Premium Grass-Fed Halal Beef Delivered Across Florida

There are several factors that makes our grass fed cattle very special.  These factors contribute not only to many health benefits but also to the incredible taste and flavor.

Here are some of the factors:

1) Young and healthy livestock.  Average age of processed cattle range from 15 months to 2 years of age.  

2) Grass Fed cattle.  Low in fat and Cholesterol, high in omega 3, grass fed and finished.

3) Processed in the most Humane approach, following strict “Halal” method.  Handling of animals in such gentle and respectful manner removes fear and the release of bad / harmful enzymes, providing healthier and superior quality beef for consumption.

4) Aging, by placing beef in cold storage just above freezing temperature with high airflow reducing level of liquids in the flesh.  This process makes the beef very tender and less “chewy”.  Commercial beef is not aged or only aged for a short time often under 12 hours.  

6) Convenient packaging, having the entire beef deboned (except few primal cuts) which contain bones, placed in small meal sized beef packs.  Each package is labeled.  Each cattle divided in two equal halves or four equal quarters for easy split up between friends or family members as per your order request.

7) Sealed Freshness.  Enhanced freshness and taste with vacuum seal or double butcher wrap packaging.  Our clients tell us how occasionally they may forget few packages of steaks or roasts at the bottom of their freezers for an extended time (2 years in some incidents) and as they prepared it, it tasted so good, absolutely no distinction from fresh beef that was received in days!

We have accumulated customer preferences over past 3 decades and reflect them in our custom cut sheet. If you have additional preferences, simply leave a note during checkout in the “Order Notes”, glad to follow your instructions if possible.

Steaks: Rip Eye, New York, Top Sirloin, Shoulder, Chuck steaks, all 1” to 1 ¼”.
Tender loin either whole or as medallions, cube steaks, flank and skirt steaks.

Roasts: Tri Tip, London Broil, Chuck Roast, Shoulder Roast, Short Ribs, Brisket, Picanha, Neck cut into chops, stew cubes.

Ground: In 1 ½ to 2 lbs packs

Organs: Liver steaks, heart, tongue, tail, kidneys

Bones: cut into small sections for soup, and cleaned head with skin removed to carve cheeks, access sweet bread and other sections, use head for roasting, smoking, or soup.