Ground beef comes from the chuck, plate, flank and or the rump. Trodaire Farms Range Raised Ground Beef is a blend of the best cuts ensuring a balanced, highly flavorable, 85% lean ground beef. Suitable for everything from burgers on the grill to meatloaf, an award winning chili, or a tasty taco night. Ground beef comes in 1 lb. packs.

Kabob/Stew meat is taken from the chuck or shoulder providing a sturdy meat with a medium fat content. Trodaire Farms Range Raised Kabob/Stew Meat is unique because our feed and finishing process along with our dry aging provides a much more tender and flavorful meat that will stand up to your slow cooking stews, stroganoffs, chili and beyond. Our meat is conveniently pre-cut and sold in 1 lb packages.

The top sirloin is taken from the top sirloin butt located directly behind the short loin. Packed with flavor, this cut produces multiple different types of steaks. Trodaire Farms Range Raised Sirloin Strips are conveniently prepared and packaged for you to immediately enjoy dishes such as fajitas as this meat is perfect for pan searing and frying.

One of the most indulgent cuts of meat you can sink your teeth into, the Trodaire Farms Range Raised Short Ribs have the rich marbling of rib steaks with the deep beefy flavor of chuck roast. These short ribs just beg to be slow braised until they melt-off-the-bone. Packaged in multiple sizes, these short ribs should be a staple in your freezer!

The cow’s entire hind leg (including the butt, ham and thigh) is known as the beef round and is where you will get the round steak. Lack of fat and marbling makes round cut is best suited for the low-and-slow cooking process helps to tenderize the meat, maintain its moisture, and result in fork tender steaks. Trodaire Farms Ranch Raised Round Steak will shine in braised dishes or stews and casseroles. Offered in multiple sizes to feed any amount of hungry diners.

Trodaire Farms Range Raised Beef touts a large selection of roasts in a variety of sizes. Roasts are primal cuts of meat from different areas of the cow. Chuck, top round, bottom round, rib, sirloin tip and rump roasts are all common cuts. An economical yet tender cut of beef, roasts are best slow cooked or braised to bring out the flavor of the beef.

The tri-tip is a cut from the bottom sirloin area of the cow. Named after its triangular shape with a tapered “tip”, tri-tip might just be one of the most flavorful cuts of meat. Trodaire Farms Range Raised Santa Maria Style Tri-Tip is sometimes referred to as a “poor man’s brisket”. But unlike brisket – which comes from the front of the cow – tri-tip is actually considered a steak. It can be smoked, barbecued, grilled or roasted, but it’s always best when cooked to a nice medium rare, before letting it rest and slicing. Offered in multiple sizes including the popular Trodaire Cattlemen’s Cut.

The skirt steak comes from the beef plate, the underbelly of the cow. Packed with flavor, the Trodaire Farms Range Raised Skirt Steak delivers intense flavors for dishes such as is as steak fajitas, stir fries, and other similar recipes. Our skirt steak comes in a variety of sizes along with the Trodadire Cattlemen’s Cut.

Description goes hThe strip loin steak, also known as the New York Strip comes from the top part of the short loin behind the ribs. This is a tender cut and tends to have fat on the edge of the steak and a little marbling throughout. Cooking Trodaire Farms Range Raised Strip Loin Steak by searing it in a cast-iron pan and finishing it in the oven, perhaps topping it with a pat of butter, would make a lovely, memorable meal. Offering multiple sizes, the Trodaire Cattlemen’s Cut is a favorite with our clients.ere

The flat iron steak comes from the chuck or front shoulder of the cow. It’s called the flat iron because it’s reminiscent of an old fashioned flat iron in form, thickness and rectangular in shape. Trodaire Farms Range Raised Flat Iron Steak has a nice amount of marbling creating a steak that is extremely tender and full of flavor. It is best when marinated and cooked on the grill.

One of the nine primal cuts of beef, the brisket is from the breast or lower chest of the cow. Famous for smoking and BBQ’s, Trodaire Farms Range Raised Beef Brisket has an adequate layer of fat to ensure sealing in moisture and rich flavor. Our brisket is packaged in multiple sizes for an instant hit at your next barbeque.

Taken from between the sixth and twelfth ribs, the ribeye steak is a tender and juicy cut of beef. Trodaire Farms Range Raised Ribeye Steak is artfully marbled to achieve the highest balance of flavor and fat. The best way to cook a ribeye is with dry heat on the grill. A perfect sear will enhance the flavor and give you a meal to remember! We have ribeye steaks in multiple sizes including the Trodaire Cattlemen’s Cut.

The t-bone steak comes from the short loin of the cow, a top-notch, tender cut of meat. Trodaire Farms Range Raised T-Bone Steak is a succulent cut of meat that is best simply seasoned with salt and pepper and fired up on a grill but it can also be pan seared or broiled to perfection. Our t-bone steak can be purchased in multiple sizes including the Trodaire Cattlemen’s Cut.

The tenderloin is directly behind the short loin and is another premium cut with a tender flavor. The Trodaire Range Raised Tenderloin is a versatile meat that can be cooked on the grill along with pan searing or roasting. No matter how you cook it, allow it to finish no more than a medium to retain the delicate flavor. At Trodaire, we offer you both petite filet cuts up to the 23+ ounce Trodaire Cattlemen’s Cut.

The tomahawk steak is a ribeye steak cut with at least 5” of bone intact. The extra-long, french trimmed bone makes for an amazing presentation when plating this gorgeous piece of meat. By getting a cut of meat the thickness of the rib, you get ultimate tenderness with balanced fat making the Trodaire Farms Range Raised Tomahawk Steak a treat for any occasion. Offered in multiple sizes including the enormous 3+ pound Trodaire Cattlemen’s Cut.

Oxtail is literally the tail of the cow. The tail is gelatin-rich meat due to a large amount of collagen. Once cut, the pieces of oxtail are different sizes, as the tail narrows toward the end; the marrow is in the center surrounded by meat and fat. Oxtail is cooked slowly and served as a stew, soup, or braised in a liquid like red wine. Because of the tail's high amount of bone and cartilage and a small amount of meat, it does need to be cooked low and slow for the best results.

This nutritional powerhouse has been highly valued throughout history for its health benefits, typically sourced from grass-fed and grass-finished beef for superior nutrient content and flavor. From classic pan-seared dishes to stews and innovative recipes like liverwurst or curried preparations, cooking the perfect beef liver starts by soaking it in milk to reduce its bitterness.

Beef heart is another nutrient packed organ meat that is also a muscle! Beef heart is just like a steak with a more intense, rich beef flavor; however, it’s not as tender as a steak, as it has a firmer texture. The heart can be used for delicious preparations and is extremely versatile. It’s a great way for beginners to start eating organs. Either slow cook, low and slow to help break down that collagen or try thinly sliced with a quick sear.

Beef Tongue is well worth trying out at least once in your lifetime. The meat boasts a mild, somewhat fatty flavor since it consists of pure muscle. The closest thing most people will relate to is a Roast Beef type consistency and fattiness. From pan-frying to slow cooking, there is a myriad of cooking techniques and beef tongue recipe ideas to employ when preparing this fascinating cut of beef.

Beef marrow bones come from the shank portion of the leg of the cow. Trodaire Farms Range Raised Marrow Bones are ready for you to roast out their rich, silky flavor as a melt-in-your-mouth appetizer or slow cook a batch of nutritious bone broth. Our marrow bones are prepared for easy handling and are sold by the pound.n goes here

Bone broth is amazingly healthy and packed with collagen. Far superior to stock, bone broth can help with digestion, immune and joint health. Trodaire Farms Range Raised Beef Bones have enough meat on the bone to add ample flavor and marrow to add a silky texture to any soup or stock or broth. Available in multiple package options.