Green Grass Cattle Co Dry-Aged Beef

Neck bones are both highly nutritious and tasty due to their meat and connective tissue content.  Neck bones make a great base for broths, stews, a...

Split Marrow Bones  Small 1 lb  $8.00 Medium 2 lb.  $16.00

Our single source dry aged premium ground beef in 1-pound vacuum sealed packages.   Photo Credit:Katie Currid@katiecurrid  

One of today's hottest gourmet cuts of beef!  Sometimes called "brisket on a stick!"  Cook these low and slow, giving the meat time to soften, then...

Beefy Soup Bones  Small  -     1.0 -2.0 lbs. Medium - 2.5 - 3.0 lbs.

Family sized steak that offers lean, well-flavored and moderately tender beef.  Convenient with no bones and little fat, juicy and delicious! The w...

Bratwursts made from our own dry aged beef!  Just in time for grilling season! 16-ounce package  

Green Grass Cattle Company's all beef hot dogs, made with our dry aged beef! Each package is 16 ounces.

Dry-Aged Stew Meat - 1 lb package.

The brisket point is the fattier section of the brisket. It’s located closer to the navel, and it has a higher fat-to-meat ratio than that of brisk...

Our Angus Beef Summer Sausage is a perfect addition to your charcuterie board, a camping trip or as a snack with cheese!

Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling.  The weights for sizes a...

This item is USDA-approved shelf-stable, good out of refrigeration for up to 7 days. Item needs to be placed in FREEZER upon arrival for longest sh...

The most tender of beef cuts!  Lean, yet succulent and elegant.  Melt-in-your mouth texture, subtle flavor and compact shape. MEDALLION   0.20 - ....

Also called the Chuck Arm Roast.  This roast has a robust beef flavor, moist and extremely tender when braised for pot roast. May also be roasted i...

LARGE        1.0 -1.49 

This premium lean steak is a steakhouse classic, known for it's marbling, tenderness and flavor.  Other common names:  New York Strip, Manhattan St...

This is the classic pot roast, but yet very versatile, becoming moist and tender when braised and full of rich, beef flavor. The weights for sizes ...

A particularly tender and lean cut from the loin or flank.  It is also called bavette by French butchers.  Flank steak is packed with intense beefy...

A juicy, tender and versatile cut from the bottom of the sirloin, this roast offers rich beef flavor.  Easily recognized by its triangular shape, i...

Generously sized and richly marbled steak cut from the rib. MEDIUM      .80-1.0  LB LARGE       1.10-1.25 LB GRAND     1.30-1.45 LB KING          ...