If you're planning to fire up the grill this summer, choosing the right cut matters just as much as how you cook it. Ribeyes, New York strips, and quality hamburger patties all bring something different to the table, especially when they're 100% grass-finished.

Before we get to our favorite cuts, let's talk about what makes grass-finished beef different and why sourcing matters.

What Makes Grass-Finished Beef Different

The term "grass-fed" gets used a lot on grocery store packaging, but it doesn't always mean what you think it means. In the United States, not all beef labeled grass-fed is necessarily grass-finished, which is why we encourage customers to understand how cattle were raised and finished before purchasing.

Finishing refers to the final weeks or months of an animal's diet before harvest, and it significantly impacts the flavor and nutritional profile of the beef.

Grass-finished means the animal ate nothing but grass and forage for its entire life. No grain at any stage. Our cattle graze on the open land of Southern Utah and are never transitioned to a grain-based diet. That distinction matters both for the quality of the beef and for the integrity of the label.

Here is what you get with grass-finished beef:

• A richer, more complex flavor. Grass-finished beef has a richer, more distinctive flavor profile than grain-finished beef. There is a depth and earthiness to it that you don't find in grain-finished beef, which tends to have a milder, more uniform flavor from the fat that grain produces.
  
  

• A leaner cut with different cooking requirements. Grass-finished beef is naturally leaner, which means it cooks faster and benefits from a little more attention at the grill. Lower the heat, shorten the cook time, and always let it rest. We covered all of this in detail in our grilling guide last week, linked here.
  
  

• Traceability. Our beef is USDA-inspected, vacuum-sealed, and sourced from animals raised on our ranch or from a small network of local Utah ranchers who meet the same standards we hold ourselves to. You know where it came from.

Why Single-Animal Sourcing Matters

Most ground beef at the grocery store is sourced from multiple animals before it's ground and packaged. This is standard practice in commercial beef processing because it allows producers to mix cuts and trim from large batches to hit consistent fat percentages. The USDA has found that some packages of commercial ground beef contain DNA from more than 100 individual animals.

That's not a safety issue. It's a traceability issue. When something is sourced from 100 animals across multiple processors, it becomes impossible to know much about any of them. Where were they raised? What did they eat? Were there antibiotics or hormones involved? You can read the label, but the label can only tell you so much.

Our ground beef is single-animal sourced. Every one-pound package comes from one animal raised here in Utah. If you ever had a question about it, we could answer it. That kind of transparency is what we built this business on, and we take it seriously.

Looking for beef you can trace back to the source? Browse our current selection of grass-finished steaks, ground beef, and grilling favorites.

Best Grass-Finished Beef Cuts for Grilling

Now for the good part.

• Cut 1: Ribeye. It's rich, tender, and packed with the kind of flavor that makes you realize what beef is actually supposed to taste like. Our ribeyes are cut 1 inch thick, dry-aged for 14 days, and packaged in pairs by our local USDA butcher.
  
  How to grill it: Bring to room temperature for 30 minutes. Season generously with salt and pepper; nothing fancy needed. Grill at medium heat for 4 to 5 minutes per side for medium rare, pulling at 130 degrees Fahrenheit. Rest for at least 5 minutes before slicing. A little flaky salt on top, when it comes off the grill, is the only finishing touch it needs.
  
  Why it stands out: Grass-finished ribeyes are leaner than their conventional counterparts, which means the flavor comes from the beef itself rather than from fat rendered during cooking. Dry aging concentrates the flavor further. It is a fundamentally different eating experience from anything you will find at the grocery store.
  
  Shop Ribeye Steaks →
  
  
• Cut 2: New York Strip. The New York strip sits right next to the ribeye on the animal, but has a firmer bite and a slightly bolder, more straightforward beef flavor. Our strips are also cut 1 inch thick and dry-aged for 14 days. They're an excellent choice for people who want a steak with a little more texture and structure.
  
  How to grill it: Same approach as the ribeye. Room temperature first, medium heat, pull at 130-135 for medium rare, then rest before cutting. The New York strip can handle a slightly hotter grill than the ribeye because of its leaner, denser muscle structure, but don't push it above medium-high.
  
  Why it stands out: The strip is the kind of steak that rewards simplicity. It doesn't need a sauce or a marinade. Salt, pepper, and a properly maintained grill are all it asks for. If you want to add something, a pat of herb butter as it comes off the heat is perfect.
  
  Shop New York Strips →
  
  
• Cut 3: Hamburger Patties. Our 1/3-lb grass-finished hamburger patties come three to a one-pound package and are 90% lean. They're made from single-animal-sourced ground beef that's been dry-aged before grinding, which gives them a depth of flavor you simply don't get from conventional ground beef.
  
  How to grill them: Season both sides generously with salt and pepper before they hit the grill. Cook at medium heat for 4 to 5 minutes per side for medium. Don't press them down after they're on the grill. For smash burgers, get a cast-iron screaming hot, add a little butter or beef tallow, smash the ball of beef flat immediately, season right after, and cook for 2 to 3 minutes until the edges are deeply caramelized.
  
  Why they stand out: A burger made with single-animal sourced, dry-aged grass-finished ground beef is a different thing entirely from a grocery store patty. The flavor is richer and cleaner. You need less seasoning because the beef is already doing the work. Once you've had one, it's hard to go back.
  
  Shop Hamburger Patties →
  

Frequently Asked Questions

Is grass-finished beef worth the higher price?

We think so, and so do the people who order from us regularly. You're paying for transparency, quality, and a product that was raised with care from start to finish. You're also supporting a family ranch that has been stewarding this land for almost 150 years. Whether that's worth it is a decision every family gets to make for themselves. We just want to make sure you have the full picture.

Where does Grassy Flat Ranch beef come from?

Our beef comes from cattle raised on our family ranch in Pine Valley, Utah, and from a small network of local ranchers in Utah who share our commitment to grass-finished, pasture-based ranching. Every animal meets the same standards: 100% grass-fed and finished, no added hormones or antibiotics, USDA-inspected.

How is Grassy Flat Ranch beef processed?

Our beef is processed by a local USDA-certified butcher, vacuum sealed, and frozen solid for pickup or delivery. It is dry-aged for 14 days before processing to develop tenderness and flavor.

Do you ship beef?

At this time, we offer local pickup and delivery in Washington County, Utah. We do not ship meat. Pickup is available at the 20 N Bluff Street St. George, UT. 

 

Ready to Stock up for the 4th?!

America turns 250 this year, and we want you to have everything you need to enjoy the holiday weekend! 

We only have one pickup date left on July 2!

If you want a full freezer and plenty of options before your cookout, now is the time to order. Order now for July 2 pickup.