Mint Creek’s herd of heritage Black and Red Angus cattle graze our 220 acres of organic perennial pasture, where they are raised from birth.  Our herd of cattle are 100% grass-fed and finished, and get vitamins and minerals from an organically approved mineral salt mix. No grain, no growth hormones, and no antibiotics are involved whatsoever. Our cows are free to range to their hearts’ content in expansive pastures (each field is multiple acres) and they are offered shelter in our barn during the winter.

To optimize tenderness, digestibility, and nutrient density, our heritage beef is dry-aged twelve to fourteen days unless otherwise requested. You can custom request whatever cutting instructions you want (such as requesting bone-in roasts, ground made into sausage, steaks made from roasts, or roasts ground, etc). What follows is the standard cut list as a starting point to be used as is or edited to your preferences. Ask for more cut options if you are interested in a wider selection. If you want to stock up on staples, you can just get a ton of the cuts you know you will use.

We offer quarter, half and whole options for our bulk beef. We have a 3-6 week processing time. Learn about each cut list, processing, and pricing by clicking the links below.