Pure Country Beef
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PURE COUNTRY BEEF - Moses Lake, WA
Cattle are raised on pastures and range lands across the Northwest for 12-16 months; when they reached the desired weight, they are taken to the Klingeman family farm for finishing with NON-GMO certified grains. Non-GMO Verified Products are raised and fed a diet in compliance with the Non-GMO Project Standard for avoidance of genetically engineered ingredients. All animal diets consist of Non-GMO grains. No soy or animal by-products.
| title | avg lbs | product description | pcs per pkg | cooking methods |
|---|---|---|---|---|
| 123A Short rib bone-in |
4 - 8 lbs. | Also known as "Dino Ribs." Rich flavor & a balance of meat & bone that adds depth & character. Each package contains 3-bones | 1 each | Braising Grilling Oven roasting Pressure cooking Smoking Sous-Vide Stewing |
| 123D Short rib boneless |
.9 - 1.2 lbs | Prized for their tenderness & robust beefy flavor, a popular choice for braising & slow cooking methods. This particular cut is so rich and marbled. It can surprise many when grilled as a steak. This quite possibly is the ultimate Zabuton. | 1 each | Braising Grilling Oven roasting Pressure cooking Smoking Sous-Vide Stewing |
| "Bavette aka Sirloin Flap" |
3 - 5 lbs. | A flavorful & versatile cut of beef known for its excellent marbling & tenderness. It's a cut that responds beautifully to various cooking methods, from grilling & pan-searing to broiling or even sous-vide cooking. | 1 each | "Grilling Pan-sear Sous-Vide Reverse sear" |
| Bottom round flat | 9 - 11 lbs | Known for being a lean and flavorful cut of meat. When properly prepared can yield wonderfully tender and flavorful results. Braising, slow roasting, or pot roasting are common techniques these methods break down the connective tissues, resulting in a melt-in-your-mouth texture and a deep, savory taste. | 1 each | "Braising Roasting" |
| Brisket , whole | 12 - 18 lbs | Hailed as the crown jewel of slow-cooked beef, is a cut that carries with it the essence of comfort and tradition. This generous portion of meat is taken from the breast or lower chest of the cow, and it's celebrated for its balance of lean muscle and well-marbled fat. | 1 each | "Braising Oven roasting Smoking Sous-Vide" |
| Beef cheeks | 2.5-3.6 Lbs | An exquisite and underappreciated cut of meat known for their incredible tenderness and rich, beefy flavor. These cuts come from the facial muscles of the cow and are typically lean but well-marbled with intramuscular fat. | 2 each | "Braising Grilling Pressure cooking " |
| Chuck roll | 20-26 Lbs | A flavorful and versatile cut that comes from the chuck primal. Known for its balance of lean meat and well-distributed marbling. It can be cut into steaks or roasts. When slow-cooked or braised, it transforms with its collagen-rich connective tissues breaking down to create a luscious, tender texture and a complex, savory flavor. | 1 each | "Braising In-house grind Pot Roasting Slow Cooking" |
| "Chuck short rib boneless CURRENTLY N/A" |
A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked. | 1 each | "Braising Grilling Oven roasting Pressue cooking Smoking Sous-Vide Stewing" |
|
| "Chuck short rib, bone-in" |
1.6-2.8Lbs | A crowd favorite, known for their richness and meatiness. Flavorful, moist and tender when slow-cooked. | 1 each | "Braising Grilling Oven roasting Pressue cooking Smoking Sous-Vide Stewing" |
| "Chuck tail flap CURRENTLY N/A" |
A flavorful and well-marbled cut of meat that is flat, rectangular and is typically about 1 to 2 inches thick. It is cut from the bottom portion of the beef chuck and is usually longer and wider than it is thick. | 1 each | "Braising Grilling Oven roasting Pressue cooking Smoking Sous-Vide Stewing" |
|
| "Clod heart aka shoulder clod" |
3.0-5.2 Lbs | One of the clod heart's distinguishing features is its versatility. While it is relatively lean compared to other cuts, it is still wonderfully tender. This makes it suitable for various cooking methods, including grilling, pan-searing, roasting, or slow-cooking. Whether you prefer a quick and savory sear or a slow, aromatic braise. | 1 each | "Braising In-house grind Slow Cooking Smoking" |
| "Coulotte aka top sirloin cap or picanha" |
2.6-3.6 Lbs | A marbled, dark red meat with a thick, outer fat cap. The marbling is crucial to its flavor, infusing each bite with rich beefiness. The fat cap, when properly prepared, renders and crisps, adding a delightful contrast in texture and flavor. One of the standout features of the coulotte is its versatility. It can be sliced into steaks, skewered for grilling, or roasted whole. | 1 each | "Grilling Pan-sear Roasting Sous-Vide Reverse sear" |
| "Delmonico aka Chuck eye loin" |
6-10 Lbs | Sometimes referred to as the "poor man's ribeye," The delmonico is an often-overlooked but flavorful cut of beef that is part of the chuck primal. It's located adjacent to the ribeye and offers a good balance of tenderness and rich beefy flavor. It can be sliced into individual steaks, seasoned, and grilled or pan-seared to perfection. | 1 each | "Broiling Grilling Pan-sear Roasting" |
| Eye of round | 3.5-7.0 Lbs | The eye of round is a lean and economical cut of beef that comes from the round primal, which is located in the hind leg of the cow. Known for being one of the leanest cuts of beef it requires careful cooking to keep it tender and flavorful. The eye of round offers a delightful, pure beef taste without the richness of marbled cuts. | 1 each | "Braising Roasting Slicing thin for sandwich or Pho" |
| Flank | 1.10-2.7 Lbs | A well-loved and versatile cut, sourced from the abdominal region of the cow. It typically has minimal marbling which allows it to absorb the flavors of marinades, herbs, and spices, creating a well-seasoned and savory dish. It can be grilled, pan-seared, broiled, or sliced thin for stir-fries and fajitas. | 1 each | "Broiling Grilling Pan-sear Sous-Vide" |
| "Flanken ribs aka Kalbi Ribs ASK ABOUT AVAILABILTY" |
.90-1.8 Lbs | Obtained from the beef short plate, these ribs are cut horizontally across the bone, resulting in thin, flavorful slices of beef that include sections of the rib bones. Beautifully marbled, with a mix of lean meat and rich, interlaced fat. They are well-suited for various cooking methods, but they truly shine when grilled or barbecued. | 1 each | "Broiling Grilling Pressure Cooking Searing" |
| Flat Iron, Top Blade | 4.0-6.8 Lbs | Sourced from the top blade muscle of the cow's shoulder, this cut is renowned for its versatility and value. When cooked to medium-rare or medium, the flat iron steak delivers a succulent and juicy experience that captures the essence of beef. Its uniform thickness ensures even cooking, and it can be sliced thinly against the grain to maximize tenderness. | 1 each | "Broiling Grilling Pressure Cooking Sous-Vide" |
| "Ground Beef (80/20) grass fed " |
10 lbs | Never the same cuts buts always delecious. Being that we try to utilize the whole carcass the ground can be compossed of items such as chuck, rounds, sirloins, brisket, short plate and even flank in adition to basic trim in the butchering process. | 1 each | n/a |
| "Ground Beef (80/20) 21-day dry aged " |
10 lbs | Never the same cuts buts always delecious. Being that we try to utilize the whole carcass the ground can be compossed of items such as chuck, rounds, sirloins, brisket, short plate and even flank in adition to basic trim in the butchering process. | 1 each | n/a |
| "Hanging Tender aka butcher' steak or bistro steak" |
.90-1.2 Lbs | Found in the diaphragm, nestled between the last rib and the spine, suspended in the abdominal cavity. This unique location gives it a special flavor and tenderness. It often features a pronounced membrane running down its center, which is typically removed before cooking. Renowned for its exceptional marbling, which contributes to its tenderness and robust flavor. | 1 each | "Broiling Grilling Pressure Cooking Sous-Vide" |
| Heart | 3-7 lbs | Known for its exceptional nutritional value, an excellent source of lean protein, vitamins, and minerals, including iron, zinc, and B vitamins. A popular choice among folks seeking nutrient-rich foods. Sliced into thin strips and seared for dishes like stir-fries or kebabs or slow-cooked/braise, which helps tenderize and unlock its rich, savory flavors. | 1 each | "Braising Grilling Pressure cooking " |
| Knuckle Bones | 50 lbs | When simmered for extended periods, these bones release not only marrow but also collagen, minerals, and other nutrients, contributing to the broth's health benefits in addition to a buttery texture and a deeply savory flavor | 1 each | Stocks |
| "Liver ASK ABOUT AVAILIBILTY " |
12-15 lbs | An exceptional source of essential nutrients, including iron, vitamin B12, vitamin A, and various minerals like zinc and copper. Used in a wide range of culinary traditions and dishes. It can be pan-fried, grilled, or sautéed with onions and other seasonings to enhance its flavor. Additionally, it is often used to make pâtés, liverwurst, and traditional dishes like liver and onions. | 1 each | "Grilling Pate Sautéing" |
| "Marrow Bones canoe cut" |
10 Lbs | Canoe cut marrow bones are center-cut pipe bones from the leg that have been cross-cut/halved with a band saw to expose the buttery, rich marrow. This cut makes them very easy to serve and easy for diners to enjoy. | 1 each | Roasting |
| Navel | 11-16 Lbs | A rectangular slab of meat with a generous amount of fat marbling throughout. This marbling contributes to its flavor and is a key characteristic that makes it highly sought after. Often used in smoking, braising, or slow-cooking preparations, where the long cooking times help render the fat and connective tissues, resulting in tender, flavorful meat. | 1 each | "Braising Oven roasting Smoking Sous-Vide" |
| Osso Bucco | 2.3-5 lbs | Thick, cross-cut slices of beef shank meat, which include the marrow-filled bone at the center. | 1 each | "Braising Roasting" |
| "Oxtails whole" |
2.3-3.4 lbs | "Known for its unique flavor, tenderness, and gelatinous quality, which makes it a sought-after choice for a variety of culinary preparations. Often used in traditional recipes where the slow cooking process transforms the meat into tender, melt-in-your-mouth perfection. The gelatin from the bones enriches sauces and gravies, creating a luscious, velvety consistency. |
1 each | "Braising Roasting" |
| "Ribeye, boneless CURRENTLY N/A" |
11 -13 lbs | Renowned for its versatility in the kitchen, the ribeye steak delivers a succulent, melt-in-your-mouth experience that captures the essence of premium. The high-fat content and marbling allow it to withstand high-heat cooking while remaining tender and juicy. | 1 each | "Grilling Searing Smoking Sous-Vide" |
| Ribeye, bone-in | 14 -23 lbs | Renowned for its versatility in the kitchen, the ribeye steak delivers a succulent, melt-in-your-mouth experience that captures the essence of premium. The high-fat content and marbling allow it to withstand high-heat cooking while remaining tender and juicy. | 1 each | "Grilling Searing Smoking Sous-Vide" |
| "Sirloin Tip aka Knuckle" |
11-13 lbs | A versatile cut of that is situated at the upper part of the sirloin primal, near the rear of the cow. Known for its lean, fine-grained texture and is appreciated for its ability to adapt to a variety of cooking methods. It can be sliced into steaks, cubed for kebabs, or used for stir-fries. The lean nature makes it particularly suitable for dishes where quick, high-heat cooking is desired. | 1 each | "Grilling Roasting Searing" |
| Skirt, inside | 1.4-2.5 lbs | From the inner muscle of the diaphragm, characterized by its long, flat, and relatively thin shape. It has pronounced marbling and thin layers of fat, which contribute to its succulence and flavor. Marbling is a key in the steak's ability to remain juicy and tender. It has a strong, savory flavor that makes it a favorite among those who appreciate the bold flavors of beef. | 1 each | "Grilling Searing" |
| Skirt, outside | 1.10-2 lbs | From the outer muscle of the diaphragm, the outside skirt is versatile and can be prepared using various methods. It is often marinated to enhance its taste, then grilled, pan-seared, or broiled. Its thinness allows for quick cooking, making it well-suited for dishes like fajitas, carne asada, and other Latin American-inspired or Tex-Mex dishes. | 1 each | "Grilling Searing" |
| Striploin, Boneless | 10-14 lbs | Sourced from the short loin primal, a prime section situated in the upper part of the cow's back. Prized for its superb combination of tenderness, marbling, and bold beefy taste. | 1 each | "Grilling Searing Smoking Sous-Vide" |
| Suet | 5-6 lbs | Sourced from the area surrounding the kidneys in cattle, known for its firm and dense texture. Because of its high melting point, beef suet remains stable at higher temperatures, making it particularly suitable for frying, baking, and other high-heat cooking methods. | 1 each | "Pastry Rendering" |
| Thor's Hammer | 6-9.5 lbs | Comes from the top part of the leg of the cow. While this is one of the toughest cuts on the animal, it's full of flavor due to the high collagen content. Ideal for memorable presentations. | 1 each | Roasting |
| Tenderloin, PSMO | 4-8 lbs | Renowned for its buttery, melt-in-your-mouth texture, making it one of the most tender cuts of beef available. This tenderness is due to the fact that the muscle doesn't undergo much exercise during the cow's life. | 1 each | "Beef Wellington Grilling Roasting Searing Sous-Vide Tournedos" |
| Tenderloin, butt | 1.9-2.3 lbs | The thickest part of the beef tenderloin. This cut is normally a result of deciding to cut porterhouse steaks from the loin primal. The tenderloin butt is still a tenderloin and filets can be portioned from it. | 1 each | "Grilling Roasting Searing Sous-Vide" |
| Tendon | .80-5 lbs | A tough, fibrous connective tissue. It is valued in culinary traditions for its distinct texture and ability to add both richness and depth of flavor. Often used in a wide range of Asian cuisines, a common ingredient in soups, stews, and noodle dishes, where it contributes not only to the texture but also to the savory richness of the broth or sauce. | 1 each | "Braising Soup Stir-fry's" |
| Teres Major | .60-1.2 lbs | Sourced from the shoulder area and is often referred to as the 'petite tender' or 'shoulder tender.' A small, elongated muscle that is cylindrical in shape, it is lean and has minimal marbling. The defining feature is its remarkable tenderness, likened to the tenderloin. It is one of the most tender muscles in the shoulder region due to its limited use during the cow's life. | 1 each | "Grilling Roasting Searing Sous-Vide" |
| "Tomahawk LIMITED AVAILABLE" |
1.8 - 4 lb | A dramatic and visually impressive cut that's essentially a bone-in ribeye steak with an exceptionally long, exposed bone. The long bone, left intact, provides not only a striking presentation but also helps insulate and cook the meat more evenly, as it conducts heat into the center of the steak. a single Tomahawk ribeye is usually meant to be shared among multiple diners. | 1 each | "Grilling Searing Smoking Sous-Vide" |
| "Top Round fat cap-off" |
6-10 lbs | Sourced from the round primal, a part of the cow's hindquarters. Can be prepared in various ways, including roasting, slow cooking, or braising. A versatile cut in the kitchen and can be used in dishes like pot roasts, beef stews, or as thinly sliced roast beef for sandwiches. | 1 each | "Braising Roasting" |
| "Top Round fat cap-on" |
20-23 lbs | Sourced from the round primal, a part of the cow's hindquarters. Can be prepared in various ways, including roasting, slow cooking, or braising. A versatile cut in the kitchen and can be used in dishes like pot roasts, beef stews, or as thinly sliced roast beef for sandwiches. | 1 each | "Braising Roasting" |
| Top sirloin | 5-7.7 lbs | sourced from the sirloin section of the cow, which is located in the rear portion of the animal. The unique feature of top sirloin is its balance of tenderness and taste. It is more tender than some other cuts like round or chuck but still retains a robust beefy flavor. This combination makes it a versatile and popular choice for a variety of culinary applications. | 1 each | "Grilling Roasting Searing" |
| Tongue | 2-3 lbs | One of the most notable features of beef tongue is its rich and beefy flavor. When cooked properly, it boasts a savory taste that is unique and sought after by those who appreciate organ meats. The meat is exceptionally tender, thanks to its location in the mouth, where it is not heavily exercised. | 1 each | "Braising Boiling Grilling Pickling" |
| Toro | 1-2.5 lbs | Found hidden within the navel which is usually used for pastrami or ground beef. A massively marbled muscle which is an extension of the flank, one of the most tender, juicy and most flavorful cuts from the entire beef. | 1 each | "Grilling Searing" |
| "Tri-tip fat-off" |
1-2.4 lbs | Tri-tip is a delicious and versatile cut of beef sourced from the bottom sirloin area of the cow. It is known for its triangular shape, which gives it its name, and its superb combination of tenderness and rich, beefy flavor. | 1 each | "Grilling Roasting Smoking" |
| "Tri-tip fat-on" |
2-3 lbs | Tri-tip is a delicious and versatile cut of beef sourced from the bottom sirloin area of the cow. It is known for its triangular shape, which gives it its name, and its superb combination of tenderness and rich, beefy flavor. | 1 each | "Grilling Roasting Smoking" |
| "Zabuton aka Denver LIMITED AVAILABLE" |
2.3-3 lbs | A unique and flavorful cut of beef that is obtained from the bottom sirloin section of the cow. This cut is named 'zabuton,' which means 'cushion' or 'pillow' in Japanese, due to its pillow-like shape and tenderness. The marbling, consisting of intramuscular fat, contributes to its tenderness and adds a rich, beefy flavor to the meat. | 1 each | "Grilling Roasting Searing Smoking" |