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Grass-Fed Steaks for Sale — Cut & Shipped From the Farm
Grass-fed steaks from cattle that ate grass and forage their entire lives — never grain, not at the start, not at the finish. That’s a different steak than the “grass-fed” label at the grocery store, where the animal usually finished on grain in a feedlot. Ours are dry-aged, cut at USDA-inspected facilities, vacuum-sealed, and shipped frozen to 24 states — or picked up right here at the farm. Twelve cuts, from filet mignon to hanger steak, every one traceable to the named farm that raised it.
Showing all 13 results
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NY Strip Steak
Price range: $18.11 through $32.75 — or subscribe to save 5% -
Filet Mignon
Price range: $24.74 through $44.54 -
Rib Steak
Price range: $34.70 through $45.63 — or subscribe to save 5% -
Sirloin Steak
Price range: $24.29 through $48.31 -
Porterhouse Steak
Price range: $28.51 through $43.07 — or subscribe to save 5% -
Delmonico Steak
$35.66 — or subscribe to save 5% -
Flat Iron Steak
$17.54 — or subscribe to save 5% -
Flank Steak
$24.29 — or subscribe to save 5% -
T-Bone Steak
$19.92 — or subscribe to save 5% -
Ranch Steak
$6.49 -
Hanger Steak
$26.49 — or subscribe to save 5% -
Skirt (Flap) Steak
$12.99 — or subscribe to save 5% -
Bulk Steak Box
Price range: $279.00 through $549.00
What 100% Grass-Finished Means for a Steak
A grass-finished steer grows at its natural pace — 30 to 36 months on pasture instead of 15 to 18 pushed on grain. The result is beef with a deeper red color, leaner build, and a flavor people describe as “beefier” — closer to what steak tasted like before feedlots existed. We dry-age it before cutting, which concentrates that flavor and tenderizes the muscle.
Straight talk on sourcing, as always: 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, with no antibiotics and no added hormones. The farm is named on every steak’s product page.
Straight talk on sourcing, as always: 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, with no antibiotics and no added hormones. The farm is named on every steak’s product page.
Choosing Your Cut
- Tender and lean: Filet mignon is the most tender cut on the animal; sirloin and ranch steak give you lean everyday steaks at a friendlier price.
- Rich and marbled: Rib steak (the bone-in ribeye) and Delmonico are the flavor-first picks; NY strip splits the difference between tender and beefy.
- Two steaks in one: T-bone and porterhouse carry strip on one side of the bone, filet on the other — porterhouse just carries more filet.
- The butcher’s favorites: Hanger, flat iron, flank, and skirt are the high-flavor cuts chefs hoard — best cooked hot and fast, sliced against the grain. Skirt is the fajita cut; flank takes a marinade like nothing else.
Cooking Grass-Fed Steak (the One Rule)
Grass-fed steak is leaner, so it cooks faster and rewards being pulled a touch earlier than grain-fed — medium-rare on a grass-fed steak lands where you’d normally aim medium. High heat, short time, rest it well. Get that one habit right and every cut in the grid cooks beautifully.
Frequently Asked Questions
What's the difference between grass-fed and grass-finished steak?
“Grass-fed” on a label can mean the animal ate grass early and finished on grain. Grass-finished — what we sell — means grass and forage its entire life, never grain at any stage.
Why is grass-fed steak darker and leaner than store steak?
A lifetime on pasture builds leaner muscle and deeper color — the red comes from the mineral-rich forage diet. It’s a sign of how the animal was raised, not a flaw.
How do I cook grass-fed steak so it isn't tough?
Pull it early. Lean beef moves from perfect to overdone quickly, so aim one doneness level below your grain-fed habit, use high heat for a short time, and rest the steak before slicing.
Is your steak dry-aged?
Yes — we dry-age the beef before cutting and vacuum-sealing, which deepens flavor and improves tenderness.
Which grass-fed steak is best for the grill?
NY strip, rib steak, and sirloin are the reliable grill cuts. For fajitas or stir-fry, skirt and flank shine — hot, fast, and sliced thin against the grain.
Can I buy steaks in bulk?
Yes — the Bulk Steak Box bundles our steak cuts at a better per-pound price, and a quarter, half, or whole cow through our bulk buys puts a full steak selection in your freezer.
Related
Shop all 100% grass-fed beef
Grass-fed beef roasts for the slow-cooker side of the freezer
Bulk Steak Box and beef shares — the lowest price per pound on steaks
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.
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