There are several benefits to grass-fed beef. Pay attention to this next part! All beef, regardless of feeding regimen, is nutrient dense and regarded as an important source of various vitamins, iron, zinc, and selenium.

  1. Lower in fat and calories

  2. Richer in Omega-3 fatty acids (the fat found in salmon) that results in a more favorable Omega-6 to Omega-3 ratio. 

  3. Excellent source of Conjugated Linoleic Acid (CLA) (like in Wagyu beef)


Many thought grass-fed was a quick trick, so they tried to get by with old cows (something we never do) and poor quality animals (something else we would never do). We are here to bring a familiar “tail” with a twist, so it actually tastes good…and not like grass.

Check out our wholesale Grass-Fed beef options!

The Herd

Grass-Fed Angus Beef. Has a good ring to it doesn’t it? Much better than the same quality beef being flipped at those drive-thru joints. This is premium beef raised the right way and raised on small family farms.

Born, Raised, and Harvested in the USA

Raised Without

  • Antibiotics
  • Hormones
  • Growth Promotants
  • Animal By-Products
  • Artificial Ingredients


  • Vegetarian Fed
  • Minimally Processed
  • Halal Certified
  • Source and Age Verified
  • 3rd Party Audited

Our cattle are raised on small family farms and ranches and are source and age verified (no fake IDs accepted here!). They are at least 50 percent angus consisting of Red, Black, or a cross and are young and all-natural. No sneaking out for midnight snack for these guys, they are closely monitored by our animal nutritionists and supervisors for superior quality and consistency.

Our small custom harvest facility is third party audited for humane handling, food safety, and consistent processing and management.

The carcasses are personally graded for quality management and marbling standards.

The USDA inspects and grades each carcass.

We ship throughout the United States via UPS/FedEx.

You can find us in grocery stores and restaurants throughout the world.

Are you a restaurant or business interested in wholesale or exporting? Email [email protected]

Let’s face it, most of us don’t know how to select the best beef.
Click on the following diamonds to learn the 4 key criteria to consider:

Let’s face it, most of us question if we are really getting the best when selecting beef.
Click on the tabs to learn more.

A bright cherry red color is preferred when selecting beef. However, muscles that are exercised more can lead to a darker color meaning that one animal can have varying levels of color.

Additionally, a change in color does not always mean that the beef is bad. If the beef is tacky, slimy, or gives off an odor then it should not be used. Frozen beef may also change in color through fading or darkening.

Angus cattle are immigrants like Wagyu. First reported in Scotland in the 1500s, they crossed the Atlantic in 1873 to the Kansas prairie. They are a definitive notch above commodity and make a delicious treat.


Thawing in The Refrigerator

  1. Safest way to defrost
  2. Take packaged meat out of the freezer and put on a plate
  3. Place the plate in refrigerator away from other foods
  4. Product should be ready to use by the next day

Thawing in Cold Water

  1. Fastest way to defrost
  2. Take packaged meat out of the freezer and place in airtight bag (Ziploc works great!)
  3. Place the bag in cold water and change water every 30 minutes
  4. Cook immediately

Rubs & Marinades

Premier American Grass-Fed Beef® is great with a sprinkle of salt and pepper, but we like to mix it up too with different rubs and marinades. Check out some of our favorites on social!

Feeling Adventurous?

Check out our social media for some inspiration!

Safety Tips

  • Never wash raw meat, as it can help bacteria spread by splashing on countertops and sink.
  • Use one cutting board for meat, and another for fresh produce.
  • Always have separate surfaces (plates etc) for raw and cooked products
  • Wash hands before and after handling raw meat


  1. Premier American Grass-fed Beef® is more delicate then your regular beef and does not respond well to excessive heat.
  2. The meat is best prepared on low to moderate heat or indirect heat when preparing on a grill.
  3. Direct heat toughens the meat and reduces overall flavor (and no one wants that!)
  4. Lightly sear both sides and then continue to until desired finish.

Measuring Temperature

For Steaks

  1. Insert a food thermometer into the thickest section of the meat.
    • For steaks thicker than 1.5 inches insert horizontally
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
  4. Thoroughly clean that thermometer!

For Roasts

  1. Select an oven proof thermometer and leave for the duration of cooking or insert the thermometer near the end and leave for 15 seconds.
  2. Do not allow the thermometer to touch bone or fat.
  3. Always let meat rest before serving
    • Note that roasts rise in temperature while resting from 5 ºF to 15 ºF which can take 15-20 minutes
  4. Thoroughly clean that thermometer!


Important tools to have in your kitchen/backyard:

  • Pan
    1. Always use the size specified in the recipe
    2. Too small of pans pack meat constraining the ability to brown and kill bacteria properly
    3. Too big of pans may overcook meat
    4. So be like Goldilocks and pick a pan that’s just right.
  • Tongs
    1. Tongs are perfect for turning pieces of meat
    2. Forks are not. It pierces the meat releasing those precious juices.
  • Spatula
    1. Flip those burgers or ground beef with a spatula.
    2. Avoid pressing down, it releases those juices that would otherwise make that first bite melt in your mouth.
  • Heat Source
    1. Grills are great for that quintessential steak flavor
      • Remember indirect heat
      • We sometimes rub a little red wine onto the meat before grilling to prevent charring. (and we may drink some too)
    2. Stove Tops
      • Also great for steaks but will help with browning
    3. Stoves
      • Perfect for that roast


After enjoying your Premier American Grass-Fed Beef® you may (or may not) have some leftovers.

  • Refrigerate those leftovers within 2 hours of cooking and store (probably in your refrigerator or freezer) at a minimum of 40 ºF
  • If the temperature is about 90 ºF, food should not be out for more than an hour.
  • Use shallow covered containers or wrap in airtight packaging (Think green! Use reusable products that can be cleaned)
  • Plan on eating those leftovers in 3 to 4 days either cold, or reheated to 165 ºF



Hot Dogs

More Grass-Fed products >

Let’s Up The Ante!

Hot Dog

Summer Sausage

& Ground Beef

More Grass-Fed products >

  • Information from: (2011, June 20). Chill. Retrieved June 15, 2018, from
  • Daley et al. Nutrition Journal 2010, 9:10


[email protected]

Mailing Address: 
1 S. Platte Clay Way
Kearney, MO 64060

Physical Address: 
300 Sam Barr Drive
Kearney, MO 64060

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