Premium Beef Not Available in Stores
We sell small-batch raised beef, not available in stores.
While you can find the ranches' pork products on the menus of Michelin-starred restaurants, the ranches' beef sales are limited to custom orders.
We work with family owned and operated ranches that have been breeding purebred Angus cattle for over 50 years, without the use of antibiotics or hormones.
Each steers' genetics and diet are monitored and improved to produce a tender, premium taste.
Supports Pasture Based Farm Systems
Buying this share of a steer incentivizes family farms to continue using a pasture-based farm system that adds nutrients to the soil and eliminates the need to till the land and use fertilizer to grow grains.
25 LB. SHARE OF 1/8 SIDE OF BEEF
2 T-bone Steaks 2 lbs.
2 Ribeye Steaks 2 lbs.
1 Sirloin Steak 1 lb.
1 Round Steak 1 lb.
1 Cube Steak 1 lb.
1 Chuck Roast 3 lbs.
1 Arm Roast 3 lbs.
1 Rump Roast 3 lbs.
Burgers and Ground Beef
5 lbs. Ground Beef 5 lbs.
8 Sirloin 1/2 lb. Patties 4 lbs.
Jacob Farms, Sedgwick, Kansas
This hand-picked cow is an Angus steer from Jacob Farms, selected for its quality genetics and better marbling ability, thus making a more tender, flavorful meat.
This cow was bred in a local cow-calf operation and raised holistically eating Kansas tallgrass and the cover crops that substantially increased Jacob Farms' cropland yield.
How It Works
One Hand-Picked Cow
All the meat from one cow is for sale, hand-picked from a Kansas family farm.
Order Now. Receive Later.
Orders are batched together to all go out for delivery on the 4th Monday of each month. If you need your order sooner, please email us.
All cuts are vacuum-sealed and shipped on dry ice in an insulated box via UPS.
Why is the quality of Kansas Meats' cow share beef so much better than meat found in the grocery store, at restaurants, and online retailers?
This hand-picked steer eats unique tallgrass grown in Kansas soil dense with clay. The higher quality soil and the nutritious grass contributes to the unique tenderness and delicious flavor of the beef.
What kind of family farms do you work with?
We work with personally known family farms in Kansas. These relationships were built over five generations of family farms in Clay Center, KS.
How Does Kansas Meats' Cow Share Work?
Kansas Meats' Cow Share lets you buy a cow with others who desire eating and feeding their families the best tasting and most nutritional meat available. Your share gets shipped on dry ice in an insulated box via UPS to arrive at your door.
How will the beef I order be proceesed, inspected, and shipped?
All Kanas Meats' beef is processed, USDA inspected, packed, and shipped at a local, small-batch processor in Kansas.
The only time the meat you order leaves the processing plant is when it is shipped to your door via UPS.
Kansas Meats' cuts are vacuum sealed, flash-frozen, and packed in an insulated box with dry ice for delivery via UPS directly to your door.
When will my order arrive?
We ship on the 4th Monday of each month. You will receive UPS Tracking information to monitor your shipment.
Do I need to be present at the time my shipment is delivered?
You will not need to be present or sign for your package when your shipment arrives. The shipment will be packed with dry ice to stay cold for many hours after it arrives. You should unpack the shipment and put all meat in your refrigerator or freezer as soon as you can. After UPS confirms the package as delivered, you are responsible for what happens to the meat.
How do I track my delivery?
We provide you with your UPS tracking number and we send you delivery status updates via email.
When will my credit card be charged?
Your card will be charged when you place your order. The meat will be delivered after all cow shares are sold.
Is my credit card information secure?
Yes, your credit card information is secure. We use the same payment processor, Stripe, as other sites or apps you may have used like OpenTable, Twitter, Kickstarter, and others. Stripe is fully PCI-compliant. Stripe is a 256-bit encrypted payment gateway. Stripe stores your credit card information.
Thawing & Cooking Beef
What are the USDA guidelines on thawing meat?
Perishable foods should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. There are safe ways to thaw food: in the refrigerator, in cold water, and in the microwave.
Planning ahead is the key because a large frozen turkey requires at least 24 hours for every 5 pounds.Small amounts of frozen food — such as a pound of ground meat or boneless chicken breasts — require a full day to thawFood will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F.After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking.Red meat cuts (such as beef, pork or lamb roasts, chops and steaks) should remain safe and good quality 3 to 5 days.Food thawed in the refrigerator can be refrozen without cooking, although there may be some loss of quality.
Cold Water Thawing
This method is faster than refrigerator thawing but requires more attention.The food must be in a leak-proof package or plastic bag. If the bag leaks, bacteria from the air or surrounding environment could be introduced into the food. Also, the meat tissue may absorb water, resulting in a watery product.The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw.Small packages of meat, poultry or seafood — about a pound — may thaw in 1 hour or less.A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound.Once thawed food must be cooked immediately. Foods thawed by the cold water method should be cooked before refreezing.
After thawing in the microwave, always cook immediately, whether microwave cooking, by conventional oven, or grilling.Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed and, indeed, the food may have reached optimal temperatures for bacteria to grow.Foods thawed in the microwave should be cooked before refreezing.Also, never thaw foods in a garage, basement, car, dishwasher or plastic garbage bag; out on the kitchen counter, outdoors or on the porch. These methods can leave your foods unsafe to eat.
Cooking Without Thawing
It is safe to cook foods from the frozen state.
The cooking will take approximately 50% longer than the recommended time for fully thawed or fresh meat and poultry.
How to Grill A Steak
About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
Recipe courtesy of Bobby Flay for Food Network Magazine
Roasting Beef - How to do it
Roasting is a dry heat cooking method that is often used for large, tender beef cuts. The best cuts for roasting are obtained from the loin and the rib. In order to properly roast a cut of beef, it should be placed on a rack in a roasting pan that is not too deep and cooked, uncovered, in a preheated oven.
The roasting process tends to evaporate and reduce the moisture content of the beef cut, shrinking the fibers and making the meat tough. Usually by the time the meat has reached an internal temperature of less than 120°F, the shrinking process is well under way. At the same time, the connective tissues and bits of fat throughout the meat (marbling) soften and melt, basting the meat as it cooks and helping to keep it tender. This is why lean cuts of beef with very little marbling can become very tough if they are roasted or cooked for a lengthy period. If beef is roasted too long or at too high a temperature, the melting fat and connective tissue will be reduced significantly, and the tenderizing effect will be lost. Beef cooked to a doneness of no greater than medium will have plenty of moisture remaining, while beef that has been cooked well done will have very little moisture and will be much tougher.
Some beef cuts are seared before they are roasted. Searing is a process in which the meat is browned quickly on all sides before it is roasted to create a flavorful crust. Searing is also used for tougher cuts that subsequently will be cooked with a slow, moist heat process such as braising.
Basic Steps For Roasting A Cut Of Beef
The following roasting method works well for beef cuts that weigh about 2½ pounds. Adjustments in the roasting time will have to be made if using a smaller or larger piece of meat. A top sirloin butt roast, a tri-tip roast, or a top quality bottom round roast are good choices when using the following steps.
Preheat the oven to 450°F. Remove the beef roast from the refrigerator and season the meat as desired. The meat may also be marinated for several hours before it is roasted. This may be especially desirable if roasting a bottom round (pictured right), because even a top quality bottom round roast will not be as tender as the top sirloin butt or tri-tip roast. The marinating process will help to tenderize the meat.
Note: Cooking a small roast at high heat helps to sear the exterior, which provides a flavorful brown crust and tender meat on the inside.Place the beef on a rack in a shallow roasting pan with the fat side up. Do not cover the roast and do not add any liquid (liquid is used for braising, not roasting).Allow the beef to roast at 450°F for 45 minutes and then begin checking the internal temperature of the meat with a meat thermometer. Continue roasting the meat until the internal temperature has reached 5 or 10 degrees below the desired doneness. The total roasting time depends on the type of beef cut that is roasted, the weight of the beef cut, the level of doneness desired, and the accuracy of the oven. Generally, the roasting time may range from 15 to 30 minutes per pound. The 2½ pound, bottom round roast pictured on the right, required 55 minutes cooking time to reach the desired doneness, which in this case is medium rare to medium.Remove the roast from the oven and place aluminum foil loosely over the meat to hold in the heat. Let the roast stand for 15 minutes. The temperature will continue to rise 5 or 10 degrees, reaching the proper doneness. The resting period will allow the juices to settle in the roast making it more tender and easier to carve.
A beef roast cooked to medium-rare should have an internal temperature of 145°F - 150ºF after the resting period, and a roast cooked to medium should have an internal temperature of 150°F to 160ºF. (See the note below).
How to Sear Beef
Follow our step-by-step tutorial for a perfectly seared piece of meat.
To get a rich brown crust on your roasts, steaks, and chops, you need to brown them in a hot pan.
1. Searing meat caramelizes the sugars and browns the proteins present in meat, resulting in more appealing color and flavor. For best results:
Pull the meat from the fridge and set it out at room temperature for a short while before cooking it. This lets the meat relax, allowing the meat’s natural moisture to reabsorb into the muscle, rather than staying trapped between the meat’s fibers. Make sure the pan that will be used for searing is hot, hot, hot!
2. Season the meat with salt (and pepper, if desired). The seasoning will stick to the moist surface of the meat and as it cooks it will form a flavorful seared crust.
If your meat has been brined or marinated, don’t add extra salt.Use care if the marinade was sweet or sugary: the added sugars can burn quickly in the hot pan.
3. Depending on the amount of fat in the meat, you might not need to add fat to the pan.
Add about two tablespoons of vegetable or peanut oil to the pan. (Olive oil and butter have too low of a smoke point.)Turn the heat up to high and watch for the oil to ripple. When the oil ripples, add the meat.Place roasts in the pan fattiest-side down. Take care: the hot oil will sputter and spit.
4. If the pan is too cool when you add the meat, it can stick and tear when you try to turn it. Let the meat sear for a few minutes (longer for roasts, shorter for cubed meat or steaks) before flipping it over. Seared meats leave flavorful pan drippings known as fond, which can later be used to make gravy by “deglazing” the pan.
5. Once the meat starts to color, it browns quickly, so pay attention! When one side is seared, turn the meat over.
6. Round roasts tend to roll over rather than stay put. Try to lean the meat against the edge of the pan to support it while you brown each part.
7. To sear the ends of a roast, use extra care: if the meat tips over, it can splatter hot grease over the stove and the cook. Use tongs to hold it up, if necessary.
8. Even though the outside of the meat is beautifully browned, the inside may still be raw. Finish cooking your meat by roasting it in the oven, adding it to your slow cooker, or simmering it on the stove.