100% Grass-Fed. USDA Inspected. Vacuum Sealed & Frozen. We offer heritage Dexter beef and lamb raised responsibly in the North Country—no added hormones, just pure quality.
Here’s the meat!
(See individual products for cooking tips!)
100% Grass-Fed. USDA Inspected. Vacuum Sealed & Frozen. We offer heritage Dexter beef and lamb raised responsibly in the North Country—no added hormones, just pure quality.
(See individual products for cooking tips!)
The undisputed King of Steaks. Larger than a T-Bone, our Porterhouse features a full-sized New York Strip on one side of the bone and a generous portion of tender Filet Mignon on the other. Cut to a substantial 1.25-inch thickness, it is the ultimate steakhouse experience right at home.
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Chef's Tip: This is a big steak, so use the "two-zone" method. Sear it over high heat to get a crust, then move it to a cooler part of the grill to finish cooking gently. This prevents the lean filet side from drying out while the strip side finishes.
A Note on Weight: Sold by the package (2 steaks). Each package weighs approximately 2 lbs.
A family favorite for a reason. These thick-cut (1.25") Top Round steaks are perfect for preparing a classic London Broil. Lean but deeply flavorful, this cut shines when marinated for a few hours to tenderize the meat, then broiled or grilled over high heat.
Chef's Tip: The secret to a tender London Broil is two-fold: Marinate it first (an acid like vinegar or citrus helps), and Slice it correctly. After grilling to medium-rare, let it rest, then slice it thinly against the grain for maximum tenderness.
A Note on Weight: Sold by the package (2 steaks). Weights range from 1.26 to 1.57 lbs (avg ~1.4 lbs).
The most tender cut on the entire animal. Our grass-fed tenderloin (filet mignon) is buttery soft with a mild, elegant flavor. It requires very little cooking—just a quick sear to medium-rare is all you need for a restaurant-quality meal at home.
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Chef's Tip: This cut is extremely lean, so do not overcook it! Sear in a hot skillet with generous butter and herbs (rosemary/thyme) for 2-3 minutes per side. Pull it off the heat when it hits 125°F-130°F for the perfect texture.
A Note on Weight: Sold by the steak. This batch averages approximately 0.5 lbs per steak.
The iconic steakhouse cut. Our grass-fed Dexter T-Bones offer the best of both worlds: a buttery-soft tenderloin (filet) on one side of the bone and a robust, flavorful strip steak on the other. Thick-cut and beautifully marbled, this is the ultimate treat for a serious steak lover.
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Chef's Tip: Because the tenderloin side cooks faster than the strip side, position the steak on your grill so the tenderloin is away from the hottest coals. Sear over high heat to develop a crust, then finish on lower heat until it reaches 130°F for a perfect medium-rare.
A Note on Weight: Sold by the steak. Weights vary slightly but typically range from 1.6 to 1.75 lbs.
Boneless, pre-trimmed chunks of premium beef, ready for the pot. Ideal for braising, soups, and your favorite slow-cooker meals. A convenient shortcut to a wholesome dinner.
How to Cook Grass-Fed Beef: You are buying premium heritage beef that hasn't been rushed, so your cooking shouldn't be either! Unlike grain-fed beef, our grass-fed cuts need lower temperatures and longer cooking times to shine. Simmer gently with broth or wine until the meat falls apart with a fork.
Average Weight: ~1 lb per package (actual weight may vary slightly).
The ultimate all-rounder. These boneless Sirloin steaks balance robust beefy flavor with tenderness. Cut to a generous 1.25-inch thickness, they are perfect for high-heat grilling or searing in a cast-iron skillet. Lean enough for a healthy meal, but juicy enough to feel like a treat.
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Chef's Tip: Sirloin is naturally lean, so be careful not to overcook it! Sear over high heat for 3-4 minutes per side for medium-rare. Let it rest for at least 5 minutes before slicing—this allows the juices to redistribute so every bite is tender.
A Note on Weight: Select your size below!
Small: 1.2 - 1.5 lbs
Medium: 1.6 - 1.9 lbs
Large: 2.0 - 2.4 lbs
The quintessential pot roast. Our boneless Shoulder Roast is a robust, hardworking cut that transforms into meltingly tender comfort food when cooked low and slow. 100% grass-fed and packed with deep, beefy flavor that stands up perfectly to hearty vegetables and rich broths.
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Chef's Tip: This is not a roasting cut—it’s a braising cut! Sear it on all sides in a heavy pot, then add liquid (wine, stock, or water) halfway up the meat. Cover tightly and simmer (or bake at 300°F) for 3 to 4 hours until it shreds easily with a fork.
A Note on Weight: Sold by the roast. Weights for this batch range from 3.0 to 3.7 lbs (avg ~3.4 lbs).
The king of braising cuts. Our bone-in Short Ribs are deeply marbled and packed with rich, savory flavor. When cooked low and slow, the connective tissue melts away, leaving you with fork-tender meat that falls off the bone. Perfect for red wine braises, hearty stews, or slow-cooker meals.
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Chef's Tip: Short ribs need patience! Sear them hard in a dutch oven to build a crust, then add liquid (red wine, stout, or beef broth), cover tightly, and braise at 300°F for 3 to 4 hours. The meat is ready when it shreds easily with a fork.
A Note on Weight: Sold by the package (2 ribs). Weights range from 0.97 to 1.27 lbs (avg ~1.1 lbs).
The crown jewel of beef roasts. This Bone-In Rib Roast (Prime Rib) is famous for its rich marbling and incredible tenderness. 100% grass-fed and dry-aged for deep, concentrated flavor. It comes with the bone in, which insulates the meat while cooking for the juiciest possible result.
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Chef's Tip: Don't overcomplicate it! Season generously with salt, pepper, and herbs (rosemary/thyme). Roast at 450°F for 15 minutes to sear, then drop the oven to 325°F and cook until the internal temp reaches 125°F for rare or 135°F for medium-rare. Let it rest for 20 minutes before carving.
A Note on Weight: Select your size above!
Medium: ~2.8 lbs (Feeds 2-3)
Large: ~3.75 lbs (Feeds 4-5)
The ultimate cut for low-and-slow cooking. Our grass-fed brisket is packed with deep beefy flavor and the perfect amount of fat cap to keep it moist during long cooks. whether you are smoking it for hours or braising it in the oven for a holiday meal, this cut rewards patience with incredible tenderness.
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Chef's Tip: This muscle does a lot of work, so it needs time to break down. Cook low (225°F - 250°F) until the internal temperature reaches roughly 200°F and the meat feels like "butter" when probed. Crucial: Always slice against the grain to ensure every bite is tender.
A Note on Weight: Sold by the roast. Weights for this batch range from 3.86 to 4.19 lbs (avg ~4 lbs).
Our signature Dexter ground beef is the ultimate kitchen staple. Lean, deeply flavorful, and 100% grass-fed, it elevates everything from weeknight tacos to gourmet burgers. You’ll notice the cleaner, richer taste immediately.
Chef's Tip: Because our grass-fed beef is naturally leaner than store-bought meat, it cooks about 30% faster. When making burgers, be careful not to overcook them—medium (a little pink) is best for juiciness!
A Note on Weight: Sold by the package. We aim for exactly 1 lb, but individual packages may vary slightly (typically 0.95 - 1.05 lbs).
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