A curated spread of our favorite cuts for gathering season, every one raised on the rolling hills of Middle Tennessee, flash frozen at peak freshness and packed with dry ice:
(2) 20-24 oz Bone-In Ribeyes
(2) 10-12 oz New York Strips
(1) 3 lb Outside Skirt Steak
(2) Hamburgers (4-count) [8 burgers total]
Keep everything frozen until the day before, then thaw in the refrigerator.
How to cook
Every cut wants a slightly different hand:
Strips & Ribeyes — a hot, fast sear and a good rest; leave them pink in the middle.
Outside skirt — quick over high heat, then slice thin against the grain.
Burgers — a hot fire, one flip, and no pressing.
Short rib — the patient one; low and slow until it gives.
Thaw everything in the refrigerator the day before you cook.
Pasture to Table
Beef raised the right way — from our pasture to your table.
Family Owned & Operated
Our founders cared for our earliest cows and built the fences for our first pasture.
Custom Feed Program
Grass-fed on Tennessee pasture, grain-finished, never rushed.
Single Origin
Raised in Middle Tennessee to our uncompromising standard.
