Grass-fed Beef

Beef brisket is the cut we know and love for pastrami, corned beef, smoked barbecue brisket, and tangy, oniony braised brisket.

Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

Experimenting with beef heart isn't very risky because it's flavorful, surprisingly lean and inexpensive. Beef heart contains all essential amino acids, zinc, selenium and phosphorus.

Beef liver is often called the superfood of the animal kingdom because it is one of the most nutrient dense foods on Earth!

The Porterhouse Steak is one of the most tender and popular cuts of beef, most commonly used in steakhouses.

Rib-eye steaks, one of the most common and best types of steak, come from the beef rib primal cut; Rib-eye steaks are tender, juicy and very flavorful, with just the right amount of fat.

Beef short ribs are the equivalent of spare ribs in pork. Beef short ribs are usually larger and meatier than pork spare ribs and have exceptional flavor.

A boneless cut with a hearty texture that's a good source for fajita meat. Marinate and grill or broil.

A flavorful cut that's versatile and juicy. Great served as a steak or cut into kabobs

Skirt steak is prized for its flavor rather than tenderness. It is best seared or grilled and makes a great stir-fry meat.

The strip steak, also called a New York or a Kansas City strip, is considered among the higher-end cuts of beef.

Beef tenderloin is widely regarded as the most tender cut of beef. It's a portion of the ever-popular T-bone or porterhouse steak, and the upscale filet mignon comes from it as well.

When you eat grass-fed beef, not only are you doing something good for yourself, but you are also promoting a better food system and a better environment.