PREMIUM CUTS FARM CLUB
PREMIUM CUTS FARM CLUB

PREMIUM CUTS FARM CLUB

$229.00
$229.00
$249.00
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Pasture Raised 100% - Antibiotic & Hormone Free - USDA Inspected

Indulge in a 30-day dry-aged steakhouse experience at home—harvested directly from our Midwest pasture and delivered to your door every month.

The Premium Cuts Farm Club is curated specifically for steak lovers who want the rich flavor, deep marbling, and tenderness of authentic 30-day dry-aging. Each monthly box features a luxury rotation of prime steaks, gourmet butcher cuts, and dry-aged ground beef.

What’s Inside Every Monthly Box (11–12 lbs total):

  • 2 Premium Dry-Aged Steaks: Rotated monthly between Filet Mignon, Ribeyes, NY Strips, T-Bones, or Rib Steaks 

  • Gourmet Specialty Cuts: Flank Steak, Tri-Tip, Skirt Steak, Brisket, Chopped Steak Patties and more (~3–4 lbs)

  • Dry-Aged Ground Beef Essentials: 100% Dry-Aged Ground Beef & Patties (~4–5 lbs)

  • 100% FREE Shipping included for all members in our Ground Shipping Zone

How Our "Curated Selection" Works:

To ensure peak fresh-frozen quality and equal carcass allocation, cuts rotate monthly based on our butcher's dry-aging schedule. Each box is hand-curated by our team to guarantee a high-end steakhouse selection every month.

Farm Club Member Perks:

  • 100% Free Ground Shipping: No surprise freight charges at checkout.

  • Total Flexibility: Pause, skip, or cancel anytime through your subscriber portal.

  • VIP Allocation: First right to reserve limited-yield cuts like Tomahawks and Dry-Aged Tenderloins.

Note: Billed monthly. Packed in our heavy-duty thermal box with extra dry ice for safe, frozen arrival.


FREE Local Market Pick-up

The Market- 102 E. McConnell St. Oxford, IN 47971

Choose this option and receive a free pound of ground beef.

 

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FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

Shipping & Delivery Info.