Our all-natural beef is processed at a USDA-certified facility. The price per pound is based on hanging weight and includes cut and vacuum packing. The beef is dry aged for 3 weeks.
Standard Cut Includes:
Steaks (boneless because of vacuum seal packing):
Rib Eye
Flank
New York
Top Sirloin
Tenderloin
Brisket
Skirt
Tri-tip
Bavette
Roasts (3-4 lbs each):
Chuck
Rump
Pot Roast
A typical 1/4 grain-fed animal includes all meat pictured here.
