Parable Farm, Inc.


For those who would like to order a whole or half cow, please go to our Custom Butchered Beef page under the product tab at the top of the page. 

For a printable version of Secrets to Cooking Grass-Fed Beef press the following button:

For a printable sample version of our Beef Cuts Order Form press the following button:




Please call for pricing and availability on all items. 


Sirloin Roast

Few meats are as tender, juicy and flavorful as good roast beef, yet none is easier to prepare. It needs nothing beyond salt and pepper and proper cooking. And, while it is most commonly sliced thin, it can also be carved thick and served like steak, especially if you start with sirloin.

Chuck Roast

One of the best family cuts, chuck roast is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef. The chuck contains a lot of connective tissue, including collagen (very healthy for you), which partially melts during cooking.

Rump Roast

Rump roast is a large cut of beef that comes from the cow's hip area. Rolled rump roast is a thick piece of meat that risks drying out during the cooking process, so it can be difficult to get tender results if you grill it or use other high-heat methods. Instead, combine rolled rump roast with beef broth and cook it slowly over low heat to ensure it remains as tender as possible. Using a crock pot is a very good method for this cut.



Juicy and ready for the barbecue, a porterhouse is a composite steak coming from the point where the tenderloin and top loin meet. More or less a larger and thicker cut T-Bone.

Rib Steak

The Prime Rib Roast cut into steaks. Best served on the rare side, great grilled or quick seared in a skillet.