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"Our grassfed chuck roast weighs approximately 2 pounds. A wonderfully flavorful cut, chuck roast is great when slowly stewed or braised. For even more flavor, try searing the chuck roast in a hot pan to brown the outside, which will add flavor to the beef and to the cooking liquid." - White Oak Pastures

Perfect for the grill, these ribeye steaks are packed full of flavor! These steaks can also be pan-seared, and are great when finished with butter, garlic, and thyme. We recommend wet-aging these steaks in their original packaging for up to 21 days before cooking.  If you prefer not to wet-age your steaks or are short on time, try these tips for making grassfed beef more tender.  An easy method of cooking these steaks is below, but watch this video for the full demonstration of how to achieve a properly cooked grassfed steak. 1- Using a skillet on the stovetop, put an oil barrier, heavy grain salt and some cracked black pepper in the skillet and turn it up high.  2- Sear the steaks for no more than 90 seconds to 2 minutes on both sides.  3- Place the steaks on the grill or in the oven at a temperature of 200-225 degrees. Using a meat thermometer, pull the steaks when the internal temperature reached is 115 degrees. Allow the steak to rest for 5-10 minutes. Season as desired and slice the steak into thin strips. Serve and enjoy! Our grassfed boneless ribeye steaks  weigh an average of 14 ounces.  -White Oak Pastues

"A steak well suited for a variety of preparations, grassfed sirloin can be enjoyed in many ways. If you want a steak that is lean and rich in Old World flavor, the top sirloin offers both. The top sirloin is the place where Paleo and low fat join together. We highly recommend aging it in your refrigerator for 21 days. This process weakens the tight muscle fibers and results in a more juicy, tender steak!Our boneless sirloin steaks each weigh 16 ounces.  *We do recommend aging all of our steaks to break down the muscle fibers and create a more tender cut. Visit our blog linked here to learn more about our aging and cooking recommendations." - White Oak Pastures

This ground beef blend will certainly impress you with its bold grassfed steak flavor! Only using middle meats like rib loins, strip loins, and tenderloins, we crafted a ground beef blend that's sure to thrill steak lovers everywhere. This 85/15 combination is a nice balance of savory steak and buttery fat.

Cut from the round muscles, you'll love our stir fry in your quick sear dishes. Our stir fry is cut into thin strips, no need to butcher it yourself! - White Oak Pastures

"A customer favorite, our grass fed Ground Beef is 100% grass fed AND grass finished! As a 90/10 grind, our ground beef is both lean and packed with flavor, making it an excellent choice for a variety of meals. " - White Oak Pastures 

"A great cut for cooking the classic pot roast, the beef rump roast does well roasted or braised. Be sure to make use of the pan drippings and prepare a delicious gravy to accompany the roast. After searing in the juices cook the roast at a lower temperature for a longer time to maximize flavor and juiciness. Our grassfed beef rump roasts are each approximately 3 pounds." - White Oak Pastures

Farm to table from Dickey Farms. 

Our Hot Salsa is freshly made with a hot, spicy taste. Made with a blend of fresh ingredients, the Hot Salsa is perfect for dipping or as an addition to any meal for added spiciness!