We’re deeply in love with the details that go into great tasting food.

Pre offers high-quality, grass fed and finished beef sourced from farmers who raise cattle on pasture year-round. No added antibiotics, no added hormones, no BPA and no GMOs. Whole30 approved, certified paleo and keto*.

Pre offers high-quality, grass fed and finished beef sourced from farmers who raise cattle on pasture year-round. No added antibiotics, no added hormones, no BPA and no GMOs. Whole30 approved, certified paleo and keto*.

We’re deeply in love with the details that go into great tasting food.

Pre offers high-quality, grass fed and finished beef sourced from farmers who raise cattle on pasture year-round. No added antibiotics, no added hormones, no BPA and no GMOs. Whole30 approved, certified paleo and keto*.

Tender. Flavorful.
Grill-ready....and just your luck, available near you.

Don’t live near one of these stores? Use our store locator below to find Pre near you!

Tender. Flavorful. Grill-worthy...and just your luck, available near you.

Don’t live near one of these stores? Use our store locator below to find Pre near you!

Grilled Ribeye with Shishito and Pineapple Salsa by @RealFoodByDad

Grilled Ribeye with Shishito and Pineapple Salsa

Grilled steak, especially Ribeye, is a highlight of summer cooking. Matt, of @realfoodbydad, pairs a Pre Ribeye with a sweet and spicy shishito pepper salsa. Make this a go-to recipe for your summer cookouts.

Grilled Ribeye with Shishito and Pineapple Salsa

Grilled steak, especially Ribeye, is a highlight of summer cooking. Matt, of @realfoodbydad, pairs a Pre Ribeye with a sweet and spicy shishito pepper salsa. Make this a go-to recipe for your summer cookouts.

How We're Different

100% Grass Fed & Finished

Pre beef is always finished on pasture and never in a feedlot. We are proud to only work with farmers who practice grass feeding and finishing which allows for regenerative farming and a natural ecosystem for rotational grazing.

High-Quality

At Pre, we believe that nature, not technology, should be responsible for what’s on our plates. The quality and taste of the beef as well as the environmental impact of the cattle is significantly attributed to the entire lifespan of the animal and its holistic treatment. The farmers never use grains, feedlots, GMOs, added growth hormones or added antibiotics, resulting in high-quality beef.

Packaged Clean

We never use gasses to artificially change the color or extend shelf life in our packaging. All of our beef is sealed airtight so it stays fresher, longer.

Sizzling Reviews

Sizzling Reviews

Exceptional Gastro Delight

The very best beef I have eaten and cooked. I am blown away by the savory flavor and tenderness of all their cuts of beef. Can't stop ordering!

THOMAS W.

 

Melts in Your Mouth

These filet mignon are better than anything we have found at restaurants. Excellent price for a superior piece of meat! Easy to cook and packaged separately so you only have to cook what you want to.

KIMBERLY B.

 

 

Healthy, Consistently Delicious

I used to buy high quality grass fed steak from the market, or sometimes a butcher, but was disappointed most often by the sinewy texture. Pre steak is consistently delicious with AWESOME taste and texture, not to mention GRASS FED. I am VERY PICKY. I highly recommend PRE!!!

MARILYN C.

 

Healthy, Consistently Delicious

I used to buy high quality grass fed steak from the market, or sometimes a butcher, but was disappointed most often by the sinewy texture. Pre steak is consistently delicious with AWESOME taste and texture, not to mention GRASS FED. I am VERY PICKY. I highly recommend PRE!!!

MARILYN C.

Melts in Your Mouth

These filet mignon are better than anything we have found at restaurants. Excellent price for a superior piece of meat! Easy to cook and packaged separately so you only have to cook what you want to.

KIMBERLY B.

Exceptional Gastro Delight

The very best beef I have eaten and cooked. I am blown away by the savory flavor and tenderness of all their cuts of beef. Can't stop ordering!

THOMAS W.

Our 15 Points of Curation

No Added Antibiotics

This means we only use antibiotics in the case of illness, not as a preventative measure. Antibiotics use is extremely uncommon in the areas that we source from, as pastoral farming practices limit an animal’s exposure to disease, but if it happens, we remove it from the herd until the antibiotics are out of its system.

Grass Fed & Finished

All grass, all the time. Our cattle are not finished on corn or other grains to help them gain weight, but they are kept on pasture, munching away on grass for their entire lifespan.

Pasture Raised

Our cattle are pasture raised year round, on nutrient dense grass. In addition, most of our famers have other animals graze with the cattle to create a good ecosystem on the ranch.

Marbling Score

We have specific, numerical scores that we adhere to to ensure consistency. We treat our marbling like Goldilocks and the three bears. Not too much, not too little - just the right amount for the perfect, flavorful steak.

Fat Color

Did you know that grass fed and finished beef will have a more ivory color of fat compared to the extremely bright white fat of grain fed beef? This subtle yellow color is thanks to beta-carotene, the same compound that gives color to carrots.

Meat Color

We adhere to strict meat color parameters, which ensures our cattle were not stressed prior to slaughter.

Breed

There are many different breeds of cattle. We only use British breeds, as they are smaller and provide more tender beef. Other types of breeds, like Tropical breeds, for example, are usually tougher animals. They can even be raised in desert-like areas because they can handle the heat.

Ossification

Ossification is the process of bone formation. The more bone that has formed in the spine of a beef cattle, the more stressed that animal’s life was. If the cattle had more cartilage and less bone, it lived a happy and nutritionally balanced life. While many people look at the age of the animal, we prefer to look at the quality of life.

pH Range

pH is important to monitor to ensure animals are not stressed prior to slaughter. But pH also keeps us on track for tender, juicy steaks.

Humane Animal Treatment

Animals should be treated with respect. The 5 freedoms we abide by are:Freedom from hunger and thirst,Freedom from discomfort,Freedom from pain, injury, and disease,Freedom to express normal behaviors,Freedom from fear and distress.

Wet Aging

At a minimum beef should be aged at least 21 days to develop flavor and become tender. There are two different kinds of aging: Wet and dry. We use wet aging, which means the enzymes naturally present in beef can break down the muscle fibers and tenderize the meat while sealed airtight.

Size & Weight

We measure and control the size of our subprimals. This allows us to cut steaks at a consistent thickness too. We’ve done all the work behind the scenes to help you confidently cook your steak to the perfect doneness.

Source

It’s all about the climate. Our beef is sourced from select areas in the world with ample rainfall and where the daytime temperature ranges from 50°F – 70°F depending on the season. This means there is plenty of grass that cattle can munch on year-round.

Class

We only use Steers and Heifers. Steers are castrated males and Heifers are females that have not born a calf. Bulls are males used to populate the herd, while Cows are animals that have given birth (and are then used in the dairy industry).

No Added Hormones

All cattle have hormones; they are living creatures! The term “no added” means that our beef is not given additional, non-naturally occurring hormones to promote growth. It isn’t necessary.

Source

It’s all about the climate. Our beef is sourced from select areas in the world with ample rainfall and where the daytime temperature ranges from 50°F – 70°F depending on the season. This means there is plenty of grass that cattle can munch on year-round.

No Added Antibiotics

This means we only use antibiotics in the case of illness, not as a preventative measure. Antibiotics use is extremely uncommon in the areas that we source from, as pastoral farming practices limit an animal’s exposure to disease, but if it happens, we remove it from the herd until the antibiotics are out of its system.

100% Grass Fed & Finished

All grass, all the time. Our cattle are not finished on corn or other grains to help them gain weight, but they are kept on pasture, munching away on grass for their entire lifespan.

Pasture Raised

Our cattle are pasture raised year round, on nutrient dense grass. In addition, most of our famers have other animals graze with the cattle to create a good ecosystem on the ranch.

Marbling Score

We have specific, numerical scores that we adhere to to ensure consistency. We treat our marbling like Goldilocks and the three bears. Not too much, not too little - just the right amount for the perfect, flavorful steak.

Fat Color

Did you know that grass fed and finished beef will have a more ivory color of fat compared to the extremely bright white fat of grain fed beef? This subtle yellow color is thanks to beta-carotene, the same compound that gives color to carrots.

Meat Color

We adhere to strict meat color parameters, which ensures our cattle were not stressed prior to slaughter.

Ossification

Ossification is the process of bone formation. The more bone that has formed in the spine of a beef cattle, the more stressed that animal’s life was. If the cattle had more cartilage and less bone, it lived a happy and nutritionally balanced life. While many people look at the age of the animal, we prefer to look at the quality of life.

pH Range

pH is important to monitor to ensure animals are not stressed prior to slaughter. But pH also keeps us on track for tender, juicy steaks.

Class

We only use Steers and Heifers. Steers are castrated males and Heifers are females that have not born a calf. Bulls are males used to populate the herd, while Cows are animals that have given birth (and are then used in the dairy industry).

Breed

There are many different breeds of cattle. We only use British breeds, as they are smaller and provide more tender beef. Other types of breeds, like Tropical breeds, for example, are usually tougher animals. They can even be raised in desert-like areas because they can handle the heat.

No Added Hormones

All cattle have hormones; they are living creatures! The term “no added” means that our beef is not given additional, non-naturally occurring hormones to promote growth. It isn’t necessary.

Humane Animal Treatment

Animals should be treated with respect. The 5 freedoms we abide by are:Freedom from hunger and thirst,Freedom from discomfort,Freedom from pain, injury, and disease,Freedom to express normal behaviors,Freedom from fear and distress.

Wet Aging

At a minimum beef should be aged at least 21 days to develop flavor and become tender. There are two different kinds of aging: Wet and dry. We use wet aging, which means the enzymes naturally present in beef can break down the muscle fibers and tenderize the meat while sealed airtight.

Size & Weight

We measure and control the size of our subprimals. This allows us to cut steaks at a consistent thickness too. We’ve done all the work behind the scenes to help you confidently cook your steak to the perfect doneness.

#grassfedgriller

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