Lean (~90/10) ground beef that tastes amazing and doesn’t dry out when you cook it. Sold in 1lb packs. Please reach out to us directly if you’re interested in purchasing more than 20lbs. Prices are as follows:
1-4lbs, $8.75/lb
5-9lbs, $8.50/lb
10-19lbs, $8.25/lb
20+lbs, $8.00/lb
Don’t have enough room in the freezer for a whole or half beef (or just not ready to commit)? Then our variety packs might be just the thing! Choose from a 10- or 20-lb option below, including the following:
10lb box: 4lbs ground beef; 2-3lbs of steaks; 3-4lbs roasts
20lb box: 10lbs ground beef; 4-5lbs steaks; 5-6lbs roasts
Once we receive your order we will reach out for steak and roast preferences and will do our best to accommodate whenever possible. We also have variety packs that include a mix of beef and chicken (check out our mixed-meat variety packs).
A tender cut of beef from the smaller end of the beef tenderloin, prized for its melt-in-your-mouth texture and mild flavor. Because the muscle is not used for weight-bearing, it remains very tender and has little marbling. It is often pan-seared or grilled to a medium-rare doneness to preserve its tenderness.
A flavorful and tender cut of beef from the shoulder (chuck) of the cow, known for its marbling and rich taste. It's a modern cut that can be cooked on a grill or pan-fried. To prepare it, ensure the tough, gristly line in the center is removed and slice the steak against the grain for the best tenderness.
Note: the petite tender steaks we have left weigh 0.5lb each.
A lean, tender, and flavorful cut of beef from the shoulder (chuck) that is comparable in tenderness to a filet mignon but is more affordable. It is shaped like a mini tenderloin and is versatile enough for grilling, broiling, pan-searing, or roasting. To ensure tenderness, it's best cooked to medium-rare or medium and should rest before slicing.
A cut of beef from the short loin that includes a T-shaped bone with sections of abdominal on each side. Porterhouse steaks are cut from the rear end of the short loin and include a tenderloin steak, along with (on the other side of the bone) a large strip steak. For an ideal result, sear the steak first, then finish it by either baking in an oven or cooking over lower heat on the grill to reach your desired internal doneness.
A long, thin, and flavorful cut from the underside of the cow's plate area (under the ribs), often used for dishes like fajitas or carne asada. To maximize tenderness, marinate it, cook it quickly over high heat, or braise it for a long time. When serving, it is crucial to slice the cooked steak thinly against the grain.
A flavorful, lean cut from the bottom sirloin, known for its triangle shape. It balances the rich flavor of fattier cuts like ribeye with the clean taste of leaner cuts like tenderloin. However, it requires proper cooking to avoid becoming tough, and many find it best grilled or roasted to a medium-rare or medium temperature.
A cut from the chuck (shoulder) area, named for its similar shape to a tenderloin but not its tenderness. This lean, tough cut is best prepared with low and slow methods like braising, slow cooking, or stewing to break down the connective tissue and become tender. It should not be cooked quickly at high heat, as it will become chewy.
A round roast is a lean, tough, and flavorful cut of beef from the cow's rear leg muscles. Because it's a well-exercised muscle, it has minimal fat and connective tissue. Round roast is best cooked with techniques that use slow, moist heat or with high-heat searing followed by a low-temperature finish to ensure tenderness.
Beef liver is an exceptionally nutrient-dense, affordable organ meat, packed with high-quality protein, iron, and vitamins A and B12. It can be soaked in milk or citrus juices to reduce the strong, earthy flavor and should be quickly pan-fried, seared, or sautéed. Avoid overcooking to keep a tender, creamy texture.
Note: the cheek meat packages we have left weigh 0.7lb each.
Beef cheek meat is a tougher cut that is highly flavorful and known for intense richness, high collagen content, and melt-in-your-mouth texture when slow-cooked. This meat is ideal for braising, stewing, and smoking. While it does require the trimming of fat/silver skin, it provides a payoff in a tender result similar to short ribs.
Note: the tongue packages we have left weigh 1.5lb each.
Beef tongue is known for its rich flavor and tenderness when cooked slowly. It is flavorful and nutrient-rich; high in protein, iron, zinc, and B vitamins. It does contain significant fat so typically the skin is peeled off after slow-cooking, before slicing and serving.
Kidneys share many of the same health benefits as liver: high in vitamins A and B, iron, and low in fat. Tenderize beef kidney by soaking it in buttermilk or a mixture of lemon juice and water for several hours. Then cook with onions, garlic, bacon, or aromatic herbs such as thyme to offset the rich flavor.
Note: the heart packages we have left weigh 1lb each.
Beef heart is a lean, nutrient-dense organ meat with a firm texture and deep, rich, intense steak-like flavor. It is highly nutritious, packed with iron, zinc, selenium, and protein. It is best prepared by cleaning away fat and tough veins, then thinly sliced for quick grilling/stir-frying, or slow-cooking/braising until tender.
Prized for its rich, beefy flavor and gelatinous texture, which becomes incredibly tender and succulent when slow-cooked in stews, soups, and braises. It's a gelatin-rich cut with a high fat content, making it ideal for low-and-slow cooking methods that break down tough muscle fibers, resulting in a "fall-off-the-bone" result.
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