We bought our meat for the next few months yesterday at Marin Sun Farms. They do range-fed, grass-fed beef, lamb, and pork, along with chicken and eggs. We buy beef from them whenever we run out. The last cache lasted us about 8 months, and yesterday we trucked home a larger supply:
2 New York strips, bone removed but tied on - a 5.5 pound slab and a 7 pound slab, that I trimmed and cut into 1 1/2 inch thick steaks for us.
1 filet mignon, a half pound, for us to share on some special evening.
1 3 pound chuck roast for general purpose.
1 2 pound London broil.
6 gorgeous lamb chops, with the rib left long, but Frenched, which will be cute to play with presentations for.
We actually plan to increase our beef consumption rate, since towards the end of the last supply, it wasn't quite as nice. After getting all the meat put away, by around 9:30 we sat down to eat bits cut off the strip steaks with a little pan sauce, with farfalle and tomato sauce as a side. They were fantastic. There's really nothing quite beef produced that way.