About the Beef

All of our beef is processed at a USDA facility, where it is dry aged for about 21 days before being cut and wrapped (vacuum sealed).  All of our meat is sold frozen, with most steak packages having 2 steaks per pack and most roasts being around 3 pounds.  The ground beef is in one pound packages.

Our Cuts

Boneless ribeye steaks

These are the cuts we have every week, although we usually have limited quantities at each market.

Even for these cuts, we often sell out so get there early or text Paul at (916) 531-2668

Cuts we have occasionially

Flat Iron Steak

These are the cuts that we get with every animal, but usually only 1 or 2 per animal


Cross cut chanks

These are the cuts that we get occasionally, but don't bring to every market:

  • Hanger Steak
  • Tongue
  • Oxtail
  • Heart
  • Liver (we rarely get this)
  • Kidney (we rarely get this)
  • Knuckle Bones

If you're interested in one of these cuts, please text Paul at (916) 531-2668

London Broil




Ball Tip Roast

Ball Tip Roast

Ribeye Steak


Back Ribs


Shredded Eye Round