Running Wild Ranch logo in arched style and orange color

Our Beef

If you’re looking for locally raised, healthy, USDA certified beef from Southern Colorado, look no further.

Do You Know Where Your Food Comes From?

At Running Wild Ranch, our cattle roam free on over 1,000 acres of lush pasture! They’re not just grass-fed, they’re grass-finished. That means they’ve never touched a single kernel of grain. Fun fact: A cow can be labeled “grass-fed” even if it munches on grain in its final months. But not ours! Our cattle stick to an all-grass diet from start to finish, just the way nature intended.

There are many health benefits when eating grass-finished beef versus grain fed beef you commonly find on grocery store shelves:

  • Contains lower cholesterol
  • Higher in Omega 3’s
  • Better for heart health
  • Higher in Vitamins E & C

The Cuts
of Meat We Offer

We get it. You might see the name of a type of cut and have no idea what that means. Here is a list of the following cuts we can provide for your plate, as well as a taste of what the cut is:

  • Chuck roast: This cut is fattier than other cuts, giving it a rich flavor. Best cooked on a low temperature for a long time. Low and slow!
  • English roast: This meat is great for jerky.
  • Brisket: A great meat to barbeque or prepare in a smoker. 
  • Rib steak: This cut comes from you guessed it–the rib area. Tender and flavorful, it’s best cooked at a high heat until marbling is broken down and basted in its own juices.
  • Skirt steak: Rich, beefy and intense flavor. Slice it thinly against the grain and cook to medium rare or medium.
  • Flank steak: Known for having bold flavor and chewy, you can tenderize this meat with a mallet or marinate it overnight to bring out even more flavor.
  • Top sirloin: On the grill or in a skillet, this cut is lean and flavorful.
  • Minute Steak: A cut that is sliced thin, so it cooks quickly… in a minute!
  • New York strip: This cut comes from the top of a cow’s short loin, behind the ribs. Grill it on a hot grill to get a good sear, and pair it with shellfish for a tasty meal of surf-and-turf.
  • Filet: A cut of beef from the tip of the tenderloin. It comes from the most delicate part of the cow and is a small portion of the animal, making it often the most expensive cut of beef.
  • Eye roundsteak: A lean cut of beef from the rear of a cow. Great to use in a stew!
  • Tri tip: A triangular cut from the bottom of the sirloin. A versatile cut as it can be grilled, roasted, smoked, or barbecued.
  • Pot roast: A great way to toss dinner in a slow cooker and forget about it until it’s time to eat. Tender and flavorful!
  • Sirloin tip steak: A boneless cut of beef that is low in fat. A versatile protein that can be used in roasts, kabobs, fajitas, stir fry, sandwiches, and salads.
  • Stew meat: Cut into cubes, chunks, or diced, and is often used to make (surprise!) beef stew.
  • Ground beef: Our beef is 85/15, meaning it’s only 15% fat. This meat is used by millions daily to feed their families.
  • Beef tallow: Rendered from beef fat, tallow is a versatile cooking fat that brings rich flavor to anything from frying potatoes to baking. It was a staple in kitchens for generations, and for good reason, because it’s delicious, stable, and makes food taste incredible
  • Beef Variety Packs: Looking for an easy way to stock up on our grass-finished beef?
    Our Beef Variety Packs let you choose what fits your needs.
    We offer options like:
    Ground Beef Box – all ground beef (85/15).
    Steak Lovers Box – a selection of premium steaks.
    Build Your Own Box – mix and match your favorite cuts.
I’d like more details, please!