Pastured Beef

Raised on rotating pastures, free from gmo's & antibiotics.

Growing Tall Acres

This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...

Growing Tall Acres

T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty...

Growing Tall Acres

These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...

Growing Tall Acres

The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...

Growing Tall Acres

These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5...

Growing Tall Acres

Suet from our grass fed steers. Great for making tallow, a nutrient rich fat that's good for high temperature...

Growing Tall Acres

Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...

Growing Tall Acres

The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender, so it needs to be...

Growing Tall Acres

This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...

Growing Tall Acres

Marrow bones are ideal for soups, but you may have to compete with you dog for them. They provide great nutrition,...

Growing Tall Acres

Bone in chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious...