You should know who raised your beef.
Flint Hills beef with clear weights, fair prices, and no gimmicks. Every box carries a lot number, and that number opens the record for the cattle it came from.
Our promise
Beef without the guesswork.
Buying beef online should not mean decoding exaggerated descriptions, mystery weights, and a sale that never ends.
The weight is clearly listed.
Exactly how much meat, per piece and in total, with the price per pound beside it. You should never have to do arithmetic to find out what you are paying for beef.
You know which cattle.
Every box carries a lot number that opens the record for the specific group of animals it came from — the pasture, the harvest date, how long it hung, and who did the cutting.
The photographs are realistic.
The pictures show the actual cuts and what is actually in the package. If a photograph is a stand-in, it is labelled as one.
Pricing is straightforward.
One price, all the time. No inflated list price, no permanent sale, no free gift you are quietly paying for, and no subscription you have to phone someone to escape.
Questions get answered by real people.
There is a name and an email address on this site belonging to someone who can answer a question about the cattle.
We tell you what we don't know.
Where our record is thin, the page says so. Some of our beef has tag-level records and some only has a lot and a date, and we would rather show you the difference than smooth it over.
Boxes
Start here.
A month of dinners across the whole animal, steaks through ground.
Ten one-pound packages. The most useful ten pounds in a freezer.
What we actually eat. Roasts, cube steak, and ground — no glamour cuts.
The part nobody shows you
A steer is not all ribeye.
Roughly a quarter of an animal is chuck and another quarter is round. Sell only the glamour cuts and the rest of the animal has nowhere to go. Here is what one actually becomes, and how we use all of it.