The cornerstone of Better Together Farms' regenerative agriculture is our herd of 100% grass-fed certifiable Angus cattle. This page focusses on the beef (as opposed to the cattle): how to cook grass only beef and the cuts available. For more on what "grass only" and "certifiable Angus" mean, and how we raise our cattle check out How we Care for our Cattle. For an explanation of how our cattle are good for the environment see Cattle and Grass.
Cooking: grass only beef is leaner than most beef and so needs to be cooked a bit differently. See Cooking grass only beef for details.
Appearance: The fat of grass only cattle is higher in beta-carotene which makes it a bit more yellowish than the fat of grain fed animals. Beta-carotene is used by the body to make vitamin A and is also a powerful antioxidant.
Marbling and Grading: Beef is graded based on several characteristics including marbling. Marbling is the fine whitish flecks you see running through the meat. However it is not just the marbling that makes meat tender, but the microscopic intramuscular fat deposited within the meat fibers. The leaner grass only beef does not show as much marbling; that doesn't mean you will have dry or tough meat as long as you cook it appropriately (see Cooking above).
Last updated 2021 July 29 for steaks; other cuts to follow next week.
All our meat is frozen solid and vacuum packed.
Weights are given in grams; 1 kilogram = 2.21 pounds = 1000 grams, so to convert grams to pounds multiply the grams by 0.00221. The range of weights for each cut of meat is set when the latest beef first came on sale; it is not updated as cuts are sold.
Ingredients are just beef; no brining, smoking, fillers, or other additives or processing.
Beef Farmers of Canada has a useful guide to the different cuts of beef (yes, there's an app for that) at https://canadabeef.ca/cuts-by-colour/ . The link guides which cuts are suitable for what kind of recipes (e.g. grilling versus marinating steaks), includes synonyms for cuts (e.g. tenderloin medallions are also known as filet mignon), and provides other tips. Our descriptions of cuts follow their naming and cooking guide, so if a recipe calls for a blade roast (which we don't have) the guide lists it as a blade pot roast so any of our cuts with pot roast in the name below can be substituted.
Grass only beef is leaner than most beef so we recommend lower doneness temperatures than they show: 120 F for rare, 125 F for medium rare, up to 140 F for well done. If you are cooking for someone who is immunocompromised you should follow canadabeef.ca's higher doneness temperatures just to be safe.
Each section below (steaks, roasts, other, organ meats) lists the cuts alphabetically. Photos of the cuts show you what you will be getting: frozen, vacuum packed, with a tape measure to give an indication of size.
All steaks come individually vacuum packed. We ask the butcher to cut our steaks one inch (2.54 cm) thick so you get that juicy steak experience with leaner grass only beef. Steaks are sold by weight and weight is given in metric on the label (as required by law). Our steak cuts listed alphabetically are:
Prime Rib Grilling Steaks: This is a rib-eye steak but with the bone in. Steaks range from 340 g to 734 g. Price is $50.93 per kg. Photo.
Ribeye Grilling Steaks: SOLD OUT. This is a prime rib steak but with the bone removed. Steaks range from 280 g to 330 g. Price is $55.14 per kg. Photo.
Round Marinating Steaks: SOLD OUT. This is a boneless steak. Since our steaks are cut one inch (2.54 cm) thick, they are too thick for fast frying unless you slice them in strips, e.g. for stir-frying. Steaks range from 828 g to 1324 g. Price is $30.06 per kg. Photo.
Sirloin Grilling Steaks: This is a boneless steak. Steaks range from 676 g to 1102 g. Price is $43.74 per kg. Photo.
Sirloin Tip Marinating Steaks: This is a boneless steak. Since our steaks are cut one inch (2.54 cm) thick, they are too thick for fast frying unless you slice them in strips, e.g. for stir-frying. Steaks range from 534 g to 922 g. Price is $30.06 per kg. Photo.
Strip Loin Grilling Steaks: SOLD OUT. Also known as New York strip. This is a boneless cut. Steaks range from 302 g to 450 g. Price is $50.81 per kg. Photo.
T-bone Grilling Steaks: Each bone-in grilling steak is a combination of a strip loin steak and a tenderloin medallion with the bone separating the two cuts. Steaks range from 388 g to 758 g. Price is $50.93 per kg. Photo.
Tenderloin Medallions: grilling steak. Also known as filet mignon or beef filet. This boneless cut is probably the most tender meat on the animal. When the tenderloin is not cut into medallions it is known as chateaubriand or tenderloin premium oven roast. Packages range from 242 g to 516 g with two medallions per package (so each medallion is 4 to 9 ounces). Price is $72.57 per kg. Photo.
All roasts come individually vacuum wrapped. Weights range from 2 to 5 pounds (1.0 to 2.3 kg). Roasts are sold by weight and weight is given in metric on the label (as required by law). We have less than a dozen of each type of roast available. Roasts available are listed alphabetically.
Eye of Round Oven Roast: SOLD OUT. This is a boneless roast. Roasts range from 1526 g to 1946 g. Price is $22.98 per kg. Photo.
Prime Rib Premium Oven Roast: SOLD OUT. Also known as Standing Rib Roast or Rib Roast, this is a bone-in roast. Roasts range from 1484 g to 1850 g. Price is $37.69 per kg. Photo.
Rump Oven Roast: SOLD OUT. This boneless roast is also known as a Round Oven Roast. Roasts range from 1240 g to 1674 g. Price is $22.98 per kg. Photo.
Short Rib Pot Roast: SOLD OUT. This boneless roast is also called a Blade Pot Roast. Roasts range from 1244 g to 1514 g. Price is $21.77 per kg. Photo.
Shoulder Pot Roast: SOLD OUT. This is a boneless roast. Roasts range from 1194 g to 2290 g. Price is $21.77 per kg. Photo.
Cuts other than steaks and roasts are listed alphabetically below except organ meats (also known as "variety meats") which are under a subheading at the bottom.
Briskets: SOLD OUT. Each brisket is cut in three resulting in pieces ranging from 1512 g to 2378 g ready for your barbeque or smoking recipe. The flat end is the cut used for corned beef. $20.89 per kg. Photo.
Ground Beef: Our ground beef is graded lean and comes in vacuum packages of about one pound (454 g) each. "Lean" means a maximum of 17% fat; the only leaner grade is "extra lean" with a maximum of 10% fat. $9.95 per package which is about $22 per kg. Photo.
Marrow Bones: SOLD OUT. These are bags of four to six meatless soup bones weighing around two pounds (0.9 kg) per bag. $12.54 per bag which is about $13.86 per kg. Photo.
Beef Ribs: These are simmering short ribs, also known as "braising ribs". Each package contains two cross-cut ribs. Packages range from 588 g to 1338 g. Price is $27.63 per kg. Photo.
Ox Tail: SOLD OUT. This is a simmering or braising cut weighing about a kilogram. Price is $21.04 per kg.
Shank Centre Cut Stewing Beef (Shanks): SOLD OUT. These are the medallions used in osso buco. They come vacuum packed with one per package. They are cross-sections of leg and so are a bone-in cut. Packages range from 304 g to 686 g. Price is $21.04 per kg. Photo.
Soup Bones: see "Marrow Bones" in this section.
Stewing Beef: SOLD OUT. These chunks of meat come vacuum packed with about two pounds (0.9 kg) in each package. $19.90 per package which is about $22 per kg. Photo.
Tenderloin: see under Steaks.
Organ meats can be more nutrient dense than other cuts. However the quality of organs that detox the animal (like the liver) can be compromised by stress (potentially including an unnatural diet like grain). See How we Care for our Cattle for how we strive to minimize stress for our cattle. The animals that produced our current beef never received any hormones or antibiotics.
Heart: SOLD OUT. Two hearts available. They average about 1.6 kg at $18.47 per kg, so each heart is priced at $29.35. Photo.
Liver: SOLD OUT. Pieces range from 472 g to 604 g. Price is $18.47 per kg. Photo.
Tongue: SOLD OUT. Each tongue weighs about 1.3 kg and comes individually vacuum packed. Price $18.47 per kg. Photo.