Welcome to the home of Hoosier Grassfed Beef! We are here so
that you can have your cake and eat it too! While we certainly
enjoy the other pink meat, man can not live on salmon alone.
As unabashed lovers of beef, we set out to produce a high quality
protein source that could deliver the nutritional benefits of
cold-water fish, while pleasing children and grillmasters alike.
Grandma always suggested turning lemons
into lemonade. By giving cattle the forage diet they were
designed for, we have turned "bad fat" into a tasty
source of Omega-3 Fatty Acids and Conjugated Linoleic Acid.
Did you know that beef is divided into
sections called primal cuts? From these large areas,
the meat cutter makes smaller portions suitable for individual
or family-sized packaging. Different cuts of beef require
unique cooking methods.
A chuck, for example, makes an excellent roast but isn't as
pleasing when pan-broiled.
Meat is basically muscle, and the chuck happens to be a heavily
exercised area. Luckily, this area contains a great deal of
connective tissue, including collagen. Collagen melts during
cooking, making the meat intensely flavorful. Cuts from this
area benefit from slow, wet cooking methods like stewing,
braising or pot-roasting.
Blade Roast — an inexpensive
cut which lies next to the ribs; more tender than most chuck;
makes an excellent roast. Alternatively, the roast can be
cut into a rib-eye steak, with meat above and below the bone
excellent for stir-fry dishes
Chuck Steak — a good choice for kabobs if well marinated
Tender and flavorful ribs can be cooked any number of ways.
Most recipes call for ribs to be roasted, sautéed,
pan-fried, broiled, or grilled.
Rib Roast — known as a standing rib roast
(bone left in), or without the bone for convenient slicing.
Excellent when dry roasted. A seven-bone prime rib roast can
be quite a hefty addition to the dinner table. It is great
for a crowd, but for a small family a bone roast will do.
Many butchers will cut a roast to order for you
Rib Steak — also cut from the rib section, these tender
steaks can be purchased bone-in or as boneless rib-eye
This area boasts extremely tender cuts and can be prepared
without the aid of moist heat or long cooking times. Cuts
from the short loin may be sautéed, pan fried, broiled,
pan broiled or grilled.
Porterhouse Steak — a very popular steak
cut from the rear end of the short loin; the name originated
from the days when it was served in public alehouses that
also served a dark beer called porter. The porterhouse consists
of both tenderloin and sirloin tip. The tenderloin is often
served separately as filet mignon
T-bone Steak — cut from the middle section
of the short loin; similar to the porterhouse steak; has a
smaller piece of the tenderloin; usually grilled or pan-fried
Tenderloin — often considered the most
tender cut of beef; responds well to sauces, meaning the meat
does not overpower the flavor of the sauce. It can be cut
as the whole strip, or into individual steaks for filet mignon
"The backbone's connected to the … hipbone"—not
a song, but a sirloin. These tender cuts respond well to sautéing,
pan-frying, broiling, pan-broiling or grilling.
Sirloin Steaks — these steaks are available
in a variety of boneless and bone-in steaks
Sirloin Tip Roast — excellent when dry
roasted or marinated
This meat is lean, muscular and very flavorful. Flank is primarily
used for flank steaks and rolled flank steaks. It can also
be used for kabobs.
Flank Steak — this steak has a great
flavor, and should be sliced thin against the grain for maximum
chewability. Use to make the classic London broil
This section is best used for stew meat, where its rich, beefy
flavor can be appreciated.
The round consists of lean meat well-suited to long, moist
Top Round — this is the most tender part
of the round; it can be prepared as pot roast or cut into
thick steaks for braised dishes
Rump Roast — a very popular cut for pot
roast, but can also be roasted at low temperatures
Traditionally used for corned beef, brisket is best prepared
with moist heat. Suitable preparation methods include stewing,
braising and pot-roasting.
Foreshank — excellent stew meat
Brisket First Cut — a leaner cut of the
brisket, for those who want the flavor but not the fat of
a brisket pot roast
Brisket Front Cut — fork tender and succulent,
a Certified Angus Beef ® pot roast made with this cut
is truly mouthwatering.
If you just want to taste some of the best dry-aged
beef you've ever eaten, Order some today!