{"title":"Grass Fed Beef","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003ePure, pasture-raised perfection. Our Certified Grass-Fed Beef is grown by local Georgia farmers committed to doing things the right way—no hormones, no antibiotics, just 100% grass-fed goodness. Healthier than conventional beef and packed with nutrients, these cuts offer a clean, rich flavor profile that shines on the grill or in the skillet. Experience the difference of beef raised on Georgia pastures.\u003c\/p\u003e","products":[{"product_id":"1758403185-8d7e25c3","title":"Flap Meat | AGA Certified Grass-Fed","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\" id=\"model-response-message-contentr_03a50140c01d4cdf\" class=\"markdown markdown-main-panel tutor-markdown-rendering stronger enable-updated-hr-color\"\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5\"\u003eChuck Flap | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 1.5 - 2.5 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6\"\u003eThe \"Zabuton\" Roast — Intense Marbling and Exceptional Versatility.\u003c\/b\u003e To the uninitiated, this looks like a standard pot roast. To a butcher, this is the \"Chuck Flap,\" the hidden jewel of the shoulder that Japanese chefs call \u003ci data-index-in-node=\"224\" data-path-to-node=\"6\"\u003eZabuton\u003c\/i\u003e (meaning \"Little Pillow\"). Sourced from our partners at North Georgia Meat Company (NGM), this cut sits right off the rib cage and is technically an extension of the short rib muscle. However, because it is tucked away, it does not do heavy lifting, resulting in a piece of meat that is incredibly heavily marbled and surprisingly tender. It delivers the deep, beefy richness of a short rib but without the bone or the gristle.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"7\"\u003eWhy It’s a Staple:\u003c\/b\u003e It offers a \"Choose Your Own Adventure\" experience. You can braise it whole for a luxury \"Boneless Short Rib\" dinner, or you can slice it against the grain into steaks (known as Denver Steaks) for grilling. It is one of the few cuts from the Chuck primal that is tender enough to eat medium-rare.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"8\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,0,0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,1,0\"\u003eCut:\u003c\/b\u003e Chuck Flap Tail (Boneless \/ Serratus Ventralis)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,2,0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,3,0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"9,4,0\"\u003ePortion Size:\u003c\/b\u003e Avg 2.0 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e💡 \u003cb data-index-in-node=\"3\" data-path-to-node=\"10\"\u003eThe Chef’s Method:\u003c\/b\u003e This cut is forgiving, but slicing is key.\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,0,0\"\u003eThe Steak Method:\u003c\/b\u003e Slice the roast into 1-inch thick slabs \u003cb data-index-in-node=\"58\" data-path-to-node=\"11,0,0\"\u003eagainst the grain\u003c\/b\u003e. Grill hot and fast like a Ribeye to Medium-Rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,1,0\"\u003eThe Braise Method:\u003c\/b\u003e Treat it exactly like Short Ribs. Sear hard, submerge in red wine and stock, and slow cook for 3 hours until it pulls apart.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,2,0\"\u003eThe Smoke:\u003c\/b\u003e Because of the intramuscular fat, this is a fantastic candidate for the smoker. Smoke at 225°F until it reaches an internal temp of 135°F for a \"Roast Beef\" style texture, or 200°F for pulled beef.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"11,3,0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-index-in-node=\"13\" data-path-to-node=\"11,3,0\"\u003eMedium-Rare (130°F)\u003c\/b\u003e for steaks; \u003cb data-index-in-node=\"45\" data-path-to-node=\"11,3,0\"\u003eFork Tender\u003c\/b\u003e for braising.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018624815262,"sku":"00432","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/OurfarmChucktailFlap.webp?v=1766966941"},{"product_id":"1758403243-9ffc105c","title":"Chuck Roast | AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eChuck Roast | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 3.0 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Sunday Dinner Classic — Rich, Gelatinous, and Built for Braising.\u003c\/b\u003e The Chuck Roast is the definition of \"low and slow\" perfection. Sourced from our partners at North Georgia Meat Company (NGM), this cut comes from the shoulder, where the muscles work hard and develop deep, savory flavor. While tough if grilled, this cut is laced with an intricate network of collagen. When braised slowly, that connective tissue melts into silky, rich gelatin, basting the meat from within and creating the kind of \"pull-apart\" tenderness that defines a perfect pot roast.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the ultimate one-pot comfort meal. Whether you are making a traditional Sunday roast with carrots and potatoes, a rich Italian ragu, or shredded beef for tacos, the Chuck Roast yields a massive amount of flavor and feeds a crowd easily.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Chuck Roast (Square Cut, Boneless)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 3.0 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e Patience is the only secret ingredient here.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Season heavily and sear all sides in a Dutch oven until dark brown. This adds depth to the sauce.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Add aromatics (onions, garlic) and liquid (red wine, beef stock) to come halfway up the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Cover tightly and braise at 300°F (or use a slow cooker) for 3-4 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e Ignore the thermometer. It is done when it is \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"59\"\u003e\"Fork Tender\"\u003c\/b\u003e (shreds effortlessly with a fork).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018618196126,"sku":"16072","price":9.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Grass_Fed_Chuck_Roast.webp?v=1765078680"},{"product_id":"1758403243-2dd20590","title":"Chuck Steak | AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eChuck Steak | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 1.0 lb pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Swiss Steak\" Classic — Robust Flavor That Demands Respect.\u003c\/b\u003e While the loin provides tenderness, the shoulder provides flavor. Sourced from our partners at North Georgia Meat Company (NGM), the Chuck Steak is a cross-section of the Chuck Roast. It carries the same deep, intense beefiness and network of marbling as the roast, but cut into a manageable steak portion. This is not a \"throw on the grill and forget\" cut; it is a texture-rich steak that rewards a little extra effort in the kitchen, offering a level of savory richness that lean steaks simply cannot match.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the undisputed champion of comfort food recipes like Smothered Steak or Swiss Steak. It serves as a perfect single-meal portion for braising, eliminating the need to cook a massive 3lb roast when you are only cooking for two.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Chuck Steak (Boneless Center Cut)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 1.0 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e💡 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This steak has bite; you need to soften it.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Technique:\u003c\/b\u003e This is designed for \"moist heat\" cooking. Do not grill it dry like a Ribeye.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Braise:\u003c\/b\u003e Sear it hard in a pan, then cover with mushroom gravy, onions, or tomatoes and simmer until tender (Swiss Steak style).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Marinade (Alternative):\u003c\/b\u003e If you \u003ci data-path-to-node=\"6,2,0\" data-index-in-node=\"35\"\u003emust\u003c\/i\u003e grill it, you need a high-acid marinade (lime\/vinegar) for 6-8 hours, and you must slice it very thin against the grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eFork Tender.\u003c\/b\u003e Cook it until it yields to the fork.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018618163358,"sku":"49923","price":14.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/chucksteak.jpg?v=1766966562"},{"product_id":"1758403245-8dc6e9ec","title":"Marrow Bones (Femur), AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eMarrow Bones (Femur) | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 2.5 lbs pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003e\"God’s Butter\" — The Ultimate Source of Flavor and Nutrition.\u003c\/b\u003e The femur is the largest bone in the steer, housing the prized bone marrow that chefs refer to as \"God's Butter.\" Sourced from our partners at North Georgia Meat Company (NGM), these center-cut pipes are packed with rich, nutrient-dense marrow. Because our cattle are 100% grass-fed, the fat inside these bones is cleaner, lighter, and higher in Omega-3s than grain-fed alternatives. Whether roasted until bubbling or simmered for days, they are the key to unlocking deep, restorative flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It serves a dual purpose. You can roast them for a decadent, spreadable appetizer that rivals foie gras, or you can use them to create a bone broth so gelatinous and rich that it solidifies when chilled—the hallmark of high-quality stock.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Beef Femur Bones (Pipe Cut \/ Center Cut)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 2.5 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e You have two paths: Roast or Simmer.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Roast (Marrow):\u003c\/b\u003e Roast upright at 450°F for 15-20 minutes until the marrow bubbles. Serve immediately with crusty bread and sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Broth (Stock):\u003c\/b\u003e Roast the bones first to develop flavor, then simmer in water with splash of vinegar (to extract minerals) for 12-24 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Tip:\u003c\/b\u003e If roasting, soak the bones in cold salted water for an hour beforehand to remove impurities and get the marrow pure white.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eHot \u0026amp; Bubbly (for roasting)\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018618065054,"sku":"12098","price":4.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Acabonac-Farms-Grass-Fed-Marrow-Bones-Product-FZ-BONE1.jpg?v=1765079967"},{"product_id":"1758403245-013d4e34","title":"Filet Mignon Steak Bites, AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eFilet Mignon Steak Bites | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 1.0 lb pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Ultimate Appetizer — Zero Prep, Maximum Tenderness.\u003c\/b\u003e \"Steak Bites\" have become a culinary phenomenon for a reason: they offer all the luxury of a high-end steak dinner with none of the work. Hand-cut from the ends of our premium Tenderloins, these bite-sized cubes are 100% Filet Mignon. Sourced from our partners at NGM, they are free of gristle and excess fat, meaning every single piece is a \"center of the plate\" experience. They are the perfect solution for when you want premium beef but don't have time to roast a whole tenderloin.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the fastest route to a gourmet meal. Because they are already prepped and portioned, they go from the fridge to the plate in under 5 minutes. They are perfect for high-protein snacking, steak-and-eggs breakfast, or the famous \"Garlic Butter Steak Bites\" recipe.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Filet Mignon (Hand-Diced \/ Cubed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 1.0 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e These are famous for the \"Butter Baste.\"\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Pan:\u003c\/b\u003e Use a large skillet (cast iron is best) over medium-high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Toss the bites in the hot pan in a single layer. Do not crowd them, or they will steam instead of sear.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e After 60 seconds, toss in a tablespoon of butter and fresh minced garlic. Shake the pan to coat everything.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. Remove them from the heat immediately—they will continue to cook slightly on the plate.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018618032286,"sku":"81166","price":22.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/tenderloin-tips.jpg?v=1765078990"},{"product_id":"1758403264-dd022749","title":"Beef Back Ribs | AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBeef Back Ribs | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 3.0 - 4.0 lbs pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Pitmaster’s Prize — The Ultimate BBQ Rib.\u003c\/b\u003e If you have ever had a \"Dino Rib\" at a BBQ joint, this is the cut. Sourced from our partners at North Georgia Meat Company (NGM), these ribs are harvested from the Prime Rib section of the steer. When we debone a Rib Roast to make Boneless Ribeyes, these are the magnificent bones that remain. Unlike Short Ribs which have meat sitting \u003ci data-path-to-node=\"1\" data-index-in-node=\"382\"\u003eon top\u003c\/i\u003e of the bone, Back Ribs feature sweet, intercostal meat nestled \u003ci data-path-to-node=\"1\" data-index-in-node=\"452\"\u003ebetween\u003c\/i\u003e the bones. Because they come from the loin, the meat is incredibly tender and carries that distinct, high-quality Ribeye flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e They are the beef equivalent of baby back ribs, but bigger and bolder. They are perfect for the smoker, offering a primal, finger-licking eating experience that you just can't get with a knife and fork.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Beef Back Ribs (Rib Roast Bones)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 3.0 - 4.0 lbs (Whole Rack or Split)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e These are built for smoke.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Membrane:\u003c\/b\u003e There is a tough membrane on the back (bone side). Use a paper towel to grip it and rip it off before cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Rub:\u003c\/b\u003e Use a simple salt and pepper rub (Texas style) to let the beef flavor shine.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Smoke:\u003c\/b\u003e Smoke at 225°F-250°F.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003e200°F - 205°F.\u003c\/b\u003e Like brisket, you cook these until a probe slides in like butter. They usually take 3-5 hours depending on size.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018617213086,"sku":"00385","price":7.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/beefbackribssmoke.webp?v=1766965895"},{"product_id":"1758403265-ef6179a4","title":"Bone-In Ribeye | AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBone-In Ribeye | AGA Certified Grass-Fed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe King of Steaks — Rich, Bone-Deep Flavor with a Mineral Finish.\u003c\/b\u003e There is something primal about a bone-in steak. Sourced from our local partners at North Georgia Meat Company (NGM), this cut—often called the \"Cowboy Steak\"—leaves the rib bone attached. This isn't just for show; the bone insulates the meat during cooking, keeping the section nearest to it incredibly juicy and tender. Unlike conventional ribeyes, the fat on this AGA-certified cut is often creamy and yellow, a sign of the high beta-carotene levels found in fresh pasture. It delivers a robust, earthy complexity that true steak connoisseurs crave.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It combines the intense marbling of the rib section with the \"clean\" finish of a grass-fed diet. It’s a substantial, restaurant-quality meal that eats like a luxury but digests lighter than grain-fed beef.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Bone-In Ribeye (Frenched\/Cowboy Cut)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 1.5 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This steak has fat to render, but the meat is lean. Balance is key.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Fat Cap:\u003c\/b\u003e Hold the steak vertically on the grill with tongs to sear the fat edge first.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eHigh Heat:\u003c\/b\u003e Sear hard (3-4 minutes per side) to develop a dark crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Bone:\u003c\/b\u003e Remember that meat near the bone cooks slower; use a meat thermometer away from the bone for accuracy.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. Do not go past Medium, or the grass-fed texture will toughen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018617180318,"sku":"81441","price":28.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/GrassfedBoneinribeye.webp?v=1765078464"},{"product_id":"1758403266-e22cea80","title":"Burger Patties (6 oz), AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eThe Perfect \"Pub-Style\" Burger\u003c\/b\u003e Upgrade your grill game with these substantial 6-ounce patties. Significantly larger than the standard \"quarter pounder,\" these thick-cut burgers are designed for the serious beef lover. The extra thickness allows for a deep, caramelized sear on the outside while maintaining a juicy, pink center that smaller patties simply can't achieve. Pre-formed for your convenience, they are made from 100% AGA Certified trimmings—no fillers, just pure grass-fed beef.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eWhy We Love It:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Golden Ratio:\u003c\/b\u003e At 6 ounces, this patty is the perfect size to fit a standard bun without getting lost in the bread or toppings.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eJuiciness:\u003c\/b\u003e The thicker cut prevents the burger from drying out over the high heat of a grill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003ePure Nutrition:\u003c\/b\u003e Packed with the same Omega-3s and CLAs as our premium steaks, with absolutely zero antibiotics, hormones, or grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"7\"\u003e💡 \u003cb data-path-to-node=\"7\" data-index-in-node=\"3\"\u003eCooking Recommendation:\u003c\/b\u003e \u003cb data-path-to-node=\"7\" data-index-in-node=\"27\"\u003eThe \"Thumb Trick.\"\u003c\/b\u003e Because these are thick patties, they tend to puff up in the center as they cook. Before grilling, press your thumb into the center of the raw patty to create a small indentation or \"dimple.\" This ensures they cook flat and even. Sear over high heat for 3-4 minutes per side for a perfect Medium.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018617114782,"sku":"G534568","price":5.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/2c244d3d-05c0-460b-be0d-554dd31e09df_979f614c-f1f0-41f4-a2f8-21cf0875ba00.jpg?v=1765078362"},{"product_id":"1758403280-66c78329","title":"Filet Mignon | AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"2\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"2\"\u003eProduct Title:\u003c\/b\u003e Filet Mignon, AGA Certified Grass-Fed\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eBrand:\u003c\/b\u003e Standing Stone\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4\"\u003eLean, Tender, and Pure\u003c\/b\u003e The Filet Mignon is universally prized for its melt-in-your-mouth tenderness, but our grass-fed version elevates the experience. While conventional filets can sometimes be mild to the point of blandness, this AGA-Certified cut delivers that signature softness paired with the clean, mineral-rich flavor profile that comes from a life spent on open pasture. It is the perfect marriage of luxury texture and wholesome nutrition.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5\"\u003eWhy We Love It:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,0,0\"\u003eUnmatched Tenderness:\u003c\/b\u003e Cut from the tenderloin, the most sedentary muscle on the animal, ensuring a fork-tender experience every time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,1,0\"\u003eLean \u0026amp; Clean:\u003c\/b\u003e Naturally lower in fat than other steak cuts, making it a lighter, heart-healthy option without sacrificing satisfaction.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,2,0\"\u003eAGA Certified:\u003c\/b\u003e Guaranteed 100% grass-fed and finished, with zero antibiotics, added hormones, or confinement—ever.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"7\"\u003e💡 \u003cb data-index-in-node=\"3\" data-path-to-node=\"7\"\u003eCooking Recommendation:\u003c\/b\u003e \u003cb data-index-in-node=\"27\" data-path-to-node=\"7\"\u003eSear and Baste.\u003c\/b\u003e Because this cut is so lean, it benefits greatly from added fat during the cooking process. Sear hard in a hot skillet, then lower the heat and baste generously with butter, garlic, and fresh herbs until it reaches \u003cb data-index-in-node=\"258\" data-path-to-node=\"7\"\u003e125°F (Rare)\u003c\/b\u003e or \u003cb data-index-in-node=\"274\" data-path-to-node=\"7\"\u003e130°F (Medium-Rare)\u003c\/b\u003e. Wrap in bacon before cooking for an extra layer of savory richness.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018616393886,"sku":"91110","price":43.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/GrassfedFilletMignon.jpg?v=1765078073"},{"product_id":"1758403380-85ee424c","title":"Beef Shank Meat (Boneless) | AGA Certified Grass-Fed","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel tutor-markdown-rendering stronger enable-updated-hr-color\" id=\"model-response-message-contentr_bf081d7b6b771ddb\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003e22Beef Shank Meat (Boneless) | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 2.0 lb pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Soup Master\" — Lean, Gelatinous, and Deeply Flavorful.\u003c\/b\u003e This is the secret to a crystal-clear, rich beef soup. Sourced from our partners at North Georgia Meat Company (NGM), this boneless shank meat comes from the leg of the steer. Unlike Chuck, which is loaded with fat, the shank is incredibly lean but packed with dense connective tissue. When simmered, this tissue breaks down into pure gelatin, giving your broth a silky mouthfeel without creating a layer of grease on top. It offers a concentrated, mineral-rich beef flavor that is distinct to hardworking muscles.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the \"cleaner\" alternative to standard stew beef. If you are making a vegetable beef soup, Vietnamese Pho, or a clear consommé, this is the cut you want. It stays firm enough to hold its shape but becomes tender enough to cut with a spoon, without clouding your stock with excess fat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Boneless Beef Shank (Trimmed \/ Diced)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 2.0 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e💡 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This meat loves liquid.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Pat dry. Since it is lean, you don't need to trim it further.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Brown:\u003c\/b\u003e Sear it quickly in the bottom of your soup pot to develop flavor depth.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Simmer:\u003c\/b\u003e Cover with liquid and simmer gently. Do not rapid boil, or the meat will toughen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eFork Tender.\u003c\/b\u003e It takes time (2-3 hours) for the collagen to dissolve into gelatin. Test a piece—if it's chewy, it needs 30 more minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018608595102,"sku":"11517","price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/beefshank.png?v=1766967594"},{"product_id":"1758403383-956b92cb","title":"Outside Skirt Steak, AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eOutside Skirt Steak | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight about 2 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Churrasco\" Classic — Rare, Heavily Marbled, and Ultra-Flavorful.\u003c\/b\u003e If you see \"Skirt Steak\" on a high-end restaurant menu, this is the cut they are serving. While the Inside Skirt is the workhorse, the \u003cb data-path-to-node=\"1\" data-index-in-node=\"205\"\u003eOutside Skirt\u003c\/b\u003e is the unicorn. Sourced from our partners at North Georgia Meat Company (NGM), this diaphragm muscle is significantly rarer (there are only two thin strips per animal) and possesses a much higher degree of intramuscular fat than the Inside cut. It offers a looser grain structure and a rich, buttery texture that makes it one of the most sought-after steaks in the entire animal for grilling enthusiasts.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the authentic cut for \u003ci data-path-to-node=\"2\" data-index-in-node=\"47\"\u003eCarne Asada\u003c\/i\u003e and \u003ci data-path-to-node=\"2\" data-index-in-node=\"63\"\u003eChurrasco\u003c\/i\u003e. Because of its unique marbling, it chars beautifully on the outside while staying juicy and tender on the inside—a balance that leaner cuts just can't achieve.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Outside Skirt (Diaphragm \/ Entraña)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 2 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e High heat is non-negotiable here.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Keep it whole while cooking. Season generously with coarse salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e You want the grill as hot as it will go. You are looking for a crispy, charred exterior in a short amount of time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Slice (Crucial):\u003c\/b\u003e Identify the grain (the lines running through the meat). You \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"82\"\u003emust\u003c\/b\u003e slice perpendicular (against) those lines.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. Because of the fat content, it can handle Medium, but Medium-Rare is the sweet spot.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018608300190,"sku":"12107","price":23.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/FON-Beef-OutsideSkirt-cooked.webp?v=1765079768"},{"product_id":"1758403390-cb6dfe38","title":"Rough Flank (Plate Meat) | AGA Certified Grass-Fed","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel tutor-markdown-rendering stronger enable-updated-hr-color\" id=\"model-response-message-contentr_0bf6724392b30a34\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eRough Flank (Plate Meat) | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 1.5 - 2.5 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eThe \"Ngau Lam\" Cut — The Holy Grail of Chinese Beef Stew.\u003c\/b\u003e This is the authentic cut that defines the best Beef Brisket Noodle Soups in the world. Sourced from our partners at North Georgia Meat Company (NGM), the \"Rough Flank\" (or Plate Flank) is distinct from the lean Flank Steak. It is a coarse-grained cut characterized by its specific layering: sheets of lean meat interlaced with generous fat and thick connective membranes. While a Western chef might trim this away, the Asian culinary master knows that this structure is gold. When braised, those tough layers transform into a sticky, gelatinous delicacy that absorbs spices like star anise and dried orange peel perfectly.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb data-path-to-node=\"8\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It creates a texture that lean meat cannot replicate. The \"bounce\" and mouth-coating richness of a proper Hong Kong-style beef stew come entirely from the dissolved collagen and rendered fat of this specific cut.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb data-path-to-node=\"9\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Rough Flank \/ Beef Navel \/ Plate\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,3,0\"\u003e\u003cb data-path-to-node=\"10,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,4,0\"\u003e\u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 2.0 lbs (Whole Slab)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"11\"\u003e💡 \u003cb data-path-to-node=\"11\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This is strictly for \"Low and Slow\" liquid cooking.\u003c\/p\u003e\n\u003cul data-path-to-node=\"12\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb data-path-to-node=\"12,0,0\" data-index-in-node=\"0\"\u003eThe Blanch:\u003c\/b\u003e Essential. Boil the meat in water for 10 minutes first to remove impurities\/scum. Drain and rinse.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb data-path-to-node=\"12,1,0\" data-index-in-node=\"0\"\u003eThe Cut:\u003c\/b\u003e After blanching, slice into large cubes (they will shrink).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,2,0\"\u003e\u003cb data-path-to-node=\"12,2,0\" data-index-in-node=\"0\"\u003eThe Braise:\u003c\/b\u003e Simmer with Chu Hou paste, rock sugar, ginger, and spices.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,3,0\"\u003e\u003cb data-path-to-node=\"12,3,0\" data-index-in-node=\"0\"\u003eThe Texture:\u003c\/b\u003e You are looking for the \"wobble.\" The meat should be tender, but the tendon\/membrane should retain a slight, pleasing chew.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,4,0\"\u003e\u003cb data-path-to-node=\"12,4,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"12,4,0\" data-index-in-node=\"13\"\u003eFork Tender.\u003c\/b\u003e Usually 2.5 - 3 hours of simmering.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018607317150,"sku":"11516","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/roughflank.avif?v=1766968102"},{"product_id":"1758403541-cb860418","title":"Standing Stone Beef Cheek Meat, AGA Certified Grassfed","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel tutor-markdown-rendering stronger enable-updated-hr-color\" id=\"model-response-message-contentr_b3acafcd89f788ee\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBeef Cheek Meat | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 1.0 - 1.5 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Barbacoa King — Deeply Savory and Incredibly Gelatinous.\u003c\/b\u003e This is the hidden gem of the nose-to-tail movement. Because a cow spends nearly its entire life chewing cud, the cheek muscle is constantly working. While this makes it tough in its raw state, it is absolutely loaded with connective tissue. When cooked low and slow, that tissue dissolves into sticky, rich gelatin, creating a texture that is vastly superior to a standard pot roast. Sourced from our partners at NGM, these cheeks offer an intense beef flavor that absorbs spices and smoke like a sponge.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the only cut to use for authentic \u003ci data-path-to-node=\"2\" data-index-in-node=\"59\"\u003eBarbacoa\u003c\/i\u003e or high-end beef tacos. The meat doesn't just shred; it becomes \"tacky\" and luscious, holding onto sauces and delivering a mouthfeel that you simply cannot get from a chuck roast.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Beef Cheeks (Trimmed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 1.0 - 1.5 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e Do not try to grill this. It needs time and liquid.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Ensure any remaining hard fat or silver skin is trimmed off.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Braise:\u003c\/b\u003e Sear hard, then submerge in liquid (broth, chiles, onion) and cook at 275°F or in a slow cooker for 6-8 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Texture:\u003c\/b\u003e You know it is done when it offers zero resistance to a fork.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eFork Tender (205°F+)\u003c\/b\u003e. You want the collagen completely broken down.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018590408862,"sku":"11503","price":5.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_d4b750bd-5f51-41cb-bb5a-130316df3f96.jpg?v=1758403544"},{"product_id":"1758403541-be7ae058","title":"Bone-In Short Ribs, AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBone-In Short Ribs (English Cut) | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 2.5 lbs pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Ultimate Comfort Cut — Deep, Beefy Flavor with Melt-Away Texture.\u003c\/b\u003e If the Ribeye is the King of steaks, the Short Rib is the King of braises. Sourced from our partners at North Georgia Meat Company (NGM), these \"English Cut\" ribs are cut into substantial blocks with the bone attached. This section of the animal carries a heavy workload, meaning it is packed with flavor and collagen. While tough in its raw state, the magic happens during the cook: the marrow from the bone and the connective tissue in the meat dissolve together, creating a rich, sticky sauce that naturally glazes the meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the definition of \"set it and forget it\" luxury. Short ribs are almost impossible to dry out because of their marbling. They offer a presentation that feels restaurant-quality—meat pulling away from the bone—with a depth of flavor that leaner roasts can't compete with.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Bone-In Short Ribs (English Cut \/ Square Cut)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 2.5 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This cut requires liquid and time.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Season heavily with salt and pepper. Sear all sides in a Dutch oven until a dark, mahogany crust forms. This is crucial for flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Liquid:\u003c\/b\u003e Use a bold red wine or dark stout beer, plus beef stock, to cover the ribs 3\/4 of the way.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Cook:\u003c\/b\u003e Cover tightly and braise at 300°F for 3-4 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eFall-Off-The-Bone.\u003c\/b\u003e The meat should literally slide off the bone when nudged with a spoon. If it is tough, it simply needs more time.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018590310558,"sku":"11313","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Bone-inShortRib.jpg?v=1766962176"},{"product_id":"1758403542-fdcc7998","title":"Boneless Short Rib, Standing Stone AGA Certified Grass-Fed","description":"\u003ch3 data-path-to-node=\"12\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"12\"\u003eStanding Stone NGM Boneless Short Ribs | AGA Certified Grass-Fed\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"13\"\u003eThe \"Comfort Food King\" — Deep, Beefy, and Melt-in-Your-Mouth.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"14\"\u003eIf you love a rich, hearty pot roast, these Boneless Short Ribs are the upgrade you've been looking for. Sourced from \u003cb data-index-in-node=\"118\" data-path-to-node=\"14\"\u003eNorth Georgia Meat Company\u003c\/b\u003e, these 100% grass-fed ribs are cut from the chuck section, meaning they are packed with deep, working-muscle flavor and healthy connective tissue that melts into gelatin when cooked slowly.\u003c\/p\u003e\n\u003cp data-path-to-node=\"15\"\u003eBecause they are boneless, you get 100% yield—no waste, just pure, tender beef. They are the ultimate choice for braising in red wine, slow-cooking for tacos, or smoking until they pull apart with a fork.\u003c\/p\u003e\n\u003cp data-path-to-node=\"16\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"16\"\u003eWhy They’re a Winter Staple:\u003c\/b\u003e They have more marbling and flavor than a standard chuck roast. When braised, the sauce becomes incredibly rich and glossy thanks to the natural collagen in the meat.\u003c\/p\u003e\n\u003cp data-path-to-node=\"17\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"17\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"18\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,0,0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,1,0\"\u003eCut:\u003c\/b\u003e Boneless Short Ribs (Chuck Short Ribs)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,2,0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,3,0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"18,4,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"18,4,0\"\u003ePack Size:\u003c\/b\u003e \u003cb data-index-in-node=\"11\" data-path-to-node=\"18,4,0\"\u003eAvg 2.5 lbs\u003c\/b\u003e (Contains ~3-5 Rib Strips)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"19\"\u003e🔥 \u003cb data-index-in-node=\"3\" data-path-to-node=\"19\"\u003eThe Chef’s Method:\u003c\/b\u003e \u003cb data-index-in-node=\"22\" data-path-to-node=\"19\"\u003eLow and Slow is the only way.\u003c\/b\u003e Do not grill these like a steak!\u003c\/p\u003e\n\u003col data-path-to-node=\"20\" start=\"1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"20,0,0\"\u003eSear First:\u003c\/b\u003e Season heavily and sear on high heat to get a dark brown crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"20,1,0\"\u003eThe Braise:\u003c\/b\u003e Place them in a Dutch oven with red wine, beef broth, garlic, and herbs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"20,2,0\"\u003eThe Wait:\u003c\/b\u003e Cover and cook at \u003cb data-index-in-node=\"28\" data-path-to-node=\"20,2,0\"\u003e300°F\u003c\/b\u003e for 3 hours (or until they fall apart with a spoon).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"20,3,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"20,3,0\"\u003eThe Sauce:\u003c\/b\u003e Skim the fat off the liquid and reduce it down to a glaze to spoon over the meat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018590212254,"sku":"11513","price":18.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/ShortRibs_Boneless.jpg?v=1766964191"},{"product_id":"1758403543-43370ddf","title":"Standing Stone Grass-Fed Coulotte \/ Picanha","description":"\u003ch3 data-path-to-node=\"4\"\u003e\u003cb\u003eStanding Stone NGM Picanha (Coulette) | Grass-Fed\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb\u003eThe \"Brazilian Star\" — Famous for its Fat Cap.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eIf you have ever been to a Brazilian steakhouse, you know this cut. The Picanha (or Coulette) is the cap of the Sirloin, prized worldwide for one specific feature: \u003cb\u003eThe Fat Cap.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003eUnlike other grass-fed cuts where we trim the fat, on the Picanha, we leave it intact. Sourced from our partners at \u003cb\u003eNorth Georgia Meat Company\u003c\/b\u003e, this cap is essential. As it cooks, the fat renders down and bastes the meat naturally, infusing the lean, mineral-rich beef with incredible juiciness. It is tender, deeply flavorful, and incredibly impressive to serve.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb\u003eWhy It’s Trending:\u003c\/b\u003e It offers the best value-to-flavor ratio on the entire animal. You get the tenderness of a sirloin with the rich, basting fat of a ribeye.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Picanha \/ Coulette (Sirloin Cap)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,4,0\"\u003e\u003cb\u003ePack Size:\u003c\/b\u003e \u003cb\u003eAvg 2-4 lbs\u003c\/b\u003e (Whole Roast)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"11\"\u003e🔥 \u003cb\u003eThe Chef’s Method:\u003c\/b\u003e The fat cap is your friend—treat it right.\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"12\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb\u003eScore It:\u003c\/b\u003e Use a sharp knife to cut a crosshatch pattern into the fat cap (do not cut into the meat). This helps it render and crisp up.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb\u003eSeason:\u003c\/b\u003e Rub coarse sea salt heavily into the fat scores.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,2,0\"\u003e\u003cb\u003eSear Cold:\u003c\/b\u003e Start the roast \u003cb\u003efat-side down\u003c\/b\u003e in a cold cast iron skillet. Turn the heat to medium-high. This renders the fat slowly without burning it.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,3,0\"\u003e\u003cb\u003eRoast:\u003c\/b\u003e Once the fat is crispy, flip and sear the meat side, then finish in the oven to \u003cb\u003e125°F\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,4,0\"\u003e\u003cb\u003eSlice:\u003c\/b\u003e Slice against the grain to serve.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018590113950,"sku":"11522","price":12.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/PicanhaGFAS.jpg?v=1766800952"},{"product_id":"1758403543-8dfb5eb2","title":"Flank Steak, AGA Certifed Grass-Fed","description":"\u003ch3 data-path-to-node=\"3\"\u003e\u003cb\u003eFlank Steak | AGA Certified Grass-Fed\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003e(Due to the Portion size, order 1.5 lb min.)\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb\u003eThe \"London Broil\" Upgraded — Lean, Intense, and Built for Marinades.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eWhile often confused with the Skirt Steak, the Flank is thicker, wider, and leaner. Sourced from our local partners at \u003cb\u003eNorth Georgia Meat Company (NGM)\u003c\/b\u003e, this 100% grass-fed cut is a powerhouse of nutrition and flavor.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eBecause it is a hard-working abdominal muscle, the Flank has a distinct, tight grain structure that holds its shape on the grill. This makes it the absolute best cut for holding up to bold marinades—think soy sauce, citrus, or chimichurri—without getting mushy. It grills to a beautiful char while keeping a juicy, pink center.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb\u003eWhy It’s a Staple:\u003c\/b\u003e It feeds a crowd (perfect for fajitas or steak salads) and delivers that pure, iron-rich beefiness that only comes from pasture-raised cattle.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Flank Steak (Boneless, trimmed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb\u003ePortion Size:\u003c\/b\u003e \u003cb\u003eAvg 1.5 lbs\u003c\/b\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e🔥 \u003cb\u003eThe Chef’s Method:\u003c\/b\u003e This steak is lean, so \u003cb\u003edo not overcook it\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003col start=\"1\" data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb\u003eScore \u0026amp; Soak:\u003c\/b\u003e Lightly score the surface in a diamond pattern and marinate for 2-4 hours.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb\u003eHigh Heat:\u003c\/b\u003e Grill hot and fast (4-5 minutes per side).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb\u003eThe Slice (Crucial):\u003c\/b\u003e\u003cspan class=\"citation-42\"\u003e You \u003c\/span\u003e\u003cb\u003e\u003cspan class=\"citation-42\"\u003emust\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-42\"\u003e slice this steak thinly and \u003c\/span\u003e\u003cb\u003e\u003cspan class=\"citation-42\"\u003eagainst the grain\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-42 citation-end-42\"\u003e.\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e If you cut with the grain, it will be chewy. If you cut against it, it melts in your mouth.\u003c!----\u003e\u003c\/p\u003e\n\u003cdiv class=\"source-inline-chip-container ng-star-inserted\"\u003e\n\u003cbutton class=\"button ng-star-inserted\" aria-label=\"View source details for citation from Crowd Cow. Opens side panel.\" data-hveid=\"0\" data-ved=\"0CAAQvoAQahgKEwiJmMbs_sSRAxUAAAAAHQAAAAAQqgU\"\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/button\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,3,0\"\u003e\u003cb\u003eTarget Temp:\u003c\/b\u003e Medium-Rare (\u003cb\u003e130°F\u003c\/b\u003e).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018589982878,"sku":"11504","price":15.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/AW_Flank_Steak_IMG_4305_Edited_BCB.jpg?v=1766069819"},{"product_id":"1758403544-177926b8","title":"Ground Beef, AGA Certified Grassfed","description":"\u003cp data-path-to-node=\"2\"\u003eAGA Certified Grass-Fed Ground Beef (1 lb Pack)\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cstrong\u003eBrand: \u003cspan style=\"color: rgb(255, 42, 0);\"\u003e\u003cem\u003eStanding Stone (In Partner with North GA Meat)\u003c\/em\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Gold Standard of Grind\u003c\/b\u003e This isn't your average grocery store ground beef. Sourced exclusively from Standing Stone (in partner with North GA Meat Company), this beef carries the prestigious American Grassfed Association (AGA) certification—widely considered the strictest and most transparent standard in the industry. While many labels claim \"grass-fed,\" the AGA seal guarantees that these animals were raised exactly as nature intended, with zero shortcuts.\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eWhy We Love It:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"5\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,0,0\"\u003e\u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"0\"\u003eStrictly AGA Certified:\u003c\/b\u003e This seal guarantees adherence to the rigorous AGA standards: \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"86\"\u003e100% Grass-Fed\u003c\/b\u003e (no grain ever), \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"118\"\u003ePasture-Raised\u003c\/b\u003e (never confined to a feedlot), \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"164\"\u003eZero Antibiotics or Growth Hormones\u003c\/b\u003e (administered at any point in the animal's life), and \u003cb data-path-to-node=\"5,0,0\" data-index-in-node=\"254\"\u003eBorn \u0026amp; Raised in the USA\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,1,0\"\u003e\u003cb data-path-to-node=\"5,1,0\" data-index-in-node=\"0\"\u003eNutrient Dense:\u003c\/b\u003e Naturally higher in heart-healthy Omega-3 fatty acids, CLAs, and Vitamins A \u0026amp; E compared to conventional grain-fed beef.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"5,2,0\"\u003e\u003cb data-path-to-node=\"5,2,0\" data-index-in-node=\"0\"\u003eClean Flavor:\u003c\/b\u003e Because of the natural forage diet, this beef has a robust, distinctively earthy flavor without the greasy mouthfeel or water-loss associated with commodity beef.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"6\"\u003e💡 \u003cb data-path-to-node=\"6\" data-index-in-node=\"3\"\u003eCooking Recommendation:\u003c\/b\u003e \u003cb data-path-to-node=\"6\" data-index-in-node=\"27\"\u003eWatch the heat.\u003c\/b\u003e True grass-fed beef is leaner than grain-fed beef, meaning it cooks about 30% faster. When making burgers, sear them hot and fast to lock in moisture, but pull them off the heat sooner than you would with conventional beef to prevent them from drying out. Medium-Rare to Medium is the sweet spot.\u003c\/p\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018589884574,"sku":"11506","price":8.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_356732a2-6c9b-4eb6-bd6f-02a4c78f780b.jpg?v=1758403547"},{"product_id":"1758403545-d5c6e67f","title":"Standing Stone NGM Bistro Filet | AGA Certified Grass-Fed","description":"\u003ch3 data-path-to-node=\"3\"\u003e\u003cb\u003eStanding Stone NGM Bistro Filet | Grass-Fed\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb\u003eThe \"Butcher’s Secret\" — Sourced Locally from North Georgia Meat Co.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cspan class=\"citation-39\"\u003eAlso known as the \u003c\/span\u003e\u003ci\u003e\u003cspan class=\"citation-39\"\u003eTeres Major\u003c\/span\u003e\u003c\/i\u003e\u003cspan class=\"citation-39\"\u003e or \u003c\/span\u003e\u003ci\u003e\u003cspan class=\"citation-39\"\u003ePetite Tender\u003c\/span\u003e\u003c\/i\u003e\u003cspan class=\"citation-39 citation-end-39\"\u003e, the Bistro Filet is one of the rarest cuts on the steer.\u003csup data-turn-source-index=\"1\" class=\"superscript\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e Hidden deep within the shoulder, this muscle does almost no work, resulting in a texture that is second only to the Tenderloin in softness.\u003c!----\u003e\u003c\/p\u003e\n\u003cdiv class=\"source-inline-chip-container ng-star-inserted\"\u003e\n\u003cbutton data-ved=\"0CAAQvoAQahgKEwiJmMbs_sSRAxUAAAAAHQAAAAAQlAU\" data-hveid=\"0\" aria-label=\"View source details. Opens side panel.\" class=\"button ng-star-inserted\"\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/button\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eThis specific cut is sourced through our exclusive partnership with \u003cb\u003eNorth Georgia Meat Company (NGM)\u003c\/b\u003e. Raised locally on lush pastures, these cattle deliver a freshness and quality you can taste. It offers the melt-in-your-mouth experience of a Filet Mignon but with the robust, grassy flavor profile of a local, pasture-raised animal.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb\u003eWhy It’s a Hidden Gem:\u003c\/b\u003e It’s the \"Smart Steak.\" You get the tenderness of a filet and the rich flavor of a sirloin, all while supporting local Georgia agriculture.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Bistro Filet (Teres Major \/ Shoulder Tender)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb\u003ePack Size:\u003c\/b\u003e \u003cb\u003eAvg 1 lb\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e🔥 \u003cb\u003eThe Chef’s Method:\u003c\/b\u003e Treat this exactly like a Filet Mignon.\u003c\/p\u003e\n\u003col data-path-to-node=\"11\" start=\"1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb\u003eWhole Roast:\u003c\/b\u003e Sear it hard on all sides in a cast iron skillet with butter and herbs.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb\u003eFinish:\u003c\/b\u003e Transfer to a 350°F oven for 8-10 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb\u003eDon't Overcook:\u003c\/b\u003e Pull at \u003cb\u003e125°F - 130°F\u003c\/b\u003e (Medium-Rare) for maximum tenderness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,3,0\"\u003e\u003cb\u003eSlice:\u003c\/b\u003e Cut into thick medallions to serve.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018589786270,"sku":"11505","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_875113de-2c04-474f-ac6a-cce8a1e0d99e.jpg?v=1758403547"},{"product_id":"1758403545-2cecd340","title":"Standing Stone AGA Certified Grass-Fed Ribeye","description":"\u003ch3 data-path-to-node=\"6\"\u003e\u003cb\u003eStanding Stone Reserve | AGA Certified Grass-Fed Ribeye\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb\u003eThe \"King of Steaks\" — Rich, Marbled, and Unforgettable.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003eThis is the cut that needs no introduction. Sourced from our exclusive \u003cb\u003eStanding Stone Reserve\u003c\/b\u003e, the Ribeye is prized for its generous marbling and loose grain, which melts during cooking to baste the meat from the inside out.\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003eWhile many grass-fed ribeyes can be tough or lean, our AGA Certified herds are raised on nutrient-dense pastures that promote natural, healthy marbling. The result is a steak that delivers the best of both worlds: the rich, buttery texture you crave, with the clean, mineral-heavy flavor profile that only 100% grass-feeding can provide.\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003e\u003cb\u003eWhy It’s the Top Seller:\u003c\/b\u003e It is the most flavorful cut on the animal. If you want that melt-in-your-mouth experience with maximum beefiness, this is the one.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"12\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003cbr\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Boneless Ribeye (Market Cut)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (American Grassfed Association)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"12,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished, No Hormone or Antibiotics\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"13\"\u003e🔥 \u003cb\u003eThe Chef’s Method:\u003c\/b\u003e The Ribeye has more intramuscular fat than other grass-fed cuts, so it is more forgiving.\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"14\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb\u003eRoom Temp:\u003c\/b\u003e Let it sit out for 30 mins before cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb\u003eCast Iron:\u003c\/b\u003e Use a heavy skillet to get a dark, golden-brown crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb\u003eButter Baste:\u003c\/b\u003e In the last minute of cooking, toss in a knob of butter, garlic, and thyme. Spoon it over the steak.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb\u003eDon't Rush:\u003c\/b\u003e Pull at \u003cb\u003e125°F\u003c\/b\u003e for Medium-Rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46336112787614,"sku":"11501","price":31.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_a587a2e2-35dd-44d7-8e7b-0c2b507c8d7b.jpg?v=1758403548"},{"product_id":"1758403546-7fbded6e","title":"Standing Stone Inside Skirt Steak | AGA Certified Grass-Fed","description":"\u003ch3 data-path-to-node=\"8\"\u003e\u003cb\u003eStanding Stone Inside Skirt Steak | AGA Certified Grass-Fed\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb\u003eThe \"Fajita King\" — Bold Flavor, Ready for Heat.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eIf you want the most flavorful taco or stir-fry of your life, start here. The Inside Skirt is known for its loose grain and intense beefy profile. Sourced from our exclusive \u003cb\u003eStanding Stone Reserve\u003c\/b\u003e, this AGA Certified cut absorbs marinades like a sponge and grills up in minutes.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003eWhile slightly thinner than the Outside Skirt, the Inside Skirt makes up for it with versatility. Because our cattle are 100% grass-fed and finished, this cut is leaner but packs a massive protein punch. It is the secret weapon for quick weeknight meals that taste like they came from a high-end cantina.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e\u003cb\u003eWhy It’s Essential:\u003c\/b\u003e It is the ultimate marinating steak. The open grain structure pulls flavor deep into the meat, making every bite explosive.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"14\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Inside Skirt (Boneless, membrane removed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (American Grassfed Association)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,4,0\"\u003e\u003cb\u003ePack Size:\u003c\/b\u003e \u003cb\u003eAvg 1.5 lb\u003c\/b\u003e (1 Steak per pack)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"15\"\u003e🔥 \u003cb\u003eThe Chef’s Method:\u003c\/b\u003e This steak is thin, so it cooks FAST.\u003c\/p\u003e\n\u003col data-path-to-node=\"16\" start=\"1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb\u003eMarinade:\u003c\/b\u003e Soak it for at least 30 mins in citrus (lime juice) and soy sauce to tenderize the fibers.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb\u003eScreaming Hot:\u003c\/b\u003e Sear it over maximum heat for just \u003cb\u003e2-3 minutes per side\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb\u003eDon't Overcook:\u003c\/b\u003e Pull it off the grill the second it hits medium-rare.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,3,0\"\u003e\u003cb\u003eThe Slice:\u003c\/b\u003e This is non-negotiable—slice it \u003cb\u003eagainst the grain\u003c\/b\u003e into thin strips.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018589589662,"sku":"11507","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_a2e4e245-5476-4aee-8800-650852434dc0.jpg?v=1758403549"},{"product_id":"1758403547-ebb0f6b1","title":"Standing Stone Grass-Fed NY Strip","description":"\u003ch3 data-path-to-node=\"8\"\u003e\u003cb\u003eStanding Stone Reserve | AGA Certified Grass-Fed NY Strip\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb\u003eThe \"Steakhouse Classic\" — Pure, Pasture-Raised Perfection.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eThe New York Strip (Striploin) is the cut that defines the steakhouse experience. Sourced from our exclusive \u003cb\u003eStanding Stone Reserve\u003c\/b\u003e, these AGA Certified steaks offer the perfect balance of texture and flavor: tender enough to cut with ease, but firm enough to deliver a satisfying, meaty chew.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003eWhile grain-fed strips rely on heavy fat for flavor, our grass-fed strips rely on pure, mineral-rich nutrition. Raised 100% on open pastures with no antibiotics or hormones, this is beef that tastes like \u003ci\u003ebeef\u003c\/i\u003e—clean, robust, and incredibly satisfying.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e\u003cb\u003eWhy It’s a Fan Favorite:\u003c\/b\u003e It has a tighter grain than a Ribeye, meaning less internal fat but more protein per ounce. It’s the \"athlete’s steak\" — lean, powerful, and delicious.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"14\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e New York Strip (Boneless Striploin)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (American Grassfed Association)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,4,0\"\u003e\u003cb\u003ePack Size:\u003c\/b\u003e \u003cb\u003eAvg 1.5 lbs\u003c\/b\u003e (Contains 2 Steaks, ~12oz each)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"15\"\u003e🔥 \u003cb\u003eThe Grill Master’s Tip:\u003c\/b\u003e Grass-fed Strips are leaner than commodity beef.\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb\u003eDry Brine:\u003c\/b\u003e Salt them 1 hour before cooking to retain moisture.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb\u003eSear Hard:\u003c\/b\u003e Use high heat to get a crust without overcooking the middle.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb\u003eThe Fat Cap:\u003c\/b\u003e Don't forget to use tongs to sear the strip of fat on the edge—it renders into delicious \"beef bacon.\"\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,3,0\"\u003e\u003cb\u003eTarget Temp:\u003c\/b\u003e Medium-Rare (\u003cb\u003e130°F\u003c\/b\u003e) is optimal.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46296755536030,"sku":"11502","price":27.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/NYStrip_AS.jpg?v=1766799381"},{"product_id":"1758549514-0d1beaca","title":"Beef Knuckle Bones AW\/GF","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBeef Knuckle Bones | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 3.0 - 4.0 lbs pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Liquid Gold\" Builder — High Collagen for Silky, Gelatinous Broth.\u003c\/b\u003e While femur bones are famous for their marrow, the Knuckle Bones (or \"Soup Bones\") are the true secret behind a professional-quality stock. Sourced from our partners at North Georgia Meat Company (NGM), these joint bones are encased in cartilage and connective tissue. When simmered slowly, this cartilage breaks down into pure gelatin, giving your bone broth that thick, lip-smacking texture that water-based soups lack. If you are looking for the gut-healing properties of bone broth, this is the cut you need.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e They create \"body.\" A broth made with just marrow bones will be flavorful but thin. A broth made with knuckle bones will be rich, viscous, and solidify like Jell-O when chilled—a sign of high protein and collagen content.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Beef Knuckle \/ Joint Bones (Split)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 3.0 - 4.0 lbs Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e To get the most collagen, you need time and acid.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Roast:\u003c\/b\u003e Spread bones on a baking sheet and roast at 400°F for 45 minutes until dark brown. This prevents a pale, bland stock.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Pot:\u003c\/b\u003e Place roasted bones in a stockpot and cover with cold water. \u003cspan class=\"citation-60 citation-end-60\"\u003eAdd a splash of apple cider vinegar (this helps pull minerals from the bone).\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e\u003c!----\u003e\u003c\/p\u003e\n\u003cdiv class=\"source-inline-chip-container ng-star-inserted\"\u003e\n\u003cbutton class=\"button ng-star-inserted\" aria-label=\"View source details for citation from Oryana. Opens side panel.\" data-hveid=\"0\" data-ved=\"0CAAQvoAQahgKEwiktInAkd-RAxUAAAAAHQAAAAAQpAQ\"\u003e\u003c!----\u003e\u003c!----\u003e\u003c\/button\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\u003c!----\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Simmer:\u003c\/b\u003e Bring to a boil, then reduce to the absolute lowest simmer. Cover and cook for \u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"91\"\u003e24 to 48 hours\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eN\/A.\u003c\/b\u003e You want the cartilage to completely dissolve. The bones should look \"chalky\" when finished.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018557837470,"sku":"21036","price":3.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/BeefBones_Soup_Broth_ROCKFarmhouse_GrassFinished_PastureRaised_1000x1000_bc3732da-8daf-4ab4-bae8-6d91806512a4.webp?v=1765079347"},{"product_id":"1758549522-06f7e546","title":"Ribeye Cap, AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eRibeye Cap (Spinalis) | AGA Certified Grass-Fed\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Butcher’s Butter\" — The Single Best Bite on the Entire Steer.\u003c\/b\u003e This is the Holy Grail of beef. The Ribeye Cap, or \u003ci data-path-to-node=\"1\" data-index-in-node=\"118\"\u003eSpinalis Dorsi\u003c\/i\u003e, is the thin, crescent-shaped muscle that wraps around the top of the Ribeye loin. It is widely regarded by chefs and butchers as the absolute pinnacle of flavor and texture, combining the loose, tender grain of a Tenderloin with the intense, mouth-filling richness of a Ribeye. Sourced from our partners at NGM, this cut is incredibly rare—removing it means sacrificing the Ribeye steaks—making it an exclusive treat for the true connoisseur.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It offers an experience that no other cut can match. It is the most heavily marbled muscle on the grass-fed animal, offering a decadent, savory \"melt\" that is usually impossible to find outside of grain-fed beef.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Spinalis Dorsi (Ribeye Cap)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 1.0 lb\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This meat is precious; treat it with respect.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e You can grill it flat as a long strip, or roll it up and tie it with twine to cook like a filet mignon.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Because of the high marbling, it handles high heat beautifully. Sear hard to crisp the fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e If rolled, finish in the oven. If flat, it cooks very fast on the grill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. This allows the intramuscular fat to render perfectly without losing the tenderness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018556919966,"sku":"775741","price":10.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/ribcap.webp?v=1765381519"},{"product_id":"1758549523-7dc024cb","title":"Chuck Eye Steak, AGA Certified Grass-Fed","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv class=\"markdown markdown-main-panel tutor-markdown-rendering stronger enable-updated-hr-color\" id=\"model-response-message-contentr_bd69a62f62f52339\" aria-live=\"polite\" aria-busy=\"false\" dir=\"ltr\"\u003e\n\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eChuck Eye Steak | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 0.8 - 1.0 lb pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Poor Man's Ribeye\" — Premium Flavor, Everyday Price.\u003c\/b\u003e This is the best-kept secret in the butcher shop. Sourced from our partners at North Georgia Meat Company (NGM), the Chuck Eye is cut from the 5th rib, exactly where the Chuck ends and the Ribeye begins. Because it shares the same primary muscle (\u003ci data-path-to-node=\"1\" data-index-in-node=\"305\"\u003eLongissimus dorsi\u003c\/i\u003e) as its expensive neighbor, it delivers nearly the same tenderness and deep, rich flavor as a Prime Ribeye, but at a fraction of the cost. There are only two of these steaks per cow, making them a rare find that butchers often keep for themselves.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It offers the \"Saturday Night Steak\" experience on a Tuesday Night budget. It is tender enough to grill just like a Ribeye, with enough fat to keep it juicy, making it the ultimate high-value steak.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Chuck Eye Steak (Boneless)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 0.8 - 1.0 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e Treat this exactly like a Ribeye.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Heat:\u003c\/b\u003e Grill or cast iron over high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e You want a hard sear to render the fat. 3-4 minutes per side.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Rest:\u003c\/b\u003e Let it rest for 5-10 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e to \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"36\"\u003eMedium (135°F)\u003c\/b\u003e. Because it is from the shoulder end, it handles Medium well.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018556756126,"sku":"747231C","price":11.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Beef-Chuck-Eye-Steak-Raw-1024x683-1.webp?v=1765079226"},{"product_id":"1758549529-608a9d32","title":"Grassfed Boneless Prime Rib","description":"\u003ch3 data-path-to-node=\"8\"\u003e\u003cb\u003eStanding Stone Reserve | AGA Certified Grass-Fed Boneless Prime Rib\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan style=\"color: rgb(255, 42, 0);\"\u003e(Order will be fulfilled only at 6 lbs min.; Pre-order available if it is out of stock, usually filled in 3-4 days.  Call Store for More Information)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cb\u003eThe \"Holiday Centerpiece\" — Pure Elegance, Zero Waste.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"10\"\u003eThis is the crown jewel of the Standing Stone collection. Sourced from the heart of the rib section, our Boneless Prime Rib (Ribeye Roast) offers the most luxurious dining experience possible. Because we remove the bone, every single ounce is edible, making carving effortlessly simple—just slice and serve.\u003c\/p\u003e\n\u003cp data-path-to-node=\"11\"\u003eUnlike grain-fed roasts that rely on heavy, waxy fat, our 100% AGA Certified Grass-Fed roast features a cleaner, lighter marbling profile. It melts into the meat during roasting, delivering a deep, savory richness that never feels heavy on the palate.\u003c\/p\u003e\n\u003cp data-path-to-node=\"12\"\u003e\u003cb\u003eWhy It’s Worth It:\u003c\/b\u003e It’s the ultimate \"Showstopper.\" Whether it's Christmas dinner or a milestone celebration, this 6 lb roast commands the table. It serves a crowd and leaves you with the best leftovers imaginable.\u003c\/p\u003e\n\u003cp data-path-to-node=\"13\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"14\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Boneless Ribeye Roast (Neted \u0026amp; Trimmed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (American Grassfed Association)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"14,4,0\"\u003e\u003cb\u003ePack Size:\u003c\/b\u003e \u003cb\u003eAvg 6.0 lbs\u003c\/b\u003e (Serves 10-12 people)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"15\"\u003e🔥 \u003cb\u003eThe Roast Master’s Guide:\u003c\/b\u003e \u003cb\u003eCrucial:\u003c\/b\u003e Grass-fed roasts cook 30% faster than conventional beef.\u003c\/p\u003e\n\u003col start=\"1\" data-path-to-node=\"16\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,0,0\"\u003e\u003cb\u003eRoom Temp:\u003c\/b\u003e Let it sit on the counter for 2 hours before cooking. This ensures even doneness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,1,0\"\u003e\u003cb\u003eThe Reverse Sear (Best Method):\u003c\/b\u003e Roast low and slow at \u003cb\u003e250°F\u003c\/b\u003e until the internal temp hits \u003cb\u003e115°F\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,2,0\"\u003e\u003cb\u003eThe Rest:\u003c\/b\u003e Take it out and let it rest for a full 30 minutes.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,3,0\"\u003e\u003cb\u003eThe Crust:\u003c\/b\u003e Just before serving, blast it in a 500°F oven for 6-8 minutes to brown the outside.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"16,4,0\"\u003e\u003cb\u003eTarget:\u003c\/b\u003e Medium-Rare (\u003cb\u003e125°F\u003c\/b\u003e final temp).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018555674782,"sku":"V450139","price":27.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_5a120120-9dfb-4898-a717-dbe850bcf9b4.jpg?v=1758549531"},{"product_id":"1758549757-0de9ef52","title":"Standing Stone Brisket, Grassfed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eProduct Title:\u003c\/b\u003e Brisket, AGA Certified Grass-Fed\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eThe Pitmaster’s Challenge\u003c\/b\u003e A grass-fed brisket is a completely different animal than the standard grain-fed packer. While it may possess a smaller fat cap, the meat itself delivers a profound, mineral-rich beefiness that conventional brisket simply lacks. The fat is often yellow-tinted—a hallmark of the high beta-carotene levels found in fresh pasture. This cut is the ultimate reward for the patient smoker who prizes deep, authentic flavor over heavy, greasy marbling.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eWhy We Love It:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003ePure Flavor:\u003c\/b\u003e Offers a robust, savory profile that holds up incredibly well against strong wood smoke like oak or hickory.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eHealthier Fats:\u003c\/b\u003e The fat that renders down is rich in healthy Omega-3s and CLAs, making for a cleaner \"mouthfeel\" that isn't as heavy on the stomach.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eAGA Certified:\u003c\/b\u003e Raised on open pasture for its entire life, ensuring you are smoking 100% clean beef with zero antibiotics or hormones.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e💡 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eCooking Recommendation:\u003c\/b\u003e \u003cb data-path-to-node=\"5\" data-index-in-node=\"27\"\u003eMoisture is Key.\u003c\/b\u003e Grass-fed brisket is leaner than grain-fed, so it is less forgiving. We highly recommend the \"Texas Crutch\" method: smoke the brisket uncovered until it hits the \"stall\" (around 160°F), then wrap it tightly in butcher paper or foil—ideally adding a dollop of beef tallow inside the wrap—to power through to 203°F. This technique preserves moisture and ensures a tender, juicy result.\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46336244940958,"sku":"11314","price":9.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_5ab5c81f-ae2b-4feb-bbd8-ccb9f6c3c324.png?v=1758549759"},{"product_id":"1758549757-f862eef1","title":"Standing Stone Flat Iron | AGA Certified Grass-Fed","description":"\u003ch3 data-path-to-node=\"3\"\u003e\u003cb\u003eStanding Stone Reserve | AGA Certified Grass-Fed Flat Iron\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb\u003eThe \"Modern Miracle\" — Second Only to the Filet in Tenderness.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eIf you want the melt-in-your-mouth texture of a Tenderloin without the mild flavor, the Flat Iron is your new obsession. Sourced from the top blade of the shoulder, this cut was scientifically developed to remove the tough connective tissue, leaving behind a steak that is \u003cb\u003eofficially ranked as the second most tender cut on the entire steer.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eOur Standing Stone Flat Iron takes that natural tenderness and infuses it with the rich, mineral-dense flavor that only comes from 100% AGA Certified grass-feeding. It is uniformly thick, making it incredibly easy to cook perfectly from edge to edge.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb\u003eWhy It’s a Bestseller:\u003c\/b\u003e It grills like a dream. Because it’s so uniform, you don't get the \"burnt ends and raw middle\" problem. You get consistent, juicy, steakhouse-quality beef in every bite.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Flat Iron (Top Blade Steaks, Denuded)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (American Grassfed Association)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb\u003eTexture:\u003c\/b\u003e Exceptionally tender with a fine grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSize\u003c\/strong\u003e: About 8-12 oz each steak\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e🔥 \u003cb\u003eThe Chef’s Method:\u003c\/b\u003e This steak loves high heat.\u003c\/p\u003e\n\u003col data-path-to-node=\"11\" start=\"1\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb\u003eGet it Hot:\u003c\/b\u003e Use a cast iron skillet or a ripping hot grill.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb\u003eSear Fast:\u003c\/b\u003e Cook for about 3-4 minutes per side.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb\u003eDon't go past Medium-Rare:\u003c\/b\u003e Aim for \u003cb\u003e125°F - 130°F\u003c\/b\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,3,0\"\u003e\u003cb\u003eSlice:\u003c\/b\u003e Cut into thick strips against the grain and finish with flaky sea salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018528805022,"sku":"11509","price":13.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_f7b7f622-dd39-490c-90ad-06a57b8a029b.jpg?v=1758549760"},{"product_id":"1758549758-1026de7d","title":"Hanger Steak, AGA Certified Grass-Fed","description":"\u003cdiv class=\"container\"\u003e\n\u003cdiv dir=\"ltr\" aria-busy=\"false\" aria-live=\"polite\" id=\"model-response-message-contentr_2dc59eafa8562caa\" class=\"markdown markdown-main-panel tutor-markdown-rendering stronger enable-updated-hr-color\"\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"2\"\u003eProduct Title:\u003c\/b\u003e Hanger Steak, AGA Certified Grass-Fed\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"3\"\u003eBrand:\u003c\/b\u003e Standing Stone\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"4\"\u003eThe Legendary \"Butcher’s Steak\"\u003c\/b\u003e For generations, butchers would keep this cut for themselves rather than display it in the case—hence the nickname \"The Butcher's Tender.\" Hanging from the diaphragm\/kidney area of the steer, this cut does no actual work, resulting in a fascinating combination of tenderness and an incredibly deep, savory flavor. It has a coarse, grainy texture similar to a skirt steak but with a richness that rivals a ribeye.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"5\"\u003eWhy We Love It:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,0,0\"\u003eRare Delicacy:\u003c\/b\u003e There is only one hanger steak per animal, making it one of the most sought-after cuts in the shop.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,1,0\"\u003eFlavor Bomb:\u003c\/b\u003e Known for having the most intense \"beefy\" umami flavor of any cut on the steer.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"6,2,0\"\u003eAGA Certified:\u003c\/b\u003e Raised on open pasture with no antibiotics, hormones, or grain, ensuring a clean, mineral-rich taste profile.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"7\"\u003e💡 \u003cb data-index-in-node=\"3\" data-path-to-node=\"7\"\u003eCooking Recommendation:\u003c\/b\u003e \u003cb data-index-in-node=\"27\" data-path-to-node=\"7\"\u003eHigh Heat \u0026amp; The Right Slice.\u003c\/b\u003e This steak demands a screaming hot sear (grill or cast iron) to develop a crust while keeping the inside \u003cb data-index-in-node=\"161\" data-path-to-node=\"7\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. Going past Medium will make it tough. Most importantly: because of the distinct grain, you \u003cb data-index-in-node=\"273\" data-path-to-node=\"7\"\u003emust slice it against the grain\u003c\/b\u003e to ensure every bite is tender.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c!----\u003e\u003c!----\u003e\n\u003c\/div\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018528706718,"sku":"89337","price":12.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_dc9d820a-a33f-49c6-bbbe-fc0bc16755e5.jpg?v=1758549761"},{"product_id":"1758549759-e33acf41","title":"Sirloin, AGA Certified Grass-Fed","description":"\u003ch3 data-path-to-node=\"3\"\u003e\u003cb\u003eStanding Stone Reserve | AGA Certified Grass-Fed Sirloin \u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb\u003eThe \"Weeknight Hero\" — Lean, Clean, and Endless Versatile.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eSourced from our exclusive \u003cb\u003eStanding Stone Reserve\u003c\/b\u003e, this AGA Certified Sirloin is the cut you want in your freezer for everyday gourmet cooking. Leaner than a Top Sirloin but packed with that signature deep grass-fed flavor, it is the ultimate protein-packed fuel for a healthy lifestyle.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003eBecause our cattle are 100% pasture-raised with zero corn or soy, this cut has a robust, meaty profile that doesn't get lost in sauces or marinades. It is the perfect candidate for high-protein meal prep, steak salads, stir-frys, or tacos.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb\u003eWhy It’s a Staple:\u003c\/b\u003e It delivers premium grass-fed nutrition without the premium price tag. It’s low in fat, high in iron, and ready for your skillet.\u003c\/p\u003e\n\u003cp data-path-to-node=\"8\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb\u003eCut:\u003c\/b\u003e Sirloin (Lean \u0026amp; flavorful)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (American Grassfed Association)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,4,0\"\u003e\u003cb\u003eBest For:\u003c\/b\u003e Marinating, cubing for kebabs, slicing for fajitas, or quick pan-searing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"10\"\u003e💡 \u003cb\u003eChef’s Prep Guide:\u003c\/b\u003e Since this cut is extremely lean, it loves a little help!\u003c\/p\u003e\n\u003cul data-path-to-node=\"11\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,0,0\"\u003e\u003cb\u003eMarinade it:\u003c\/b\u003e An acidic marinade (lime juice, vinegar, or soy sauce) works wonders to tenderize the tighter grain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,1,0\"\u003e\u003cb\u003eSlice it Thin:\u003c\/b\u003e Whether you grill it whole or pan-sear it, always slice it \u003cb\u003ethin and against the grain\u003c\/b\u003e for the best bite.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"11,2,0\"\u003e\u003cb\u003eDon't Overcook:\u003c\/b\u003e Keep it Medium-Rare (130°F) or Medium (135°F) at most.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46018528575646,"sku":"11508","price":12.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/beefsirloin.jpg?v=1766011643"},{"product_id":"1758549761-539f0b71","title":"Standing Stone Beef Tri-Tip Steak, AGA Certified Grass-Fed","description":"\u003ch3 data-path-to-node=\"2\"\u003e\u003cb\u003eStanding Stone Beef Tri-Tip Steak, AGA Certified Grass-Fed (Avg. 2 lb pack）\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb\u003eThe \"California Cut\" Refined for the True Carnivore.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003eBring the steakhouse experience of \u003cb\u003eVice Kitchen\u003c\/b\u003e directly to your home grill with our signature Standing Stone Tri-Tip. A favorite among butchers for its rich marbling and robust beef flavor, this boomerang-shaped cut offers the tenderness of a steak with the slicing capacity of a roast.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003eWhat sets this apart is the \u003cb\u003eAGA (American Grassfed Association) Certification\u003c\/b\u003e. This isn't just a label; it’s a guarantee. Our cattle are raised on open pastures with zero grain, antibiotics, or hormones—ever. The result is a cleaner, deeper, mineral-rich flavor profile that commodity beef simply cannot match.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003ePerfect for a Santa Maria-style BBQ, smoking, or a high-heat reverse sear, this ~2lb roast is the ultimate centerpiece for your weekend dinner.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb\u003eBrand:\u003c\/b\u003e Standing Stone (Exclusive to Vice Kitchen)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb\u003eGrade:\u003c\/b\u003e Premium Grass-Fed \u0026amp; Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb\u003eCertification:\u003c\/b\u003e AGA Certified (The Gold Standard of Grass-Fed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb\u003eAverage Weight:\u003c\/b\u003e ~2.0 lbs per pack, minimum 1.8 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,4,0\"\u003e\u003cb\u003eTexture Profile:\u003c\/b\u003e Lean yet tender, with a robust, earthy finish.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"9\"\u003e\u003cspan class=\"citation-3\"\u003e💡 \u003c\/span\u003e\u003cb\u003e\u003cspan class=\"citation-3\"\u003eChef’s Tip:\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-3 citation-end-3\"\u003e Because this is genuine grass-fed beef, it cooks about 30% faster than grain-fed beef.\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e For maximum tenderness, pull it off the heat at 125°F (medium-rare) and \u003cb\u003ealways slice against the grain\u003c\/b\u003e.\u003c\/p\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46296758485150,"sku":"11512","price":12.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/original_76bf6766-ac8f-4475-91b9-25b7b824377c.jpg?v=1758549764"},{"product_id":"1758549784-94fd4cbb","title":"Beef Tongue, AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eBeef Tongue | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 2.5 - 3.0 lbs)\u003c\/p\u003e\n\u003cp data-path-to-node=\"1\"\u003e\u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe \"Melt-In-Your-Mouth\" Delicacy — Rich, Soft, and Surprisingly Mild.\u003c\/b\u003e Don't let the appearance fool you; Beef Tongue is one of the most prized cuts in global cuisine, from Mexican \u003ci data-path-to-node=\"1\" data-index-in-node=\"181\"\u003eLengua\u003c\/i\u003e to classic Jewish deli sandwiches. Sourced from our partners at North Georgia Meat Company (NGM), this muscle is incredibly rich in healthy fats and offers a texture that is softer and more velvety than even the finest brisket. Because it is 100% grass-fed, it lacks the \"off-putting\" mineral taste sometimes found in commodity organ meat, delivering a clean, mild beef flavor that pairs perfectly with sharp salsas or mustard.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It offers a unique texture that no other cut can replicate. It is the definition of \"buttery.\" Once braised and peeled, the meat cubes perfectly for tacos without falling apart into mush, yet dissolves instantly when eaten.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Whole Beef Tongue (Swiss Cut \/ Trimmed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 2.5 - 3.0 lbs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This requires a specific two-step process.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Braise:\u003c\/b\u003e Simmer the whole tongue in water with onion, garlic, and bay leaves for 3-4 hours until a knife slides in easily.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Peel (Crucial):\u003c\/b\u003e You \u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"24\"\u003emust\u003c\/b\u003e peel the thick outer skin off while the tongue is still warm. If you let it cool down completely, the skin will adhere to the meat and become difficult to remove.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Finish:\u003c\/b\u003e Slice the peeled meat into cubes or slabs and sear in a hot skillet for crispy edges.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eFork Tender.\u003c\/b\u003e This is not a steak; cook until soft.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":46018526216350,"sku":"11523","price":10.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/GFtongue.webp?v=1764814844"},{"product_id":"beef-liver-grass-fed","title":"Beef Liver - AGA Certified Grass fed","description":"\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eBeef Liver | AGA Certified Grass-Fed\u003c\/b\u003e (Avg Weight 1.0 lb pk)\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003e\"Nature's Multivitamin\" — The Ultimate Superfood.\u003c\/b\u003e Beef liver is widely recognized as one of the most nutrient-dense foods on the planet. Sourced from our local partners at North Georgia Meat Company (NGM), this is not the questionable organ meat of the past. Because the liver acts as a filter for the body, the diet of the animal is critical. Our cattle are 100% grass-fed and grass-finished, ensuring this liver is clean, pure, and free from the byproducts of grain feed. It offers a deep, mineral-rich flavor and a smooth texture that is prized by health-conscious eaters and traditional chefs alike.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is an unparalleled source of bioavailable nutrition. Packed with Iron, Vitamin A, B12, and Folate, a single serving delivers a massive energy boost. It has seen a massive resurgence among athletes and those following Paleo or Carnivore diets.\u003c\/p\u003e\n\u003cp data-path-to-node=\"7\"\u003e\u003cb data-path-to-node=\"7\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"8\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,0,0\"\u003e\u003cb data-path-to-node=\"8,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,1,0\"\u003e\u003cb data-path-to-node=\"8,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Beef Liver (Sliced)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,2,0\"\u003e\u003cb data-path-to-node=\"8,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,3,0\"\u003e\u003cb data-path-to-node=\"8,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"8,4,0\"\u003e\u003cb data-path-to-node=\"8,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 1.0 lb Pack\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"9\"\u003e🔥 \u003cb data-path-to-node=\"9\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e Liver is delicate. If you overcook it, it becomes chalky.\u003c\/p\u003e\n\u003cul data-path-to-node=\"10\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,0,0\"\u003e\u003cb data-path-to-node=\"10,0,0\" data-index-in-node=\"0\"\u003eThe Soak:\u003c\/b\u003e This is the secret. Soak the slices in milk (or lemon water) for 1-2 hours before cooking to pull out the metallic bitterness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,1,0\"\u003e\u003cb data-path-to-node=\"10,1,0\" data-index-in-node=\"0\"\u003eThe Prep:\u003c\/b\u003e Pat dry and dredge lightly in seasoned flour if you want a crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,2,0\"\u003e\u003cb data-path-to-node=\"10,2,0\" data-index-in-node=\"0\"\u003eThe Sear:\u003c\/b\u003e Pan-fry in bacon fat or butter over medium-high heat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,3,0\"\u003e\u003cb data-path-to-node=\"10,3,0\" data-index-in-node=\"0\"\u003eThe Timing:\u003c\/b\u003e It cooks fast—about 2-3 minutes per side.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"10,4,0\"\u003e\u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"10,4,0\" data-index-in-node=\"13\"\u003ePink in the middle.\u003c\/b\u003e It should still be slightly soft to the touch. Do not cook it until it is grey\/hard.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vice Kitchen","offers":[{"title":"Default Title","offer_id":46077477126302,"sku":"13032","price":1.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Pastured_Beef_Liver.webp?v=1763059962"},{"product_id":"whole-tenderloin-grassfed","title":"Whole Beef Tenderloin (Untrimmed) | AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eProduct Title:\u003c\/b\u003e Whole Beef Tenderloin (Untrimmed), AGA Certified Grass-Fed\u003c\/p\u003e\n\u003cp data-path-to-node=\"4\"\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"0\"\u003eThe DIY \"Packer\" Cut\u003c\/b\u003e For the home butcher or the savvy steak lover, this is the ultimate way to buy premium beef. \u003cspan class=\"citation-24\"\u003e\"PSMO\" stands for \u003c\/span\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"132\"\u003e\u003cspan class=\"citation-24\"\u003eP\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-24\"\u003eeeled, \u003c\/span\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"140\"\u003e\u003cspan class=\"citation-24\"\u003eS\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-24\"\u003eide \u003c\/span\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"145\"\u003e\u003cspan class=\"citation-24\"\u003eM\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-24\"\u003euscle \u003c\/span\u003e\u003cb data-path-to-node=\"4\" data-index-in-node=\"152\"\u003e\u003cspan class=\"citation-24\"\u003eO\u003c\/span\u003e\u003c\/b\u003e\u003cspan class=\"citation-24 citation-end-24\"\u003en.\u003csup class=\"superscript\" data-turn-source-index=\"1\"\u003e\u003c!----\u003e\u003c\/sup\u003e\u003c\/span\u003e This is the Tenderloin exactly as we receive it—untrimmed, with the \"chain\" (side muscle) and silverskin still attached. By doing the trimming work yourself, you unlock the lowest possible price per pound on the most expensive cut of beef. It’s a fun, rewarding project that yields a pile of premium steaks and high-quality trimmings for a fraction of the retail cost.\u003c\/p\u003e\n\u003cp data-path-to-node=\"5\"\u003e\u003cb data-path-to-node=\"5\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It offers unbeatable value for the home butcher. You are trading about 15 minutes of knife work for significant savings compared to buying pre-cut steaks, plus you get the \"chain\" meat which is a hidden delicacy for tacos or skewers.\u003c\/p\u003e\n\u003cp data-path-to-node=\"6\"\u003e\u003cb data-path-to-node=\"6\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"7\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,0,0\"\u003e\u003cb data-path-to-node=\"7,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,1,0\"\u003e\u003cb data-path-to-node=\"7,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Whole Beef Tenderloin (PSMO \/ Untrimmed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,2,0\"\u003e\u003cb data-path-to-node=\"7,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,3,0\"\u003e\u003cb data-path-to-node=\"7,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"7,4,0\"\u003e\u003cb data-path-to-node=\"7,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 6.5 lbs (Varies by animal)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"8\"\u003e🔥 \u003cb data-path-to-node=\"8\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This requires prep before cooking.\u003c\/p\u003e\n\u003cul data-path-to-node=\"9\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,0,0\"\u003e\u003cb data-path-to-node=\"9,0,0\" data-index-in-node=\"0\"\u003eThe Trim:\u003c\/b\u003e Use a sharp boning knife to peel away the silver skin and remove the side chain.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,1,0\"\u003e\u003cb data-path-to-node=\"9,1,0\" data-index-in-node=\"0\"\u003eThe Roast:\u003c\/b\u003e For the center log (Chateaubriand), sear all sides and roast at 425°F.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,2,0\"\u003e\u003cb data-path-to-node=\"9,2,0\" data-index-in-node=\"0\"\u003eThe Steaks:\u003c\/b\u003e Slice into 2-inch filets and sear hard in cast iron.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"9,3,0\"\u003e\u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"13\"\u003eRare (125°F)\u003c\/b\u003e or \u003cb data-path-to-node=\"9,3,0\" data-index-in-node=\"29\"\u003eMedium-Rare (130°F)\u003c\/b\u003e. Do not overcook.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vice Kitchen","offers":[{"title":"Default Title","offer_id":46187129045150,"sku":null,"price":43.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/ws_189A_800x_7979bed4-7926-4048-a9be-d5bca43f287c.webp?v=1763058972"},{"product_id":"rib-roast-grass-fed","title":"Standing Stone Rib Roast, AGA Certified Grass-Fed","description":"\u003cp data-path-to-node=\"0\"\u003e\u003cb data-path-to-node=\"0\" data-index-in-node=\"0\"\u003eStanding Stone Rib Roast (Prime Rib) | AGA Certified Grass-Fed\u003c\/b\u003e \u003cb data-path-to-node=\"1\" data-index-in-node=\"0\"\u003eThe Holiday Centerpiece — Dramatic, Decadent, and Flavor-Forward.\u003c\/b\u003e This is the roast that defines celebration. Sourced from our partners at North Georgia Meat Company (NGM), the Standing Rib Roast (commonly known as Prime Rib) is essentially a row of Ribeye steaks left intact on the bone. By roasting it whole, the bones insulate the meat, creating a level of juiciness and flavor depth that individual steaks simply cannot match. Our grass-fed version features a distinct, mineral-rich fat cap that bastes the meat as it renders, delivering a clean, robust beefiness that is far superior to standard grain-fed roasts.\u003c\/p\u003e\n\u003cp data-path-to-node=\"2\"\u003e\u003cb data-path-to-node=\"2\" data-index-in-node=\"0\"\u003eWhy It’s a Staple:\u003c\/b\u003e It is the ultimate \"presentation\" cut. Bringing a bone-in roast to the table is an event in itself. It feeds a crowd effortlessly and offers a variety of textures—from the seasoned, crusty outside to the meltingly tender, pink center.\u003c\/p\u003e\n\u003cp data-path-to-node=\"3\"\u003e\u003cb data-path-to-node=\"3\" data-index-in-node=\"0\"\u003eThe Specs:\u003c\/b\u003e\u003c\/p\u003e\n\u003cul data-path-to-node=\"4\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,0,0\"\u003e\u003cb data-path-to-node=\"4,0,0\" data-index-in-node=\"0\"\u003eBrand:\u003c\/b\u003e Standing Stone (in partnership with NGM)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,1,0\"\u003e\u003cb data-path-to-node=\"4,1,0\" data-index-in-node=\"0\"\u003eCut:\u003c\/b\u003e Standing Rib Roast (Bone-In, Chine Removed)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,2,0\"\u003e\u003cb data-path-to-node=\"4,2,0\" data-index-in-node=\"0\"\u003eSource:\u003c\/b\u003e North Georgia Meat Company\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,3,0\"\u003e\u003cb data-path-to-node=\"4,3,0\" data-index-in-node=\"0\"\u003eDiet:\u003c\/b\u003e 100% Grass-Fed \u0026amp; Grass-Finished\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"4,4,0\"\u003e\u003cb data-path-to-node=\"4,4,0\" data-index-in-node=\"0\"\u003ePortion Size:\u003c\/b\u003e Avg 4.0 - 5.0 lbs (3-Bone Roast)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"5\"\u003e🔥 \u003cb data-path-to-node=\"5\" data-index-in-node=\"3\"\u003eThe Chef’s Method:\u003c\/b\u003e This is a large cut; low heat is your friend to prevent a gray ring.\u003c\/p\u003e\n\u003cul data-path-to-node=\"6\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,0,0\"\u003e\u003cb data-path-to-node=\"6,0,0\" data-index-in-node=\"0\"\u003eThe Temper:\u003c\/b\u003e Let the roast sit at room temperature for at least 2 hours before cooking. This ensures even cooking.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,1,0\"\u003e\u003cb data-path-to-node=\"6,1,0\" data-index-in-node=\"0\"\u003eThe Reverse Sear:\u003c\/b\u003e Roast low and slow (250°F) until the internal temp reaches 115-120°F.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,2,0\"\u003e\u003cb data-path-to-node=\"6,2,0\" data-index-in-node=\"0\"\u003eThe Crust:\u003c\/b\u003e Remove from oven, crank heat to 500°F (or use broiler), and blast it for 10 minutes to crisp the fat.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"6,3,0\"\u003e\u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"0\"\u003eTarget Temp:\u003c\/b\u003e \u003cb data-path-to-node=\"6,3,0\" data-index-in-node=\"13\"\u003eMedium-Rare (130°F)\u003c\/b\u003e after resting. Rest for at least 20 minutes before carving.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Vice Kitchen","offers":[{"title":"Default Title","offer_id":46210959573150,"sku":null,"price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/ribroast_7b233327-5d18-4439-8019-6e6ae615f169.jpg?v=1764813922"},{"product_id":"standing-stone-beef-t-bone-steaks-aga-certified-grass-fed","title":"Standing Stone Beef T-Bone Steaks - AGA Certified Grass Fed","description":"\u003ch2\u003eTwo Steaks in One — The Ultimate Grass-Fed Experience\u003c\/h2\u003e\u003cp\u003eThe T-bone is the best of both worlds: a tender filet on one side, a bold New York strip on the other, separated by a single bone that locks in flavor as it cooks. Standing Stone's T-Bone Steaks are sourced from American Grassfed Association (AGA) Certified cattle — raised on open pasture, never confined, and never given hormones or antibiotics.\u003c\/p\u003e\u003cp\u003eGrass-fed beef delivers a deeper, more complex flavor than conventional beef, with a clean finish and a rich, beefy aroma that fills the kitchen the moment it hits the pan. These steaks are built for the grill — sear over high heat, let the bone do its work, and rest before slicing.\u003c\/p\u003e\u003ch3\u003eWhy Standing Stone\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAGA Certified Grass-Fed \u0026amp; Grass-Finished\u003c\/li\u003e\n\u003cli\u003eNo hormones, no antibiotics, no feedlots\u003c\/li\u003e\n\u003cli\u003ePasture-raised for superior marbling and flavor\u003c\/li\u003e\n\u003cli\u003eHumanely raised with full traceability\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eCooking Tips\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eBring to room temperature 30 minutes before cooking\u003c\/li\u003e\n\u003cli\u003eSeason generously with salt and pepper\u003c\/li\u003e\n\u003cli\u003eGrill or sear on high heat, 3–4 minutes per side for medium-rare\u003c\/li\u003e\n\u003cli\u003eRest 5 minutes before cutting — always slice away from the bone\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"North Georgia Meat Company","offers":[{"title":"Default Title","offer_id":46672659185822,"sku":"30161","price":40.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/tbone.jpg?v=1775226767"},{"product_id":"grass-fed-half-cow-deposit","title":"Grass Fed Half Cow — Deposit","description":"\u003cp\u003eFarm Direct. Butcher Perfected.\u003c\/p\u003e\n\u003cp\u003eOur Grass Fed Half Cow program delivers exceptional flavor and nutrition — pasture-raised, AGA-certified grassfed beef, broken down in our own USDA-inspected facility, boxed fresh and individually vacuum-packed by our butchers.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePricing:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDelivered to Vice Kitchen or Smash: $7.50\/lb hanging weight — ~450 lb half\u003c\/li\u003e\n\u003cli\u003ePick Up at North GA Meat: $6.75\/lb hanging weight (save on delivery)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat You Get:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e~450 lbs hanging weight → 270–295 lbs take-home meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eWhat Comes With Every Half:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBoxed fresh — never previously frozen, individually vacuum-packed and labeled\u003c\/li\u003e\n\u003cli\u003eGrassfed steaks cut to 1¼\" — ribeye, T-bone, sirloin, and filet mignon\u003c\/li\u003e\n\u003cli\u003eGround beef in 1 lb vacuum-sealed bricks\u003c\/li\u003e\n\u003cli\u003eBrisket, picanha, tri-tip, skirt and flank — the prized cuts, left whole\u003c\/li\u003e\n\u003cli\u003eFemur \u0026amp; knuckle bones and suet packed for broth and tallow, no extra charge\u003c\/li\u003e\n\u003cli\u003eOffal add-on available — tongue, cheek meat, ox tail and more, one box per cow\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eHow It Works:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003ePlace Your Deposit — $500 reserves your half and schedules your cow.\u003c\/li\u003e\n\u003cli\u003eTwo Weeks to Ready — cut, aged, and packed to your sheet; custom specs welcome.\u003c\/li\u003e\n\u003cli\u003ePick Up or Delivered — balance billed on your carcass's actual hanging weight.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003ePricing is per pound of hanging weight; final invoice reflects actual hanging weight. Take-home yield varies by animal. Sales tax applied on the final invoice. A 3% processing fee applies to credit card payments.\u003c\/p\u003e","brand":"Vice Kitchen","offers":[{"title":"Default Title","offer_id":48143108276382,"sku":null,"price":500.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/files\/Vice_Kitchen_-_Grass_Fed_Half_Cow_1-page_v5_light.png?v=1786812786"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0725\/5638\/0318\/collections\/Fillet_GF_IMG_4033_SQ.jpg?v=1764779710","url":"https:\/\/www.vicekitchen.com\/collections\/grass-fed-beef.oembed?page=4","provider":"Vice Kitchen","version":"1.0","type":"link"}