COLORADO’S BEST GRASS FED BEEF:
100% Antibiotic, Hormone & Steroid Free
When you order direct from Flying B Bar Ranch you have the option to purchase grassfed beef from our online store or an eighth, quarter, half or whole grass fed cow for your family. So, here is how you get started!
Our Standard Cut: Our “Standard Cut” is the most requested cut and wrap instructions after fine tuning through years of working with our customers. Our “Standard Cut” includes steaks cut to 1 1/4”, roasts at about 3 Pounds and ground beef in one pound packages. We have been fine tuning this cut and wrap list for years of working with our customers, and this package get rave reviews!
Custom Cutting: Custom cutting is standard for all 1/2 and whole beef packages. Don’t get scared, we know this can be intimidating, but we help make it easy! We will walk through each step and every option for you over the phone to help you determine what the best beef package is for you. And remember half and whole beef packages cost less than an eighth or quarter, so you might think about getting someone to split a half with you, its a better deal and you can get it custom cut to your specifications.
The following cuts are generally included in our Standard cut, and our Eighth and Quarter beef packages.
- New York
Commonly Called: New York Strip
Well marbeled, this cut consists of two lean tender steaks – the strip, and the tenderloin. * Custom cuts can combine NY and Filet for a T-Bone cut.
Commonly Called: Tenderloin Steak
The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
- Rib Steak
Commonly Called: Ribeye
This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
- Flank Steak
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
- Sirloin Steak
Commonly Called: Top Sirloin
Versatile, juicy and delicious.
- Skirt Steak
Commonly Called: Outside Skirt Steak
Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
- Arm Roast:
Commonly Called: Arm Pot Roast
The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.
- Beef for Stew:
Commonly Called: Stew Meat
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
- Bottom Rounds:
Commonly Called: Bottom Round Roast / London Broil
This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.
Commonly Called: Beef Brisket
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
- Chuck Roast
Commonly Called: Chuck Pot Roast
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
- Ground Beef
Commonly Called: Hamburger
Versatile, flavorful & economical. Shape into patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.
- Short Ribs
Commonly Called: Ribs
Ribs are commonly cooked on the bone, and are excellent when cooked on the BBQ or slow-cooked in the crockpot.
- Soup Bones
A shin, knuckle, or other bone suitable for making soup stock. Used for making soup or broth, or sometimes given to our pets.
- Top Round
Commonly Called: Top Round Pot Roast
Economical, moderately tender and full-flavored. Slice thin against the grain.
Question 1: How big?
You can pick an eighth, quarter, half or whole. To find out what is included with each of these check out our “grassfed beef packages” page.
Question 2: Do i want a “Standard Cut” package or “Custom Cut”?
Our standard cut package is shown below and
has pictures of the different cuts that generally come in an 1/8 and 1/4 beef package. This includes a variety of cuts including New Yorks, Filets, Rib Steaks, Sirloins, Flank and Skirt Steaks, Roasts, and Ground Beef and more.
Custom cutting is included for all half and whole beef packages.
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