Frequently asked questions

We raise red and black Angus beef, grass-fed, and grain-finished. All beef is USDA inspected and can be shipped nationwide.

Farm-fresh beef stands out for its humane and ethical upbringing, often in smaller, well-cared-for herds. This personalized attention results in happier and healthier cows, ultimately enhancing the quality of the beef. Moreover, the production of farm-fresh beef embraces sustainable and environmentally-friendly practices. Farmers exert greater control over the feed and living conditions, promoting a more eco-friendly operation. Taste and nutrition also distinguish farm-fresh beef, as these animals typically follow a natural diet of grass and vegetation. This leads to a richer, more complex flavor profile, and the beef tends to be lower in fat while offering higher nutrient content like Omega-3 fatty acids, contributing to overall health. In summary, although store-bought beef may seem convenient, opting for farm-fresh beef brings numerous benefits. The ethical and sustainable practices, coupled with enhanced flavor and nutrition, make farm-fresh beef a superior choice for a more satisfying overall experience.

We ship vacuum-sealed beef in thermal boxes with dry ice. Shipping costs vary by distance. Local beef (Oklahoma and Texas) is hand-delivered.

With 20 years of experience, we purchased our Atoka ranch in 2022. Our commitment is to provide high-quality, locally sourced beef.

1. Use a Marinade or Seasoning: Enhance the moisture of meat with a marinade or add seasoning to enhance the flavor of the beef. 2. Thawing: Avoid microwaving; thaw in the refrigerator or use cold water for quicker thawing. 3. Cooks Faster: Grass-fed beef cooks 30% faster, so use a thermometer and watch the temperature closely. 4. Cook to Medium-Rare: Ideal at rare (120°–125°) to medium-rare (130°-140°F) temperatures; slow cooking for well-done preferences. Having a meat thermometer on hand is helpful to ensure accurate and proper cooking techniques. 5. Let Rest: Allow the beef to rest covered for 8 to 10 minutes after cooking to redistribute juices. 6. Storing Beef: In the freezer, beef lasts at least 12 months; in the refrigerator, raw ground beef for 1-2 days, roasts, and steaks for 3-5 days.