Minnesota Grown

Find Local Beef

Choose Local with Minnesota Grown Beef

grams of protein in every 3oz
Beef steaks
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Minnesota Grown Beef Farmers

Buying local:

Custom Processing

Buy a quarter, half or whole cow for custom processing. Work with your butcher to get the cuts you want in addition to ground hamburger. Throughout the year cash in on a year-round-supply of local meat.

Individual Cuts

Work directly with the farmer to select the cuts and quantity you want. Because farmers need to balance their inventory, this option costs slightly more, but it's less work on your end. Purchase ground hamburger in one or three lb packages.

Community Supported Agriculture

Join a meat CSA for a regular delivery of fresh, local meat. You'll get a wide variety of cuts, giving you the opportunity to get creative in the kitchen. Pay up front, and see the pay off all year long.

Know your meat:

cow diagram illustrating the meat cuts
Raw Red Grass Fed Chuck Beef Roast Ready to Cook

Chuck

Pleasant balance of meat and fat. Often used for ground beef. Makes a great pot roast.

Raw Grass Fed Prime Rib Meat with Herbs and Spices

Prime Rib

Fat marbling makes for good slow roasts. Tender cuts of meat. Yields prime rib, rib eyes, rib steak, and back ribs.

Raw fresh meat T-bone steak, seasoning and Butcher cleaver on chopping cutting board on wooden background

Short Loin

Comes from the back of the cattle. Includes the top loin and tenderloin. Yields strip steaks and t-bones.

sirloin steak

Sirloin

Found on the back of the cattle. Makes a great steak on the grill. Season with salt and pepper, cook 4 min each side.

Sliced tenderloin Steak Roast beef on wooden cutting board on dark background

Tenderloin

Sits below the ribs and next to the backbone. The tenderest part of the animal. Yields filet mignon.

Sliced medium rare grilled beef barbecue Sirloin steak with chimichurri sauce on cutting board on dark background

Top Sirloin

Lean cut of meat that comes from the back half of the cattle. Juicy and versatile. Works well as steak or kabobs.

Sirloin Tri Tip Roast

Bottom Sirloin

Sits below the top sirloin. A lean and chewy cut. Works well roasted or grilled.

steak

Round Steak

From the rear leg. Divided into the eye, bottom, and top round. A lean, somewhat tough cut. Works well braised.

Homemade Smoked Barbecue Beef Brisket with Sauce

Brisket

Comes from the lower chest. A tougher cut of meat. Pairs well with spice rubs, marinating, and wood smoke.

Beef Fajitas with colorful bell peppers in cast iron pan

Plate

Cut from the belly of the cow. A cheaper, tough and fatty meat. Used for skirt steak, fajitas, or hanger steak.

Flank steak with salad and sauce on wooden surface

Flank Steak

A long and flat cut that is a common alternative to the skirt steak. Can be grilled, broiled, or braised to tenderize.

Two pieces raw beef shank on slate board and wooden table.

Shank Steak

Found in the leg. A tough, dry, and sinewy piece of meat. Best when cooked under long, moist heat.

Bone broth made from chicken, served in a bowl with parsley

Marrow Bones

Perfect for making homemade beef broth. Combine spices, bones, and vegetables and simmer for one to two days for a flavorful broth.

Raw beef liver with spices, herbs and vegetables on a wooden table

Organ Meats

The most nutritious cuts of the cow. Cook the heart instead of a brisket, or try out a kidney soup. Add liver to chili for a vitamin boost.

In 2018, Minnesota had 2,350,000 cows. -Minnesota Department of Agriculture

*Photo Courtesy of Real Food Ranch