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Thousand Hills Cattle Ranch produces USDA Certified Organic Georgia Grown beef products. We dry age our beef and have the full line of cuts listed below to serve our customers, our neighbors, and our friends. All weights vary per item just like the grocery store. I will strive to satisfy every order with prime beef cuts for your pleasure.

Please do not hesitate to contact me for your special events needs. Order early for your events, I will customize packages based on your event needs. I can grow out beef cattle based on your custom needs. Call Me, Lets talk, come visit us at the ranch.

 

BEEF CUTS

• Tenderloin/Filet Mignon
• New York Strip Steak
• Brisket
• Short Ribs
• Arm Roast
• Chuck Shoulder Roast
• Rump Roast
• Ribeye
• Sirloin Tip Roast

• Top Sirloin
• Sirloin Cap
• Ground Beef
• T-Bone
• Porterhouse
• Flank Steak
• Skirt Steak
• Osso Buco (Shank)
• Tongue, Organs, Bones

 

VEAL CUTS

• Brisket
• Chuck Roast
• Osso Buco
• Strip Filet
• Tenderloin Medallion
• Rump Roast
• Shank Steak

• Porterhouse
• T-Bone
• Ground Veal
• Long Bone Chop
• Scalopini
• Tongue, Organs, Bones

 

PORK PRODUCTS

• Boston Butt
• Country Cured Bacon
• Loin Chops
• Spare Ribs
• Picnic Shoulder
• Ground Pork

• Sausage Links
• Ham Slices (Cooked)
• Pulled Pork
• Summer Sausage

 

 

RANCH BOXES

• Beef Lovers Ranch Box
• Beef & Pork Family Box
• Family Pack Ranch Box
• Gourmet Steak Ranch Box

• Grill Special Ranch Box
• Pork Sampler Box
• Soup Bone Ranch Box
• Steak Lovers Ranch Box

  

 

WHY DO WE DRY AGE OUR BEEF?

Wet Aged Beef is beef that is typically aged in a vacuum-sealed bag to retain the animal’s moisture (blood). It is popular with producers, wholesalers and retailers because it takes less time to get to market: typically only a few days and there is no moisture loss, so any given piece of meat sold by weight will have a higher price as you will pay for moisture and the beef will not have the same flavor or tender texture achieved by dry aging.

Dry-aging beef honors the legacy of early American beef. It's the natural way to uniquely craft tender and deeply flavorful steaks, however the process is rarely done today.

Dry aging is a process that involves considerable time and expense. The key effect of dry aging is the concentration and saturation of the beef’s natural flavor, as well as the tenderization of the meat texture. Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time and there is a significant loss of weight during the aging process.

Dry aging can take anywhere from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. This type of beef is served in higher-priced steakhouses and by upscale butcher shops or craft groceries. The quality of our beef and your satisfaction is very important to us!  

NOTE: For online orders
If you have specific requirements for items, please contact us directly so we can customize your order with you.

Shopping at the Farm: Excellent! come by and choose your beef. Simply pick your beef and price! Tour the ranch, meet the cows!

 

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