Quarter, Half, or Whole Animal

Our best deal available is a quarter, half, or whole animal. Every animal is different, but you should end up with 300 to 400 pounds of actual meat. On the whole animal, you’ll get every cut you see in our Gallery and the organ meat, ox tail, tongue — the Whole animal! On the half...
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Ribeye

The Ribeye comes from the outer, upper rib and contains high amounts of marbling. The Ribeye is one of our most rich and flavorful cuts, and tends to have a fine-grained, smooth texture. The 13th Ribeye is what the USDA evaluates to determine the extent of marbling–whether the animal is Select, Choice, or Prime Beef....
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Tri Tip Steak

The Tri Tip Steak is a small triangular muscle from the bottom sirloin region. This cut was made popular in California, it is flavorful and typically cooked quickly over high heat. Traditionally, this cut is cooked just until medium-rare over an open pit burning red oak. Recommended Preparation: Grilled with high heat, let rest in foil tent....
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NY Strip Steak

The NY Strip (also called a Kansas City Strip) comes from the short loin, a muscle group that does very little work, meaning it’s a particularly tender cut. Recommended Preparation: Grilling, pan frying, and roasting. $18/lb
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Filet

The Filet comes from the front end of the beef tenderloin. Because this muscle area gets very little use, the filet stays incredibly tender and lean. Recommended Preparation: Some folks like to wrap it in a piece of bacon, making it a “Filet Mignon”. This cut is very lean and is best cooked on the grill or in the...
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Sirloin Steak

The Sirloin comes from the back of the animal and can be cut into a variety of steaks. This cut is lean, well-flavored, and moderately tender. Recommended Preparation: The Sirloin is great broiled, grilled, or sautéed/pan fried. $12/lb
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Ground Beef

Ground Beef is beef that has been mixed together and run through a grinder. Our ground beef is mixed to an 80/20 beef to fat ratio. The higher the fat content, the more flavor. Unlike grain-fed beef, grass fed ground beef has more cuts ground into the mix, meaning you get a higher quality ground...
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Sirloin Tip Roast

The Sirloin Tip Roast is carved from the muscle along the back of the animal. It’s a lean roast that doesn’t require the same extra-long braising time as other roasts. Recommended Preparation: Try oven-roasting it with dry heat, or cook it low and slow in a crockpot. $8/lb
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Bottom Round Roast

The Round Roast comes from the back end of the animal. It’s lean and gets tender when cooked low and slow. Recommended Preparation: Braise or roast, then slice against the grain to maximize tenderness. $7/lb
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Osso Bucco

Osso Bucco means “hollowed bone” and is the marrow-filled shank, or shin bone. It is great for making soup stocks or cooked and eaten on it’s own. When simmered for long periods of time, the healthy gelatin and minerals from the bone are released into the broth. Recommended Preparation: Braising, crockpot, or soup stocks. $4/lb
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