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100% Grass-Fed & Finished Beef: Steaks

Slowly Grown · Truly Nourishing

Exceptional Beef Begins on Pasture

Rich, satisfying beef from cattle raised right here at Tussock Sedge Farm. 100% grass-fed and grass-finished, thoughtfully cared for, and given time to mature naturally—then dry-aged and expertly butchered for meals worth gathering around.

Grass from Start to Finish

Our cattle thrive on pasture and forage, with frequent moves to fresh grazing. Never grain-finished. Never fed corn or soy.

Time You Can Taste

Raised for more than 36 months, often around 42 months. Slow growth and careful finishing help develop the deep beef flavor we love.

Care in Every Cut

Dry-aged, locally butchered, vacuum sealed, and flash frozen while very fresh—from everyday ground beef to a memorable steak dinner.

✓ Zero-spray pastures ✓ Regenerative grazing ✓ No antibiotics, hormones, or vaccines

Petite Ribeye Steak

All the rich flavor and tenderness of ribeye in a smaller, satisfying portion.

Save $5.00 /lb.

$52.49 /lb.

$57.49 /lb.

Avg. 12 oz.

From Our Pastures to Your Table

Good Beef Starts with Daily Care

Raising cattle is daily, hands-on work. We watch the animals, pay attention to their condition, and plan grazing around the forage available. Frequent pasture moves provide fresh feed while giving grazed areas time to rest and regrow.

Our fields are managed without chemical sprays. Diverse grasses, clover, and other forage support the cattle, while free-choice minerals and Redmond Real Salt complement their forage-based diet. Careful husbandry and low-stress handling are central to how we farm.

Dry-Aged for the Table

After harvest, dry aging gives natural enzymes time to tenderize the beef and allows its flavor to develop further. Our local butcher then prepares the individual cuts with care. That attention carries the work of raising the animal all the way through to the food you bring home.

Freshness for Your Freezer

Individual cuts are vacuum sealed and flash frozen while very fresh. This makes it easy to keep good beef on hand, thaw what you need, and plan meals around your family’s schedule. It also helps us offer beef throughout the year and reduce food waste.

Bring Out the Best in Every Cut

Steaks: Keep It Simple

Thaw in the refrigerator and pat dry before cooking. For a dry brine, salt ahead of time and refrigerate uncovered on a rack. A dry surface helps build a beautiful sear. Use a thermometer to follow the temperature as the steak cooks.

Match the Method to the Thickness

For steaks at least 1½ inches thick, a reverse sear offers gentle cooking followed by a hot finishing sear. Thinner steaks, including our Denver and Chuck Eye, are better suited to a quick cook in a hot skillet or on the grill.

Slow-Cooking Cuts: Give Them Time

Chuck roasts, short ribs, and brisket reward patient cooking. Braise, smoke, or slow cook using the method recommended for the cut, allowing enough time for connective tissue to soften. For braised cuts, fork tenderness is your best guide.

Need help choosing or cooking a cut? Our individual product pages include serving ideas and preparation guidance to help you get the most from your beef.

Exceptional Beef. Everyday Meals. Memorable Gatherings.

From a juicy burger on a busy weeknight to a beautifully cooked Steak or a slow-roasted family dinner, our 100% grass-fed and grass-finished Beef brings rich, satisfying flavor to your table. Slowly raised on pasture, dry-aged and carefully butchered— with care you can taste in every cut.

Tussock Sedge Farm

Slowly Grown · Truly Nourishing

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Tussock Sedge Farm

"Slowly Grown - Truly Nourishing"

OUR MISSION is to raise the highest quality, most nutrient dense pasture raised foods.

OUR PURPOSE is to nourish and heal our local community while enhancing the surrounding ecosystem.

Learn About Us

Customer Corner

Visit and Order

1239 RTE 113
Perkasie, PA 18944

All sales are through our online store. Our pickup area is open Monday through Saturday from 8am to 6pm. We do not have a physical farm store.

(267) 217-2333

Call or text us.

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