Our Certified Texas Longhorn Cattle graze freely in open pastures on live grasses. No antibiotics, steroids or hormonal supplements/implants are used in our non-GMO animals on our animals.
Freezer Beef Pricing: Cut wrapped, vacuum-packed and all USDA or Ohio State DA inspected. Flash Frozen. All beef is individually trim cut and has few or no bones. Prices may vary. Please call 215.435.6274 for pricing & orders. We request $20 minimum. Cash/check only.
| Price/lb | Price/oz | |
| Ground Beef- approx 1lb pack “brick” | $6.00 | 5 for $28 |
| Ground Beef Patties (2lb/8 patties or 1lb/4 patties) | $6.50 | .40625 |
| Filet- when available | $23.00 | $1.4375 |
| T-bone, Rib-Eye, Strip Steaks | $16.00 | $1.00 |
| Flat iron, Flanks, Sirloin, Skirt | $13.00 | .8125 |
| Brisket/Mock Tender Steak | $6.00 | .375 |
| Roasts – Chuck | $5.50 | .34375 |
| Roasts – Rolled Rump, Tri-tip | $6.00 | .375 |
| Ribs – Short, Back, Oxtail | $4.50 | .28125 |
| Tenderized Round Steak | $5.00 | .3125 |
| Soup Bones/Shank/Tongue | $4.00 | .25 |
Grass fed certified Texas Longhorn Beef is leaner than commercial corn fed beef; please reduce cooking time, especially when grilling steaks
View Our Printable Pricing Sheet
BEEF PRODUCTS:
Ground Beef- Our Texas Longhorn Beef is naturally lean; the ground beef averages 95% lean. The product is packaged in about one pound “brick” packages that are shrink wrapped with no styrofoam. They stack and store easily in your freezer. This beef has been tested at 1.45 grams of Omega 3 per 3oz serving.
Rib Eye/Delmonico- Marbled steak, known for a rich hearty flavor. Typically two steaks to a pack weighing 14-18oz total.
Strip Steak/Kansas City Strip/New York Strip- A tasty and tender cut from the short loin, usually there is some fat in the cut as it is from an underworked muscle. Typically two steaks to a pack, weighing 12-18oz total.
Filet/Filet Mignon/Tenderloin- The most tender of cuts with a rich and delicious taste. Offered individually ranging from 4oz- 18oz
T-Bone/Porterhouse- A very tender cut from the short loin, with a large T shaped bone in the center. On the one side of the T is the Strip steak and the other is the filet. Typically two steaks to a pack weighing from 12- 26oz total.
Sirloin- This is cut from the back of the animal. The top sirloin is the the most flavorful and is tender. The steak usually has has a small center bone-in product. The steak weighs typically 26-36 oz The larger bottom part is also known as the sirloin tip roast.
Flank/London Broil-Leanest of the steak cuts. Great for marinades, grilling and quick searing. Weight ranges from 10oz-30oz.
Flat Iron-a tasty but tough cut from the neck. Great for grilling
Brisket- The toughest cut from cattle, from the lower chest. The brisket is the largest cut. This is used to make corned beef and beef barbeque or served sliced thin. Comes either as one large (over 5 lbs) or frequently cut in half.
Skirt-Offered in limited quantity. This cut is popular for marinating. One to a pack and weighs 20-34oz.
Chuck Roast- A cut from the upper neck of the animal. Also known as a 7 bone steak because of the shape of the bone located in the cut. Traditional cut used for pot roasts and stews. Roast sizes vary from 3 lbs to 5 lbs.
Sirloin Tip Roast- The bottom cut of the sirloin. Tip roast is the largest but toughest cut from the sirloin. Roast sizes vary from under 3 lbs to about 4 lbs.
Rump Roast- Cut from the bottom round. This cut is enhanced by low and slow cooking, such as braising or roasting. Considered best roasted rare and sliced thin. This cut is commonly served sliced at deli counters. Roast sizes range from 3lbs- 6lbs.
Standing Rump Roast- Bone left in rump roast. Currently not offered, would require preorder.
Short Ribs(BBQ Ribs/Braising Ribs)- A cut with 3-4 ribs in it, fairly tender with large meat and fat quantity. A pack typically weighs 24-36oz.
Back Ribs- Ribs from the back of the steer’s rib and are leaner, longer and more curved than short ribs. Typically packed with 6-9 ribs weighing 30-40 oz
Boneless Flanken Style Ribs- Great for braising. Specialty cut that require preordering.
Round Steak/Cubed Steak/Swiss Steak- An inexpensive cut that is moderately tough. This cut does not contain any part of the tip or rump. Lack of fat makes this cut dry out under grilling and roasting methods. It is usually prepared after being tenderized with a slow moist heat method. This cut is typically used for beef jerky. Typically weighs 20-36 oz.
Oxtail- The tail of the steer that has been skinned and cut into short lenghts. It is a bony gelatin rich cut that is best prepared under a long and slow method. It is frequently used in soups and stews. Weights vary from 2-3 lbs.
Shank- From the leg of the animal. This meat is tough and dry. It is an inexpensive cut used for broths and stocks. Some people use this cut for beef bourguignon.
Heart- A lean and flavorful muscle. Typically cut into three steaks, seared or grilled at high heat and then sliced thin for serving. Average weight 3lbs.
View Our Printable Pricing Sheet