Shop — Pasture Raised Meat & Poultry
Browse our full selection of pasture-raised beef, pork, chicken, and lamb below. Click any cut to read a full description and learn how it's raised. When you're ready, scroll down or click the button to place your order — we'll confirm availability and send you an invoice within 24 hours.
🐄 Amber Oaks Ranch
Grass-Fed & Finished Beef
Our cattle are raised on a rotational grazing system, moved to fresh, pesticide and chemical-free pastures every single day. They graze on a diverse mix of grasses and legumes from birth to harvest — no grain, no feedlot, no shortcuts. No hormones, no preventative antibiotics. Just beef the way it's supposed to be raised, on Texas land, by a family that cares.
The most tender cut on the animal, from cattle that spent every day moving across fresh Texas pasture. Our tenderloin is lean, buttery, and clean in flavor — no feedlot, no shortcuts. Slice into filets, sear in a hot cast iron with butter and thyme, and finish in the oven. This is the cut that earns applause at the dinner table.
Bold, beefy, and satisfying — the New York Strip is a steak lover's steak. Ours comes from cattle grazed on pesticide-free pasture and finished exclusively on grass, which gives the meat a deeper, richer flavor than grain-finished beef. Season it simply with salt and pepper, cook it hot, and rest it well. Grass-fed beef this good doesn't need much help.
Two steaks in one — the T-bone gives you a piece of the strip and a piece of the tenderloin, separated by that iconic bone. From cattle moved daily to fresh pasture, our T-bones are packed with the kind of deep, honest beef flavor you remember from before everything tasted the same. Grill it over high heat and eat it close to the bone.
Rich, well-marbled, and full of flavor — our ribeye comes from cattle that graze on a diverse mix of grasses and legumes on chemical-free Texas land. Grass-finished beef develops a distinct, complex flavor that grain-fed simply can't replicate. Cook it a touch lower and slower than conventional beef, and you'll have one of the best steaks you've ever made at home.
Lean, flavorful, and versatile — the sirloin is a great everyday steak that punches above its weight. From cattle raised on open pasture without hormones or antibiotics, our sirloins have a clean, beefy flavor that holds up beautifully whether you're slicing it for fajitas, grilling it whole, or cutting it up for a quick stir-fry.
Flank steak rewards a good marinade and a hot grill. Lean and deeply flavorful, it's one of the most versatile cuts in the case — tacos, salads, sandwiches, stir-fry. Ours comes from grass-finished cattle raised on Texas pasture with no hormones or antibiotics. Slice it thin against the grain and it'll disappear fast.
Bold, beefy, and made for the grill — skirt steak is the original fajita cut, and ours is the real deal. Pasture-raised on chemical-free Texas land, the flavor is intense and satisfying. Marinate it, sear it screaming hot, rest it a few minutes, and slice against the grain. It's one of those cuts that makes people ask for the recipe.
Thin, tenderized, and ready to cook fast. Our grass-fed beef cutlets are great breaded and pan-fried, stuffed and rolled, or used wherever you want real beef flavor without a long cook time. A great value cut from cattle that lived well on Texas pasture.
Low, slow, and deeply satisfying. Our grass-finished beef ribs are big, meaty, and full of the rich flavor that comes from cattle raised on diverse Texas pasture. Give them four to six hours in a smoker or oven and they'll reward you with fall-off-the-bone tenderness that's hard to beat. Great for a weekend cook.
Texas and brisket go hand in hand — and ours comes from cattle that actually lived on Texas land the way they're supposed to. Slow smoke the flat for clean, sliceable BBQ, or go with the point for rich, fatty burnt ends. Either way, you're starting with the best possible raw material: grass-finished, no hormones, raised right.
Chuck, arm, 7-bone, eye of round, round, rump, and Pikes Peak — all from our grass-finished herd. These lean, affordable cuts from the hindquarter and shoulder become incredibly tender with time and low heat. Braise them in a Dutch oven, slow cook with broth and aromatics, or shred for tacos. Honest beef, honestly priced, from cattle that grazed freely on Texas pasture.
The everyday staple, done right. Our ground beef is 100% grass-fed and finished — same pasture-raised cattle, same regenerative practices, just in the most versatile form there is. Richer and leaner than grocery store ground beef, it tastes the way beef used to taste. Burgers, tacos, meat sauce, meatballs — everything is better when the beef comes from a real farm.
This is ground beef with intention. Our Caveman Blend combines ground beef with organ meats — liver and heart — for a nutritional powerhouse that still cooks and tastes like great ground beef. If you want to eat nose-to-tail without changing how you cook, this is the easiest way to do it. Add it anywhere you'd use regular ground beef. Your body will thank you.
Made from our own grass-finished beef and seasoned for real flavor. Ask us what varieties are available this week — we rotate seasonings and styles based on what's in season and what we're loving. Whatever the flavor, you're starting with beef from cattle that lived on Texas pasture and never saw a feedlot.
Cubed and ready for the pot. Our grass-finished stew meat comes from flavorful working muscles that break down beautifully over a long, slow simmer. Use it in beef stew, chili, birria, or any braise where you want deep, rich beef flavor. This is the kind of cut that makes the whole kitchen smell incredible.
The secret weapon for making the best broth of your life. Bones from our grass-finished cattle are rich in collagen and minerals, and they produce a deep, golden bone broth after a long simmer. Roast them first for even more flavor. This is how great soups start — and at this price, there's no reason to ever use store-bought broth again.
Roasted marrow bones are one of the great simple pleasures — rich, silky, and deeply savory. Roast them cut-side up in a hot oven for 15–20 minutes, scoop the marrow out with a spoon, and serve on crusty bread with flaky salt. From our grass-finished herd, they're packed with the good stuff. A restaurant-worthy starter for very little money.
Render it down into tallow and you'll have one of the best cooking fats around. Grass-finished beef tallow has a high smoke point, a rich beefy flavor, and a long shelf life. Use it to fry potatoes, sear steaks, or make the flakiest pie crust you've ever tasted. Old-fashioned cooking, done right.
Pasture-raised liver is one of the most nutrient-dense foods you can put on the table — and when it comes from cattle eating fresh grass every single day, the flavor is surprisingly mild and clean. Soak it in milk, pat it dry, cook it hot and fast. If you've never liked liver before, try it from a grass-finished animal. You might just change your mind.
Beef heart is actually a lean muscle, not an organ in the traditional sense — it has a mild, beefy flavor that's closer to skirt steak than liver. Slice it thin, marinate it, and grill or pan-sear it hot and fast. Incredibly nutritious, surprisingly approachable, and one of the most underrated cuts in the case.
A true nose-to-tail classic. Beef tongue is incredibly tender after a long braise — peel, slice, and use it for tacos lengua, sandwiches, or charcuterie. The flavor is rich and surprisingly mild. From our grass-finished herd, raised without hormones or antibiotics. Give it a try — it's one of those cuts that wins over skeptics every time.
Best known in the classic steak and kidney pie, beef kidney has a bold, mineral flavor that pairs beautifully with rich, long-cooked dishes. From our grass-finished cattle raised on diverse Texas pasture. Clean the kidney, soak it if you like, and let it work its magic in a slow braise. Nose-to-tail eating at its most traditional.
Oxtail is a labor of love that pays off richly. Braised low and slow for several hours, the collagen-rich meat falls from the bone and thickens the broth into something silky and profound. Use it for oxtail stew, ramen broth, or Korean gochujang braise. One of the most rewarding things you can cook on a weekend. From our grass-finished herd — the flavor speaks for itself.
🐷 Amber Oaks Ranch
Pasture-Raised Pork
Our pigs live on open pasture and roam freely through wooded land, foraging year-round the way pigs are built to. They have access to everything they need — shade, shelter, wallows, and plenty of vegetation — on chemical and pesticide-free land. No growth promoters, no preventative antibiotics. That active, natural life shows up in every bite: richer flavor, better texture, and pork you can feel good about.
A whole pork loin from pigs that spent their days on pasture and in the woods — roaming, foraging, and living the way pigs should. Lean, tender, and mild in flavor, it roasts beautifully with a simple herb crust or brine. Slice it into chops yourself, or cook it whole for a centerpiece-worthy dinner.
The most tender cut on a pig, and one of the quickest to cook. Our pasture-raised pork tenderloin is lean, delicate, and mild — it takes on marinades and rubs beautifully, and cooks in under 30 minutes. Slice it into medallions for a weeknight meal or roast it whole for something a little more special. Real pork flavor, no fuss.
Our pigs live on open pasture and roam through the woods, foraging the way pigs are meant to. That active life and varied diet shows up in every bite — our pork chops have genuine flavor and a satisfying, tender texture that factory-raised pork just can't match. Season simply. Sear hot. Let the meat do the talking.
Cut from the shoulder, pork steak is a flavorful, affordable cut that grills and braises beautifully. Ours comes from pigs that foraged on pasture and in wooded land, giving the meat a rich depth that sets it apart. Grill it low and slow, or braise it with onions and peppers for a hearty weeknight dinner.
Thin, tender, and ready in minutes. Our pasture-raised pork cutlets are great breaded and pan-fried (schnitzel, anyone?), dipped in egg and herbs, or just seasoned and seared. From pigs raised the right way on real land — all the flavor, half the effort.
Low and slow is the only way to do justice to our pasture-raised pork roast. Whether you're making pulled pork, carnitas, or a classic Sunday roast, the flavor from pigs that truly lived on the land is on another level. Season it, tie it, and let the oven or smoker work its magic. The whole family will notice the difference.
Meaty, flavorful, and made for the smoker. Our pasture-raised pork spare ribs come from pigs that foraged on open land — which means more flavor in every rack. Low and slow for a few hours with your favorite rub, and you'll have ribs worth bragging about. The fat renders down beautifully, keeping everything moist and delicious.
Rich, layered, and endlessly versatile — pork belly from our pasture-raised pigs is the real thing. Cure it and smoke it for homemade bacon. Braise it Korean-style for bossam. Roast it low and slow then blast it high for crackly skin. However you cook it, the flavor of pasture-raised pork belly is something special. This is the cut chefs love, straight from a Texas farm.
Versatile, flavorful, and a great introduction to pasture-raised pork. From pigs that lived on open land and foraged freely, our ground pork has a richness that shows up in everything from dumplings to meatballs to lettuce wraps. Mix it with beef for the ultimate burger blend, or season it yourself for homemade sausage.
Made from our pasture-raised pork and seasoned for a classic morning flavor — savory, lightly herbed, with just enough fat to crisp beautifully in the pan. No fillers, no mystery ingredients. Just pork from pigs that lived well on Texas land, seasoned simply and made to start your morning right.
Bold garlic flavor in a snap-when-you-bite-it link, made from our own pasture-raised pork. Grill them over high heat, slice them into pasta, or cook them low and slow with peppers and onions. Either way, you're working with sausage made from pigs that lived the right way — and you can taste the difference.
Pork jowl is a Southern staple and an underrated cut that deserves more attention. Rich and well-marbled, it's the base of traditional guanciale — cure and dry it for pasta all'amatriciana — or simply slice and fry it like thick-cut bacon. From our forest-foraging, pasture-raised pigs. Flavorful, affordable, and a great find at the market.
Pork organs from our pasture-raised pigs — milder and more delicate than beef, and a great entry point for nose-to-tail eating. Liver is wonderful sautéed in butter with onions or blended into pâté. Heart is lean and mild, best sliced thin and seared hot. Tongue is a slow-braise classic that rewards patience with incredible tenderness. Real food, raised right, at a price that makes it easy to try.
Render it down into lard and you've got one of the most flavorful, versatile cooking fats in your kitchen. Pasture-raised lard has a clean, mild flavor and a high smoke point — perfect for frying, sautéing, or making the most incredible pie crust and tamale masa you've ever tasted. Old-world cooking at its finest.
🐔 Amber Oaks Ranch
Pasture-Raised Chicken & Eggs
Our flocks are moved to fresh, chemical-free grass every single day — a true pasture-based system that lets them forage naturally in the sun. No growth promoters, no hormones, no preventative antibiotics. The result is chicken with firmer texture, richer flavor, and eggs with those deep golden yolks that tell you exactly how well these birds are living. This is what free-range actually means.
A whole chicken worth roasting. Our birds are moved to fresh chemical-free pasture every single day, where they forage freely in the sun. The meat is firmer, the skin crisps up beautifully, and the flavor is richer than anything raised in a barn. Roast it whole for Sunday dinner, spatchcock it for a weeknight — or save the carcass for the best broth you've ever made.
Pasture-raised chicken breast is leaner and more flavorful than what you'll find in the grocery store — and it's firmer, which means it doesn't dry out as easily. From birds that foraged on fresh grass every single day, this is the workhorse cut of our lineup. Grill it, bake it, slice it for salads or sandwiches — whatever you're making, it starts better here.
Thigh and drumstick together — the best of dark meat in one piece, and one of the most forgiving things to cook. Pasture-raised leg quarters are rich, juicy, and full of flavor. Roast them high for crispy skin, braise them low for falling-off-the-bone tenderness, or marinate and grill for a crowd. Hard to mess up, easy to love.
Juicier and more flavorful than breast meat, thighs are incredibly versatile — crispy in a cast iron, slow-cooked in a curry, grilled with chimichurri. From birds that moved freely on fresh Texas pasture every day. The cut that home cooks swear by, done right.
The crowd-pleaser cut — and a great value from our pasture-raised flock. Drumsticks from birds that foraged on open land have a richer flavor and firmer texture than conventional chicken. Bake them, grill them, toss them in your favorite sauce. Naturally kid-friendly, endlessly versatile, and priced to stock up on.
Pasture-raised wings with real flavor to back up whatever sauce you put on them. Our birds spend their days foraging on fresh Texas pasture — and that comes through in the taste. Bake them until crispy, toss in buffalo or honey garlic, or smoke them low and slow. Once you've had wings from a real farm, the bar version is hard to go back to.
Leaner than ground beef or pork, but with real flavor from birds that foraged freely on open pasture. Our ground chicken is great for lighter burgers, meatballs, Asian-inspired dishes, or anywhere you want a clean protein with a mild, savory taste. The texture holds together beautifully — pasture-raised makes all the difference.
The foundation of great chicken broth. Our pasture-raised chicken frames and stock bones are packed with collagen and flavor — simmer them low and slow with aromatics for a rich, golden broth that makes store-bought taste thin by comparison. At this price, there's no reason your soups shouldn't start from scratch.
Pasture-raised chicken livers are mild, creamy, and some of the most nutrient-dense food you can eat. Sauté them quickly in butter with shallots and thyme for a fast weeknight meal, or blend them into a silky pâté. From birds that foraged on fresh Texas pasture every day — real food at a remarkably low price.
Tiny but mighty. Chicken hearts are a beloved street food throughout South America — skewered and grilled over high heat until slightly charred on the outside and tender inside. They're mild in flavor, incredibly nutritious, and cook in minutes. From our pasture-raised flock. Adventurous eaters and Brazilian BBQ fans know how good these are.
Loaded with collagen and a staple in kitchens around the world. Add chicken feet to your broth pot and watch it turn thick, rich, and deeply nourishing. They're also a dim sum classic — braised in black bean sauce until tender and gelatinous. From our pasture-raised flock. A humble cut with serious culinary credentials.
You can see the difference before you even taste it. Our hens roam on open pasture and forage for insects, seeds, and grasses all day long — and it shows up as deep golden yolks that stand tall in the pan. Rich, creamy, and full of flavor. Whether you're making scrambled eggs, a frittata, or baking, these eggs elevate everything they touch. Once you've had a real pasture-raised egg, going back just isn't an option.
🐑 Amber Oaks Ranch
Pasture-Raised Lamb
Our lambs are rotationally grazed on chemical-free Texas pastures, where they graze freely on a diverse mix of natural grasses, herbs, and wildflowers. We never use hormones or antibiotics. That biodiverse diet is what gives our lamb its delicate, clean flavor — not gamey, just honest and satisfying. Raising lamb this way also promotes biodiversity and improves the health of the land. Good for you, good for the earth.
There's a reason lamb chops feel like a special occasion — and ours won't let you down. Raised on chemical-free Texas pasture with access to a diverse mix of natural grasses, herbs, and wildflowers, our lambs produce meat with a delicate, clean flavor that isn't overly gamey. Sear them hot with garlic and rosemary, and dinner is ready in under 10 minutes. Worth every penny.
The centerpiece of any great holiday or Sunday dinner. Our whole leg of lamb is from animals raised on rotationally grazed, chemical-free pasture — never hormones, never antibiotics. The meat is tender, flavorful, and aromatic in the best possible way. Stud it with garlic and rosemary, roast it low and slow, and carve it at the table. It's the kind of meal people talk about after.
A lean, flavorful cut from the hindquarter that's great for quick cooking. Our pasture-raised lamb sirloin has a clean, mild lamb flavor — not overpowering, just honest and satisfying. Sear it in a cast iron, finish in the oven, and serve medium rare. Pairs beautifully with roasted vegetables, mint yogurt, or a simple chimichurri.
Cut from the shoulder and full of flavor, our pasture-raised lamb shoulder steak is a great everyday cut that shines with a simple marinade and a hot grill or cast iron. It's a well-worked muscle — more flavorful than the loin cuts and very forgiving to cook. From lambs raised on biodiverse Texas pasture without hormones or antibiotics. A great value in the lamb lineup.
One of the most versatile cuts in the case and one of the best ways to try lamb for the first time. Use it for burgers with mint and feta, stuff it into peppers, build a shepherd's pie, or roll it into spiced meatballs for kofta. Approachable, flavorful, and from animals raised with genuine care on open Texas land. If lamb isn't a regular in your kitchen yet, this is the place to start.
Cubed and ready for a slow simmer. Lamb stew meat from our pasture-raised herd becomes incredibly tender after a long braise, absorbing all the herbs and aromatics around it. Irish lamb stew, Moroccan tagine, Greek stifado — whatever direction you take it, it starts here. Real lamb flavor from animals raised the right way on Texas pasture.
Smaller than pork ribs but packed with rich, sweet lamb flavor. Our pasture-raised lamb ribs are great slow-roasted with garlic and herbs, or grilled over charcoal and eaten with your hands. From animals that grazed freely on biodiverse Texas pasture without hormones or antibiotics. An underrated cut at a great price — snag them when they're available.
Lamb organs from animals raised on chemical-free, biodiverse pasture — milder and more delicate than beef, making them a wonderful entry into nose-to-tail eating. Lamb liver pairs beautifully with caramelized onions and fresh herbs. Heart takes well to a quick, hot sear. Tongue becomes incredibly tender after a long braise and is a classic in Mediterranean and Middle Eastern cooking. Real food, raised right.
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