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Oakley, Utah — Six Generations Since 1927

Grazing The Uinta Mountains
Since 1927

Our family has had the same mountain permit for over 6 generations — raising 100% grass-fed Black Angus at over 8,000 ft elevation in Utah’s Uinta-Wasatch National Forest.

Our Cuts

All Beef Cuts

Every cut comes from our L2 herd — 100% grass-fed Black Angus raised in Oakley, Utah. Dry-aged a minimum of 21 days. Vacuum-sealed in BPA/BPS-free cryovak packaging. No routine antibiotics. No artificial growth hormones. Ever.

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L2 Ranch ground beef packages
Ground Beef

Ground Beef

Lean, flavorful, and versatile. Perfect for burgers, tacos, meatballs, and everyday cooking. Rich omega-3 content from a pure grass-fed diet.

1 lb packages Order
L2 Ranch grass-fed ribeye steaks on cutting board
Steaks

Ribeye Steak

Well-marbled with rich, deep flavor. Our flagship cut — the fat cap left intact for maximum flavor during cooking.

~12–16 oz each Order
L2 Ranch grass-fed steaks on cutting board
Steaks

New York Strip

Tender, lean, and full of character. A classic cut with a firm texture and clean beefy flavor that grass-finishing elevates considerably.

~10–14 oz each Order
L2 Ranch grass-fed chuck roast with rosemary
Roasts

Chuck Roast

Ideal for slow cooker and oven roasting. Chuck develops incredible depth of flavor over low heat — a family staple for a reason.

2–4 lb roasts Order
L2 Ranch grass-fed beef bundle packages in grass
Bundles

Family Bundle

The best value. A curated mix of ground beef, roasts, and steaks — enough to stock a full freezer. Great for a season of clean eating.

20–40 lbs mixed Order
L2 Ranch Bone-In Ribeye T-bone steak on cutting board
Steaks

Beef Rib Steak (Bone-In Ribeye)

The classic bone-in ribeye — full flavor, rich fat cap, and a dramatic presentation. Our most celebrated cut.

Per steakOrder
L2 Ranch grass-fed top sirloin steak on cutting board
Steaks

Beef Top Sirloin Steaks

Lean and bold — top sirloin is the everyday steak that punches above its weight. Great for grilling and pan-searing.

Per steakOrder
Beef Shoulder Roast
Roasts

Beef Shoulder Roast

A versatile, well-marbled roast from the chuck. Low and slow is the way — shreds beautifully for sandwiches and tacos.

Per roastOrder
Additional Cuts
Beef Brisket
Low & Slow · 100% Grass-Fed
Roasts

Brisket

The quintessential smoking cut. Our grass-fed brisket rewards patience with unrivaled tenderness and a clean, pronounced beef flavor.

6–12 lb whole Order
Beef Filet Steak
Most Tender Cut · 100% Grass-Fed
Steaks

Beef Filet Steak

The most tender cut on the animal. Lean, buttery, and elegant — a premium grass-fed filet is in a class of its own.

Per steakOrder
Beef Flat Iron
Bold & Tender · 100% Grass-Fed
Steaks

Beef Flat Iron Steak

Intensely beefy and incredibly tender for its price point. A hidden gem from the shoulder — perfect for marinades or dry rubs.

Per steakOrder
Beef Flank Steak
Slice Against the Grain · 100% Grass-Fed
Steaks

Beef Flank Steak

Thin, fast-cooking, and packed with flavor. Slice against the grain for fajitas, stir-fry, or tacos.

Per steakOrder
Beef Ranchera
Carne Asada Cut · 100% Grass-Fed
Steaks

Beef Ranchera

The classic skirt steak cut, beloved in Mexican cooking. Robust flavor, quick on the grill, incredible in carne asada.

Per cutOrder
Beef Tri Tip
California Classic · 100% Grass-Fed
Roasts

Beef Tri Tip

The California classic. Triangle-shaped roast with bold beefy flavor — smoke it, roast it, or reverse-sear for best results.

Per roastOrder
Beef Short Ribs
Braise to Perfection · 100% Grass-Fed
Roasts

Beef Short Ribs

Rich, unctuous, and fall-off-the-bone tender after a long braise. One of the most indulgent cuts in the whole animal.

Per packOrder
Beef Marrow Boats
Chef Favorite · 100% Grass-Fed
Specialty

Beef Marrow Boats

Split bone marrow — roast at high heat and spread on toast. A chef favorite, loaded with rich flavor and healthy fats.

Per packOrder
Beef Oxtail
Collagen-Rich · 100% Grass-Fed
Specialty

Beef Oxtail

Collagen-rich and deeply flavorful. Braise low and slow for luxurious stews and soups — a true comfort-food classic.

Per packOrder
Beef Tongue
Lengua · 100% Grass-Fed
Specialty

Beef Tongue

A nutrient-dense delicacy. Slow-cooked until tender, then sliced thin for tacos de lengua or cold cuts — deeply savory.

Per tongueOrder
Beef Suet
Render into Tallow · 100% Grass-Fed
Specialty

Beef Suet

Pure grass-fed kidney fat. Render it into tallow for cooking, baking, or skincare — nutrient-dense and shelf-stable.

Per packOrder
Why Grass-Fed?

The Science Behind Better Beef

Grass-fed and grass-finished beef is nutritionally distinct from conventional grain-fed beef — and our cattle spend their entire lives on open pasture to ensure it.

  • Higher Omega-3 Fatty Acids

    Grass-fed beef contains up to 5x more omega-3s than grain-fed, supporting heart health and reducing inflammation.

  • Rich in CLA

    Conjugated linoleic acid (CLA) is found at 2–3x higher levels in grass-fed beef, linked to improved metabolism and immune function.

  • No Hormones or Antibiotics

    We never administer growth hormones or routine antibiotics. What you eat is exactly what the animals ate: grass, water, and mountain air.

  • Humane Pasture-Raised

    Our cattle live the way cattle are meant to live — on open pasture, moving freely, grazing naturally. No confinement. No feedlots.

L2 Ranch T-bone steak on cutting board style=
Cooking Tips

Getting the Best from Grass-Fed Beef

Grass-fed beef is leaner than grain-fed. A few simple adjustments make all the difference.

01

Cook Lower & Slower

Reduce heat by about 25°F compared to grain-fed beef. Leaner meat cooks faster and benefits from gentler heat to preserve moisture and tenderness.

02

Use Tongs, Not a Fork

Piercing the meat with a fork releases precious juices. Use tongs to flip and handle. Let steaks rest for 5–10 minutes after cooking before cutting.

03

Thaw in the Fridge

Move vacuum-sealed packages from freezer to refrigerator 24–48 hours before cooking. Never thaw at room temperature. Use within 3–5 days of thawing.

FAQ

Beef Questions, Answered

100% Grass-Fed Black Angus. Our herd contains genetics from our grandparents’ herd, dating back over 100 years. We’ve spent a century fine-tuning those genetics for the highest quality and best-tasting beef.
A few things: first, the genetics in our herd come from our grandparents’ herd — over 100 years of fine-tuning for quality and flavor. Second, our cows graze mountain forests above 8,000 ft elevation in the summer, eating wild native grasses and forage. That altitude and those native plants directly impact the richness of the beef. It’s not uncommon for us to hear that our beef is the best they’ve ever eaten.
Yes — all the beef we sell is from our L2 herd that we raise here on the ranch for their entire lifecycle. By managing every stage ourselves, we eliminate any uncertainties or gaps in our beef production. You can rest assured the beef you receive is of the highest quality, because we know exactly where every animal has been since birth.
We never administer routine antibiotics. However, when an animal has a life-threatening illness, we do administer antibiotics — it would be inhumane not to. When this happens, we keep close records, separate the steer from the finishing herd, and do not sell it to our customers. Transparency is everything to us.
Absolutely not. No artificial growth-promoting hormones — ever. Our cattle grow at their own natural pace on a 100% grass and forage diet. They are processed at approximately 1,200 lbs at 20–24 months of age.
Cuts are vacuum-packaged in BPA and BPS-free cryovak packaging. The beef is hand-cut and hand-packaged so you may find some natural variation — a sign of the craft. The carcasses are dry-aged for a minimum of 21 days before cutting and packaging.
We have large hay fields that we spend the summer haying. Haying is drying grass and putting it into bales so that we can continue feeding our cows high-nutrition-profile dried grass during the winter months. Our cattle never receive any supplemental grain.
Absolutely. During summer our cattle spend their days grazing mountain tops in belly-deep grass, laying under thick pines, and drinking ice-cold water straight from natural springs and snow runoff. During fall and winter they live on the ranch in Oakley near the Weber River. We feel strongly about giving our animals the best possible life — and in return, they give us life by feeding us stress-free, rich, nutritious protein.
In order to avoid red tape and keep our prices as low as possible for our customers, we chose not to certify our cattle as organic. We raise what we believe is the best product to feed our own children and share it with our customers. The practices are the same — no hormones, no routine antibiotics, 100% grass-fed — without the certification markup.
At four months our calves receive two vaccines: one for Brucellosis (required by US law as it’s transmissible to humans) and one for clostridial infections. After these two vaccines, the cattle never see a needle again. According to the USDA and FDA, after 28 days all traceable residue of a vaccine is gone — and our beef isn’t processed until 20–24 months of age.
Yes. Our rotational grazing practices help sequester carbon in the soil, support biodiversity, and maintain healthy ecosystems. Grazing cattle on pasture — as they were designed to live — is fundamentally more sustainable than feedlot production.
Grass-fed beef costs more because cattle take longer to reach market weight on a grass diet, and require more land and resources for pasture grazing. However, the health benefits, superior taste, and positive environmental impact make it a worthwhile investment. We strive to offer competitive pricing while maintaining the highest quality.

Ready to Stock Your Freezer?

Contact us to place an order for individual cuts, roasts, or bulk family bundles. Delivery available throughout Utah and surrounding states.

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