These are the cream of the crop when it comes to grass-fed steaks. The premium grass-fed steaks include Cowboy Ribeye, Filet, Kansas City Strip (don’t be fooled, the Strip steak originated in Kansas City, not New York) and T-Bone steaks. We believe our prices are lower than you find anywhere online for USDA certified grass-fed/grass finished beef.
We also have what we call standard steaks and they are still great grass-fed steaks at a great price. The standard steaks are Top Sirloin, Denver, Short Ribs and Flank.
Our Grass-Fed Steak Comes From Happy Cows
Our beef is rotated every day to a new patch of grass. This provides. them with the freshest grass possible every day. We also don’t let our cows wade out in our ponds to drink water. The cows health is important to the quality of the meat. Allowing a cow to drink water from where the herd urinates and defecates is not good for the taste of the meat.
We age our beef for 14-days. This dry aging process adds flavor and tenderness to the meat. We have had numerous people tell us how flavor our beef is. We do a lot of little things around our ranch to make our beef taste as good as it does.
If you have never cooked grass-fed beef before please check out our page on how to cook grass-fed beef. It’s totally different than cooking a fat piece of meat that has been fed corn and not allowed to move much. Our favorite way to cook it is a low-heat process and a sear at the end. Marinating is your friend.