Morris Grassfed is 100% grassfed and FINISHED on rangelands along California's central coast or spends the summer on pasture in Northern California. We use no added hormones or antibiotics and our cows are never put in feedlots. We use low-stress livestock handling techniques and practice humane animal treatment at all times. Our beef is dry-aged for 10 days to two weeks in USDA-inspected facilities before being cut and wrapped by small-scale, artisan butchers, with each cut labeled by name and weight.
A Morris Grassfed Beef Split-half weighs approximately 90-100* lbs. and is composed of a variety of cuts--delicious steaks, roasts, short ribs and ground beef--from one side of an animal. A split-half will require approximately 4.5 cubic feet of space in your freezer, about the size a regular file cabinet drawer.
Each split-half includes:
Top-Shelf Steaks, approx 11 lbs. (wrapped 2 per package): New York, Ribeye, Filet Mignon steaks
Grilling Steaks** approx. 13 lbs. (wrapped individually):Top Sirloin, Flank, Skirt, Tri-Tip, Flat Iron, London Broil
Roasts, approx. 14 lbs. (between 2.5 and 3 lbs. each, wrapped individually):Chuck, Sirloin Tip, Eye of Round, , Cross Rib, Rump and Brisket
Braising meat, approx. 14 lbs.: Stew, Short Ribs, Shanks
Ground Beef, 40 lbs per split half, wrapped in 1lb packages
Please Note: We no longer include bones in a split-half. You may order them under our "Extras" section. (They're great for soups, stock bases, or your favorite four-legged friend!)
*Weights are not exact and depend upon carcass size and butcher yields. Final price is based on the weight of your meat, rounded up or down to nearest whole number.
**As there are only one each Flank, Skirt and Flat Iron steaks from each side of the carcass, each split half will have only two of these steaks but not all four. The tri tip, a California fave, will be steaked and cut into two equal parts so everyone will get some. We do our utmost to be equitable.