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local beef

So what the heck is in a share? We work closely with the butchers to decide how to break the beef to provide a balanced selection of steaks, roasts, ground beef, soup bones and offal. Because the cattle are not 100% tenderloin (in fact there are only 2 per cow), we have the opportunity to cut the beef into a variety of cuts for you to try and enjoy. Depending on the size of your share, you may not see all of the cuts listed below, but you will receive a balanced box with a blend of these cuts. Here is a list of the most likely cuts you will see in your share:

  • Ground Beef

  • Top Sirloin

  • Tri-Tip

  • Top Round

  • New York Steak

  • Brisket

  • London Broil

  • Eye of Round

  • Chuck Roast

  • Cross Rib Roast

  • Short Ribs

  • Stew Meat

  • Ribeye

  • Flank Steak

  • Skirt Steak

  • Tenderloin

  • Bones (great for broth or your pups!)

  • Liver, oxtail, cheek. If additional offal is desired, please contact us before the harvest and we will try our best to accommodate. (feet, head, tongue, heart, kidney, tripe etc)

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