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Ground Beef Mini

Twenty pounds of 80/20 grassfed ground beef in 1 lb vacuum-sealed packs. The workhorse of the freezer. Add it alongside any box if your household burns through ground fast, or order it standalone as your lowest-barrier entry into Association beef. No commitment, no complexity — just ground.

Organ Blend

A gateway into nose-to-tail eating. Each 1 lb pack is 75% grassfed ground beef blended with 25% organ meat — a mix of liver and heart from the same animal. Nutritionally dense, flavor-forward, and approachable enough for people who aren't ready to cook a whole liver. Clearly labeled. Add as many as you like.

Whole Brisket

A whole grassfed brisket — flat and point together, the way it was meant to be. Low and slow is the only way. BBQ it, braise it, smoke it for the holidays. This is why people buy chest freezers.

Tri-Tip

California's most beloved cut and one of beef's best-kept secrets everywhere else. A small triangular muscle from the bottom sirloin — lean, richly flavored, and ideal for high-heat grilling or a Santa Maria-style oak fire. Two per animal. When they're gone, they're gone.

Soup Bone Bundle

A 2 lb mix of marrow and knuckle bones from the same grassfed animal — everything you need for a rich, gelatinous bone broth. Roast them first for depth, then simmer low and slow. Real broth starts here. Add multiples if you batch-cook or run a full stockpot.

Marrow Bones

Cross-cut femur marrow bones, ready to roast. Season with flaky salt, hit them in a hot oven for 15 minutes, and serve on toast. One of the oldest foods on earth. One of the best things you can put on a table. Add a few packs and find out why every serious cook has a bag of these in their freezer.

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