Sustainable Beef
Our cattle are raised on our pastures together with shade and shelter for their comfort and convenience. The cattle are fed grass and locally grown hay. Beef can be purchased whole, halved, quartered, and in individual cuts. Specialty cuts are available upon request.
Pricing (subject to change)
Filet...$24 lb
Ribeye...$17 lb
NY Strip...$16 lb
T-Bone...$16 lb
Sirloin...$12 lb
Chuck Eye...$13 lb
London Broil...$12 lb
Skirt/Flank/Flat Iron...$12 lb
Cube Steak...$9 lb
Sirloin Tip Steak...$12 lb
Brisket...$10 lb
Roast...$11 lb
Ground...$8.50 lb
Stew...$8.50 lb
Liver...$5 lb
Soup Bones...$4 lb
Beef Ribs...$6 lb
Dog Bones...$4 sm / $6 lg
Food Details
Filet, Ribeye, NY Strip, Sirloin, Chuck Eye, London Broil, Skirt/Flank/Flat Iron, Cube Steak, Sirloin Tip Steak, Brisket, Roast, Stew, Liver, Soup Bones, Beef Ribs
Rare...120°F - 125°F (48.9°C - 51.6°C)
Med-Rare...130°F - 135°F (54.4°C - 57.2°C)
Medium...145°F (60°C - 62.8°C)
Medium-Well...150°F - 155°F (65.5°C - 68.3°C)
Well Done...160°F (71.1°C) and above
Ground Beef
Medium...160°F and above
Source: 1 SouthernFood.com
