REGENERATIVE GROUND BEEF
21g protein • 17g fat • 85/15 lean/fat • cook low heat
DESCRIPTION: Backed by empirical data this beef is combatting climate change and at scale has the potential to sequester all human generated carbon, annually.
FLAVOR PROFILE: Clean with mineral and grass notes. Meatier flavor and more nutrient dense than grain fed beef.
COOKING TIPS: Use as you would any ground beef. Perfect in burgers, tacos, soups, meatloaf or meatball recipes. Cook on low heat until meat is browned with no pink.
REGENERATIVE GROUND BEEF - ANCESTRAL BLEND
22g protein • 11g fat • 7%/3% - liver/heart • cook medium to low heat
DESCRIPTION: Developed to incorporate the nourishing properties of organ meats into a modern diet. Regenerative, grass fed, grass finished.
FLAVOR PROFILE: Rich and buttery, balanced with minerals, nourishing. Most can’t taste the organ meats.
COOKING TIPS: Use in place of regular ground meat in your favorite recipes for far superior flavor, texture and nutrition. Makes exquisite meatloaf, meatballs or chili, or use in pate recipe for a mild take on an authentic offal dish. Cook on medium to low heat until meat is browned - no pink.
REGENERATIVE GROUND BISON
26g protein • 4g fat • 85/15 - lean/fat • cook medium to low heat
DESCRIPTION: A staple in all kitchens, this versatile, lean protein adds some variation to the menu. Regenerative, grass fed and grass finished.
FLAVOR PROFILE: Clean, delicate, and mineral rich.
COOKING TIPS: Use in place of ground beef in your favorite recipes. Do not over cook. Bison is lean and cooks 3x faster than beef. Cook on medium to low heat until meat is browned.
REGENERATIVE GROUND BISON - ANCESTRAL BLEND
22g protein • 11g fat • 7%/3% - liver/heart • cook medium to low heat
DESCRIPTION: Developed to incorporate the nourishing properties of organ meats into a modern diet. Regenerative, grass fed, grass finished.
FLAVOR PROFILE: Smooth, sweet with grass and floral notes, healing. Most can’t taste the organ meats.
COOKING TIPS: Use in place of any ground meat in favorite recipes for far superior flavor, texture and nutrition. Makes exquisite meatloaf, meatballs or chili, or use in pate recipe for a mild take on an authentic offal dish. Bison is lean and cooks 3x faster than beef. Cook on medium to low heat until meat is browned. Do not over cook.
REGENERATIVE GROUND PORK
22g protein • 18g fat • 80/20 - lean/fat • cook medium low heat
DESCRIPTION: Pork from heritage breed hogs raised on pasture year round and enjoy a biodiverse omnivore diet. Verified Regenerative, Pasture raised.
FLAVOR PROFILE: The most delicious pork you will ever eat. Juicy, smokey and sweet. Couldn’t be more perfect for breakfast sausage.
COOKING TIPS: This highly versatile protein is excellent in stir frys, breakfast casseroles, and can add flavor complexity to any beef recipe (i.e. meatballs or meatloaf recipes and burgers). Perfect pair to fresh herb and citrus recipes (i.e. lettuce wraps or soups). Cook in a skillet on medium low heat for 3-4 minutes until the meat is browned - no pink
100% GRASS FED ELK - GROUND
25g protein • 10g fat • 90/10 - lean/fat • cook medium to low heat
DESCRIPTION: Naturally lean, dark red meat that is tender, high in protein and full of flavor. Contains 3% beef. Pasture Raised. Grass fed and finished.
FLAVOR PROFILE: Clean and slightly sweet, wild notes. Not gamey and is similar to beef, but with slightly more flavor.
COOKING TIPS: A delicious alternative to more traditional proteins and can be used in any ground beef or pork recipe. Excellent in soups, burgers and in stuffed peppers. Elk is lean and cooks faster than beef. Cook on medium to low heat until meat is browned. Do not over cook. For burgers we recommend medium rare.
100% GRASS FED VENISON - GROUND
26g protein • 3g fat • 90/10 - lean/fat • cook medium to low heat
DESCRIPTION: Naturally lean, dark red meat that is tender, high in protein and full of flavor. Non-intimidating way to expose yourself to game meat. Contains 3% beef. Pasture Raised. Grass fed and finished.
FLAVOR PROFILE: Nothing like the venison you've had before. Rich and tender, herbaceous, with notes of berries.
COOKING TIPS: A delicious alternative to more traditional proteins and can be used in any ground beef or pork recipe. Excellent in soups, burgers and in stuffed peppers. Venison is lean and cooks faster than beef. Cook on medium to low heat until meat is browned. Do not over cook. For burgers we recommend medium rare.
TEXAS WILD BOAR - GROUND
24g protein • 4g fat • 85/15 lean/fat • cook medium to low heat
DESCRIPTION: Harvested from invasive free range animals that cause over $2.5 billion in annual damage. Leaner yet more flavorful than farmed pork.
FLAVOR PROFILE: A unique flavor like a cross of pork and beef. Sweet and rich and deep with flavor.
COOKING TIPS: Wild boar is best in pasta dishes like bolognese, lasagna or in stuffed squash but can be used in any ground beef or pork recipe. Excellent in soups, burgers, stuffed in peppers or meatballs. Boar cooks faster than pork. Cook on medium to low heat until meat is browned. Do not over cook.
REGENERATIVE BISON TENDERLOIN - WHOLE
DESCRIPTION: These tenderloins are the juiciest, most tender, and delicious cut on a grass fed bison. Otherwise known as "Filet Mignon". Regenerative, grass fed, grass finished.
FLAVOR PROFILE: Clean, delicate, mineral rich with a delicate buttery melt in your mouth texture.
COOKING TIPS: This whole tenderloin can be prepared whole for a crowd or sliced into individual steaks. Versatile on the grill, in the over on on the stove. Sear and roast the whole tenderloin or slice and grill or pan fry. Bison is lean and cooks 3x faster than beef. We recommend rare to medium rare 120-140 degrees.
REGENERATIVE BISON TENDERLOIN - FILET
DESCRIPTION: Tender, lean steak cut from the prized tenderloin. One 8oz steak. Regenerative, grass fed, grass finished.
FLAVOR PROFILE: Clean, delicate, mineral rich with a delicate buttery melt in your mouth texture.
COOKING TIPS: A versatile cut that can be prepared whole or sliced and marinated for stir-fry or tacos. Bison is lean and cooks 3x faster than beef. We recommend grilling or pan frying on a cast iron skillet rare to medium rare 120-140 degrees.
REGENERATIVE BISON SHORT RIBS
DESCRIPTION: Meaty ribs cut from the plate primal. Regenerative. Grass fed, grass finished.
FLAVOR PROFILE: Rich, succulent, outrageously flavorful and tender.
COOKING TIPS: Rich marbled cut perfect for a slow braise or low heat smoky BBQ. For a braise: In a large skillet or dutch oven, salt and pepper and lightly flour 5-6 lbs of dry short ribs and sear in hot oil on all sides. Set aside. In same pan sauté 2 chopped carrots, 2 chopped onions, 2 chopped celery stalks, salt and pepper. Once soft stir in 1 tablespoon tomato paste. Once combined - add 2 cups of dry red wine, 2 cups of beef stock, 1 head of garlic cut crosswise and handful of herbs of your choice. Cover and oven braise 2-3 hours or until meat falls off the bone.
REGENERATIVE BISON OSSO BUCO
DESCRIPTION: Nourishing cross-cut, bone in bison shank with an intact femur bone with highly nourishing marrow. Regenerative, grass fed, grass finished.
FLAVOR PROFILE: Sweet, tender and succulent. Once cooked, the marrow tastes and melts like butter with a sweet, nutty flavor.
COOKING TIPS: This cut absorbs the flavors of the braising liquid and the marrow that melts during cooking for a deep rich flavor. Salt and pepper 3-4 lbs of meat, dust in flour and sear on all sides in a very hot dutch oven with oil or butter. Set aside. In same pan sauté 1 chopped carrot, 1 chopped onion, 1 chopped celery stalk, salt and pepper. Once soft stir in 1 tablespoon tomato paste. Add meat back to pot with 1 cup white wine and 3 cups of beef stock, half a lemon and a handful of fresh herbs. Cover and reduce to low heat until the meat falls off the bone.
100% GRASS FED VENISON STEAK MEDALLIONS
DESCRIPTION: Nothing like the venison you've had before! Our venison steaks are a naturally lean, dark red meat that is full of flavor. Two 4oz steaks. Grass fed, grass finished, pasture raised.
FLAVOR PROFILE: These steaks are rich and tender, herbaceous, with notes of berries.
COOKING TIPS: Venison medallions are butter soft and extremely lean. They will do extremely well in marinades or paired with sauces using supplemental fats. We recommend grilling or cooking on a cast iron skillet to medium rare. High heat for just a minute per side.
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