All LMF Beef comes single-packed in heavy duty vacuum-sealed packaging. This level of quality and attention to detail keeps our meats safe in transit and tightly packed as you rummage through your freezer.

• All Steaks are cut to 1" thick, Filet Mignon is cut to 1.5" thickness
• Ground Beef comes individually packaged in 1lb packs no matter the quantity you purchase
• Burger Patties arrive 4 patties to one-package no matter the quantity you purchase

It is ideal to thaw beef in the refrigerator where it remains at a safe temperature (40°F or below). Most steaks will thaw in one day while larger items such as brisket or prime rib may take an additional day or more. After thawing, beef can be refrigerated safely for 3 to 5 additional days before cooking. During this time, if you decide not to use the beef, you can safely refreeze it without cooking. Avoid thawing on the counter or in other locations. While quick thawing can be achieved under cold running water, it is ideal to slowly thaw beef in the refrigerator. Do not use warm or hot water to accelerate thaw time.

For best quality, plan to cook our beef within 4 to 12 months. Beef will remain safe when stored constantly at 0°F or below; however, quality degrades with lengthy freezer storage. For ideal quality, the freezer should be set at 0°F or below and beef should remain packaged tightly to keep air from getting in. If beef is frozen without being sealed tightly, freezer burn may occur. The product remains safe to eat, but the areas with freezer burn will be dried out and tasteless and should be trimmed away.

Along with being delicious, beef contains important nutrients that your body needs. The recommended serving size is 4 ounces for raw beef (about the size of a deck of cards), which translates to about 3 ounces of cooked beef. Beef delivers 10 essential nutrients; on average, a 3-ounce serving of cooked beef provides 175 calories and protein (51% DV), B12 (41% DV), zinc (39% DV), selenium (38% DV), niacin (25% DV), B6 (24% DV), phosphorous (20% DV), riboflavin (14% DV), iron (14% DV) and choline (13% DV). DV refers to Daily Value, the amount of nutrient needed for a healthy adult on a 2,000 calorie diet.

Marbling is the white flecks of fat embedded within the beef muscle; it describes the fat content inside the muscle. The greater the amount of marbling in beef, the higher the quality grade, because marbling makes beef more tender, flavorful and juicy. The term “quality grade” is used to describe the level or amount of marbling, along with other factors such as fat thickness, age of the cattle and coloration of the beef. The higher the amount of marbling, the higher the quality grade, the better the eating experience, defined through attributes like juiciness, tenderness, flavor and texture. The three main quality grades that USDA can assign to beef are Prime, Choice and Select. Prime beef is the highest grade and contains an abundant amount of marbling. Choice beef follows closely – it is a very high-quality beef with a moderate amount of marbling. Rounding out the top three main quality grades is Select beef, which is uniform in quality and much leaner, with only a slight amount of marbling. Little Mountain Farm proudly sells Black Angus Beef that grades Prime & Choice and is processed at a USDA inspected facility.