7-9 oz each)

2 Rancher steaks (10-13 oz each)

3 Beef Roasts (2.5-3 lbs)

1 Half Brisket (2.5- 3lbs)

4 Packs Lean steak cubes (11-13 oz packs)

4 Packs of Fajita strips (11-13 oz packs)

4 Packs Stew cubes (13-14 oz packs)

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A Category of its Own   

 "That was the best (steak/burger/roast) I have ever eaten". It is a quote we hear several times ever week.  Most people are used to grass-fed beef that should be more appropriately called "grass-STARVED" beef.   The general understanding is that you just turn some cattle out to a pasture and let them do the rest.  That's fine if the aim is to produce a mediocre product.

      What we do here is blend the art and science of grazing management to produce a well-marbled piece of grass-GORGED beef that is second to none.  Words can describe certain things, but watch this short video to better understand how we create the gold standard in purely grass-fed beef.  What you see represents leading-edge planned grazing management combined with a deep understanding of ruminant physiology.