The steak our pasture is known for, and the wild Alaskan catch you choose to ride beside it. For the grill or the skillet, with ingredients like these, all you need is salt and heat and dinner for four is on the table.
2 Ribeye (16-18 oz each)
2 Wild-Caught Portions, your choice of King Salmon or Halibut (8 oz each)
Keep everything frozen until the day before, then thaw in the refrigerator.
How to cook
Each piece wants its own heat:
Ribeye: salt it an hour ahead, then a screaming-hot sear, cast iron or straight over the coals, 3-4 minutes a side. Pull at 120F and rest ten minutes.
King Salmon portion: skin side down on a hot oiled skillet or a well-oiled grate, and leave it alone while the skin crisps. Quick flip to finish, pull at 120F.
Halibut portion: the gentle one. Butter in a medium-hot pan, or a foil boat on the grill, 3-4 minutes a side, out the moment it turns opaque.
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.
