Dry-aged beef raised entirely on pasture with no grain—shop steaks, ground beef, roasts, grilling cuts, and freezer boxes.
1 lb vacuum sealed pack | 70/30 blend
Vacuum sealed steak, approx. 10–14 oz (avg 12 oz)
Vacuum sealed steak, approx. 8–10 oz
Vacuum sealed steak, approx. 6–7 oz (avg 6.4 oz)
14 oz. avg. | Traditionally rendered for cooking and frying
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)
3–4 lb average package | Beef knuckle 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)
2 to 4 lb. avg | Classic cut for braising and rich broth
Approx. 6–8 oz per steak (vacuum sealed, avg 7 oz)