Slanker's Grass-Fed Meats
Grass-Fed Beef | Grass-Fed Lamb | Grass-Fed Goat | Grass-Fed Pork | Grass-Fed Bison/Buffalo | Pastured Poultry | Grass-Fed Dairy | Wild Ocean Fish | Grass-Fed Pet Food | Condiments | Health Supplements | Seasonal | Grassfed Meats | SHIPPING INFORMATION
This page is part of the Ranch Store. There is also an Online Store. Check them both out to see which one works best for you. Both stores ship meats coast to coast but the pricing and cost structures are different.
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Slanker's Grass-Fed Meats
Grass-Fed Meat Source!
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3255 CR 45400
Powderly, TX 75473
near Paris, TX
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cattle that graze lush grasslands.
The world's finest food for the
Real Diet of Man, commonly known as the Paleo Diet, the Hunter Gatherer diet, or the Caveman diet.
Ground Beef from Slanker's Grass-fed Meats is an exceptional product. For starters, grass-fed livestock are not hosts for E. coli O157:H7. That strain of E. coli can only grow in an acidic stomach and animals fed grain have acidic stomachs. The stomachs of livestock that source their nutrient flows to a green leaf have a neutral pH in their digestive tracts and the E. coli that lives in that environment is killed in a human's acidic stomach. That's why for all of time E. coli was never a problem for either the Stone Age man or modern man until most recently. But in the late 1940s man invented the feedlot where he fed grain to finishing livestock and ever since he has had to deal with E. coli O157:H7 in his critters. So, in terms of food safety, grass-fed is best by far.
There are more advantages to all of the Ground Meat products from Slanker's Grass-Fed Meats. We do not excessively age our meats. Therefore our ground meats have a very fresh taste and texture and feel clean to the touch. Excessive aging results in meat products breaking down and, in extreme cases, that can actually make meat taste "rotten." Also, our Ground Meats are trimmings off our grass-fed critters. Trimmings come from many sources in a carcass. Some trimmings are from roasts, some from steaks, and the rest come from getting all the little pieces of meat left on the bones after cutting out the roasts and steaks. In addition, if we have excessive inventories of roasts, those whole meat cuts go into the ground meats. There is no such thing as "low quality" meat in our ground meats.
And needless to say, when it comes to nutrition our 100% Grass-Fed Ground Meats are the world's most perfect food for man.
Grassfed is best!
FOR ORDERING INSTRUCTIONS GO TO
You are in the RANCH STORE's Grass-Fed Beef site.
There is also an ONLINE STORE.
Don't be fooled by food myths.
REAL AMERICAN GRASS-FED BEEF
Absolutely No Imported Meats at Slanker's.
A 100% No Grain Zone
Beef Cuts and Prices
Our 100% American grass-fed beef cuts are shrink wrapped, frozen and freezer ready.
We highly recommend our precooked meats (sausages, etc.) and ground meat products. They are of the highest quality. Our precooked meats do not contain preservatives and are made with real seasonings and the highest quality American Grass-Fed Beef money can buy -- just like our ground beef.
We also produce the world's finest pet food. If you have a pet check that out too. It is a real ground beef product that can be fed raw.
As you know, the price of beef will change with the price of cattle. In addition, prices may be adjusted in response to seasonal changes (for instance swings in demand between roasts and steaks) in order to keep inventories flat. Consequently, all prices are subject to change -- sometimes on short notice. If you want to learn more about the market for grass-fed cattle check out our "Producer's Page."
We do not "close trim" our meat products. Grass-fed meats are generally quite lean, too lean at times. Since fat from grass-fed livestock is highly nutritious and good for us, unlike fat from grain-fed livestock, the higher the fat content the better, which is why at times our livestock products can be too lean. The Skinny on Fat is a link that explains the differences between grass-fed fats and grain-fed fats.
Products Temporarily Out of Stock
There are certain meat cuts that are difficult to have on hand all the time. For instance, from every steer there are only two Flank Steaks, two Briskets, two Baby Back Ribs, and four Skirt Steaks. The total weight of these cuts can be about 17 pounds. The rest of the meat cuts weigh 320 pounds. So one must keep in mind that some cuts are difficult to keep in stock every day.
Tenderloin: Two to Four one-inch thick filets packaged in approximately one-pound packages.
Porterhouse Steak: Cut one-inch thick. No tail. Wrapped one to a package. Package weights range from 1.1 to 1.4 pounds.
Boneless Ribeye Steaks: The feather bone, rib bone, and the cap have been removed leaving only the ribeye. Steaks are one-inch thick and wrapped two to a package. Package weights range from 1.2 to 1.7 pounds.
Sirloin Steaks: Cut one-inch thick. One to a package. Package weights vary from 1.2 to 1.5 pounds.
New York Strip Steaks: Cut one-inch thick. Two to a package. Package weights vary from 1.1 to 1.5 pounds.
T-Bone Steaks: Cut one-inch thick. No tails. Wrapped two to a package, usually with a larger T-Bone paired up with a smaller T-Bone. Package weights range from 1.75 to 2.5 pounds.
Rib or Club Steaks: Cut one-inch thick, two to a package. Package weights vary from 1.8 to 2.0 pounds.
Tri-Tip Steaks: This single muscle cut is packed one to a package and weights vary from 1.4 to 2.0 pounds.
Flat Iron Steaks: Cut one-inch thick, two to a package. Package weights vary from 1.2 to 1.5 pounds.
Chuck Eye Steaks: Cut one-inch thick, two steaks to a package. Package weights range from 1.5 to 2.2 pounds.
Flank Steak: One to a package weighing 1.0 - to 1.3 pounds.
Cap Steak: One to a package weighing 1.0 - to 1.3 pounds.
Skirt Steak: One to a package weighing 0.6 - to 1.1 pounds.
Chuck Steaks: Cut ½-inch thick, one steak cut in half in a package to make two steaks. Package weights range from 1.4 to 1.6 pounds.
Eye of Round Steak: These are nice marinating steaks, cut 3/4-inch thick. Package weights range from 1.2 to 1.3 pounds.
Cube Steaks: Cut from the round in five- to six-ounce steaks. Mechanically double tenderized and packaged four to a package. Package weights range from 0.9 to 1.4 pounds.
Tenderized Round Steak: Cut ½-inch thick and mechanically tenderized once. Wrapped one steak to a package cut in quarters. Package weights range from 0.9 to 1.4 pounds.
Whole Tenderloin Roast (Boneless) weighs from 3 to 5 pounds.
Standing Rib Roast (Bone-in) weighs 3.5 to 5 pounds (3-bone) and 6 to 8 pounds (5-bone).
Premium Sirloin Roast (Boneless) with a cap of fat, weighs 4.0 to 5.5 pounds (small) and 5.5 to 7.5 pounds (large).
Top Round Roast (Boneless) weigh 3 to 5 pounds.
Eye of Round Roast (Boneless) weighs 3 to 5 pounds.
Rump Roast (Boneless) weighs 2.7 to 4 pounds.
Pike's Peak Roast (Boneless) weighs 4.5 to 6 pounds.
Sirloin Tip Roast (Boneless) weighs 2.5 to 4.5 pounds.
Chuck Roast (Bone-in) pot roast weighs 3.5 to 5 pounds.
Arm Roast (Bone-in) pot roast weighs 3.5 to 5 pounds.
Sirloin Kabobs: Nice one-inch cubes of Sirloin beef in 1.5-pound packages.
Sirloin Stir Fry Strips: Strips of Sirloin packaged in approximately one-pound packages.
Tenderloin Stir Fry Strips: Strips of Tenderloin packaged in approximately one-pound packages.
Boneless Short Ribs: Cut from the "cap" on the Primal Rib. Wrapped in approximately 2-pound packages.
Rib Fingers: Strips of meat cut from between the ribs. This meat is rather tough, but when cooked low and slow for six to eight hours it will fall apart and make a highly flavorful meal. Rib fingers come in one- and two-pound packages.
Short Ribs: Meaty bone-in ribs cut from the 6th through the 10th ribs from the Primal Rib. Wrapped in approximately 2- to 2.5-pound packages.
Baby Back Ribs: Meaty slabs of ribs that weigh 2.2 to 3 pounds.
Brisket: Flat cut and trimmed. Weights vary between 2.5 and 5 pounds.
Jerky Meat: One pound packs of thin sliced, lean meat for making homemade jerky. For best results marinate with favorite spices and then put in oven for five hours (or more) at 170 degrees or use a food dehydrator.
Bratwurst: Four links to a pack in 1.25-inch casings. Weights are around 0.8 to 1.1 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Mustard Seed, Black Pepper, and Red Pepper.
Knackwurst: Four links to a pack in 1.25-inch casings. Weights are 0.8 to 1.1 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Black Pepper, Coriander, and Powdered Garlic.
Smoked Beef Bacon: Briskets are injected with a sea salt solution and hickory smoked to 140 degrees internal temperature. Then they are thin sliced and packaged in approximately 1.0 to 1.1 pound packs.
Uncured Smoked Bratwurst: Four links to a pack in 1.25-inch casings. Weights are around 0.8 to 1.1 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Mustard Seed, Black Pepper, and Red Pepper.
Old Fashioned Smoked Sliced Bologna: Comes in a four-inch casing cut about 1.5 inches thick and it is sliced. Weights are 1.0 to 1.1 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Paprika, Ground White Pepper, Nutmeg, Allspice, and Onion Powder.
Uncured Knackwurst: Four links to a pack in 1.25-inch casings. Weights are 0.8 to 1.1 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Black Pepper, Coriander, and Powdered Garlic.
Uncured Cooked Sliced Salami: Comes in a four-inch casing cut about 1.5 inches long. Weights are 1.0 to 1.1 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Ground Black Pepper, Whole Black Pepper, Granulated Garlic, Nutmeg, Allspice, Ginger, and Caraway Seeds.
Jalapeno with Cheese Beef Sausage: Grass Fed Beef, Sea Salt, Black Pepper, Grassfed Cheddar Cheese, Jalapeno, Natural Hickory Smoke in collagen Casing. Contains the Allergen Milk (Cheese)
Beef Franks: Franks look just like typical Hot Dogs. Weights are 0.9 to 1.1 pounds. Ingredients are Grass-Fed Beef, Paprika, Ground Mustard, Sea Salt, Whole Mustard Seed, Ground Mace, Granulated Garlic, Ground Celery Seed, White Pepper, Black Pepper.
Uncured Smoked Summer Sausage: Comes in a 2.5-inch casing cut about 4 inches long. Weights are 1.0 to 1.2 pounds. Ingredients are Grass-Fed Beef, Sea Salt, Black Pepper, Spices, Paprika, and Garlic.
Beef Braunschweiger: Comes in a 2.5-inch casing cut about 4 inches long. Weights are 1.0 to 1.2 pounds. Ingredients are Grass-Fed Beef, Grass-Fed Beef Liver, Water, Sea Salt, Onion Powder, Allspice, White Pepper, Marjoram, Sage, Nutmeg, Cloves, Ginger, and Ground Mustard.
Spicy Beef Jerky: Packaged in about a four- to five-ounce packs. Ingredients are Grass-Fed Beef, Worcestershire Sauce (Apple Cider Vinegar, Black Strap Molasses, Water, Honey, Soy, Tamarind, Onion, Garlic, Shallots, Selected Spices), Water, Liquid Smoke, Sea Salt, Black Pepper, and Lemon Juice.
Marrow Bones (Straight): Cut 3" to 4" long and wrapped in 2-pound packages. Grass-fed Marrow Bones are an excellent source of CLA and other good fats! They are very popular for making stock to add a good beefy flavor to soups, sauces, gravies, and stews.
Marrow Bones (Knuckle): Large Knuckles single wrapped in 2- to 2.5-pound packages. Grass-fed Marrow Bones are an excellent source of CLA and other good fats! They are very popular for making stock to add a good beefy flavor to soups, sauces, gravies, and stews. Can also be used for large gnawing bones for dogs.
Ox Tails: Wrapped in approximately 1.5-pound packages. Excellent for soup!
Soup Bones: Meaty Neck bones, a basic for soup, wrapped in 2- to 2.5-pound packages.
Stew Meat: Made from the highest quality trimmings and wrapped in 2-pound packages.
Ground Beef: ALL Ground Beef is 90% lean and 10% fat except for the "high fat pack" which is 78% lean and 22% fat. Ground Beef is made from a cross section of meat trimmings that come from all types of cuts. We want at least some fat in our grass-fed meats for two reason. One, unlike grain-fed fat, grass-fed fat is good for you. Second, it cooks up better with better flavor.
Primal Ground Beef: Ground beef mixed with organ meats. Beef trim, beef liver trimmed, beef heart trimmed, beef spleen trimmed, beef kidneys. Pretty ugly stuff for Cavemen.
Beef Breakfast Sausage: Ground beef packs weigh about one pound.
Ingredients: Grass-Fed Beef, Sea Salt, Black Pepper, Red Pepper, Sage, Ginger
Ground Beef Patties 4:1 (1 Lbs Pkgs): Four round 1/4-pound patties per pack.
Ground Beef Patties 10:2.5 (2.5 Lbs Pkgs): Ten round 1/4-pound patties per pack.
Ground Beef Patties 3:1 (1 Lbs Pkgs): Three round 1/3-pound patties per pack.
Ground Beef Patties 9:3 (3.0 Lbs Pkgs): Nine round 1/3-pound patties per pack.
Heart: Wrapped whole and weighs about 2.5 pounds.
Liver: Sliced and wrapped in approximately 1-pound packages
Tongue: Wrapped whole and weighs about 1.7 pounds.
Rocky Mountain Oysters: Wrapped two to a package and weighs about 3 pounds.
Beef Suet: Wrapped in four-pound packages. Excellent fat source for venison sausage, pemmican, and as cooking fat. Also makes a great winter feed for birds.
Family Sampler Value Pack: This popular item contains 16 different products that will weigh about 30 pounds. If you purchase two Family Sampler Packs or one Family Sampler Pack plus a Buffalo Value Pack at the same time you'll lower your per-pound shipping costs by about 30%. You can also add additional products if you like. For instance, Pork Breakfast Sausage made with real grass-fed Pork, Lamb, more Ground Beef, wild ocean-caught Alaskan Salmon, Chicken, etc.). We do not offer "swapping privileges" on the Family Sampler Value Pack. If our Family Sampler Value Pack does not dovetail with what you require, make up your own customized list of products. That's the advantage with shopping with us. You have an unlimited number of product combinations at your disposal.
The product mix of the Family Sampler Value Pack changes from time to time and when it does we change this Internet listing. Because of temporary supply limitations that can occur from time to time, SGFM retains the right to substitute an item of equal value if for some reason an item is out of stock. You will be notified if this occurs and you will be provided with options. For shipping information go to SHIPPING INFORMATION. Keep in mind the least expensive cost-per-pound shipping rate is for 62- to 64-pound boxes. The Family Sampler Value Pack costs $235.00 and contains the following products:
Two Porterhouse or two packs of Rib Eye Steaks (about 3.0 pounds)
Two packs of N.Y. Strip Steaks or Sirloin Steaks (about 2.5 pounds)
One Pack of Minute Steaks or Tenderized Round Steak (about 1.1 pound)
One Sirloin-Tip, Rump, or Top Round Boneless Roast (about 3.5 pounds)
One Pot Roast (Arm Roast about 4 pounds)
One pack of 2-Pound Ground Beef (about 2 pounds)
Two pack of 1-Pound Ground Beef (about 1 pounds)
One pack of 4 in 1 Ground Beef Patties (about 1 pound)
One pack of Medium or Mild Beef Breakfast Sausage (about 1 pounds)
One pack of Boneless Short Ribs (about 2.0 pounds)
Two packs of 1-Pound Ground Buffalo (about 2.1 pounds)
One pack Pastured Chicken Bone-In Thighs (about 2.5 pounds)
One pack Pastured Chicken Boneless Skinless Breasts (about 1.25 pounds)
One pack Smoked Beef Bacon (1.0 pounds)
One 12.7 oz or two 5 oz bottles of Macadamia Nut Cooking Oil your choice.
One shaker of The Stuff! a Zydeco All Purpose Seasoning
Cooking Instructions for the Family Sampler Value Pack
For more on cooking Grass-Fed Meats go to Cooking.
NY Strip, Sirloin, and Rib Eye Steaks are a great, boneless steaks. The Porterhouse Steak is a premium bone-In steak. They should be grilled low and slow to a doneness of no more than medium rare. Rare is best! Steaks like this should never be cooked in a crock pot. They never should be seared.
Beef Cube (Minute) Steaks come four to a one-pound pack. They've been through a mechanical tenderizer twice. They make great breakfast steaks (steak and grass-fed eggs!) and are perfect for quick meal preparations. They can be fried at relatively low temperature in a pan with a little macadamia oil. Cook to no more than medium doneness. Most folks overcook these steaks at first.
Sirloin-Tip or Rump or Top Round Roasts are nice-sized boneless roasts for roasting low and slow in the oven. These roasts should be prepared with a meat thermometer and cooked to no more than the medium rare point for optimum eating enjoyment. They should be thin sliced for serving.
Arm Roast is very much like a Chuck Roast. It too is easy to prepare. Put it in the crock pot (or covered pot in the oven) at about 200 degrees. Keep covered and cook for six hours or more. About two to three hours before the roast is finished add in onions, celery, garlic, and even tomatoes or other vegetable favorites. Near the end, pull out the round marrow bone, scoop out the marrow and stir the marrow into the gravy in the bottom of the pan. Throw the bone to the dog. Incredible flavor! Incredibly good for you.
Ground Beef is a staple in our house and grass-fed ground beef is tops. It is great for meat loafs, ground beef steak, tacos, meat balls, and the list goes on and on.
Ground Beef Patties are simple and quick. Cook with low heat and do not over cook. They should be pink in the middle when served.
Short Ribs are powerful flavored and perfect for barbecuing low and slow. Often we cook these cuts in a covered pan in the oven or a crock pot at about 200 degrees for six hours or so. They can also be used for making Beef Soup or Beef Stew!
Meaty Soup Bones make for a wonderful, nutritious beef stew that is good for both winter and summer. Imagine the carrots, onions, garlic, and other vegetables and seasonings in the pot stewing along with the great aroma of grass-fed beef.
Marrow Bones (grass-fed only) are making a comeback in modern cuisine because they are good fats that are loaded with CLA. Marrow bones can be cooked alone for preparing gravies and sauces, or they can be put in stews and soups. Once the marrow is soft it can be dug out of the bones and stirred into stews and soups for boosting the already incredibly great flavor of grass-fed meat dishes.
Hawaii's Gold Macadamia Nut Oil is the finest of all cooking oils. The subtle, nutty flavor of this pure macadamia nut oil is delicious with fish, chicken, and vegetable dishes. Excellent as a base for salad dressings. It imparts a delightful buttery flavor. Excellent for sautéing and stir-frying due to the high smoke point.
The Stuff! can be sprinkled on your grass-fed meats just before cooking, just like as if you are putting on salt and pepper.
Our e-mail address is: email@example.com
The toll free number is: 866-SLANKER (752-6537)
The local number is: 903-732-4653
Slanker's Grass-Fed Meats ships meats to the following states:
We have three volume buyer discount offers. Our most popular is the standard discount offer where if you purchase 65 pounds of any combination of products from our Web site you earn a 4% discount of the purchase price of the products. If you purchase 130 pounds we knock off 8%! The discount jumps to 12% on orders hitting 195 pounds! For each discount increment (and the discount is applied to every product in the order) the shipping costs-per-pound for that weight are usually the lowest.
Our second most popular offer is the Family Sampler Value Pack consisting of about 31 pounds of various cuts and products.
The third volume discount bargain offer is split halves (sides) in "Quarters of a Beef" or "Halves (Sides) of a Beef." A Spilt Half Quarter Beef Pack contains about 100 pounds of various cuts from both the front and hind quarters. A Half (Side) contains 200 pounds of the same cuts plus a few additional cuts that come in a real half beef. Because there are additional cuts in it, a Half (Side) has slightly higher value per 100 pounds in its selection of cuts than a quarter. When comparing offers for beef quarters keep in mind that a split half quarter is better than a front quarter or hind quarter because a split half quarter contains cuts from both the front and hind quarters. In addition, take note that our quarters and halves (sides) have more higher quality cuts than most if not all other Internet offers. There is less Ground Beef and no soup bones and other low value cuts. The beef halves (sides) and larger offerings provide significant savings. The prices in the table below for Quarters and Halves (Sides) includes shipping costs to any location in the Continental United States!
Here is what one Split-Half Quarter Beef pack contains.
One Pack Tenderloin about 1.0 pounds
One Porterhouse Steak about 1.2 pounds
Two Packs (4 steaks) Boneless Ribeye Steak about 3.0 pounds
Two Packs (4 steaks) T-Bone Steak about 4.0 pounds
One Pack Sirloin Steak about 1.5 pounds
One Pack (2 steaks) NY Strip Steak about 1.25 pounds
One Pack Skirt Steak about 2.0 pounds
Two Packs Minute Steaks about 2.0 pounds
Two Packs Round Steak (Tenderized) about 2.0 pounds
Two Packs Sirloin Stir Fry Strips about 2.0 pounds
One Rump Roast about 3.5 pounds
One Top Round Roast about 3.0 pounds
One Sirloin-Tip Roast about 3.5 pounds
Two Chuck Roasts about 8.0 pounds
Two Arm Roasts about 8.0 pounds
12 Ground Beef 1 Lbs. packs about 12 pounds
15 Ground Beef 2 Lbs. packs about 30 pounds
4 Ground Beef Patties 4:1 packs about 4.0 pounds
One Pack Boneless Short Ribs about 2.0 pounds
Two Packs Short Ribs about 4.0 pounds
Two Packs Stew Meat (Tips) about 4.0 pounds
Total weight will be 100 pounds.
Here is what one Half (Side) of a Beef pack contains.
Two Packs Tenderloin about 2.0 pounds
Three Porterhouse Steaks about 3.6 pounds
Five Packs (10 steaks) Boneless Ribeye Steak about 7.5 pounds
Three Packs (6 steaks) T-Bone Steak about 6.0 pounds
Three Packs (3 steaks) Sirloin Steak about 4.5 pounds
Two Packs (4 steaks) NY Strip Steak about 2.5 pounds
One Flank Steak about 1.0 pounds
Two Packs Skirt Steak about 2.0 pounds
Four Packs Minute Steaks about 4.0 pounds
Three Packs Round Steak (Tenderized) about 3.0 pounds
One Pack Sirloin Kabobs about 1.5 pounds
Two Packs Sirloin Stir Fry Strips about 2.0 pounds
Two Rump Roasts about 7 pounds
Two Top Round Roasts about 6.8 pounds
Two Sirloin-Tip Roasts about 7 pounds
Three Chuck Roasts about 12.0 pounds
Two Arm Roasts about 8.0 pounds
One Brisket about 3.1 pounds
34 Ground Beef 1 Lbs. packs about 34 pounds
28 Ground Beef 2 Lbs. packs about 56 pounds
5 Ground Beef Patties 4:1 packs about 5.0 pounds
One Pack Baby Back Ribs about 2.9 pounds
One Pack Boneless Short Ribs about 2.0 pounds
Five Packs Short Ribs about 10.0 pounds
Four Packs Stew Meat (Tips) about 8.0 pounds
Total weight will be 200 pounds.
For those who would like to know. . . .
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