Grass-fed Beef Back Ribs

From the Rib

 

Back Ribs are the ribs left over after the rib eye is removed. This tends to leave little meat except between the bones. Makes for a good braising cut, or low-and-slow BBQ  option. Comes in half-rack sizes – approximately 8 ribs, 6 inch length.

Tips & Recipes


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Beef Short Ribs

From the Rib

 

Short Ribs are a popular braising cut due to it’s tough, but flavorful meat/fat/bone-in combination. Our ribs are cross-cut or Flanken cut and come in packages of 2 or 4 rib sections with 3 or 4 per package.

The recipes below are a couple of favorites, but to learn more, check out this excellent video from FudeHouse.com: “How to Butcher Short Ribs – where do they come from?”

Tips & Recipes


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Prime Rib Roast

From the Rib

 

The Prime Rib Roast, also known as the Standing Rib Roast, is the premier beef roast as it contains several of the more tender muscle groups tucked neatly in a rack of ribs. It’s a special holiday cut offered only during the month of December. Consider ordering one (can contain up to 7 ribs and weigh as much as 6 lbs.) if you want to impress friends and family for the holidays. Consider one pound will server about 2 1/2 people.

The recipes below will help make the most of your Prime Rib. Take special care to cook your roast low and slow and make sure to use that meat thermometer!

Tips & Recipes

There are many recipes online for Prime Rib Roast. Here are links to a wide selection from trusted sources:


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Brisket

From the Brisket

 

Brisket is one of those cuts of meat that require special attention. Once considered a lesser cut often left to people on tight budgets and big families, the creative ways in which people have adapted recipes and cooking techniques to overcome its toughness, has made it a special treat often associated with holidays as well as a deli counter favorite.

The recipes below will help make your brisket purchase equally special.

Tips & Recipes


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Tri Tip

From the Bottom Sirloin

 

The classic ‘left coast’ roast (discovered to be a great cut for roasting by a grocer in Santa Maria, CA). The Tri Tip Roast is a barbecue favorite. Can also be roasted in the oven. Takes marinade well, but not necessary.

Tips & Recipes


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Beef Cross Rib Roast

From the Chuck

 

The Cross Rib Roast is the Chuck Roast’s leaner cousin (not to be confused with Prime Rib Roast). It is likewise easy to prepare and versatile. Suited more for slow, long cooking, or cut up for kabobs, marinated and grilled.

Tips & Recipes


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Beef Chuck Roast

From the Chuck

 

The Chuck Roast is one of our most popular roasts and for good reason. Easy to prepare and versatile, the chuck roast a favorite item for winter stews and summer kabobs. Well suited for marinating if using for kabobs, or dry rubbed for roasting, or straight into the pot for pot roast.

Tips & Recipes


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Top Sirloin

From the Top Sirloin

 

The Top Sirloin is a classic steak. Fairly lean, well-priced, and best if marinated overnight. Once marinated, it can be grilled, pan seared, or broiled and is best served rare to medium rare are most.

Tips & Recipes

  • If straight from the package and room temperature, grill it low and slow.
  • If pan-searing, sear one side for about a minute, flip, then place it in a 200 degree oven for 5 – 8 minutes while the second side is searing to finish it.
  • FoodNetwork.com: Grass-fed Sirloin Steak with Spinich

 

< Back to “Our Cuts & Prices”

Share

Grass-fed Rib Steak

From the Rib

 

Like the Rib Eye Steak, the Rib Steak is cut from the front ribs in front of the sirloin. Called a Rib Steak because the meat is left on the rib bone. This adds a layer of complexity to an already complex steak.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare at most to appreciate the flavors. The bone-in nature of the steak, however requires special attention to cooking temperatures near the bone. This area will be the last to cook through as the bone acts to insulate the meat from the heat.

 Recipes & tips


 

< Back to “Our Cuts & Prices”

Share

Grass-fed Rib Eye

From the Rib

 

The Rib Eye Steak is cut from the front ribs in front of the sirloin. Called a Rib Eye because the meat is cut away from the rib bone.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare are most to appreciate the flavors.

Recipes & Tips


 

< Back to “Our Cuts & Prices”

Share

Leftcoast Tweets

Leftcoast on Flickr

close
Facebook IconTwitter Icon