Grass Fed Beef

Primal Pastures' grass fed steak and beef collection is sourced from cattle raised entirely on open pasture, no corn, no soy, no confinement. Every cut arrives 100% grass fed and grass finished, meaning the animals graze on fresh pasture from birth through harvest. Pasture-raising produces beef with a richer nutrient profile, including higher levels of omega-3 fatty acids and conjugated linoleic acid (CLA), compared with grain-finished alternatives. Whether you're looking for a ribeye, New York strip, sirloin, or ground beef, Primal Pastures ships fresh-frozen, pasture-raised beef directly to your door nationwide.

Why Grass Fed & Grass Finished Matters

Not all 'grass-fed' beef is the same. 'Grass-fed' simply means cattle grazed on grass at some point, but many conventional operations finish cattle on grain before slaughter. Primal Pastures beef is both grass fed and grass finished: our cattle graze on open pasture from birth through harvest, never entering a feedlot and never eating corn or soy.

This matters for three reasons:

• Nutrition: Grass-finished beef typically carries a higher ratio of omega-3 to omega-6 fatty acids and elevated levels of conjugated linoleic acid (CLA) compared with grain-finished beef.
• Flavor: A diet of varied pasture grasses produces beef with a more complex, mineral-forward flavor profile that many chefs and home cooks prefer.
• Transparency: When you order from Primal Pastures, you know exactly how your beef was raised, pasture-raised in California, corn-free, soy-free, and delivered frozen directly to your door.

How to Choose the Best Grass Fed Steak

Not every cut suits every occasion. Here's a quick guide to the grass fed steaks in our collection:

Ribeye, Best for Rich Flavor

The ribeye's natural marbling makes it the most forgiving cut to cook and the most intensely beefy in taste. Ideal for cast-iron searing or grilling over high heat.

New York Strip, Best for Balance

The strip offers a firm texture with good marbling. It responds well to a dry-brine overnight and a hot sear, producing a crust that complements grass-fed beef's mineral-forward character.

Sirloin, Best for Everyday Cooking

Leaner than the ribeye and strip, sirloin is a versatile weeknight option. Because grass-finished beef is naturally leaner than grain-finished, avoid overcooking, medium-rare to medium delivers the best result.

Filet Mignon, Best for Tenderness

The most tender cut in the collection, with a mild flavor profile. Works best with simple preparations: butter, salt, and high heat.

Ground Beef, Best for Versatility

Our grass fed ground beef is sourced from the same pasture-raised cattle as our steaks, making it an easy entry point for everyday meals.