1/8 Cow (cash or check)

Our freezer filling "1/8 Beef" has something for everyone, with nearly 40 pounds of our 100% grass fed beef, raised right here on our chemical free regenerative pastures! 

When your freezer is full of family favorites and steakhouse classics, meal planning will be simple.  Set the table and serve premium steaks, make your favorite slow cooked comfort foods, or simply prepare a quick meal with ground beef, everything you need is in this bundle.

Every item is flash frozen and vacuum sealed in extra thick packaging for long term storage in your freezer.  

What's Included?

Premium Steaks:  (Roughly 10 pounds)

• 2 Extra Thick Cut Ribeye Steaks
• 2 Extra Thick Cut New York Strip Steaks
• 1 Chuck Eye Steak
• 1 Sirloin Steak
• 1 Bavette Steak
• 1 London Broil Steak
• 2 Ranch Steaks

Comfort Cuts:  (Roughly 13-15 pounds)

• 1 Eye Roast
• 1 Rump Roast
• 1 Brisket
• 2 Shank Roasts
• 1 Short Ribs

Ground Beef

• 15 (1 lb. pkgs.) 80/20 Ground Beef

*** Weights are approximate.  Substitutions will be made if necessary. ***

What makes our slowly raised grass fed/grass finished beef so special?

Truly great beef requires only a little salt for preparation (and maybe pepper if you prefer that). But we have a secret ingredient that creates some of the most intense beef flavor you'll ever experience. It's not something you'll find in your spice rack and you certainly can't sprinkle it on. In fact, it's something you can't even touch. Our secret ingredient is TIME. While quickly grown beef that most consumers are familiar with might deliver some tenderness, it will always fall short on flavor. The sad fact is that most feedlot beef is often processed at 14 months of age, with the only goals being low cost and tenderness. Additionally, most grass fed beef producers will process at 18 months of age, creating lean beef without flavor or marbling. This is not the true nature of beef though. Much like wine, this quick growth will never create flavor. We want OUR cattle to have the necessary time to fully grow, finish, and develop INCREDIBLE flavor. We are unique, NEVER rushing the growth process. That's why our cattle grow super slowly on grass for 30-36 months before harvesting! We invest a serious amount of time in raising our beef to ensure it ALWAYS far surpasses what you imagine a steak can taste like. There are no shortcuts to perfection - we've developed our process over 30 years, ensuring consistent results every time. This process creates a far superior steak to any other grass fed (or grain fed) standard.  Raising our beef to physiological maturity creates meat that has more muscle fibers and therefore more chew.  This is truly mature beef, how it's supposed to be - it's what the world ate prior to the advent of grain & hormone fed feedlots who raise meat from shockingly young animals.  If you're looking for floppy, jello like steaks that can be cut with a fork, this isn't it.  But if you're looking for real beef flavor and texture from truly "finished" cattle, you've found it.

* For superior results, we like to Wet Age steaks in the original vacuum sealed packaging, unopened for 21 to 28 days in the refrigerator at 35 degrees, flipping the package every few days. If short on time, a 4 day Dry Brineworks well before cooking using the Reverse Sear method listed below. Alternatively, you may combine the wet age and dry brine process for an absolutely superior steak.

Dry Brining:

Start with a steak that’s at least one inch thick. Remove thawed steak from packaging. Generously season with kosher salt on both sides. Lay it on a rack above a foil-lined tray, uncovered, and put into your fridge (35 degrees) for 3-4 days.

Reverse Sear:

Allow the steak to sit at room temperature for at least 30 minutes before cooking using the following "reverse sear" method: 

1. Preheat oven to 250.
2. Season the steak with salt on both sides. (do NOT salt the steak if you used the dry brine method) 
3. Place well seasoned steak on a cooling rack over a foil lined sheet pan 
4. Put in oven and cook til an internal temp of 120-125°F depending on your preference of “doneness”. Verify temperature with an instant read probe thermometer.
5. Remove when at temp and rest for 10-15 minutes under foil
6. Preheat a skillet or heavy based pan (cast iron is preferred) to VERY hot temperatures. A non-stick pan is NOT recommended.
7. Sear steak for one minute on each side
8. Serve immediately

Steak Cooking Chart

Keep in mind that internal temperatures will continue to rise after removing any cut of meat from the heat source.  We usually suggest removing from the heat when you are about 10 degrees under the target temperatures listed below.  Our recommendation is to never cook beyond medium.  Overcooking increased shrinkage and decreases tenderness.

Rare - 120°F to 125°F

Medium Rare - 130°F to 135°F

Medium - 140°F to 145°F

Medium Well - 150°F to 155°F

Well Done - 160°F