Welcome To Our Herd
Downright Delicious Beef
Here at Rock Road Cattle Company, we are blessed beyond measure! We get to spend every day doing what we love, bringing you the best beef that we possibly can! If you are looking for safe, humane, Downright Delicious Beef then you are at the right place.
ABOUT US
Rock Road Cattle Company is owned and operated by Tripp and Katie Bridges with most of the heavy lifting being done by their son, Lanier. At Rock Road Cattle we focus on three things: our Lord and Savior Jesus Christ, our Family, and growing downright delicious Beef. Our passion for quality beef is evident in each level of our operation. At birth our calves are born on clean green grass to healthy, happy mama cows. As these calves grow they are never confined, but at their mother’s side rotated through a diverse blend of plants where they grow healthy and happy. Upon reaching the appropriate age they are introduced to a custom blend of free choice feed. This allows them to stay on pasture, but gives them access to what Lanier calls ” yummy snacks”. This extra nourishment allows them to grow fat, happy, and stress free! Many of the farm to table beef options in the marketplace seem to lack the patience necessary to truly finish beef. Many are processed too early and leave consumers wondering why their steak is not as good as the one at the steakhouse. Beef from Rock Road Cattle will come with Lanier’s seal of approval and we guarantee quality cuts. We have spent years learning how to best finish beef, and still strive to improve each year. You will get downright delicious beef that is free from any growth hormones, antibiotics, or other junk. You will also get the peace of mind that comes with knowing where your food comes from. Our family is excited about the opportunity to show you what downright delicious beef is all about! We’ll see you on the Rock Road!
Tripp Bridges
Founder
Rock Road Cattle Company
We Grow A Healthier And Tastier Future
Have a question about our service, feel free to contact us below!
Lanier's School of beef
Here are the different cuts of meat we specialize in producing
Brisket
My daddy and his buddies love cooking brisket. It sure takes them a long time, but boy is it good! It can be tough as nails if you don’t cook it right, but low and slow is the way to go. Cooked right this is the perfect thing to cook at your next birthday party! You need to decide if you want to cook one huge brisket per half, or if you would like it cut where you can cook brisket several times. I guess it is according to how many people are coming to the birthday party.
Shoulder
While a shoulder roast is delicious, Mama says this is the worst roast. It will be a slice only and will not fall apart like the chuck roast. I recommend grinding it into the hamburger meat. Do not let me discourage you from cooking shoulder roast, but this is a way to take your hamburger meat to another level.
Chuck
Everytime I see Mama’s crockpot on the counter with carrots, potatoes, and onions I know exactly what is swimming in those delicious juices… chuck roast. You want the roast, trust me. Daddy always gets in trouble for going back for seconds and thirds.
Ribs
This is my favorite thing that Daddy cooks on the smoker. He calls them dinosaur ribs, but I think he just says that to be fun. I’m pretty sure it’s beef. Think of giant rib bones that are covered in ribeye steak. I recommend getting them whole and cooking them at a party.
T-Bone
This will probably be the biggest decision you make today. The T-Bone is actually the NY Strip and the Filet in one cut with a T shaped bone in the middle. So, you can either get T-Bones or NY Strips and Filets. The NY Strip is a lean cut packed with flavor and looks incredible on a plate. The Filet is Mama’s favorite. It is so tender that you can cut it with a fork. Now it’s time to make up your mind. My dog would without a doubt tell you to go with the T-Bone. You can also do one half T-Bone and the other half the Strip/Filet. I think you need to ask yourself who you will be cooking for. Will they want a giant T-Bone or would you rather be able to feed two people with that same steak? I’d get them cut the same thickness as your Ribeyes. Good luck.
Sirloin
We like to get these cut a little thinner, say 3/4″. To me personally, the sirloin will never be in the same league as the ribeye, and if you get it cut too thick it can be a little tough. A Sirloin is still better than any chicken, pork, or fish option I know of. They make incredible steak tacos, steak salads, steak sandwiches, etc. Daddy loves to make steak sandwiches with the Sirloin.
Sirloin Tip
If you cook a lot of soups or stews, here is your stew meat. Those delicious little snacks floating in that thick broth are perfect when it gets cold outside. They also make an excellent source of cubed steak to go with the Round roast. A lot of people like them cut into roast, but if I’m not going to go with stew meat or cubed steak I’ll grind it into hamburger to bring the burger even higher. It is one of those “what do you like to eat a lot of” questions.
Round
The roast version of the round is called the London Broil. However, I love cubed steak! When Mama gets her big, black frying pan out and a bag of flour I know it’s cubed steak for dinner. I’m hungry now, so I have to go get a snack. Cube it.
Ribeye
The most flavorful steak you can get! I like it because the fat makes it taste awesome. Main thing to consider here is how thick do you want your steaks cut. Daddy got some cut 1.5″ thick and they were like something you see on the Flintstones.
Rump
I’d do the roast. We like to cook the Rump roast on Sundays. It doesn’t fall apart like the Chuck roast, but instead Mama sits it on the table and Daddy carves it with his big knife. He says when I turn seven he will let me cut it.
Liver
My grandma says that beef Liver is the most healthy piece of meat that you can eat. All the adults seem to love it, but I would rather have a burger. Soak it in milk for 30-40 minutes before cooking it and most importantly: don’t overcook it!
Grind
Grind is what the butcher calls hamburger meat. If there is anything that me and my buddies at school love, it’s a good burger! My family’s hamburger meat will be so much better than the meat you are used to eating that you’ll be looking for reasons to fire up the grill! When choosing how you want it packaged, think about how big your family is. Two pound packages are our sweet spot.
Steps In The Process
Bulk Ordering Process
We aim to provide a simple process for our customers.
1
Fill Out Our Form
Fill Out Our Simple Order Form
2
Pay Deposit
At the end of your form submission, you will be requested to pay a deposit
3
Pick Up Your Meat
We will provide a scheduled date and time that your beef will be available for pickup!
Testimonials
What Our Customers Say About Our Meat
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Thomas Larson
Customer