Grass-Fed Ribeye, 14 oz
Pasture-raised dry-aged ribeye, 14 oz.
How this beef is made — and by whom.
A 156-year-old regenerative farm raising ten species on pasture using zero-waste, holistic-grazing protocols. Carbon-negative beef, lamb, pork, goat, and poultry slaughtered on-site at their USDA facility.
Georgia — the country around Bluffton, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Animals are pasture-raised on open village land, fed on what the land gives, and butchered by hand by the same family that raised them — nose-to-tail, nothing wasted.
Pasture-raised year-round; autumn animals, fattened on late grass, are the most prized.
Dry-aged 21 days. From cattle raised on perennial pasture for their entire life on White Oak's regenerative Georgia farm. Vacuum-sealed and flash-frozen at peak.