Pasture-raised chicken, free-range chicken, and cage-free chicken sound like three ways of saying the same thing. They...
Pasture Raised Chicken vs Free Range vs Cage Free Guide
read more
Grass-Fed Beef Organ Meats, Bones & Broth Cuts
Grass-fed beef organ meats are where the deepest nutrition in the whole animal lives — and for most of history, they were the cuts families wanted first. Liver, heart, tongue, and kidney from 100% grass-fed and grass-finished beef, alongside marrow bones, knuckle bones, and oxtail for rich, gelatinous broth. Every cut here comes from cattle raised on pasture their entire lives — no grain, no antibiotics, no added hormones — processed at USDA-inspected facilities and vacuum-sealed for your freezer. If you’re just getting started with nose-to-tail eating, liver is the classic first step, and ours is the most popular organ cut on the farm.
Showing all 7 results
-
Beef Broth and Knuckle Bones
Price range: $11.49 through $49.00 — or subscribe to save 5% -
Marrow Bones
Price range: $3.95 through $18.95 — or subscribe to save 5% -
Beef Soup Bones
$7.49 — or subscribe to save 5% -
Beef Liver
$5.99 — or subscribe to save 5% -
Beef Heart
$8.95 -
Beef Tongue
$9.95 -
Beef Kidney
$3.49 — or subscribe to save 5%
Why Grass-Fed Organ Meats Are Different
Organ meats concentrate what the animal eats. A cow that spends 30 to 36 months on pasture — grass and forage only, never grain — builds a different liver, heart, and marrow than a feedlot animal finished in a fraction of that time. That’s the whole reason to buy organ meats from a source you can verify: with muscle cuts, the difference between grass-fed and conventional is mostly flavor and texture. With organs, the animal’s diet is the product.
We’ll be straight with you about sourcing, the same way we are everywhere on this site: most of our beef comes from a small group of Pennsylvania partner farms — George Lake, Bill Brooks, and Stephan Schoen — raised to the exact standard we’d hold our own herd to. The farm is named on every product page, so you always know where your liver or marrow bones came from.
We’ll be straight with you about sourcing, the same way we are everywhere on this site: most of our beef comes from a small group of Pennsylvania partner farms — George Lake, Bill Brooks, and Stephan Schoen — raised to the exact standard we’d hold our own herd to. The farm is named on every product page, so you always know where your liver or marrow bones came from.
What to Look For in This Category
- Starting out? Beef liver is the entry point — mild enough to pan-fry with onions, easy to hide in ground beef dishes (or skip the hiding entirely and grab our Ground Beef Primal Blend, which mixes organ meats into the grind for you). A little goes a long way; most families use half a pound at a time.
- Cooking for broth? That’s the knuckle bones, marrow bones, and soup bones. Knuckle and joint bones bring the gelatin that makes broth set up like jello in the fridge; marrow bones bring richness; soup bones come with meat still on them, so the pot feeds you twice. Oxtail sits in its own category — a braising cut that turns into the deepest beef stew you’ll ever make.
- Going full nose-to-tail? Heart eats like a lean steak when sliced and seared quickly. Tongue rewards a slow braise and peels to a texture somewhere between brisket and roast. Kidney is the strongest-flavored of the set — soak it in salted water first and it belongs in a proper steak-and-kidney pie.
How to Choose Between the Bone Cuts
If the goal is drinking broth or stock for cooking, start with knuckle bones for body and add a marrow bone or two for flavor. If you want a meal out of the pot, soup bones with meat are the pick. And if you’re after roasted marrow on toast — the steakhouse appetizer — the marrow bones are cut for exactly that. All of it ships frozen to 24 states, or you can schedule a farm pickup here in White Hall, Maryland.
Frequently Asked Questions
Buying and using organ meats
What organ meats do you sell?
Beef liver, heart, tongue, and kidney, plus oxtail — all from 100% grass-fed and grass-finished cattle. We also sell chicken livers and hearts and pork organs if you’re stocking a full nose-to-tail freezer.
Which organ meat should a beginner start with?
Liver. It’s the most versatile, the mildest of the true organs when cooked right (don’t overcook it), and the easiest to blend into dishes your family already eats.
How do I make beef liver taste milder?
Soak it in milk or salted water for 30 to 60 minutes before cooking, slice it thin, and cook it hot and fast — it should still be slightly pink inside. Overcooked liver is where the bad reputation comes from.
Can I add organ meats to ground beef?
Yes — that’s the classic route. Blend 10–20% finely chopped liver or heart into ground beef for burgers, meatballs, or chili. Or let us do it: our Ground Beef Primal Blend comes with organs already mixed in.
Bones and broth
Which bones are best for bone broth?
Knuckle bones for gelatin, marrow bones for richness. Most broth makers use both — roughly two-thirds knuckle to one-third marrow — and simmer 12 to 24 hours.
Why did my broth turn to jelly in the fridge?
That’s the goal, not a problem. The gelatin from knuckle and joint bones sets when chilled and melts back to liquid when heated. Jelled broth means you got the good stuff out of the bones.
What's the difference between soup bones and broth bones?
Soup bones come with meat attached — simmer them and you get broth plus shredded beef for the soup. Knuckle and marrow bones are about what’s inside the bone, not on it.
How is your beef raised and processed?
100% grass-fed and grass-finished on pasture — no grain at any stage, no antibiotics, no added hormones. Most of it is raised by our named Pennsylvania partner farms to our standard, and all of it is processed at USDA-inspected facilities, dry-aged, and vacuum-sealed.
Related
Shop all 100% grass-fed beef — steaks, roasts, and ground
Grass-fed beef tallow, fat and suet for cooking and rendering
Chicken backs and necks — the poultry side of the broth pot
Pork soup bones and feet for gelatinous stock
What Customers Are Saying
From the Farm Blog
Cooking guides, the grass-fed vs grain-fed breakdown, and the honest story behind how we raise our beef.
Celebrating 250 Years of Freedom…and One Very Expensive Pasture Raised Pork Feeder
There are some purchases on the farm that make perfect sense... ...and then there are the ones that make you stop,...
Smoked Pork Shoulder Recipe (Why Pasture-Raised Pork Makes It Better)
If you have looked around, there’s no shortage of smoked pork shoulder recipes out there. But what most of them miss...