Aitken Farm & Ranch/Blessings Ranch
<span style="font-weight: bold;">Tenderloin</span>

A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available.

<span style="font-weight: bold;">Ribeye or NY Strip Steak</span>
Ribeye or NY Strip Steak
$21/LB or $17/LB
A ribeye steak is a beef steak sliced from the rib primal of a beef animal, it is both flavorful and tender, coming from the lightly worked upper rib cage area.

AVG Weight - 0.98LBS

The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender.

<span style="font-weight: bold;">Sirloin Steak</span>
Sirloin Steak
The sirloin steak is cut from the back of the animal.In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.

<span style="font-weight: bold;">Brisket</span>
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts

<span style="font-weight: bold;">&nbsp;Ribs</span>
Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length

<span style="font-weight: bold;">Roasts</span>

We currently offer the following roasts:

Chuck Roast

Heel of Round Roast

Loin Tip Roast

Rump Roast

<span style="font-weight: bold;">Skirt &amp; Flank Steak&nbsp;</span>
Skirt & Flank Steak 
Skirt steak comes from the plate and is the cut of choice for making fajitas.To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness. 

<span style="font-weight: bold;">Stew Meat&nbsp;</span>
Stew Meat 

A full-flavored staple. Great for slow-cooking, chili and stews.

<span style="font-weight: bold;">Ground Beef&nbsp;</span>
Ground Beef 

Ground beef is a ground or minced meat made of beef that has been finely chopped with a large knife or a meat grinder.

Taco Thursday $8/lb

20lbs or more $7/lb

We can special order heart, tongue liver,and oxtails.*Ask about individual cuts
<span style="font-weight: bold;">Soup Bones</span>
Soup Bones

Soup bones contain more beef than marrow bones and are great for making osso buco.

A real bone broth is made with bones and cuts of meat high in collagen, like marrow, knuckles, and feet.

Marrow Bones&nbsp;
Marrow Bones 
A real bone broth is made with bones and cuts of meat high in collagen, like marrow, knuckles, and feet.

Chicken &amp; Duck Eggs <br>
Chicken & Duck Eggs
Chicken $9/Dozen    $12/18 count                        Duck $10/Dozen
Pasture raised and supplemented with a soy and corn free, non GMO, organic layer pellet, scratch grains, & mealworms.
Breasts, Thighs, &amp; Whole Chicken&nbsp;
Breasts, Thighs, & Whole Chicken 
Whole Chicken $7.50/lb      Chicken Thighs  $12.99/lb    Chicken Breasts  $15.99/lb 
Pasture raised chicken from Three Sisters Farm out of Tomball (until we are set up to raise our own!)
Uncured Bacon $16/lb 
Pasture raised bacon from Three Sisters Farm out of Tomball
Local Raw Honey <br>
Local Raw Honey

Honey from hives in the Tomball, Cypress, and Katy areas.

24oz glass jar