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.
Steakhouse Burger 1 LB
The best steak burger blend combines high-quality, whole-muscle cuts to balance rich flavor, fat, and tenderness combining Chuck short ribs, Chuck Roast, and Brisket
Stew Meat
A budget-friendly, pre-cut beef (often chuck or round)
Strip Loin
It is a boneless, well-marbled cut from the short loin area.
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
Tri Tip Roast
A triangular, flavorful cut of beef from the bottom sirloin
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