All of our grass finished beef must be cooked between 180-220 degrees Fahrenheit. No hotter.
You can sear the meat if you decide to, but it’s not necessary. And if you do this, only do it for 5-6 second per side.

Our cattle substantially outlive those cattle finished in feed lots. That extra year of caring and feeding a herd properly takes time and money but the nutritional value added to the end product is well worth it!
Plus it’s great to know that your food is produced in the best possible way for optimal health of the animal, consumer and planet.

You will find that once you become accustomed to having meat on hand, the “MOST” convenient source of meat is your very own freezer.

Grass finished beef is a seasonal product that is harvested in late summer and early fall. In order to have this quality product available year round, freezing is nature’s best preservative.
We have found that because our processors do an excellent job of cutting, wrapping, and flash freezing, the meat is still fantastic 18 months later! It is easy to thaw in the fridge overnight or in a zip-lock bag in cool water.

A family of 4 will get between 100 and 130 meals of beef from a half beef, 50‐65 meals from a quarter.
If you are eating beef 2 times per week, it will take a family approximately 1 year to eat a half beef, or 6 months to eat a quarter. Most families eat through a 25 pound sample pack in 3 months.