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As a consumer, you need to know how to select healthy and high quality meat. Whether shopping with us, or another grocer, use our tips to deepen your understanding of beef. To play, press and hold the enter key. To stop, release the enter key. Raised in the U.S.A. As a consumer, you should be aware of the signs of a healthy animal protein product. And if you find yourself shopping elsewhere, we have some helpful hints that you can use. First, it is vital that you at least find a product that is BORN, RAISED, AND PROCESSED IN THE USA. As the law currently stands, meat from countries such as Argentina, Africa, and even China can be simply packaged in the U.S. and be labeled " Product of the U.S." thus, we recommend you specifically look for the words "born" and "raised in the U.S." on the packaging. Meat from livestock raised in the U.S. is fresher, to say the least. But also consider the living conditions from which cattle in third-world countries could be subject to. The U.S. also has stringent harvest rules and regulations that ensure livestock are handled and treated humanely during shipping, holding, and harvest. Furthermore, we have Federal Inspectors at our harvest facility who look at each carcass to ensure our product is safe and wholesome, every time. American beef is superior, why do you think we export most of it? Those around the world know the difference. That's why. Muscle Color Our cattle will have bright red, healthy colored muscle tissue. As a consumer, you should know that very dark red and dull meat denotes an animal that was unhealthy or stressed; it means that the animal has depleted its energy reserves prior to slaughter and the pH of the muscle structures have increased. This change in the pH could come from mis-handling, illness, old age, and even abuse. Not only is dark red meat unappealing, it also has a shorter shelf-life, tastes differently, and is tougher than typical beef. When you buy directly from us, you'll be able to rest easy knowing your meat came from animals who were well cared for and healthy. We stock our shelves with the best. We are never, ever going to have a low quality product in our store. We thoroughly vet the other producers that raise some of the meats we carry besides beef. If you purchase something in our shop, rest assured you are purchasing the best. It's great to have a friend in the meat business, isn't it? Bone Color Bright white bones and bright, clean bone marrow can tell you a lot! Young beef have clean, white bones with no ossification. In fact, young beef will still have cartlidge on the outter edges of their bones. The more pitting and blood you see in the bone and in the bone marrow, the older and more mature the beef animal was. This is one reason some cuts of meat are cut away from the bone. Be wary of meat from animals that are old, or have used up their energy reserves and are at the end of their life- the eating quality is quite low and can be unpleasant . Our beef cattle are never more than 26 months of age. No old cows with us! Marbling Marbling (intramuscular fat) is small white flecks of fat inside of the whole muscle cuts. A cut of meat with a lot of small flecks of marbling is an indication of high quality beef genetics, and also a beef that was offered a high quality diet. Marbling is responsible for a tender, juicy, and flavorful eating experience. The marbling also denotes a young animal. Some people don't like to buy beef with excess fat, especially on the outer edge of their cuts. But, don't be afraid of marbling! That's where your great eating experience originates. In fact, you won't even notice the marbling after cooking, as the fat will have rendered and only the flavor and juice remain . Yum!

Ribeye Filet Recipe Ribeye Filet is the eye of the ribeye steak. This portion of the primal delivers rich flavor, and tenderness of a traditional ribeye in a thick, center-cut portion. Well marbled and naturally juicy, this steak is great for grilling, or reverse-searing to your preferred temperature. Shop Now! Perfect Pan Seared Ribeye Filet By Ashley Manila

Sirloin Sizzle Steak Recipes Our Sirloin Sizzle Steaks are just a very thin sliced version of our original Top Sirloin Steak. They're perfect for a nice quick cook! Shop now! Sirloin Steak Sandwich by Homemade Home

Ribeye Steak Recipes Ribeye Steaks offer a marbling that is very exceptional. With fat that carries flavor the ribeye offers a great beefy and juicy steak. Cut from the rib section, the ribeye maintains a nice melt in your mouth fat and a great meat content. Cooked over an open flame, grilled, or pan seared the ribeye never disappoints. Shop Now! Grilled Ribeye Steak By Angela Ribeye Steak Recipe By Maya Krampf

Marrow Bones Marrow Bones are rich in flavor and perfect for slow cooking. Marrow Bones are ideal for making homemade broths, soups, and stocks. Roast them and enjoy their buttery, savory marrow spread on fresh bread, or simmer them to create a deep, flavorful base for your favorite recipes. Shop Now! Roasted Beef Marrow Bones By Milena Perrine Bone Broth Recipe By Jessica Randhawa

Rib Cap Recipes Beef Rib Cap is one of the most flavorful and tender cuts available. With rich marbling, the rib cap embodies an new level of tender. Cut from the outer portion of the rib primal, cut offers bold, beefy flavor and juiciness in every bite. Perfect for grilling, roasting, or slicing into steaks, the rib cap cooks beautifully and develops delicious, caramelized crust while remaining tender inside. Shop Now! Rib Cap Steak Recipe By Derek Wolf Grilled Ribeye Cap By Jess Pryles

Beef Sweatbreads Beef Sweetbreads are a traditional delicacy known for their delicate texture and rich, mild flavor. Often featured in classic cuisine, sweetbreads are best prepared by searing, roasting, or braising to create a tender and flavorful dish. Shop Now! Sweetbreads Saute Recipe By Chichi Wang Braised Sweetbreads with Mushroom Sauce By Janine Farzin

Boneless Short Rib Singles Boneless Short Rib Singles are great ribs for smoking, slow cooking in the crock pot, or cooking in the oven. They can be used for many things like burnt ends, ribs, or even shredded barbecue sandwiches. This ribs are great for back yard barbecues to feed your family. Shop Now! Boneless Beef Short Ribs (Oven Baked) By Tara Smithson

Fajita Fajita strips is trim from various cuts on the beef, cooking them hot and fast will keep them tender. Avoid allowing this cut to sit in a pan at a lower heat as that will result in tough pieces. They are great cooked in a cast iron, on the grill, or just searing at a high temperature. This cut makes for an awesome quick and easy dinner. Shop Now! Best Steak Fajitas By Marzia Garlic Butter Steak and Potatoes Skillet By Christina Cherrier Mongolian Beef Recipe By Nicky Corbishley

Are We Organic? In the past, we've boldly renounced the term "organic" when referring to our beef. But, we'd like to switch our narrative. First, what does the term "organic" mean ? The "organic" label is outlined and upheld by the USDA. In order to qualify for this label, you are required to meet specific standards. We've listed every point of criteria below. Animal Feed "Cattle must consume 100% organic, non-GMO feed and forage with NO animal byproducts (minerals and supplements do NOT need to follow these guidelines)" - We never feed animal byproducts or GMO feed, but we do have pastures that are not certified organic. We'll use light-duty pesticides and herbicides sparingly, but only as we see fit. In fact, the products we may use are so light-duty that we have beehives on our land so they can pollinate on our pastures! "MUST receive a minimum of 30% of their daily dry matter intake (DMI) from grazing on "organic" pasture (ONLY applies during grazing season) - As you may know, our cattle are pastured nearly their entire lives, and then we finish feed them on crops we grow ourselves here on the farm. This question is a tricky one, because we do meet this requirement, except for cattle we finish feed in the summer . The crops we grow are non-GMO, however, sometimes we see the need to use light-duty pesticides and herbicides to protect our harvest and lands. Treatments/ Medications "NEVER treated with antibiotics, added growth hormones, or synthetic parasiticides." - We will never deny treatment to a sick animal. Do we use added growth hormones? Never . Our rancher, Reyes , refuses to even synchronize our female's cycles in order to make calving easier on himself. He's firm on the ideals of our calves growing naturally and cycling with their bodies on their own! As far as parasiticides go, we do use them seasonally. In fact, you might be familiar with the product we use; ivermectin . Concerning antibiotics , if an animal is in our care and needs them, we won't hesitate to administer the proper medication! "If the animal must be vaccinated, the vaccine must NOT include any GMOs, and cannot be used for routine general vaccination, but is on an individual needs basis. (The use of vaccines is NOT prohibited in "organic" practices)" "Pain medication and dewormers ARE allowed" Living Conditions & Quality of Life "MUST have access to the outdoors, shelter, exercise area, and fresh air year-round (can be temporarily confined for safety reasons, ie. poor health or environmental risks)" "Managed "organically" from the last third of gestation" - The fact that we use light-duty pesticides and herbicides as we see fit on our finish-feed crops makes us ineligible for this. "Raised per animal health and wellness standards. *If "organic" approved methods and treatments fail, the animal MUST be given appropriate treatment and care. However, that animal is now ineligible for organic labeling." Final Notes to Readers --- The overarching theme as to why we don't qualify for "organic" labeling are our land management and preservation methods. To us, preserving and protecting our vulnerable rangelands and pastures is the most important way we could pay homage to not only the farmers and ranchers that came before us, but also our small community. Our surrounding areas have been greatly affected by fires, but also invasive species that suffocate, and eventually take over a land that was once filled with native flora and fauna. We will always do what is best for the individual animal, you; the consumer, and the land we so graciously call home. We will NOT compromise the health and wellness or quality of life of any one animal to bind ourselves to the "organic" label. Individual animal health, land management, and recourse conservation will ALWAYS be more valuable than any flashy organic labeling or extra income we could make off of the "organic" standards set by the USDA. We may never don that signature green and white seal on our packaging, but please know it's for all the right reasons. - Nevaeh McCreary, April 3, 2026

Whole Tenderloin Recipes The coveted Whole Tenderloin; the most tender cut on the entire beef! This is where the Filet Mignons are cut from, and the whole thing makes for a premium and tender experience for a holiday dinner! Shop now! Beef Wellington by Grill Momma A Magnificent Roast Beef Tenderloin by RecipeTin Eats Smoked Beef Tenderloin by Vindulge

Lean Ground Beef Lean Ground Beef, much like prime ground beef lean ground beef is great for staple dinners. Lean ground beef performs well in saucy meals because of the lower fat content. This cut is a great option for individuals who are not the biggest fans of fat. Shop Now! Korean Ground Beef By Vered DeLeeuw