🥕🍓🥒 Orders placed today are available the week of January 31st. 🥕🍓🥒
Delivered and billed weekly. You can skip, cancel, or modify your order at any time.How Do Subscriptions Work?
Ribeye steaks are cut from the upper ribcage, a section of the cow that's lightly worked and has lots of fat marbling (delicious!), which makes them perfect for super hot and fast cooking. Grill it or give it a hard sear in a cast iron skillet to keep the juices in. Our Ribeye is juicier with more moisture content because it comes from grass-fed, grass-finished cattle.
All natural, grain-fed, grass-finished, grass-fed — if you think you know your beef, think again. Buzzwords like “grass-fed” and “natural beef” make us think we’re getting the best quality meat, but there are many loopholes in these grocery store labels. Did you know that the only requirement for “natural beef” is that no artificial ingredients are used? That means antibiotics, hormones, and GMO feed are all fair game.
Your choice of beef helps fight climate change. No, really. Local Roots beef is pasture raised: cattle graze on open land, spreading manure as they roam, which increases fertility of the soil, causing more plant growth. As a result, plants have longer roots that give them the ability to store larger amounts of CO2 that they pull from the atmosphere. This carbon is kept safely in the soil carbon pool underground. Is all this science making anyone else hungry?
Local Roots meat is handled with care and you can taste it. There are no preservatives, nitrates or funky chemicals. It's super fresh.
Jenn de la Vega
Chef & Cookbook Author
Your selected harvests will be delivered and billed weekly. You can skip, edit, or add to your order at any time.
Billing takes place on Thursday evenings and you'll receive a weekly notification.
Complete your weekly subscriptions with add-on favorites like grass-fed butter, sourdough bread, kimchi, granola, and more.
Edit your orders before Friday at 12am to make changes to your upcoming harvest!
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