4 CORNERS RANCH

WASHBURN, TENNESSEE

Meat/Seafood

4 Corners Ranch

100% Pastured Longhorn Beef. Pasture to Package, G.O.D. Fed (Green Only Diet), Purebred, Better grass fed beef because this pure heritage breed was designed to have exceptional marbling thru a foraging, pastured diet. Meat available by piece, package or bulk.

4 Corners Ranch is owned & operated by Allen and Kimberly Keiter. Learn more or ask them about ordering products now.

>> INQUIRE NOW

*Owner/Operators respond within 24 hours in most cases

Cuts Available:

  • Ground Beef
    Double ground, packed to order
  • Stew Beef
    Cut in chunks, packed to order
  • Chuck Roasts
    Bone in, cut 2-3 lbs
  • Sirloin Tip Roasts
    Boneless, cut 2-3 lbs
  • London Broil (Round Roast)
    Boneless, cut 2-3 lbs
  • Brisket
    Left whole unless otherwise requested
  • T-Bones
    Cut & Packed to order
  • Filet & NY Strips
    Cut & Packed to order
  • Bone In Rib Eye Steaks
    Cut & Packed to order, Cowboy Steaks Optional
  • Boneless Rib Eye Steaks
    Cut & Paced to Order
  • Sirloin
    Packed single steaks, cut 1” (may contain bone)
  • Flank & Skirt Steaks
    Packed individually, one each per side
  • Cube Steaks
    Packed in 1 lb pkg, Cut from Round, will reduce Round Roast Option
  • Hanger Steak
    Single Steak per carcass
  • Short Ribs
  • Rump Roast
    Boneless, usually 2-3 lbs
  • Arm Roast
    Bone in, round marrow bone, cut 2-3 lbs
  • Tri Tip
    Cut & Packed to Order
  • Country Style Ribs
    Boneless, cut & packed to order
  • Flat Iron Steaks
    Cut & Packed to order
  • Offal: Heart, Tail, Tongue, Kidney, & Liver
    Cut and packed to order. Heart can be ground. Tongue will have outer membrane. Specify your preference.
  • Bones: Soup, Leg & Marrow
    Available with every option
    Will be limited quantities on quarter & ½ options

Quarter Front includes:

  • Ground
  • Stew
  • Chuck Roast
  • Brisket
  • Bone In Ribeye
  • Boneless Ribeye (This option eliminates T-Bones unless you are buying a whole beef)
  • Flank & Skirt
  • Short Ribs
  • Arm Roast
  • Offal
  • Bones

Quarter Back includes:

  • Ground
  • Stew
  • Sirloin Tip Roast
  • London Broil
  • T-Bones
  • Filet & Strips
  • Sirloin
  • Cube Steaks
  • Rump Roast
  • Offal
  • Bones

Half Beef includes:

  • Ground
  • Stew
  • Chuck Roast
  • Sirloin Tip Roast
  • London Broil
  • Brisket
  • T-Bones
  • Filet & Strips (This option eliminates T-Bones unless you are buying a whole beef)
  • Bone In Ribeye
  • Boneless Ribeye
  • Sirloin
  •  Flank & Skirt
  • Cube Steaks
  • Short Ribs
  • Rump Roast
  • Arm Roast
  • Offal
  • Bones

We started 4 Corners Ranch in 2014 with the intention of educating folks about the alternative options for their beef choices. Since then, we’ve introduced longhorn beef to East Tennessee markets because of its naturally lean quality, denser mineral and vitamin content – think of it like an “affordable bison.” They consume a broader spectrum of plant life than commercial breeds, making them nutritionally superior with a beefier flavor like bison. Best served rare to medium rare, our natural 95 / 5 fat ratio ground meat is the most popular product. Our family has a background in logistics, and we deliver fresh and frozen meat directly to our foodservice and retail customers  in the greater southeast areas.

RECIPES

Mother’s Divine BBQ Beef

  • Chuck Roast (2+ lbs)
  • 1 Large Onion, chopped
  • 2 Tbsp vinegar
  • 2 Tbsp lemon juice
  • 1 Cup Ketchup
  • 3 Tbsp Worcestershire sauce
  • 2 Tbsp brown sugar
  • 1 Tbsp yellow mustard
  • 2 Tsp chili powder
  • 1/2 to 1/3 Cup water
  • 1/2 Cup diced celery
  • 1 Tsp each salt & pepper

Instructions:

  1. Thaw the roast. Brown in olive or other desired oil over med/high heat. Remove from heat.
  2. In a heavy roasting pan or slow cooker, mix all ingredients together and pour over roast. Cook at 275 (or low/med on crock pot) for not less than 4 hours, 5 – 7 hours optimum.
  3. Cool and pull apart, mixing well in the sauce.
  4. Enjoy on toasted buns, over chips or however you love your BBQ!

Buttered Steak

  • London Broil, 1.5 – 4 lb (depending on how many persons you’ll be serving)
  • 1 stick of butter
  • olive oil
  • minced garlic

Instructions:

  1. In a cast-iron skillet (my preference, but any heavy skillet would work) using medium heat, brown a whole stick of butter with 2 – 3 tbsp of olive oil and 2 – 3 tsp (or more) of fresh minced garlic.
  2. Sear the London Broil on each side for just 2 – 3 min, and remove from heat. Turn heat off for now.
  3. Let the London Broil stand for 10 minutes before slicing, then slice at an angle, against the grain, in very thin slices. The center of the roast will be near to fully raw.
  4. Once the entire roast is sliced thin (this can take a while for larger roasts), turn the heat up on the browned butter/garlic mix to medium heat. Per serving, add the sliced roast to the butter mixture and heat to desired finish. Remove from heat and serve!
  5. Can be served on a hoagie bun and topped with provolone cheese for a “cheese steak” type meal. We usually serve with side salad and rice or mashed potatoes.