Collection: Farm Store

Where does it come from? Sirloin Primal 

A lean and versatile steak, Top Sirloin is juicy and full of flavor. Delicious served whole as a steak or cut up into kabobs or for stir-fry. 

Also known as Boneless Sirloin Butt Steak

Cooking Method: Grill, Pan-Broil/Skillet, Stir-Fry, Broil, Smoke, Sous Vide

Grass-Fed | Non-GMO | No Hormones | No Antibiotics

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Where does it come from? Round Primal 

The top round is thin, lean muscle from the rump of the cow that helps drive movement, meaning this cut is flavorful but is best when cooked using the London Broil method, where you tenderize, marinate the meat overnight, and broiled on high temperature in the oven, resulting in a delicious crust on the outside and rare, tender meat on the inside. Perfect served as a roast or sliced thin for sandwiches. 

Cooking Method: Broil 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics 

Where does it come from? Short Plate Primal 

The muscle making up the diaphragm of the cow, the skirt steak supports much of the abdominal cavity and gut. This is a unique cut in look, a long strip made up of long thin muscle fibers that usually comes rolled. This muscle gets a lot of work which means it’s full of flavor, but can be tough or dry if cooked improperly–don’t let that intimidate you. Best in a marinade with an acid base or brined in salt and then cooked hot and fast, Skirt...

Where does it come from? Short Plate Primal

This muscle is the basis for the diaphragm in the abdominal cavity, with long thin strands of muscle that are wonderful marinated and grilled or sautéed. A wonderfully full-flavored, yet lean cut of meat. 

Also called Hanging Tender, Hanger

Cooking Methods: Stir-Fry, Grill 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics

Where does it come from? Flank Primal

Lean and boneless, the flank steak is still full of flavor and a great option for marinating and grilling or slicing thin to stir-fry. 

Also called Beef Flank, Flank Steak Filet, Jiffy Steak, London Broil, Plank Steak 

Cooking Methods: Grill, Stir-Fry, Broil, Smoke, Sous Vide 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics

Where does it come from? Chuck Primal 

A succulent treat, these plump ribs are “English Cut,” individual portions with a few bones and the meat still attached. Flavorful, moist, and tender when slow cooked. 

Also called Beef Ribs, Braising Ribs, Short Ribs 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics

Where does it come from? Chuck Primal

Flavorful and economical this is the signature BBQ rib, with a delicious full flavor that can’t be beat. These ribs come in a “plate,” with many bones that are prepared together and then portioned. 

Also known as Beef Back Ribs, Beef Riblets, Beef Ribs, Dinosaur Ribs, Finger Ribs

Cooking Method: Grill, Pressure Cook, Broil, Smoke, Sous Vide 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics

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Where does it come from? The tail

A less common cut of meat, oxtail requires time and the right method if you want to experience it’s full potential, with succulent fat and deliciously tender strips of meat to pull from between the bones. Cooked low and slow in a delicious sauce, whether a Sicilian-style red sauce or a Jamaican Jerk BBQ, oxtail will win you over if you give it a try. 

Cooking Methods: Braise/Pot Roast 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics

Where does it come from? Throughout 

Stew meat is various “extra” bits and pieces that comes from trimming down steaks and roasts, but don’t underestimate the versatility of this cut, which is perfect for stew but also in tacos, chili, cut up into hamburgers, in a meat sauce–the limit is your imagination! 

Also called Diced Beef, Stew Beef 

Cooking Methods: Braise/Pot Roast, Pressure Cook, Sous Vide 

Grass-Fed | Non-GMO | No Hormones | No Antibiotics 

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Where does it come from? Various 

Ground beef is the trimmings from steaks, roasts, and other beef cuts ground up and mixed together in a specific lean to fat ratio; ours is the leanest at 90:10 lean to fat. There’s no overstating the value and usefulness of a good ground beef to be added to a huge variety of meals, from meatballs and meatloaf to meat sauces, dumplings, soups… let your imagination guide you!

Unlike what you’ll find in the grocery store, our ground beef isn’t made up of the trimmings...

Where does it come from? Throughout

Leftovers from the butchery process, our beef bones are a good example of “one man’s trash, another man’s treasure,”–roasting and boiling these bones alone or with vegetables and herbs will result in a nutritious, delicious, collagen-packed broth that can be enjoyed alone or as a liquid substitute in almost any savory dish. Our cattle are raised on some of the most diverse and nutritionally-dense pastures around and don’t get any unnecessary treatments or feed, and you can taste the difference in the flavor and smoothness of broth made...