Farm Raised Texas Beef

The perfect choice for any barbeque or cookout. These tender meats are sure be a crowd pleaser.

Also known as filet mignon, is a long, narrow, and incredibly tender muscle located within the loin, prized for its tenderness and lean flavor.

A flavorful and affordable cut from the cow's shoulder, is known for its toughness but can become tender and delicious when cooked low and slow, braised, or marinated and grilled.

Cut from the front end of the short loin, is a composite steak featuring both a strip steak (New York strip) and a tenderloin (filet mignon) separated by a T-shaped bone, offering a balance of tenderness and flavor. 

A beef sirloin steak is a cut of beef from the sirloin section, located towards the back of the cow, known for its lean, flavorful, and versatile nature, often used for grilling or barbecuing. 

Skirt steak is a long, thin, and flavorful cut of beef from the diaphragm muscles of the cow, known for its rich flavor and chewy texture, often used in dishes like fajitas, tacos, and carne asada. 

Beef Eye of Round Steak features a great beef flavor that will be the highlight of any dinner.

Beef Sirloin Flap Meat Steak tips is made from bottom sirloin flap meat leaving each cut to be very tender and tasty. 

Flank steak is a lean, boneless cut of beef from the cow's abdominal muscles, known for its bold flavor and tough, but tenderizable, texture when prepared correctly, often used in dishes like London broil, fajitas, and stir-fries. 

80-90% Lean

4-1 Great for hamburgers.

This beef cut is one of the most popular options for pot roast. With a slow cook, the beef becomes very tender while holding in its flavor. It's also an excellent option for roasting or slow cooking and cutting into stew meat.

A sirloin tip roast, also known as a round tip roast, is a lean and flavorful cut of beef from the hindquarters of the cow, near the sirloin, that's often used for roasts, steaks, or ground beef. 

Beef stew meat refers to typically inexpensive, tough cuts of beef, like chuck or round, that are cut into chunks and are best suited for slow-cooking methods like braising or stewing. 

Beef smoked bacon is a type of bacon made from beef belly or brisket, cured and smoked, offering a smoky, salty, and savory alternative to traditional pork bacon.

Also known as beef bacon ends or bits, are small, random-cut pieces of beef bacon, typically the ends or scraps from the belly or plate cut, that are cured, smoked, and then cut into smaller pieces for use in various dishes or as a snack. 

Beef cheek meat is a cut of beef from the facial muscle of a cow, known for its tough texture and rich, beefy flavor that becomes incredibly tender when cooked low and slow. 

Beef heart is a nutrient-rich organ meat that offers several potential health benefits such as high in protein, iron, and B vitamins (B12, B6, B3). Contains Coenzyme Q10, an antioxidant that supports heart health. Also a good source of selenium and zinc

Beef tongue, while an acquired taste, is a good source of protein, iron, and other essential nutrients, and its high collagen content can provide benefits for skin, hair, and joint health. 

Beef fat adds richness, flavor, and a creamy texture to many dishes, such as soups, stews, roasts, and fried foods. 

High Smoke Point: Tallow has a high smoke point, making it suitable for high-heat cooking methods like deep-frying and sauteing without burning. 

Also known as suet, is the hard, white fat that surrounds the kidneys and loins of a cow, and is prized for its purity and suitability for rendering into high-quality beef tallow. 

Sliced marrow bone with a nice portion of meat attached. Perfect for making broths, soups and stews.

Beef femur bones, rich in marrow, are excellent for making nutrient-rich bone broth, and can also be a source of collagen and other beneficial nutrients, as well as a long-lasting chew for dogs. 

Beef kidney is a rich source of protein, iron, vitamin B12, selenium, and zinc. These nutrients support muscle growth, red blood cell production, immune function, and antioxidant activity. 

A rich source of essential nutrients that provide several health benefits, including 

protein, iron, vitamin A, choline, folate and much more.

Oxtail is the tail of a cow, typically cut into sections, and is a gelatinous, flavorful cut of meat best suited for slow-cooked dishes like stews, soups, and braises.

Beef sweetbreads are a culinary term for the thymus and pancreas glands of young cattle, known for their delicate, creamy texture and mild flavor, often prepared by pan-frying, grilling, or roasting.