Ribeye
Moderately marbled cap, intense beef flavor. Lean but tender. Hot-sear and rest.
$30.00 each
avg 16 oz
Our Cuts
Lean Piedmontese beef, hand-cut and vacuum-sealed. Pickup-only at our Twin Falls, Burley, or Rupert windows. New customers save 5% — sign in to apply.
Heads-up: Piedmontese cattle are double-muscled, so our steaks and roasts run noticeably larger than what you see at the grocery store. One ribeye easily feeds two — sometimes three — people. Average weights are listed on each cut below.
Steaks
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New York Strip
Even cut, leaner than ribeye. Pan-sear or grill medium-high.
$22.00 each
avg 15 oz
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Tenderloin
Buttery and ultra-lean. Reverse-sear for even pink edge to edge.
$20.00 each
avg 8–10 oz
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Top Sirloin
Lean weeknight steak — big flavor, takes a marinade beautifully.
$15.00 each
avg 10–12 oz
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T-Bone
Strip + tenderloin on one bone, two textures. Best on the grill.
$45.00 each
avg 20–24 oz
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Porterhouse
The big T-bone. Bigger tenderloin side — built to share.
$50.00 each
avg 22–26 oz
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Skirt Steak
Big beefy flavor, fast cook. Fajitas, tacos, hot-and-fast on cast iron.
$14.00 each
avg 16 oz
Roasts
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Chuck Roast
The pot-roast classic. Slow-braise 4 hours and it shreds with a fork.
$40.00 each
avg 3–5 lb
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Tri-Tip Roast
Reverse-sear in the oven, finish on the grill. The Santa Maria classic.
$60.00 each
avg 4–5 lb
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Top Round Roast
Lean pot-roast cut. Great for slow-cooker shredded beef sandwiches.
$35.00 each
avg 3–4.5 lb
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Sirloin Tip Roast
Smaller, leaner roast. Roast 325°F to medium-rare and slice thin.
$40.00 each
avg 3.5–5 lb
Ground Beef
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Ground Beef Bulk (10 lb)
Ten 1-lb packs. Roughly $1/lb off the single-pack price.
$90.00 package
avg 10 lb
Specialty & Organ
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Beef Tongue (Lengua)
Whole tongue. Tacos de lengua, tortas, dinner-party showpiece.
$30.00 each
avg 3 lb
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Oxtail (Rabo)
Cross-cut tail. The base of rabo guisado, oxtail stew, Korean braises.
$20.00 each
avg 2 lb
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Beef Cheek (Cachete)
Slow-braise 4 hours and it shreds. Barbacoa, French daube, beef-cheek tacos.
$10.00 each
avg 1 lb
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Beef Liver
Whole or sliced. One of the most nutrient-dense organs available.
$15.00 each
avg 24 oz
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Beef Heart
Lean, dense, beefy. Marinate, hot-grill, or grind into burger blend.
$30.00 each
avg 3 lb
Bones & Marrow
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Marrow Bones
Cross-cut femur sections — for tuétano, bone broth, restaurant-grade roasted spread.
$40.00 each
avg 2 lb
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Soup Bones
Knuckle, neck, shin mix. The 24-hour-stock starter.
$24.00 each
avg 3 lb
Bundles
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Father's Day Grill Pack
Father's Day sale: 1 ribeye, 1 top sirloin, and 2 lb premium ground beef from pasture-raised Piedmontese cattle — $60 through Father's Day. Pickup-only across the Magic Valley, Idaho.
$60.00 package
avg ~4 lb
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10 lb Sampler Bundle
Enough to feed a couple for two weeks. ~5 lb ground, ~3 lb roast, ~2 lb steaks.
$150.00 package
avg 10 lb
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20 lb Family Bundle
A month of beef dinners for a household of four. ~10 lb ground, ~5 lb roasts, ~5 lb steaks.
$180.00 package
avg 20 lb
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50 lb Bulk Bundle
Three to four months of beef for a family of four. ~25 lb ground, ~13 lb roasts, ~12 lb steaks.
$600.00 package
avg 50 lb
- Photo coming soon
Family Pack
A typical week of family dinners — quick weeknight steaks, a Sunday roast, plenty of ground.
$185.00 package
avg ~13 lb
- Photo coming soon
Taqueria Pack
Lengua, cachete, arrachera, ground, short ribs — for the Sunday taquiza.
$210.00 package
avg ~15 lb
Beef Shares
- Photo coming soon
Half Beef Share — $300 Deposit
A half animal — roughly 375 lb of take-home cuts. $300 deposit reserves your half; balance is invoiced once the butcher reports hanging weight. Separate butcher cut-and-wrap fee paid to the butcher at pickup (~$500–600 for a half).
$300.00 each
avg ~375 lb take-home
- Photo coming soon
Whole Beef Share — $500 Deposit
A whole animal — roughly 750 lb of take-home cuts. $500 deposit reserves your whole; balance is invoiced once the butcher reports hanging weight. Separate butcher cut-and-wrap fee paid to the butcher at pickup (~$1,000–1,200 for a whole).
$500.00 each
avg ~750 lb take-home
Looking for a whole or half beef?
We take preorders for whole and half shares of our next harvest. Better per-pound savings, custom cut sheet (the butcher calls you to walk through it), all wrapped and frozen.
Two households can split a half — one person orders, you divide the boxes between you after pickup. The butcher can't quarter a cut sheet, so we don't sell quarter shares separately.
Half vs whole — what you actually get
Hanging weight, take-home weight, and freezer space. The shorthand customers ask us for most before they commit to a bulk share.
| Half | Whole | |
|---|---|---|
| Hanging weight | ~475 lb | ~950 lb |
| Take-home weight | ~375 lb of finished cuts | ~750 lb of finished cuts |
| Freezer space | ~12–14 cu ft | ~24–28 cu ft |
| Steaks (rough) | ~65–70 lb | ~130–140 lb |
| Roasts (rough) | ~60 lb | ~120 lb |
| Ground beef + bones + fifth-quarter | Remainder of the share | Remainder of the share |
Why our numbers run bigger than what you see online elsewhere: Piedmontese animals carry more lean muscle than a typical commodity steer, so a finished animal hangs higher and your take-home weight is correspondingly larger. The figures above reflect what we've actually been seeing at the butcher, not generic industry averages.
Each animal varies in size and yield — yours may run higher or lower than the numbers above. We don't commit to a specific percent because real-world variation is wider than a tidy "±10%" implies. Final weight is settled at the butcher and the balance is due at pickup.
Fifth-quarter cuts (tongue, oxtail, heart, liver, marrow bones) come with a whole share but you have to ask the butcher for them specifically — most customers don't, so they're skipped by default.
Where you'll pick up
We don't ship. Two different pickup flows — one for cut orders, one for whole/half shares.
For individual cuts
Twin Falls · Burley · Rupert
Cut orders are picked up at one of our three weekly windows. You pick the city, date, and 30-minute arrival slot at checkout. The Twin Falls window is at the Magic Valley Mall.
Coolers are optional — your beef comes out frozen solid and stays that way on most drives home. Bring one only if you've got a long drive on a hot day.
For whole & half shares
At our processing butcher
Whole and half-share pickups happen at the butcher — not at the ranch. Our three processing butchers are Ida Meats in Rupert, Scarrows in Jerome, and Butcher Block in Gooding. Once your share is cut, wrapped, and frozen we'll let you know which one to go to and when.
Cut sheet: the butcher calls you directly to walk through steak thickness, ground portion size, organs yes/no, soup bones yes/no. No form to fill out on our end.
Delivery / pickup zones we serve
Mini-Cassia zone
Burley · Rupert · Heyburn · Paul
Twin Falls zone
Twin Falls · Kimberly
Jerome
(its own zone — confirm at checkout)