100% Grass-Fed & Finished Beef
Pasture Raised. 100% Grass-Fed & Finished.
Slowly raised on pasture for more than 36 months, often up to 42 months.
Our cattle spend their lives on pasture, grazing the diverse grasses, clover and other forage growing across our zero-spray fields. They're moved frequently to fresh pasture as part of our regenerative grazing system and are 100% grass-fed and grass-finished — never grain-fed.
We raise our cattle slowly, giving them the time needed to grow and finish naturally on grass. The result is deeply flavorful beef produced with an emphasis on healthy animals, healthy pastures and careful stewardship of the land.
✓ Raised on Pasture & Frequently Moved to Fresh Grass
✓ More Than 36 Months — Often Up to 42 Months
✓ 100% Zero-Spray Pastures
✓ No Antibiotics, Hormones or Vaccines
✓ Dry-Aged & Expertly Butchered Locally
Our cattle also have free-choice access to minerals and Redmond Real Salt to complement what they receive naturally from pasture.
Shop our 100% Grass-Fed & Finished Beef below.
Our beef is vacuum sealed and flash frozen while very fresh. This allows us to maintain quality, keep a dependable year-round selection and dramatically reduce food waste.
70/30 Ground Beef
Our richest Ground Beef blend, made from Brisket, Chuck & Short Rib — exceptional for smash burgers. 1 lb pack.
80/20 Ground Beef
Our most popular Ground Beef — the classic balance of rich flavor, juiciness & everyday versatility. 1 lb pack.
90/10 Premium Ground Beef
Our leanest Ground Beef, made from premium cuts including Sirloin, Strip Loin & Tenderloin. 1 lb pack.
Ancestral Blend Ground Beef
Our 80/20 Ground Beef blended with liver, heart, kidney, spleen, thymus & pancreas for an easy approach to nose-to-tail eating. 1 lb pack.
Beef & Pork Meatball Mix
A flavorful blend of our grass-fed beef and pasture-raised heritage pork — perfect for tender, juicy meatballs, meatloaf, burgers and more.
Beef Hamburger Patties
Our popular 80/20 Ground Beef, formed into thick, juicy burgers and ready for the grill. 4 patties per pack.
Beef & Bacon Hamburger Patties
Our grass-fed Ground Beef blended with Beef Bacon for an exceptionally rich, juicy burger. 4 patties per pack.
Hickory Smoked All Beef Hot Dogs - Sugar Free
The most amazing artisan quality hot dog!
6 links per 1 lb pack.
Beef Cubes
Lean beef roasts cut into pieces for slow cooking.
Chipped Steak
Paper-thin sliced 100% grass-fed Beef — perfect for cheesesteaks, steak sandwiches, wraps & quick skillet meals. 1 lb pack.
Steak Tips (Beef Kabob Meat)
Tender steak cut into 1–2" pieces and ready for kabobs, grilling, skillet meals & more. 1 lb pack.
Hickory Smoked BEEF Bacon
Made from Beef Brisket and full of flavor! 1lb packs
Hickory Smoked Pastrami: Thinly Sliced
Deli style, ready to eat. Uncured Beef Pastrami.
Half pound package average.
Hickory Smoked Pastrami - ENDS
Perfect for making "burnt ends". Uncured Beef Pastrami ENDS.
Beef Fajita Steak Strips
Tender steak sliced into convenient strips for fajitas, stir-fries, tacos & quick skillet meals. 1 lb pack.
Hickory Smoked Beef Ring Bologna
Uncured. A favorite for snacks or appetizers!
Hickory Smoked All Beef Summer Sausage
Uncured. Fully cooked, just slice and serve! 1lb average
Hickory Smoked Beef Kielbasa
One of our favorite sausages!
Beef Sausage Links
*** SELECT VARIETY IN THE DROP DOWN *** 4 links per 1 lb pack
Beef Breakfast Sausage Links
Just beef and spices, no sugar. 6 links per pack.
Beef Breakfast Sausage Patties
Nothing more than beef and spices. No sugar! NEW - larger 5oz patties!
London Broil Steak
A large, lean steak with rich Beef flavor — perfect for marinating, grilling, broiling & slicing across the grain.
Ranch Steak
A petite, lean & tender steak with rich Beef flavor — perfect for a quick weeknight dinner.
Tri-Tip Steak
A flavorful, versatile whole steak — grill, reverse sear or roast, then slice thinly across the grain. About 1.8 lb.
Chuck Eye Steak
Richly marbled with deep Beef flavor and Ribeye-like character — one of our favorite everyday steaks.
Bavette Steak
Incredible when marinated, grilled, and sliced thinly against the grain
Sirloin Steak
Lean, tender & full of rich Beef flavor — a versatile steak for grilling, searing or slicing.
Skirt Steak
Rich, deeply beefy & beautifully marbled — exceptional for fajitas, tacos, grilling and quick high-heat cooking.
Picanha Steak
Exceptionally tender & flavorful with its signature fat cap — a South American steakhouse favorite.
Whole Picanha
The whole Picanha with its signature fat cap intact — an impressive centerpiece for grilling, roasting or slicing into steaks.
Flank Steak
Lean, deeply flavorful & incredibly versatile — excellent grilled, marinated or sliced for fajitas, tacos and steak salads.
Hanger Steak
An exceptionally flavorful butcher’s cut — deeply beefy, tender and outstanding grilled or seared.
Flat Iron Steak
Exceptionally tender with rich Beef flavor and beautiful marbling — excellent grilled or pan-seared.
Bistro Filet (Petite Tender)
Remarkably tender with delicate Beef flavor — a rare little steak that cooks beautifully whole or sliced into medallions.
New York Strip Steak
Thick-cut around 1½ inches with fine-grain marbling, bold Beef flavor & a substantial steakhouse-style bite.
T-Bone Steak
Thick cut and full of flavor! One of the ultimate steaks!
Porterhouse Steak
Large and very thick cut! The king of steaks for taste and presentation!
Ribeye & New York Strip - Chipped Steak
Thinly sliced premium steaks! Makes the BEST cheese steaks!
Ribeye Tomahawk Steak
The ULTIMATE Ribeye - extra thick cut! Meant for sharing
Ribeye Steak
16-20 oz average. Thick cut and flavorful!
The ultimate steak for tenderness, marbling, and flavor.
Ribeye Steak - Heavily Marbled
Thick cut and full of marbling!
A superior premium steak that is the result of slowly raising 100% grass fed cattle for 3 years before harvesting.
8 oz - Filet Mignon
The most prized cut of beef. Perfectly tender.
Whole Beef Tenderloin
The ultimate roast for a special occasion.
Beef Short Ribs - English Cut
English Style.
Cut between the bones resulting in thick pieces.
Perfect for slow cooking, braising, or smoking.
Beef Short Ribs - Flanken Cut
Flanken Style (aka Korean Style).
Thinly cut across the bone.
Perfect for hot and fast grilling or braising/slow cooking.
Beef Ribeye Baby Back Ribs
1 whole rack. Cook low & slow for fall apart ribs
Beef Oxtail: Cut into pieces - 1 lb packs
Slow cook for rich, gelatinous stew
Beef Shin Roast (with Marrow)
Amazing soups, stews, or tacos!
Thor's Hammer
Incredible flavor and presentation.
Chuck Roast
Full or marbling and flavor!
Rump Roast (Bottom Round)
Makes a traditional fork tender roast beef
Eye Roast
Roast and slice paper thin for “hot roast beef”
Brisket: 3 to 4 lb
The all time favorite for smoking and BBQ.
Whole Brisket
Perfect for smoking!
Top Sirloin Roast
A roast with the flavor of steak
Corned Beef Brisket
Tender and full of flavor! Uncured
Beef Liver
Thick slices! The most nutrient dense organ available!
Beef Heart - Half
A nutritional powerhouse - the most prized organ from a cow
Beef Kidney
Individually packaged
Beef Tongue
Incredibly mild and flavorful - perfect for Tacos!
Kettle-Rendered Grass Fed Beef Tallow - GLASS JAR
Hand crafted in small batches at low temperature.
1 lb of the most traditional cooking fat.
Beef Suet Fat (for rendering)
Pure beef suet from around the kidneys. Render into tallow.
Beef Trim Fat
For sausage making or rendering.
Beef Bone Broth Kit
5–6 lbs of 100% grass-fed beef bones, including collagen-rich knuckles — makes 6+ quarts of rich, nourishing bone broth.
Beef Bones for Broth
A 10lb bag! Makes multiple pots of bone broth.
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Beef Raised Differently
Slow growth. Diverse pasture. Thoughtful management. No shortcuts.
Raising truly grass-finished beef takes time. At Tussock Sedge Farm, our cattle spend their lives on pasture and are raised for more than 36 months, often up to 42 months. We don't rush them toward an artificial finish or rely on grain to accelerate growth.
Instead, we give our cattle time to mature naturally on the grasses and diverse forage growing across our farm.
Fresh Pasture & Regenerative Grazing
Our cattle aren't simply turned into a field for the season. We actively manage their grazing, moving the herd frequently to fresh areas of pasture and allowing previously grazed ground time to rest and recover.
This gives the cattle continual access to fresh forage while helping us build healthier soil, stronger root systems and more resilient pastures. Throughout the growing season, they graze a naturally changing mixture of grasses, clover and other pasture plants rather than a single harvested feed.
Our pastures are 100% zero-spray. We don't apply herbicides, pesticides or chemical fertilizers to the fields our cattle graze.
100% Grass-Fed & Grass-Finished
Our cattle are never grain-fed. From beginning to finish, their diet is built around grass and pasture forage, with free-choice access to minerals and Redmond Real Salt.
That distinction matters to us. Grass finishing requires patience and careful pasture management, particularly when cattle are allowed to grow at a natural pace rather than being pushed toward rapid weight gain.
Raised Slowly — More Than 3 Years
Many beef animals are harvested much younger. Ours are raised for more than 36 months and often up to 42 months, giving them considerably more time to mature on grass.
That slower approach is central to the beef we want to raise. Rather than chasing the fastest possible growth, we focus on developing healthy cattle on pasture and allowing time, forage and genetics to do their work.
Healthy Cattle Come First
We believe good beef begins with good animal husbandry. Our cattle are managed with an emphasis on pasture, low-stress handling, clean living conditions and attentive daily care.
We raise our cattle without antibiotics, added hormones or vaccines. Our goal isn't simply to avoid inputs — it's to manage the animals and the land in a way that supports naturally robust, healthy cattle from the beginning.
Dry-Aged & Locally Butchered
The care we put into raising our cattle continues after harvest. Our beef is processed by a small-scale local butcher we've worked with for years and is dry-aged to develop tenderness and deeper beef flavor.
Individual cuts are then vacuum sealed and frozen while very fresh. Freezing allows us to preserve quality, maintain a dependable selection throughout the year and dramatically reduce food waste.
From Our Pastures to Your Freezer
From everyday Ground Beef and slow-cooking cuts to Ribeyes, Filet Mignon and our larger Bulk Beef packages, it all begins with the same cattle and the same approach: 100% grass-fed and finished, slowly raised on pasture, and carefully managed from beginning to end.
Slowly Grown. Truly Grass-Fed. Raised With Care.