Avalon Grass Fed Beef Shares
We now offer our own grass-fed Avalon beef through our Community Supported Deo-Agriculture program (CSA).
At Avalon Organic Gardens & EcoVillage in Tumacacori, AZ we manage a small herd on over 100 acres of naturally organic pasture. They have not been fed anything but grass so you will benefit and experience a great and unique taste. Our herd is in excellent health. They have never seen a feed-lot nor do they receive hormones or antibiotics.
Our meat is locally processed, dry-aged and inspected under USDA and Arizona Department of Agricultural regulations. The results are a quality product that is the best alternative to commercial commodity meat products.
Order by calling (520) 603-9932 or email us email@example.com.
We will weigh your package and get back to you about the exact amount. You can pay by Credit Card over phone, check or cash at the pickup site. You will be able to pick up your order at any of the designated CSA pickup points in Tubac, Green Valley, Tucson or at Avalon Organic Gardens & EcoVillage.
Beef Cuts: Prices & Cooking Guide
This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture.
The chuck beef cut comes from the cow’s shoulder and neck. This is your traditional pot roast meat. Wet cooking methods including braising (pot-roasting) and stewing, are best to keep this tough meat moist and tender
Round Steak ( tenderized )
Round is a beef cut from the cow’s backside or rear. It is an extremely lean, flavorful meat. Because cows utilize these muscles extensively, round also has a tendency to be tough
which comes from the lower part of the cow’s abdomen, is great for the grill because its thinness allows it to cook quickly and evenly. These cuts of beef are often used for fajitas, kabobs and London broil. Like short plate, it is a lean meat with a strong, beefy flavor. Also like the short plate cut, it is best to slice this meat against the grain to keep it tender.
The tri-tip is a triangular shaped cut at the tip of the sirloin and is surrounded by the sirloin, round, and flank primals. It can be used as a roast or it can be cut into steaks. The tri-tip steak is excellent when it is grilled or broiled, but it can easily become very tough if it is overcooked. The fat should not be trimmed until after cooking because it helps to seal in the juices, keeping the meat somewhat tender. The tri-tip is also known as triangle Steak and culotte steak.
It responds very well to dry cooking methods such as sautéing, grilling, broiling and pan-frying. In 2005, Cook’s Illustrated recommended sirloin steak (also called “flap meat steak”) as one of the best inexpensive beef cuts for pan-searing and roasting
Better cut sirloin
Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, pan-fried, broiled, or grilled. Also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye
New York Strip (boneless)
Part of the Loin cut: Loins are the most expensive beef cuts because they are the most tender. They are best when cooked for a short time with dry heat methods such as grilling, broiling, pan frying or sautéing.
They are of the highest quality. They are best when cooked for a short time with dry heat methods such as grilling, broiling, pan frying or sautéing. They are the most tender.
Round Rump Roast
Round is a beef cut from the cow’s backside or rear. It is an extremely lean, flavorful meat. Because cows utilize these muscles extensively, round also has a tendency to be tough. Pot-roasting and braising are the best cooking methods for this cut. Cooking the meat in liquid for several hours at a low temperature will keep it tender and moist
Top Round Roast
Top round is the more tender part of the cut, and can be used to make London broil. Because it is the most tender part of the round, top round can be roasted. London broil that is made with round is typically marinated and grilled
Bottom Round Roast
The round is the rear leg of the cow. Bottom round is a lean cut of beef which makes a delicious, economical pot roast when cooked slowly at low heat. Don't overcook and slice thinly for really good eating. Some of the best recipes to make with a bottom roast are all of the following due to their long cooking times: beef stew, beef stroganoff, beef pot pie, pulled BBQ beef, and of course pot roast.
Shank, also called brisket, refers to a beef cut from the cow’s leg. This is the cut to look for when you want to make corned beef. It also can be used for pot roast.
The short plate is taken from the middle of the cow’s abdomen. It has a strong, beefy flavor which makes it an excellent choice for stew meat. It also works well as a skirt steak, although if you are going to grill this cut, you should marinate it first to make sure it stays juicy, and slice it against the grain to keep it as tender as possible. Short ribs also come from this cut and are best when boiled or braised.
Ribs, naturally, are the actual ribs of the cow. They are typically well-marbled with fat, which makes the meat tender, juicy and full of flavor.