100% of the diet of our grassfed animals consists of freshly grazed pasture and stored grasses (hay or grass silage.) Free-choice minerals supplentations may also be given as needed.
14 oz. avg. | Traditionally rendered for cooking and frying
Vacuum sealed whole hanger steak, approx. 1.75–2.25 lb
Vacuum sealed pack, approx. 0.6–0.8 lb (avg 0.70 lb)-
Vacuum sealed roast, approx. 5–5.5 lb (avg 5.17 lb)
Vacuum sealed steak, approx. 12–14 oz (avg 13.4 oz)
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
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)
3.0-4.0 lb. avg. | High-collagen bones for long-simmered broth
28 oz. avg. | Traditionally rendered for cooking and frying
Vacuum sealed steak, approx. 1.4–1.6 lb (avg 1.48 lb)
Vacuum sealed pack, approx. 2–2.5 lb (avg 2.1 lb)
Vacuum sealed steak, approx. 8–10 oz (avg 9 oz)
10 pkgs each 8 oz. Frozen Package - 5 lbs. 100% Grassfed Butter Total
4 pkgs each 8 oz. Frozen Package - 100% Grassfed Butter
Approx. 1.16 lb per pack (bone-in short ribs, English cut)
2 to 4 lb. avg | Classic cut for braising and rich broth
Vacuum sealed steak, approx. 6–7 oz (avg 6.4 oz)
Vacuum sealed steak, approx. 8–10 oz
Approx. 6–8 oz per steak (vacuum sealed, avg 7 oz)
Vacuum sealed steak, approx. 10–14 oz (avg 12 oz)
1 lb. avg. Sliced | Traditionally eaten in small, nutrient-dense portions