Pre-Order KLD Beef

ABOUT MY BEEF

My beef is USDA-inspected and 100% chemical free – I use absolutely no steroids, no growth hormones and no antibiotics of any kind. My cattle are grass-fed and grain-finished, and then dry-aged 14-18 days for superior quality and taste.

 

ONLINE PRE-ORDER FOR PICKUP

Select all the cuts you want, then add them to your cart. Once you submit your order, we will prepare your meats, weigh them, and email you an invoice with a precise total—then you can come meet us at the KLD Farm or the Farmer’s Market to pickup your order.

NASHVILLE ESTABLISHMENTS SERVING KLD MEATS

Porter Road Butcher  | Holland House  | Green Door Gourmet | Old School Farm Cafe  | Henrietta Red | Vital CafeOld Glory Nashville

CHEFS: We would love to add you to our list!

WHERE TO BUY / PICKUP

You can purchase my beef at the Nashville Farmers’ Market or directly from my farm in Ashland City, TN – which is just a stone’s throw from downtown Nashville. For online specialty pre-orders, you can pickup directly from the farm, or meet us at the Farmer’s Market.

Nashville Farmers’ Market
Every Saturday, (Winter Hours) 8:30am to 3pm
(Varies seasonally – check our website for latest
hours & location)
900 Rosa Parks Blvd.
Nashville, TN 37208

KLD Farm LLC
1110 Turnipseed Rd.
Ashland City, TN 37015
(615) 952-9454
Available most days, by appointment only.

 

STEAK

All steaks individually wrapped, 1-inch thick unless otherwise noted.

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  • Tri Tip Steak

    Tri-tip is the essential cut of Santa Maria-style barbecue, rubbed with spices and cooked over red oak.   ( 12oz )

    $14/lb

    $11

     
  • Sirloin Steak

    A thick, lean cut, perfect for stewing or braising. Takes rubs and marinades particularly well. Try it in beef and broccoli or a steak reuben.  ( 12oz )

    $12/lb

    $9

     
  • Flat Iron Steak

    The flat iron steak was first cut from a beef shoulder in 2002, thanks to a University of Florida meat science professor. This tasty, marbled cut has exploded in popularity, now outselling porterhouse and t-bone steaks combined.   ( 1lb )

    $12/lb

    $12

     
  • Skirt Steak

    Perfect for a marinade of soy sauce and lime, skirt steak is best seared or braised. Skirt steak outdoes itself with a deep char. Try it with Argentinian chimichurri for a zesty bite.  ( 1lb )

    $11/lb

    $11

     
  • Flank Steak

    Looking for a London broil? Flank steak is the traditional cut for this juicy, deep-seared sandwich filling. It’s long and flat, perfect for slicing into fajitas or stir fry.  ( 1lb )

    $13/lb

    $13

     
  • Hanger Steak

    The hanger steak is so tasty and tender, some butchers keep it for themselves. It’s the softest cut of meat in the whole animal. Eat it as raw as you can stand to get the most out of its velvety texture.   ( 1lb )

    $13/lb

    $13

     
  • T-Bone (1.25-Inch)

    Like a Porterhouse, a T-Bone has a hunk of Tenderloin and a Strip Steak. The T-Bone is the Porterhouse’s little cousin: it’s got a little less Tenderloin. Either is an ample steak worthy of the most celebratory dinner or the most gluttonous steak-and-eggs breakfast.   ( 1.5lb )

    $17/lb

    $26

     
  • T-Bone (1-Inch)

    Like a Porterhouse, a T-Bone has a hunk of Tenderloin and a Strip Steak. The T-Bone is the Porterhouse’s little cousin: it’s got a little less Tenderloin. Either is an ample steak worthy of the most celebratory dinner or the most gluttonous steak-and-eggs breakfast.   ( 1lb )

    $17/lb

    $17

     
  • Rib Eye Bone-In (1.25-Inch)

    Sometimes called the “Cowboy Steak,” a bone-in rib eye is a classic, hearty cut. Perfect for a home on the range meat-and-potatoes meal.  ( 1.5lb )

    $19/lb

    $29

     
  • Rib Eye Bone-In (1-Inch)

    Sometimes called the “Cowboy Steak,” a bone-in rib eye is a classic, hearty cut. Perfect for a home on the range meat-and-potatoes meal.  ( 1lb )

    $19/lb

    $19

     
  • New York Strip (1.25-Inch)

    The bigger, meatier side of a t-bone, a strip steak is a tender chunk of short loin. With medium marbling, a New York Strip (appropriately known as a “veiny steak” or “ambassador steak”) is tender enough for pan-frying and is classically served with a soft pat of garlic butter.  ( 1lb )

    $18/lb

    $18

     
  • New York Strip (1-Inch)

    The bigger, meatier side of a t-bone, a strip steak is a tender chunk of short loin. With medium marbling, a New York Strip (appropriately known as a “veiny steak” or “ambassador steak”) is tender enough for pan-frying and is classically served with a soft pat of garlic butter.  ( 12oz )

    $18/lb

    $14

     
  • Porterhouse (1.25-inch)

    A Porterhouse is the perfect blend of meat from two of the most prized, tender, and flavorful beef cuts: a meaty hunk of Tenderloin and a Strip Steak. A big steak for a big appetite.  ( 1.5lb )

    $20/lb

    $30

     
  • Porterhouse (1-Inch)

    A Porterhouse is the perfect blend of meat from two of the most prized, tender, and flavorful beef cuts: a meaty hunk of Tenderloin and a Strip Steak. A big steak for a big appetite.  ( 1lb )

    $20/lb

    $20

     
  • Rib Eye, Boneless (1.25-Inch)

    Deeply marbled, flavorful meat, the rib eye is cut from the center of the prime rib. These steaks shine with simple treatment: salt, pepper, and a hot sear.   ( 1lb )

    $20/lb

    $20

     
  • Rib Eye, Boneless (1-Inch)

    Deeply marbled, flavorful meat, the rib eye is cut from the center of the prime rib. These steaks shine with simple treatment: salt, pepper, and a hot sear.   ( 12oz )

    $20/lb

    $15

     
  • Filet Mignon

    “Mignon” is French for “dainty”—and if any steak can be dainty, this one is. It comes from the tender heart of the tenderloin, and it’s an international favorite for good reason. Filet mignon is very lean, so cook it gently.  ( 6oz )

    $30/lb

    $11

     
  • Rib Steak (Bone In)

    Deeply marbled, flavorful meat, the rib eye is cut from the center of the prime rib. These steaks shine with simple treatment: salt, pepper, and a hot sear.   ( 1.15lb )

    $19/lb

    $22

     
  • Flap Steak

    Ideally seared on a hot grill for just three minutes per side, flap steak is thin and soft with a coarse grain. It’s richly flavored and takes marinades admirably, which is why chefs from America’s Test Kitchen and Cooks Illustrated name it their favorite budget steak.   ( 1.75lb )

    $10/lb

    $18

     
  • Chuck Eye Steak

    Best if marinated overnight (try soy sauce, balsamic vinegar, and Worcestershire sauce) and seared fast in a hot buttered skillet. Chuck eye steak is a thick, delicious, and less expensive alternative to rib eye.   ( 12oz )

    $12/lb

    $9

     

ROAST

2-3 lbs per package.

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  • Arm Roast

    A hearty cut, best tenderized low and slow in a wine braise. Similar to chuck, it also works well in a pot roast, stewed with potatoes and carrots.  ( 3lb )

    $7/lb

    $21

     
  • Shoulder

    Try it smoked, with a pepper and onion powder dry rub, for moist and flavorful sandwich filling. Or slow cook it with broth, brandy, and mustard until it falls apart under your fork.  ( 3lb )

    $7/lb

    $21

     
  • Chuck

    Chuck roast is the meat of pot roast: braise it in wine with small potatoes and carrots, then serve it over a bed of al dente egg noodles.   ( 3lb )

    $8/lb

    $24

     
  • Rolled Rump

    Rolled rump is the meat of roast beef: after spicing and browning and roasting, slice it thick and serve with creamy mashed potatoes. The next day, slice it thin and eat it cool in a sandwich with horseradish and arugula.   ( 3lb )

    $7/lb

    $21

     
  • Sirloin Tip

    Sirloin tip was made for kebabs—its soft striations soak up marinades and sear beautifully on the grill. Or brush it with Dijon mustard and roast it for a few hours.   ( 3lb )

    $8/lb

    $24

     
  • Tri Tip

    If just a steak is not enough, roast a whole tri-tip. Sliced thin, stacked on a soft white roll, and smothered in a tangy barbecue sauce, it makes for a deeply satisfying sandwich.   ( 3lb )

    $10/lb

    $30

     

GROUND BEEF

Hamburger available in 80% or 85% lean

  • BY WT.
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  • 1lb Patties (80/20)

    4 patties per pound  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    $7.25/lb

    $7

     
  • 1lb Tubes (85/15)

     . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    $7.00/lb

    $7

     
  • 1lb Tubes (80/20)

     . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    $6.50/lb

    $7

     

OTHER CUTS

  • BY WT.
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  • Beef Bones

    Want deeper flavor in your beef stock? Look no further. Almost nothing smells better than a simmering pot of beef bones, carrots, celery, onion, garlic, and a splash of apple cider vinegar.  ( 2lb )

    $2/lb

    $4

     
  • Soup Bones

    Want deeper flavor in your beef stock? Look no further. Almost nothing smells better than a simmering pot of beef bones, carrots, celery, onion, garlic, and a splash of apple cider vinegar.  ( 2lb )

    $6/lb

    $12

     
  • Beef Kidney

    Steak and kidney pie is a classic rib-sticker. Marinated in buttermilk, kidneys are also delicious with a bit of spice—Worcestershire, mustard, and cayenne—or stewed with chopped vegetables.   ( 1lb )

    $1/lb

    $1

     
  • Heart

    Slice it, sear it, and serve it with a watermelon salad. Stuff it with spinach and mushrooms. Or grind it into lean, beefy meatballs. Beef heart is high in Vitamin B12 and the Coenzyme Q10, which is essential for athletes.   ( 3lb )

    $3/lb

    $9

     
  • Marrow Bones

    A fifteen-minute roast turns marrow into a divine spread for crusty French loaf, brightened up with a lemon juice and parsley salad on top. Stir brioche crumbs into the marrow before roasting for the ultimate indulgence.   ( 1.5lb )

    $5/lb

    $8

     
  • Knuckle Bones

    Want deeper flavor in your beef stock? Look no further. Almost nothing smells better than a simmering pot of beef bones, carrots, celery, onion, garlic, and a splash of apple cider vinegar.  ( 1.5lb )

    $3/lb

    $5

     
  • Liver

    Sear it with onions and deglaze with white wine for a traditional English dinner. Or marinate in lemon juice and brown it in bacon fat. Like pork liver, beef liver is high in iron and Vitamin A.   ( 1lb )

    $2.50/lb

    $3

     
  • Beef Tongue

    Boil it with jalapeño and onion, then put it in a burrito. Or brine it in red wine and mirepoix, then braise it in stock. If you’ve never had beef tongue, you’re in for a treat.   ( 1.5lb )

    $5/lb

    $8

     
  • Short Ribs

    Large, meaty ribs highly popular worldwide: try them Maui-style (with pineapple), Jewish-style (boiled in broth), or Korean-style (butterflied and marinated in mirin).  ( 2lb )

    $6/lb

    $12

     
  • Beef Back Ribs

    These ribs are best cooked low and slow. Put them in a crock pot with a homemade barbecue sauce, or marinate them and bake them in a low-heat oven for a few hours.   ( 3lb )

    $5/lb

    $15

     
  • Oxtail

    Gelatin-rich cattle tail makes a perfect base for stock or soup. Stewed or slow cooked, it releases ooey, gooey delicious flavor.  ( 1.5lb )

    $6/lb

    $9

     
  • Brisket (Boneless)

    A Texas barbecue classic—big, of course, because everything is in Texas. A tangy marinade and long, slow cook turn it tantalizing and velvety. Put the ends back in the smoker for Kansas City-style burnt ends.   ( 3lb )

    $7.50/lb

    $23

     
  • Stew Meat

    Season and sear these thick cubes of chuck meat, then simmer it on low for a couple of hours with potatoes and carrots. Nothing is as hearty on a winter night.   ( 1lb )

    $8/lb

    $8

     
  • Texas Style Ribs

    To cook these hearty pork spare ribs in true Texas style, you’ve got to give them a spicy dry rub of chili powder, brown sugar, and salt. Smoke them over low heat for a couple hours, then give them a nice char on the grill. Finish with a tangy barbecue sauce.  ( 2.25lb )

    $6/lb

    $14

     
  • Sirloin Kabobs

    Pre-cut and skewered for an easy grilled dinner. Marinate in soy sauce, garlic, and ginger for the classic beef kabob flavor.  ( 1lb )

    $12/lb

    $12

     
  • Beef Cheek Meat

    Cheek meat is both lean and tender, a rare but stellar combination. It absorbs braising liquid beautifully, so cook it low and slow in red wine or beef stock, until it’s fork-tender and deeply sauced.   ( 2.5lb )

    $9/lb

    $23

     
  • Fajita Meat

    Marinate this tasty cut in lime juice, slice it thin, and sear it over high heat. Serve in fresh corn tortillas with onions, peppers, red rice, and refried beans.   ( 1lb )

    $11/lb

    $11

     
  • Beef Tallow

    Flaky biscuits. Deeply flavorful french fries. Crispy, succulent fried chicken. All thanks to beef tallow—its high smoke point makes it perfect for fast frying. Plus, it’s rich in both flavor and vitamin D.   ( 2lb )

    $3/lb

    $6

     

BULK BEEF

Customer pays processing cost on sides of beef. Approximately $115 for quarter, $230 for half. Not available for delivery.

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  • Half Beef

    Sold by the pound Carcass Weight  ( 375 lb )  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    $3.65 /lb

    $1369

     
  • Quarter Beef

    Includes Processing Fee  ( 100lb )  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    $8.00/lb

    $800

     
  • 1/8th Beef

    Includes Processing Fee  ( 50lb )  . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

    $8.25/lb

    $413

     
 
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