2025 Premier Beef Savings Event

Why Local Healthy Grass Finished Beef?

• Most grass-fed and organic beef in the store today is imported from other countries. We raise our beef right here on our farm and our trusted farm partners.
• Because we focus on raising our beef on immune building, clean pastures we do not need any of the antibiotics and drugs that most conventional beef does
• We believe food should heal... heal our land, our water, our farms, our communities, and most importantly your gut microbiome.
• Clear your brain fog and fuel your children's brain development. The fat from our beef is loaded with Omega-3 fatty acids, antioxidants, minerals, and nutrients from our diverse pastures.

How long will my meat last?

Each package is vacuum sealed and will last in the freezer for up to a year. If the package becomes unsealed it is still safe to eat just use it as soon as possible.

Will my meat stay cold during shipping?

Yes. For local deliveries in Southern Illinois and the St. Louis area we use a refrigerated truck to deliver your order directly to your doorstep.

For UPS shipping your order will be packaged in an insulated box with icepacks that will keep your meat frozen for up to 48 hours. All orders are gauranteed to arrive within 48 hours of leaving our freezers. If your order arrives thawed or damaged we will replace or refund the damaged product.

Do I need to pickup my order by the end of the sale?

No. You can select a pickup or shipping date after the sale end date. As long as we have your order before the sale ends

How much freezer space will I need for a bundle?

30 pounds of meat will take up approximately 1 cubic foot of freezer space.

What if my order arrives thawed or damaged?

Backed by our 100% satisfaction guarantee we will either replace your damaged items or refund your money.

1. Filet Mignon ⭐️⭐️⭐️⭐️⭐️
   Cut From: Tenderloin (small end)
   Notes: Extremely tender, lean, mild flavor. Often wrapped in bacon.
   Prized For: Buttery texture and tenderness.
   Average Steak size 6-8 oz.

   Best Cooking Methods:
  1. Pan-seared ✅ 
  2. Grilled over high heat
  3. Sous vide & seared
  4. Broiled for a crusty finish
 David’s tips. Very lean and extremely tender. This steak is the king of steaks and is the hardest one to ruin

2. Ribeye ⭐️⭐️⭐️⭐️⭐️
   Cut From: Rib primal (between ribs 6–12)
   Notes:  Rich marbling, juicy, bold flavor. Available bone-in or boneless.
   Prized For: Intense beefy flavor and tenderness.
   Average Steak Size 16-24 oz. 

   Best Cooking Methods:
  1. Grilled over high heat ✅ 
  2. Reverse-seared in the oven
  3. Pan-seared with butter & herbs
  4. Smoked for deep flavor
David’s tips: The ribeye is the most marbled of steaks so if you want a combo of flavor and tenderness the Ribeye is for you.

3. Delmonico ⭐️⭐️⭐️⭐️⭐️
   Cut From: Ribeye or boneless rib steak (varies by region)
   Notes: Named after Delmonico’s in NYC. Luxurious marbling.
   Prized For: Rich texture and flavor. 
   Average Steak Size 10-12 oz.

   Best Cooking Methods:
  1. Grilled over direct heat ✅ 
  2. Pan-seared in cast iron
  3. Oven-roasted
  4. Reverse-seared
David’s Tip: This is what we call a boneless ribeye

4. T-Bone ⭐️⭐️⭐️⭐️
   Cut From: Short loin (strip + small tenderloin)
   Notes: T-shaped bone; two steaks in one.
   Prized For: Combo of two premium cuts. 
   Average Steak Size 16-24 oz. 

   Best Cooking Methods:
  1. Grilled ✅ 
  2. Broiled in the oven
  3. Pan-seared & oven-finished
  4. Reverse-seared
David’s tips: A bone in steak. The larger side of the bone is where the New York Strip comes from and the smaller side is the Filet Mignon

5. Porterhouse ⭐️⭐️⭐️⭐️
   Cut From: Short loin (larger tenderloin than T-Bone)
   Notes: King of steaks. Ideal for sharing.
   Prized For: Size and texture variety.
   Average Steak Size 32-48 oz.

   Best Cooking Methods:
  1. Grilled over high heat ✅ 
  2. Reverse-seared
  3. Broiled
  4. Pan-seared with butter
David’s Tips: A large version of a T-Bone

6. New York Strip ⭐️⭐️⭐️⭐️
   Cut From: Short loin (no bone)
   Notes: Well-marbled, firm, leaner than ribeye.
   Prized For: Balanced flavor and tenderness.
   Average Steak Size 10-12 oz.

   Best Cooking Methods:
  1. Grilled with direct heat
  2. Pan-seared with butter ✅ 
  3. Broiled
  4. Reverse-seared
David’s Tips: This steak has less fat than a ribeye but enough to pack some amazing flavor just don’t overcook it.

7. Sirloin ⭐️⭐️⭐️
   Cut From: Sirloin primal (rear of cow)
   Notes: Less marbled, still flavorful.
   Prized For: Affordable tenderness.
   Average Steak Size 16-24 oz.

   Best Cooking Methods:
  1. Grilled over medium-high heat ✅ 
  2. Pan-seared with garlic butter
  3. Broiled with marinade
  4. Sliced thin for steak salads
David’s Tips: If you’re looking for a lean steak you are at the right place.

8. Chuck-Eye ⭐️⭐️⭐️⭐️
   Cut From: Chuck primal (next to ribeye)
   Notes: “Poor man’s ribeye.” Affordable marbling.
   Prized For: Flavor and tenderness on a budget.
   Average Steak size 6-8 oz.

   Best Cooking Methods:
  1. Grilled quickly over high heat
  2. Pan-seared & basted with butter ✅ 
  3. Marinated & broiled
  4. Reverse-seared
David’s tips: Excellent valued steak. A 1st cousin to the ribeye

9. Flat Iron ⭐️⭐️⭐️⭐️⭐️
   Cut From: Shoulder (top blade of chuck)
   Notes: Surprisingly tender and flavorful.
   Prized For: Tenderness at a lower price.
   Average Steak size 6-8 oz.

   Best Cooking Methods:
  1. Grilled over high heat
  2. Pan-seared with butter ✅ 
  3. Sliced for stir-fry
  4. Marinated & broiled
David’s tips: If you are looking for great tenderness with out paying Filet Mignon prices the flat Iron is for you. Just don’t cook it till all the pink is gone.

10. Hanger Steak ⭐️⭐️⭐️⭐️⭐️
   Cut From: Plate primal (diaphragm hanger)
   Notes: Also called “butcher’s steak.”
   Prized For: Deep beefy flavor.
   Average Steak Size 16-24 oz.

   Best Cooking Methods:
  1. Marinated & grilled 
  2. Pan-seared over high heat ✅ 
  3. Broiled
  4. Cast iron with chimichurri
David’s tips: One of the most underrated steaks of all times. There is only one 2 lb steak per animal. The butchers used to save these steaks for themselves.

11. Flank Steak ⭐️⭐️⭐️⭐️
   Cut From: Flank primal (abdominal muscles)
   Notes: Strong grain; slice against the grain.
   Prized For: Lean, intense flavor.
   Average Steak Size 16-24 oz. 

   Best Cooking Methods:
  1. Grilled & sliced thin ✅ 
  2. Marinated & broiled
  3. Stir-fried
  4. Flash-seared
David’s tips: Often used in Carne Asada this steak is my go to for fajitas or anytime you want to pan fry a steak.

12. Skirt Steak ⭐️⭐️⭐️
   Cut From: Plate primal (belly area)
   Notes: Inside & outside skirt—great for fajitas.
   Prized For: Bold flavor, takes marinade well.
   Average Steak Size 16-24 oz. 

  Best Cooking Methods:
  1. Marinated and Grilled quickly ✅ 
  2. Pan-seared
  3. Broiled
  4. Flash-seared for tacos
David’s tips: First cousin of the flank steak

13. Cube Steak ⭐️⭐️
   Cut From: Round primal (top or bottom round)
   Notes: Mechanically tenderized.
   Prized For: Comfort food uses.
   Average Steak Size 16-24 oz.

   Best Cooking Methods:
  1. Pan-fried (country-fried steak) ✅ 
  2. Slow-cooked
  3. Braised with gravy
  4. Pressure cooked
David’s tips: These steaks are tenderized and perfect for Country Fried steak

14. Denver Steak ⭐️⭐️⭐️
   Cut From: Chuck primal (under shoulder blade)
   Notes: Tender, newer retail cut.
   Prized For: Marbling and flavor.
   Average Steak size 6-8 oz.

   Best Cooking Methods:
  1. Pan-seared ✅ 
  2. Grilled
  3. Reverse-seared
  4. Sliced for sandwiches
David’s tips: A balance of flavor and marbling.

15. Picanha Steak ⭐️⭐️⭐️⭐️   Cut From: Top sirloin cap
   Notes: Brazilian BBQ favorite with fat cap.
   Prized For: Juicy, beefy, and tender.
   Average Steak Size 32-48 oz.

   Best Cooking Methods:
  1. Grilled on skewers
  2. Roasted ✅ 
  3. Reverse-seared
  4. Pan-seared & sliced
David’s Tips: Sometimes called the queen of steaks. Grill with the fat cap on and enjoy an amazing steak experience.

16. Tri-Tip Steak ⭐️⭐️⭐️
   Cut From: Bottom sirloin
   Notes: Triangular cut, popular in California.
   Prized For: Balance of tenderness and flavor.
   Average Steak Size 32-48 oz.
  

 Best Cooking Methods:
  1. Grilled & sliced
  2. Roasted or smoked ✅ 
  3. Pan-seared & finished in oven
  4. Sandwich slices
David’s Tips: Often our patrons learn about these steaks in California.

17. Petite Tender Steak ⭐️⭐️⭐️⭐️⭐️
   Cut From: Shoulder (teres major muscle)
   Notes: Almost as tender as filet, more affordable.
   Prized For: Compact, tender steak.
   Average Steak size 6-8 oz.

   Best Cooking Methods:
  1. Roasted whole
  2. Pan-seared & sliced ✅ 
  3. Grilled
  4. Broiled with garlic butter
Davids tips: Second only to the filet in tenderness