The grass-fed label is one of the most abused terms in American food. Our cattle live on Central Texas pasture from birth to harvest. No grain finishing. No feedlot. Ever.
Most beef labeled 'grass-fed' at the grocery store was actually finished on grain in a feedlot for the last 90 to 180 days of the animal's life. That's because the law lets producers call beef grass-fed as long as the cattle started on grass. The last several months, when fat composition and flavor are truly determined, happen on corn. We do the opposite. Our cattle eat grass from day one to harvest. There is no finishing barn. No feed truck. Just pasture.
Pasture from birth through harvest. The full life on grass.
The flavor and tenderness of Wagyu without the gamey edge of typical grass-fed beef.
Grass-finished beef contains 2-4x the omega-3s of grain-finished beef.
Conjugated linoleic acid and vitamin E are dramatically higher in grass-finished animals.
Rotational grazing rebuilds Central Texas soil and stores carbon.
Ever. Just pasture, time, and care.
USDA grass-fed standards are minimal. A beef can be labeled grass-fed if the animal had access to pasture and ate forage at some point in its life. Most US grass-fed beef is finished on grain to add weight cheaply and standardize fat. The labels rarely tell you. The only way to know if your beef is truly grass-finished is to ask the producer directly, and to keep asking when they don't want to answer.
Most grass-fed beef in America is from Angus, Hereford, or commodity cross-bred cattle. Those breeds were not designed for grass finishing, the result is often lean, gamey, and tough. Wagyu genetics produce dramatically more intramuscular marbling. When you combine Wagyu with full grass finishing, you get the tenderness and depth of marbled beef without the muddy aftertaste people associate with grass-fed.
Grass-finished beef from our ranch consistently tests higher in omega-3 fatty acids, conjugated linoleic acid, vitamin E, and beta-carotene than commodity beef. The fat is also yellower (a sign of carotenoids from real forage) and the flavor is cleaner and deeper. Share owners tell us the same story over and over: they stopped reaching for steak sauce after the first cut.
Four sizes, one flat price each — processing, dry-aging and vacuum-sealing included. About $15–$20 per pound of finished beef.
about $20/lb · processing included
~45-55 lbs of finished beef
Freezer space: ~1.5–2 cu ft (fits a fridge freezer)
about $17.50/lb · processing included
~90-110 lbs of finished beef
Freezer space: ~3–4 cu ft (small chest freezer)
Save $250 vs. two eighths
about $16.25/lb · processing included
~180-220 lbs of finished beef
Freezer space: ~6–7 cu ft (7 cu ft chest freezer)
Save $250 vs. two quarters
about $15/lb · processing included
~360-440 lbs of finished beef
Freezer space: ~12–14 cu ft (large chest freezer)
Save $500 vs. two halves
Reserve a half or whole with 25% downPay over time with Affirm or Klarna at checkoutSecure checkoutOne-time purchase · no subscription
One-time purchase, no subscription. Ranch pickup in Georgetown, or hand-delivery in Greater Austin and Dallas-Fort Worth (free on your order with any creator code).
See Available SteersWhy the distinction matters more than any other label.
Read moreOmega-3s, CLA, and the science of grass-finished fat.
Read moreThe full lineup of open beef drops.
Read moreHow we manage Central Texas pasture.
Read moreA buyer's guide to deciphering beef labels.
Read moreBuilt around our 100% grass-fed Wagyu herd.
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