Steaks, boneless: (cooking suggestions)
Skirt (marinate & grill/broil)
London Broil (marinate&grill/broil)
Filet Mignon (grill/broil/skillet)
NY Strip (grill/broil/skillet)
Flank (marinate & grill/broil)
Flat Iron (grill/broil/skillet)
Sirloin tip (roast/grill/broil)
Top round (pot rost)
Chuck (pot roast)
Eye of round (roast)
Brisket (pot roast)
Corned beef (boil)
Stew beef (stew)
Lean Ground beef
Short ribs (grill/broil)
Hotdogs (no preservatives)
BEEF BULK ORDERS:
Our beef is custom cut to your specifications, cryovac packaged and frozen. Halves average 225 lbs ±100 lbs. Wholes average 450 lbs ± 200 lbs.
Side (half) $5.50/lb (hanging weight)
Whole $5.00/lb (hanging weight)
Grass-fed and finished beef is best when cooked to rare or medium rare. Bring the meat to room temperature before cooking (do not thaw in microwave). Preheat your cooking vessel, oven, or grill. The addition of olive oil to this very lean beef enhances the flavor and aids in browning while preventing drying and sticking. Sear all meat quickly and reduce the heat to medium or low to finish cooking.
Lower heat is recommended, and this meat cooks faster than grain-fed meat, so you should watch it carefully. Skillet and grilling times can be reduced by 30%. Roasting temperatures can be reduced by 50 degrees while keeping the same cooking time. Boneless roasts are best if marinated, preferably overnight. Pot roasts are best cooked with liquid in a covered pan.