Pasture- Raised
Our cattle spend 100% of their lives outdoors on high-quality forage, never confined to a feedlot. We utilize a rotational grazing system, moving the herd to fresh sections of pasture. This 'rest and recovery' cycle allows our Georgia grasses to regrow naturally while ensuring the cattle always have access to the most nutrient-dense salad bar imaginable. We improve soil biology, sequester carbon, and produce beef that is significantly higher in Omega-3 fatty acids and Vitamin E.
Chuck Steak
Comes from the cow's shoulder, offering a rich, beefy flavor but can be tough due to well-exercised muscles
Filet Mignon
A premium, highly tender steak cut from the smaller end of the beef tenderloin
Flank Steak
A flavorful, lean cut from the cow's underside, known for its beefy taste and long muscle fiber
Hanger Steaks
A flavorful, tender cut from the diaphragm area of the cow,
Picanha
A popular, flavorful cut of beef from the top sirloin, known as the rump cap or coulotte
Porterhouse
A large cut from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other
Round Steak
A large, lean, and less tender primal cut from the cow's hind leg and rump
Sirloin Roast
A flavorful, moderately tender cut from the rear back of the cow
Sirloin Steak
A flavorful, moderately tender cut from the rear back of the cow
T-Bone
A smaller cut than a porterhouse from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other
T-Bone Roast
A smaller cut than a porterhouse from the short loin, distinguished by a T-shaped bone that separates two different steaks: a beefy strip loin on one side and a tender filet mignon on the other
Tomahawk
A thick, highly marbled ribeye cut with the long rib bone left on for a dramatic "tomahawk" appearance