Tallgrass Beef

Tallgrass Meat Company provides the highest quality beef choices. Our goal is to provide a wide assortment of cuts as well as any custom needs our customers may need.

If at anytime you have a need for additional information, just drop us an email or a call. We'd love to help.

  • To the left is a quick beef reference.
  • Use the link to the right to contact us.
  • Detailed beef guides below!
    (we'll be adding as we go...)

These are normal cuts we generally carry. A reminder that availability and pricing can vary throughout the year. Call or come in anytime and we'll check our inventory for you.

Tallgrass: 510 North Garden, Suite C, Columbia, TN, 38401 | (931)505-8202

We are in the process of adding inventory pictures/info, this is a bit time consuming...bear with us as we build as it could take awhile to have everything laid out and listed...we want it to be just right for our customers. - TG

You may wonder about pricing: With local butchers, inventory and pricing changes daily. It's always best to call in and ask for Casey or Norm to check inventory and pricing.


Bone Marrow Bones

The bone marrow of beef cows is widely used by humans as food. It consists of yellow marrow contained in long bones. There is also red marrow, which contains more nutrients than yellow marrow. It is used for broths and other baking needs, soups, and flavoring as well as nutritional needs in cooking.

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Chuck Roast

Part of the sub primal cut known as the chuck. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast. The bone-in chuck steak or roast is one of the more economical cuts of beef.

Flat Iron Steak

Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.

Ground Beef

Ground beef has been finely chopped with a knife or a meat grinder or mincing machine. Chuck steak is a popular choice because of its rich flavor and balance of meat-to-fat ratio. Round steak is also often used. Ground beef is categorized based on the cut and fat percentage:
Chuck: 78–84% lean
Round: 85–89% lean
Sirloin: 90–95% lean

Beef Jerky

Jerky is lean meat that has been trimmed of fat, cut into strips, and then dried to prevent spoilage. Normally, this drying includes the addition of salt, to prevent bacteria from developing on the meat before sufficient moisture has been removed. The word "jerky" is derived from the Quechua word ch'arki which means "dried, salted meat". We have a myraid of different flavorings available.

Korean Style Ribs

Galbi (갈비), galbi-gui (갈비구이), or grilled ribs is a type of gui (grilled dish) in Korean cuisine. "Galbi" is the Korean word for "rib", and the dish is usually made with beef short ribs. he cut, also known as "flanken," refers to a strip of beef cut across the bone from the chuck end of the short ribs. Results are a thin strip of meat, about 8 to10 inches in length, lined on 1 side with 1/2-inch thick rib bones.

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Oyster Steak

Oyster Blade or Oyster Steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. This cut of steak is from the shoulder of a beef animal. It is located adjacent to the heart of the shoulder clod.

Porterhouse T-Bone

The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped bone with meat on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.

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Prime Rib

A standing rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.

Tomahawk Steak

Tomahawk Steak is a long-bone Rib Steak. The extremely long bone makes it stand out from any other steak you have ever seen. It is guaranteed to make an impression. Like a Rib Steak, it has a well-marbled Rib Eye at its center and delicious Rib Eye Cap that wraps around one side of the steak.

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Charcuterie Classes

Coming in the Summer of 2019 Tallgrass will begin offering "Charcuterie" classes centered around our wonderful cuts of meat.

If you have any questions, special requests, or simply want to talk about great food:

Drop In to Tallgrass Meat