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 | 80/20 blend
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 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
Vacuum sealed pack, approx. 2.5 lb
Approx. 4.5–5.0 lb per pack (avg 4.75 lb)
Per steak (avg. 8 oz / 0.5 lb)
Per roast (typically 2.0–3.0 lb average)
Vacuum sealed roast, approx. 2.5–3 lb (avg 2.6 lb)
1 lb vacuum sealed pack | 4 patties
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 pack, approx. 1.5–1.9 lb
Vacuum sealed pack, approx. 2–2.5 lb (avg 2.1 lb)
Vacuum sealed rack, approx. 2.0–3.0 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. 5.5–6.5 lb per vacuum-sealed pack (avg 6 lb)
Vacuum sealed beef tongue, approx. 2 lb to 3 lb avg