Crystal River Meats

  • Beef

The cattle that we raise are purchased from local producers that have
become part of our program through a strict verification process.
Genetics play a vital role in the health of the animals and the
quality and taste of the meat that is subsequently produced. We breed
a cross of Hereford and Angus because they favor and thrive on grass,
they remain healthy in hard winters and their low bone-to-muscle ratio
contributes to a superior tasting meat.

All of our cattle are raised on open pasture, moving directly to grass
from mother’s milk while never supplemented with grain. None of our
animals are exposed to subtherapeutic antibiotics or are administered
hormones of any kind.

  • How to Prepare Meat
    1. Never use a microwave to thaw meat. Either thaw in the refrigerator or in water (within a vacuum sealed package) for a few minutes. Bring the meat to room temperature before cooking and always pre-heat your oven, pan or grill.
     
    2. Don’t overcook! If you like well done meat, then cook at very low temperatures in a sauce to add moisture.
     
    3. Coat with virgin olive oil, truffle oil or other light oil for flavor enhancement and easy browning. The oil will also prevent drying and sticking.
     
    4. Whether cooking on the stove top or on a grill, meat will usually require 30% less cooking time and will continue to cook when removed from heat. For this reason, remove the meat from your heat source 10 degrees before it reaches the desired temperature. Let meat sit, covered and in a warm place, for 8 to 10 minutes after removing from heat to let the juices redistribute.
     
    5. Never use a fork to turn your beef, precious juices will be lost — use tongs.
     
    6. Reduce the temperature of your recipes by 50 degrees — the cooking time will still be the same or slightly shorter even at the lower temperature.
     
    7. When grilling, sear the meat quickly over a high heat on each side to seal in its natural juices and then reduce the heat to a medium or low to finish the cooking process. Baste to add moisture throughout the grilling process.
     
    8. When roasting, sear the beef first to lock in the juices and then place in a pre-heated oven.
     
    9. Please don't overcook (prepare as rare as you're comfortable) and ENJOY!

Products to Purchase Online

  • Steaks
    $/lb
    Tenderloin
    29.95
    New York Strip
    22.23
    T-Bone
    18.33
    Porterhouse
    18.33
    Rib Eye, Bone-in
    17.42
    Rib Eye, Boneless
    20.48
    Top Sirloin
    13.78
    Flank
    12.16
    Skirt
    11.38
    Flat Iron
    12.29
    Hanging Tender
    12.94
  • Roasts
    $/lb
    Tenderlion
    25.95
    Strip Loin (New York)
    20.22
    Ribeye Boneless
    20.48
    Ribeye Bone-In
    17.40
    Sirloin Tip
    9.49
    Top Round
    8.19
    Chuck
    7.41
    Brisket
    9.30
    Tri Tip
    9.62
  • Hamburger
    $/lb
    Ground Beef
    6.46
    Hamburger Patties - 1/3
    7.74
    Hamburger Patties - 1/2
    7.74
    Hamburger Patties - 1/4
    7.74
  • Ribs
    $/lb
    Short Ribs
    8.58
    Back Ribs
    8.58
  • Specialties
    $/lb
    Hot Dogs (4-1) & (8-1)
    10.01
    German Brand Bratwurst
    11.44
    Cheddar Jalapeno Bratwurst
    11.44
    Hot Italian Sausage
    11.44
    Sweet Italian Sausage
    11.44
    Beef Jerky
    7.74
    Breakfast Links
    10.60
    Breakfast Sausage Bulk
    10.40
    Beef Stew Meat
    6.37
    Liver, Heart, Tongue, Oxtail
    3.58
    Marrow and Soup Bones
    2.86
    Mediterranean Brats
    $11.44
    Lemon Pepper Brats
    $11.44