Experience the difference with beef that's never fed grain, raised on regenerative pastures with care and integrity.
14 oz. avg. | Traditionally rendered for cooking and frying
Vacuum sealed steak, approx. 8–10 oz
Vacuum sealed steak, approx. 10–14 oz (avg 12 oz)
1 lb vacuum sealed pack | 70/30 blend
Vacuum sealed pack, approx. 0.6–0.8 lb (avg 0.70 lb)-
Vacuum sealed roast, approx. 2–2.5 lb (avg 2.23 lb)
Vacuum sealed roast, approx. 2–2.75 lb (avg 2.37 lb)
Vacuum sealed roast, approx. 5–5.5 lb (avg 5.17 lb)
Vacuum sealed filet ends, approx. 0.5–1 lb pack
Sold by: ~1.5–2.5 lb packs Thin sliced across bone (flanken cut) Typically 3–5 bone sections per pack
~8–10 oz per steak (avg)
Per steak (typically 1 steak per pack, ~10–14 oz depending on cut)
Vacuum sealed roast, approx. 2.5–3 lb (avg 2.6 lb)
Vacuum sealed steak, approx. 1.4–1.6 lb (avg 1.48 lb)
3.0-4.0 lb. avg. | High-collagen bones for long-simmered broth
Vacuum sealed steak, approx. 8–10 oz (avg 9 oz)
Vacuum sealed pack, approx. 2–2.5 lb (avg 2.1 lb)
Approx. 1.16 lb per pack (bone-in short ribs, English cut)
Vacuum sealed steak, approx. 6–7 oz (avg 6.4 oz)
2 to 4 lb. avg | Classic cut for braising and rich broth
Approx. 6–8 oz per steak (vacuum sealed, avg 7 oz)