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Home > Beit Yosef

Beit Yosef

We are pleased to bring you a selection of Beit Yosef Pastured Beef. Additionally, all of our ROSE VEAL and LAMB are Beit Yosef without any additional markings on the package.

Recipes | Portion Suggestions


"Filet Mignon" - Beit Yosef
For a really special occasion, this is the finest steak we offer: thick, tender, flavorful, perfectly-trimmed. These 2" thick medallions are cut from the most tender kosher cut on the steer, and are as close to a Filet Mignon as you can get in the US. Recipes

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Hanger Steak- Beit Yosef
Also called a "hanging tender," this is one of our most flavorful steaks, popular for Tex-Mex cooking. There is only one Hanger from each steer. This cut absorbs marinades easily, and performs beautifully when quickly seared on a hot grill. Slice across the grain to serve. Since this cut is salted separately, you may wish to soak it in water before cooking to reduce the salt. Recipes

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Crescent Steak (Surprise Steak) - Beit Yosef
This heavily marbled is the most flavorful London broil available. Cut from the lip of the rib, this tender steak is perfect for marinating and grilling, and can also take a steak rub. Truly a gourmet steak. Recipes

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Rib-Eye Steak - Beit Yosef
Cut ~1.25" thick, these well-marbled steaks are rich with flavor. Sear over high heat on a grill, then finish using indirect heat. May also be broiled. Season with coarsely ground black pepper or garlic and herbs. Recipes

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Denver Steak - Beit Yosef
This well-marbled and flavorful cut from the chuck packs a ton of flavor, but is easy on your pocketbook. It's also extremely versatile: Slice like a London Broil or cut into chunks like a rib-steak, or follow directions for any "Strip Steak" recipe on the grill, broiler, or skillet. Cut 1.25" thick.

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2" Cowboy Steak - Beit Yosef
These thick, meaty steaks are hand-selected from our most beautifully marbled steer and cut to impress. The rib bone is frenched to give you a classic "Cowboy" or "Tomahawk" ribsteak that looks as amazing as it tastes. Recipes

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Delmonico Steak - Beit Yosef
Famous for its tenderness and flavor, this 2-2.5" thick steak is cut from our most beautiful chucks, right where the chuck meets the rib-eye. This is a perfect special meal for two. It also keeps well, and can be grilled Friday afternoon and served for Shabbat lunch. Recipes

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Skirt Steak - Beit Yosef
Juicy and well-marbled, skirt steaks are great for fajitas! Season heavily, grill or broil, then slice into small, flavorful morsels. Since this cut is salted separately, you may wish to soak it in water before cooking to reduce the salt. Recipe

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Chuck Steak - Beit Yosef
This is our best value steak. Well marbled, beefy, and tender. Also known as a club steak, this steak is great on your grill or in a cast iron pan. Cut about 1.5-2" thick. Recipes

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Minute London Broil - Beit Yosef
Everyone's favorite filet steaks (also called Flatiron Steaks), these are beautifully and evenly grained with very rich flavor. Slice across the grain to serve. Steaks are about 1" thick. Recipe

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London Broil - Beit Yosef
The Cadillac of kosher steaks, London Broil is a tender, 1" cut that can stand up to high heat. Marinate in ketchup, mustard, garlic and honey, then grill or broil. Can be sliced very thin, and is great on sandwiches or in salad. Recipe

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Shoulder Steak 2" Thick - Beit Yosef
This is our leanest london broil, cut from the same tender piece as our kabobs. This steak should be grilled over a high heat and sliced thinly. Takes well to a marinade and can be served hot or cold.

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Pepper Steak - Beit Yosef
Perfect for Chinese cooking, flash frying or using as sandwich steak. Slather with a thick teriyaki sauce or drizzle with chili-infused olive oil. Like our kebab cubes, pepper steak comes from the tender shoulder eye, this time sliced thin. Recipe

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Ground Beef - Beit Yosef
At 85% lean, our ground beef is flavorful and juicy, never greasy, and will make the best burgers you've ever tasted! Also great for stuffing seasonal vegetables, meatballs, or a flavorful pasta sauce with fennel and garlic. Recipe

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Lean Ground Beef - Beit Yosef
This is our famous ground beef, mixed a bit leaner at 90% lean for those of you watching your fat intake. Lower on fat, but never lower on flavor! Also great for stuffing seasonal vegetables, meatballs, or a flavorful pasta sauce with fennel and garlic.

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Beef For Stew - Beit Yosef
These hearty 1" pieces of lean beef are cut from the choicest portion of our beef. For maximum flavor, brown this meat in a pan before adding to your slow cooker.

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Spare Ribs - Beit Yosef
Richly marbled, meaty and flavorful, these 5" ribs are ready for the barbecue! They'll also melt in your mouth when slow cooked with tomatoes and garlic or smoked for hours. Recipe | Rib Guide

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3-Bone Short Ribs-Rack - Beit Yosef
We take the three meatiest bones from the plate and cut you perfect strips ~4" wide and 3 bones long (~8"). These beautifully marbled ribs are trimmed to perfection and ready for your smoker, grill, or slow cooker. Don't forget napkins. Rib Guide

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Korean Short Ribs (Miami Steak) - Beit Yosef
These bone in ribs are cut to ~.5" thick, and perfect for a quick marinade and fast grilling. Incredible meaty flavor, and relatively lean. This cut is fun, easy, and delicious

Coming Soon!
Beef Cubes for Kabobs - Beit Yosef
These tasty cubes are cut from the very tender shoulder eye, and are ready to be skewered between a bell pepper and a cherry tomato on your grill. Lean yet tender, these kabobs will remind you why our pastured Angus beef are something special. Recipe

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Flanken - Beit Yosef
These meaty 2.5" wide strips of ribs are great for chulent, soups or stews or the BBQ. The bones will contribute a rich silkiness to your chulent that will knock your guests out of their seats. Cook till tender and falling off the bone.Rib Guide

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English Short Ribs - Beit Yosef
This is a single short rib, cut to ~2", topped with a nice piece of tender meat. Cook it low and slow, and present 2 on a plate for an appetizer, 3-4 for a main course. This is a classic for fine dining and braised dishes. Recipe | Rib Guide

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Back Ribs - Beit Yosef
These back ribs feature deliciously tender "finger meat" also found on rib steaks. Ribs are 7-8" long; meat will cook into 6-7" section attached to the bone. Grill or braise slowly for delicious results! Recipe | Rib Guide

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Whole Brisket - Beit Yosef
Trimmed to perfection, our Whole Brisket includes the first and second cut brisket held together by a vein of marbling that bastes your roast from the inside. Brisket is best cooked over low heat with liquid for several hours. Recipe


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Second Cut Brisket - Beit Yosef
Traditionally used for corned beef, this fattier section of the brisket is delicious braised on its own for a couple of hours. Fat will be trimmed. Recipe
Photo credit: Sang An

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Minute Steak - Beit Yosef
This tender steak cooks up quickly and takes beautifully to a marinade or a spice rub. Smaller steaks serve one and are perfect for a more modest meal. Great for the grill, broiler, or skillet. Cut 1.25" thick.

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First Cut Brisket - Beit Yosef
The lean first cut brisket is perfect for your grandmother's pot roast recipe. Makes excellent leftovers. Brisket is trimmed to perfection BEFORE it is weighed. Recipe

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Top of the Rib- Beit Yosef
This roast is very similar to brisket in texture and cooking method. Smaller than a brisket and a touch more tender, Top of the Rib can be braised or slow roasted and should be sliced against the grain.

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Beef "Tenderloin" - Beit Yosef
One of the finest cuts we sell, this elegant roast is cut from the same portion as our filet mignon, but left intact. Perfect for cutting your own filets, or using in any beef tenderloin recipe. Always tender, and always moist, this tenderloin can be cooked on the grill, broiler, stovetop or oven.

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French Roast - Beit Yosef
This tender roast from the chuck is richly marbled and extremely flavorful. It's tender enough to stand up to medium or high heat roasting, but can also be cooked for a longer period in some liquid. Recipe

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Rib Roast-Five Bone-In - Beit Yosef
The King of Roasts. This 5-Bone roast has the bones removed for easy slicing. But we've netted the bones to the roast to allow that extra flavor to penetrate. Serves 2-3 people per lb. Recipe

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Chuck Roast - Beit Yosef
This roast has a ton of flavor, and does best with a long slow roast to bring out the flavor and tenderize the meat. Cook slowly with onions, carrots and potatoes. Can also be cut into boneless chuck steaks! Recipe

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Shoulder Roast - Beit Yosef
This lean yet tender roast comes from the same cut as the Silver Tip Roast. Our Shoulder Roast is trimmed of all excess fat and "silver skin" and netted for your convenience. Recipe

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Minute Roast - Beit Yosef
This succulent roast is cut from the same piece as our famous Minute London Broil. Made for slow, moist cooking, this roast will keep your family fed and your taste buds tingling. Recipe

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Deckel - Beit Yosef
This out-of-the-ordinary cut is a delicious and lean alternative to brisket. Braise with beer, or roast on low heat. The meat will cook to fork-tender, bursting with flavor. Recipe

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Beef Marrow Bones - Beit Yosef
Flavor accumulates in the fatty tissues, perhaps nowhere more so than the delectable marrow itself. Put these "boat-cut" bones under the broiler to brown, then add to sauteed carrots, celery and onions with water to make the most flavorful stock you'll ever find.

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Beef Cheeks - Beit Yosef
Loved by all, beef cheeks cook slowly and seductively into a silky and tender portion that can be shredded for tacos or fajitas. They also make fantastic chulent meat. Recipe

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Beef Tongue - Beit Yosef
Pickled or slowly braised, beef tongue is a classic eastern European delicacy. We recommend harnessing your inner Jewish deli, slow cooking then thin-slicing this cut for a sandwich right out of the Lower East Side. Recipe

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Beefy Bones - Beit Yosef
The secret ingredient in our great-grandmother's chicken broth was -- you guessed it -- a little beef. Add these bones, cut from the neck with meat still on them, to your soups and broths for a deep, rich flavor boost. Recipe

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