Our Cuts & Availability
Pasture-raised beef and lamb, sold direct. No middleman, no mystery.
How it works
[TODO: confirm ordering process with farm — e.g. "We sell whole, half, and quarter animal shares. A deposit holds your animal; the balance is due at pickup." Or "We sell individual cuts by weight as availability allows. Contact us to check what's in stock."]
[TODO: confirm pickup vs. delivery options, payment methods, and any deposit or pre-order requirements.]
Beef
Grass-fed and grass-finished. Our cattle live their entire lives on rotated pasture — no grain finishing, no feedlot.
Ground Beef
Versatile and rich. Made from trim across the whole animal — great for everyday cooking.
[TODO: price/lb]Chuck Roast
Deep, beefy flavor with beautiful marbling. Best slow-cooked until fork-tender.
[TODO: price/lb]Brisket
The showpiece of a whole beef. Perfect smoked low and slow or braised in Dutch oven.
[TODO: price/lb]Ribeye Steak
Well-marbled and intensely flavorful. Best cooked simply over high, dry heat.
[TODO: price/lb]NY Strip
Leaner than ribeye with a firm bite and excellent depth. A crowd-pleaser.
[TODO: price/lb]Short Ribs
Collagen-rich and deeply savory. One of our most popular cuts for long braises.
[TODO: price/lb]Sirloin
Lean and versatile. Excellent grilled, pan-seared, or sliced thin for stir-fry.
[TODO: price/lb]Flank Steak
Best marinated and grilled, then sliced thin against the grain. A weeknight staple.
[TODO: price/lb]Lamb
Mild, tender, and pasture-finished. Our lamb has a clean flavor profile that converts skeptics — this isn't what you remember from a bad restaurant dish.
Ground Lamb
Rich and full-flavored. Great in burgers, meatballs, kefte, or a simple pasta sauce.
[TODO: price/lb]Leg of Lamb
A whole-roast centerpiece. Tender and deeply flavorful when slow-roasted with herbs.
[TODO: price/lb]Rack of Lamb
The premium cut. French-trimmed, elegant, and quick to cook. Best served pink.
[TODO: price/lb]Shoulder
A slow-cooker's best friend. Deeply flavorful when braised low and slow or pulled.
[TODO: price/lb]Lamb Chops
Quick-cooking and impressive. Best seared in cast iron with garlic and rosemary.
[TODO: price/lb]Shanks
Built for a long braise. The collagen-rich cut that produces silky, rich braising liquid.
[TODO: price/lb]Loin Chops
Tender and mild — think of it as the lamb's T-bone. Quick-cooking and delicate.
[TODO: price/lb]Wholesale
We supply pasture-raised beef and lamb to local restaurants, butcher shops, and specialty grocers in the Calhoun County and greater Alabama area. Wholesale pricing is available on volume orders — reach out to start a conversation about your operation's needs and our current availability.
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