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Grass-Fed Beef
Ribeye brings tenderness and natural fat together in one cut. It is taken f...
New York strip comes from the short loin. It is boneless, relatively firm a...
Filet mignon is cut from the tenderloin, a small muscle valued primarily fo...
Sirloin is a leaner steak with a firmer bite than ribeye. It handles the gr...
This is straightforward ground beef from one known Indiana farm. The grind ...
Ground sirloin is a lean grind made from the sirloin section rather than a ...
Ground chuck comes from the shoulder and carries more fat than our ground r...
Ground round is our leanest ground option. It comes from the round and is a...
Flat iron comes from the top blade in the shoulder. Once the central seam i...
Denver steak is separated from a small muscle deep in the chuck. Fine lines...
The baseball cut is a thick, rounded portion of top sirloin. Its compact sh...
Short ribs carry meat, bone and connective tissue in the same cut. A long b...
Chuck roast comes from the shoulder, where several hard-working muscles and...
Rump roast comes from the round, a hard-working part of the animal. It is c...
Sirloin tip roast is a lean cut from the round near the hind leg. It can be...
Stew meat is cut into ready-to-cook pieces from muscles that become tender ...
Beef back ribs are cut from the rib section after the ribeye is removed. Th...
This is the same strip loin used for a larger New York strip, cut into a sm...
Skirt steak is a thin, strongly grained cut that responds well to a hot gri...
Ancestral Blend puts organ meat into a form that cooks like ordinary ground...
Tri-tip is a triangular roast from the bottom sirloin. It can be grilled ov...
Beef tallow is rendered fat, ready to use without rendering it at home. Its...
Suet is the firm raw fat found around the kidneys. It is not finished tallo...
Foreshank bones are a practical choice when you want a broth with body. Bon...