Cut to your sheet
Grass fed steaks from cattle finished on grass.
A grass finished steak tastes like the pasture it came from, which is the point. It is leaner than grain finished beef and it rewards a hot pan and a short cook.
What you get, and why it varies
Every animal yields roughly the same proportions, but the exact list depends on how you fill out the cut sheet. Ask for thicker ribeyes and you get fewer of them. Ask for more ground and the steak count drops. That trade is yours to make, not ours.
| Ribeye | The one people plan a evening around. Marbled, forgiving, best hot and fast. |
|---|---|
| Sirloin | Leaner, cheaper per pound, and the everyday steak in most houses. |
| Flat iron | Tender, underrated, and excellent value off a grass finished animal. |
| Skirt and flank | Marinate, sear hard, slice against the grain. Best steak per dollar there is. |
| Round | Lean and firm. Slice thin or braise it. |
Cooking grass finished steak
The single biggest mistake is treating it like grain finished beef. There is less fat to buffer the heat, so the window between right and overdone is shorter. High heat, less time, and a proper rest will get you there every time.
Questions we get
Which steaks come off one animal?
It depends on the animal and on your cut sheet, but usually ribeye, sirloin, flat iron, skirt and flank, plus round steaks.
How do I cook a grass finished steak?
Take it to room temperature first, use high heat for a short time, and rest it properly. Grass finished steak is leaner, so it needs less time than a grain finished steak of the same thickness.
Can I choose the thickness?
Yes, on the cut sheet if you are buying a share. Tell us what you want and the processor cuts to it.
Tell me when steaks are ready
Steak counts are limited by the animal. The list hears first.
We will tell you when beef is ready. Nothing else.