grass fed beef

Information

Grass-fed beef is known for its leaner profile and higher levels of certain nutrients compared to conventionally raised beef. Cattle that are grass-fed typically graze on pasture for the majority of their lives, which can also have environmental benefits. The flavor of grass-fed beef is often described as more robust and earthy, appealing to consumers looking for a different taste experience.

Our cattle spend their lives grazing on lush natural pastures. Our beef is packed with rich flavor and nutrients.

  • No Feedlots

  • No hormones or mRNA

  • No corn, soy or GMOs

Pickup Location is Riverside Arts Market (Jacksonville, FL) Every Saturday (10:00 am - 4:00 pm) Starting September 20, 2025

1/2 COW PRE-ORDER

INFORMATION

  • $9.50/lb (Hanging Weight)

  • A $400 deposit secures your order and applies to processing fees.

  • Deposit holds your spot on the waiting list.

    • Call 904-655-4378 to order.

Example:

Brisket

Chuck Roasts

Ground Beef 80/20

Sirloin Steaks

Stew

Porterhouse Steaks

Sirloin Tip Roast

Approx Weight 200 lbs

Price Per Pound $9.50 lb

Approx Total Price $1,900.00

Approx Freezer Space needed: 10 cu ft

Half Cow Cuts ( Not all inclusive):

Cube Steaks

Flank Steaks

T-Bone Steaks

Ribeye Steaks

Sirloin Tip Steaks

Soup Bones

Round steaks

Meat Listings

*All meat items are Grass Fed/Pasture raised antibitotic free

Beef

Chuck Roast

Ground Beef

Brisket

Sirloin Steak

T-Bone Steak

Ribeye Steak

Short Ribs

Cube Steak

Soup Bones

Liver

Stew

Oxtail

Pork

Ground Pork

Tenderloin

Pork Chops

Ribs

Country Style Ribs

Cured Ham

Bacon

Boston Butt

Cured Ham Hocks

Sausage Links

Recommended Cooking Methods

Skillet, Oven, Pressure Cooker, Grilling

  • Ground beef

  • Sirloin Steak

  • Porterhouse Steak

  • Cube Steak

  • Flap Steak

  • Ribeye Steak

  • Stew

  • Chuck/Roast or Chuck Steak

  • Round Steak

  • Oxtail

Moist heat methods in broth or wine for several hours until tender and flavorful.

Braising, Slow Roasting, Slow cooker and stewing.

Grilling, Smoking and Slow Cooking

  • Brisket

Quickly over high heat, grilling,

pan-searing, broiling, smoking

  • Skirt Steak

  • Flank Steak

Low heat and slow, braised, smoked, oven

  • Short Ribs/Riblets