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Pasture Fresh® Beef

100% Grass Fed

Pasture Fresh® beef is 100% pasture-fed and finished.

Our animals are free to roam lush grass-filled meadows 365 days a year, living a stress-free lifestyle and able to graze freely in an open environment.

We believe grass feeding is not only better for the animal, but also better for the environment and for the end consumer. Our animals get a diet of nutrient-rich grasses and herbs which produces meat with a fine, delicate texture.
In other countries, an animal may be labelled “grass-fed” if it has been pasture-fed only 30%
of its life.

That is nowhere enough for us.

When we say grass fed, we mean 100% grass fed. Our animals feed purely on pasture and herbs, producing tender, consistent meat that is naturally flavourful.

Natural, full-bodied flavour. 

No Hormones, No Antibiotics, No GMO

Pasture Fresh® beef is entirely free of growth hormones, antibiotics, and genetically modified organisms.
Paisaje verde
Producing the finest grass-fed beef is anything but easy, but it's worth it.

By never utilizing growth hormones, antibiotics or GMO, we guarantee pure, natural beef, the way nature intended.

Free Range Raising

Pasture Fresh® farmers work with an average of 10 cattle per hectare. 

Our animals are never placed in confinement or feed lots.
Throughout their lives in every season, they are free to roam our lush green farms, stress-free, and graze on natural pastures. 
Throughout every season, e raise our animals exclusively in the open.

We believe that a stress-free lifestyle with freedom to roam is what every animal deserves.

Humane Slaughter
and Halal Certification

All Pasture Fresh® beef is Halal certified, making it suitable for Muslim consumption.
The Halal certification is also becoming a recognized symbol to guarantee pain-free slaughter. This highly-sought certification is used in high-end foodservice to assure consumers of the humane processing methods at production plants.

Rump Cap

Boneless, removed from the rump on the seam between the rump heart and the cap. Well trimmed on the underside with silverskin removed and no yellow fat caps included.

Weight: 0.9 - 1.6 kg

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Cube Roll

Boneless 7-8 rib cube roll (rib eye), cap off, well trimmed of fat.

Weight: 3.5 - 5.0 kg

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Short Ribs

Bone-in short ribs, cap off. First short rib is removed by a straight cut 50 mm from the backbone from and including the third rib and including the seventh rib. 200 mm (+/- 10 mm) length.

Weight: ​1.3 - 2.7 kg

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Boneless striploin, normally derived from a 1-rib hindquarter.

Flank removed 25 mm from the eye by a straight cut parallel to the backbone. Trimmed to a maximum of 3 mm fat cover.

Weight: 3.5 - 5.0 kg

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Tomahawk Steak

1-rib Tomahawk steak from the 7-rib prime ribs cut. Derived from the 12-rib forequarter.

Weight: 500 - 800 g


Prime Ribs

7-rib cut, normally derived from a 12- rib forequarter. Fat trimmed to a maximum depth of 12 mm. Flank removed 75mm from the eye by a straight cut parallel to the backbone.

Weight: 5.5 - 8.0 kg

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Tenderloin, side muscle removed, all fat and membrane from top and side surfaces removed.

Weight: 1.8 - 2.5 kg

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D Rump

Boneless D rump. Removed from the ilium bone by a straight cut at right angles to the backbone, and from the buttock by a straight cut comencing approximately 60 mm above the 5th sacral vertebrae. Bottom sirloin removed.

Weight: 2.7 - 4.5 kg

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Bone-in shortloin, internal fat removed to 12 mm maximum fat cover. The cut is separated from the sirloin butt (rump) at the tip of the ilium bone by a cut at right angles to the backbone. Flank is removed 25 mm from the eye by a straight cut parallel to the backbone.

Weight: 6 - 8.5 kg

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Rump Heart

Boneless rump removed from loin at the junction of the sacral and lumbar vertebrae and from the buttock by a straight cut 25 mm above the tail bone across the percural gland.

Weight: 1.8 - 3.0 kg


Inside Skirt

Boneless inside skirt derived from the hindquarter. Inside skirt (M. transversus abdominis) is situated on the inside of the abdominal wall of the hindquarter and extends to the navel end portion of the brisket. The peritoneum and fat is removed, membrane covering is removed.

Weight: 400 - 750 g

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