We searched far and wide for beef that is not only healthier, it’s humanely raised and friendly for the environment. Our dry-aged beef is 100% grass-fed and grass-finished with no antibiotics and no added hormones.
We have found that the best grass-fed beef ranchers are the best grass farmers. Their work begins with the health of the soil and the quality of the grass and forage crops that they grow for their animals. You know that you have met a serious grass-fed beef rancher when he/she talks about soil and forage long before there is any mention of cattle breeds and genetics. We are pleased to know these types of ranchers. In fact, one of our ranchers has traveled the world in search of grasses that thrive in his microclimate all year round.
Once on the subject of beef cows, genetics becomes the topic of conversation. Each farmer has a different opinion on which genetic line is best suited for their grass-fed program. Whether it’s Aberdeen Angus, Red Angus or Devon x Angus, our beef ranchers fine-tune their herds to take best advantage of their grazing potential. The herds are moved to fresh pasture at least three times per week and as much as three times per day. Aggressive rotation keeps the pastures healthy, and healthy pastures mean healthy cattle and superior grass-fed beef.
Our ranchers raise their cattle without the use of routine antibiotics and added hormones. Because the cattle are raised in a truly natural environment, sickness in the herd is uncommon. If an animal does become ill, however, it is removed from the herd and treated. No animals that have been administered antibiotics are ever made available for sale to us.
In harmony with the care and devotion with which our animals are raised, they are treated with as much care and respect as possible during the harvest. All of our beef is harvested at a USDA-inspected processing facility that uses humane slaughter and humane handling methods. The facility actively manages their humane handling program and ensures that all staff strictly adhere to the processes.
For enhanced flavor and tenderness, our beef is dry aged for 14 to 21 days. All cuts are individually vacuum-packed in clear bags and then flash frozen at the peak of freshness.
Here are some of our most popular cuts:
- Delmonico steak
- New York strip steak
- Rib steak
- Sirloin steak
- Flat iron steak
- Ranch steak
- Bavette/sirloin flap steak
- Sliced beef for stir-fry & fajitas
- Chipped steak
- London broil
- Tri-tip roast
- Ground beef
- Burgers, two 6-ounce patties per package
- Chuck tender roast/shoulder roast
- Chuck roast, boneless
- Chuck eye roast
- Rump roast
- Sirloin tip roast
- Stew meat
- Short ribs
- Shank osso buco
- Liver, sliced
- Bones for broth, assorted, 5-6 pound bags
- Marrow bones, 4″ cut
- Knuckle bones