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 (18-20 oz each)
1 Wild Alaskan Halibut Filet (1-2 lb) or 2 Wild Alaskan King Salmon portions (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.
Halibut Filet: the gentle one. Rub the whole filet with oil and salt and roast it on a parchment-lined sheet pan at 400F, or grill it over medium heat with the lid closed. Pull at 130F, no higher than 135F.
King Salmon: 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.
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.
