Boggy Creek Farm

Carol Ann Sayle

Green Gate Farms

Erin Flynn

Dame Otro

Vero

Plain, sesame or everything bagels. Comes with 8 bagels per order

Sourdough bagels

Roasted garlic and organic italian herbs

Plain sourdough loaf

Chocolate chip sourdough loaf

Roasted Garlic and kalamata Olives

Jalapeño and Cheddar  

Our beef is slow cooked with organic veggies in a wine and tomato sauce! Stuffed with cheese and served with a garlic cilantro aioli. 

Beef empanadas 

Chocolate chip Sourdough cookies

Sourdough baguette

Fried cassava balls stuffed with queso fresco, feta and mozzarella cheese served with a side of cilantro garlic aioli. One order comes with 5 buñuelos

Colombian bunuelos

Plain/everything sourdough bagels

Roasted garlic, cheddar and herbs

Hot honey and brie cheese

Cheddar bagels

Cheddar sourdough bagels

S’mores sourdough bread with marshmallows, graham crackers and chocolate chips

S’mores

Cinnamon raisin bagels

Olives & Herbs

Bee Friendly Austin

Tanya Phillips

Rocking B Ranch

Thomas Brownson

Blue Star Ranch

Mary Ann Fordyce

Munkebo Farm

Germaine Swenson

Youngs Prairie Dairy

Frances Sharp

Coyote Creek Organic Feed Mill & Farm

Rob Cunningham

Isle Acre Farms

Becky Tamez

Lund Produce Co. Branchgrove Farms

Kevin Lundgren

Double D Farm

Chris DeRusseau

1915 Farm

Tanner

The final weight of this item is .3-.39 lbs

Cut from the tenderloin, the filet (or filet mignon) is our most popular steak, hands down. This premium cut is less marbled than other steaks, but extremely tender. Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain. Depending on the size and shape of the filet - we take the extra step to wrap it in a butchers twine. 

Grassfed Filet

The final weight of this item is 1.1-1.4 lbs

The ribeye is tender, juicy, and bursting with rich beef flavor. These steaks are cut from the roast at the top of the rib primal. 

Ribeyes are flavorful enough that they don't need anything more than salt and course black pepper. When it comes to high-end steaks, the ribeye is frequently a chef's favorite. 

If you have the time, season steak and let come up to room temperature for 45 minutes before cooking over high-heat to desired internal temperature. This time allows the salt to draw moisture out of the steak, then absorb it again, bringing that seasoning into the meat, resulting in a juicy, flavorful finished product. Be sure to let steak rest for 10 minutes after cooking to let juices redistribute, and then slice against the grain.  

Looking for an extra-special ribeye? Check out the Cowboy Ribeye – a feast for two at 2 inches thick and 1.5 lb. average weight. The frenched bone makes for an impressive presentation!

Grassfed Ribeye

The final weight of this item is .5-.7 lbs

The New York Strip steak is cut from the beef short loin, right behind the rib area. It's known for its intense, beefy flavor. One key ingredient in the recipe of raising flavorful beef is the dry aging process. All of our steaks are dry-aged for 10 days which breaks down the connective tissues and compacts the flavor producing a wonderful grassfed steak. 

Grassfed NY Strips

The final weight of this item is avg .45 lbs

The flat iron (also referred to as Top Blade Steak) isn’t super well known, but it should be since it is actually the second most tender cut of beef (second only to the filet), at a fraction of the cost. Also known as the “top blade filet,” this cut of meat is tender and juicy. 

Grassfed Flat Iron Steak

Comparable to the flank steak, the hanger steak actually sits below the diaphragm. It's protected by the rib cage, which makes the steak flavorful and tender, even more so than a flank steak. A carcass only yields one of these!

Grassfed Hanger Steak

The final weight of this item is 1.6-2.5 lbs

Enjoy a little Cali culture that grazed pastures in Texas. The Tri Tip steak is a craft cut incredibly popular in California – but Texans are taking notice. Cut from the bottom sirloin, this lean cut is fantastic for marinades, grilling, or roasting.

Cook over high-heat to desired internal temperature, let rest for 10 minutes after cooking to let juices redistribute, and slice against the grain (note that the grain changes directions in this cut – the top thicker section runs horizontally while the bottom point grain goes vertically, as seen in product photo). After resting, cut in half at the point of grain change, then slice each section against its respective grain.

Grassfed Tri Tip Steak

3 lb. avg weight

A cut to feed a crowd! This whole bavette is a craft cut from the bottom sirloin, also known as flap steak. Bavette, which means "bib" in French, is also known as flap steak — and trust us, it’s an incredible cut. Larger and a bit thicker than a skirt steak, it’s perfect for feeding a crowd. It comes as one long piece , providing the flexibility to cut into smaller steaks or prepare whole. It's similar to the skirt steak, but it's thicker and juicier. We often call it the "fancy fajita!" 

Grassfed Whole Bavette

Avg. weight 2 lb

Cut from the tenderloin (same area last the filet comes from) – the tenderloin tip is the end of the tenderloin, just as tender and flavorful as the filet. These are excellent for everything from a hearty salad to holiday appetizers, such as tenderloin topped crostini with horseradish cream sauce. Alternatively, cut into steak bites and toss with roasted garlic & lemon bone marrow butter

Grassfed Tenderloin Tip

Package weight: .8 lb

Grassfed Beef Bacon is a deliciously unique twist on a breakfast classic. Made from the flavorful belly this bacon delivers a rich, savory taste and a perfectly crisp texture when cooked. It's a fantastic option for those looking for something a little different than traditional pork bacon. Perfect for breakfast, BLTs, or as a topping for salads and burgers!

Grassfed Beef Bacon

Top farms selling meat near Austin TX