Ribeye Steak
BEEF · 12–16 oz · per lb · $28.00/lb
BEEF
Every Cut. Every Time.
From our pastures in the Allegheny Highlands to your table. 100% grass fed, finished on pasture. Never confined.
FIND YOUR CUT
Popular searches:Grass-fed, pasture-finished, never confined
Every steak, roast and pound of ground beef on this page comes from Scottish Highland and Black Angus cattle raised on rotational pasture across our two family farms in Pennsylvania’s Allegheny Highlands — farmed since 1997. Cattle graze steep green ridges and sheltered hollows, moved to fresh grass on a rotation instead of standing on western range or a feedlot.
- 100% grass fed and grass finished — no grain, no feedlot
- Dry-aged and butchered in small batches
- Sold frozen and vacuum packed for the freezer
- 38 individual cuts, from ribeye to soup bones — we sell the whole animal
The Beef Primal Cuts
A Guide to Premium Quality
Public-domain 1927 National Live Stock and Meat Board Beef Chart. See the full interactive primal breakdown on our Beef Primal Cuts page.
Cooking Guides
Steaks (Ribeye, Strip, Filet, T-Bone, Flank, Skirt…)
Grass-fed beef is leaner than grain-fed, so it cooks faster and dries out faster. Sear hot and fast (cast iron or a hot grill), pull 5–10°F before your target doneness, and rest 5 minutes before slicing thin cuts like flank and skirt against the grain.
Roasts (Chuck, Rump, Eye of Round, Brisket)
Low and slow. Braise or slow-roast at 275–300°F until fork-tender — grass-fed connective tissue needs the extra time to break down into a rich, gelatin-thickened sauce.
Ribs
Season and smoke or oven-braise at low heat (225–250°F) for several hours until the meat pulls back from the bone.
Ground Beef & Ground Packs
Handle gently, don’t overwork the meat, and cook to 160°F. Because it’s leaner, ground beef benefits from a little added fat (butter, tallow) when pan-searing patties.
Organ Meats & Bones
Liver and heart are best quick-seared and sliced thin. Marrow and soup bones want a long simmer (6+ hours) for stock, or a 425°F roast for 15–20 minutes for spreadable marrow.
The Easy Way to Stock Your Freezer
Hand-selected bundles of our most popular cuts. Save time. Save money. Eat exceptionally well.
Browse All Cuts
Showing 1–38 of 38 cuts
New York Strip
BEEF · 12–16 oz · per lb · $26.00/lb
Filet Mignon
BEEF · 6–8 oz · per lb · $38.00/lb
T-Bone Steak
BEEF · 18–24 oz · per lb · $27.00/lb
Porterhouse Steak
BEEF · 22–28 oz · per lb · $30.00/lb
Top Sirloin Steak
BEEF · 8–12 oz · per lb · $19.00/lb
Sirloin Tip Steak
BEEF · per lb · $15.00/lb
Chuck Eye Steak
BEEF · per lb · $17.00/lb
Flat Iron Steak
BEEF · per lb · $19.00/lb
Denver Steak
BEEF · per lb · $18.00/lb
Skirt Steak
BEEF · per lb · $19.00/lb
Flank Steak
BEEF · per lb · $18.00/lb
Hanger Steak
BEEF · per lb · $21.00/lb
Bavette / Flap Steak
BEEF · per lb · $17.00/lb
Tri-Tip
BEEF · per lb · $17.00/lb
Picanha / Coulotte
BEEF · per lb · $18.00/lb
Chuck Roast
BEEF · 3–4 lb · per lb · $12.00/lb
Arm Roast
BEEF · 3–4 lb · per lb · $12.00/lb
Rump Roast
BEEF · 3–4 lb · per lb · $13.00/lb
Eye of Round Roast
BEEF · 3–4 lb · per lb · $13.00/lb
Bottom Round Roast
BEEF · 3–4 lb · per lb · $12.00/lb
Brisket
BEEF · whole or half · per lb · $14.00/lb
Short Ribs
BEEF · per lb · $16.00/lb
Back Ribs
BEEF · per lb · $13.00/lb
Osso Buco / Shank
BEEF · cross-cut · per lb · $12.00/lb
Ground Beef
BEEF · 1 lb pack · $10.00/lb
Ground Beef Patties
BEEF · 4 patties · per lb · $11.00/lb
Stew Meat
BEEF · 1 lb pack · $12.00/lb
Kabob Meat
BEEF · 1 lb pack · $13.00/lb
Beef Cheeks
BEEF · per lb · $12.00/lb
Oxtail
BEEF · per lb · $14.00/lb
Beef Liver
BEEF · per lb · $8.00/lb
Beef Heart
BEEF · per lb · $8.00/lb
Beef Tongue
BEEF · per lb · $11.00/lb
Beef Kidney
BEEF · per lb · $7.00/lb
Marrow Bones
BEEF · per lb · $8.00/lb
Soup Bones
BEEF · per lb · $5.00/lb
Suet / Beef Fat
BEEF · per lb · $5.00/lb
Quarter, Half & Whole Beef
Stock your freezer with premium, pasture-finished beef.
All shares are custom cut to your preferences and vacuum sealed. LEARN MORE ABOUT SHARES →
Cuts are sold frozen and vacuum packed. Package weights vary naturally; your cart is charged at the listed price for the selected item and final weighed items are confirmed at fulfillment.
SHOP & LEARN
Detailed product pages
Compare individual products, cooking guidance and current pricing.
Ribeye Steak$28.00New York Strip$26.00Filet Mignon$38.00T-Bone Steak$27.00Porterhouse Steak$30.00Top Sirloin Steak$19.00Sirloin Tip Steak$15.00Chuck Eye Steak$17.00Flat Iron Steak$19.00Denver Steak$18.00Skirt Steak$19.00Flank Steak$18.00Hanger Steak$21.00Bavette / Flap Steak$17.00Tri-Tip$17.00Picanha / Coulotte$18.00Chuck Roast$12.00Arm Roast$12.00Rump Roast$13.00Eye of Round Roast$13.00Bottom Round Roast$12.00Brisket$14.00Short Ribs$16.00Back Ribs$13.00Osso Buco / Shank$12.00Ground Beef$10.00Ground Beef Patties$11.00Stew Meat$12.00Kabob Meat$13.00Beef Cheeks$12.00Oxtail$14.00Beef Liver$8.00Beef Heart$8.00Beef Tongue$11.00Beef Kidney$7.00Marrow Bones$8.00Soup Bones$5.00Suet / Beef Fat$5.00