How it works
Free Shipping
We ship your order packed in an eco-friendly box directly to your doorstep. Orders of $250+ qualify for FREE Delivery!
COMPLETE FLEXIBILITY
The choice is yours. Choose from any of the beef, lamb, sheep and goat cuts we offer and create a box that’s perfect for you. McKimbell’s Clover skillfully trims each cut to perfection before shipping. All of the meat we sell is cut to order so you get the freshest meat possible, every time.
TRUSTED SOURCING
We only partner with American farmers dedicated to producing the best humanely raised lamb, goat, sheep and cow.
COOK WITH CONFIDENCE
McKimbell’s Clover is committed to offering the highest-quality meat on the market at a great price.
Our Boxes
Excellent service, fast shipping, great care in packaging, and phenomenal products
Custom Box
The choice is yours! Customize your box with different cuts of quality Finished Beef; lamb, sheep or goat. Want to mix it up? You really can’t go wrong. Switch it up anytime!
More About Custom Box
Want to mix it up? Add local produce, dairy or other market place items to your box. You really can’t go wrong. Switch it up anytime!
Cow Box
Preparing a delicious meal requires the right ingredients. Elevate your standards with our selection of natural beef. The perfect steak starts with elevated beef full of flavor.
More About Cow Box
Our selection of high-quality USDA offers you the juiciest, most flavorful experience. Give your taste buds a delight with the tenderness beef ever for your next culinary experience.
- Ribeye
- Strip
- Tenderloin
- Ribs
- Short Rib
- Brisket
- Hanger
- Ribs
- Porterhouse
- Beef Meat for Stew
- Beef Oxtail
Goat Box
Goat meat is lean and sweet with fewer calories, fat, and cholesterol than beef or pork. It is high in protein and iron and one of the most widely consumed meats in the world.
More About Goat Box
Here, you’ll find goat meat for sale from goat chops and steaks to racks and loins and everything in between.
- Goat Stew Meat
- Goat Riblets
- Ground Goat
- Goat Loin Chops
- Goat Shoulder
- Leg of Goat
- Goat Leg Shanks
- Goat Loin Roast
Lamb Box
We offer a diverse and delightful selection of options for you to buy cuts of lamb with the convenience of having it delivered directly to your door.
More About Lamb Box
Tender and juicy with a rich hearty flavor in every bite, these options of grass fed lamb are a decadent and delicious addition to any meal.
- Rib
- Chop
- Loins
- Rack
- Leg
- Shank
- Loin Chop
Sheep Box
The meat of a mature sheep is called mutton, and it’s basically the same as lamb, though it can be slightly tougher, with a more pungent flavor, but still appetizing. In essence, mutton is a mature sheep, meaning it’s between the ages of 1 and 3.
More About Sheep Box
The animal gets processed the same as a cow or lamb. Our sheep meat comes in various cuts.
- Rib
- Chop
- Loins
- Rack
- Leg
- Shank
- Loin Chop
McKimbell"s Clover
Choose Your Cut
Beef chuck comes from the forequarter. Consisting of parts of the neck, shoulder blade and upper arm – these tougher parts are ideal for slow cooking. Some cuts from the chuck, such as Flat Iron Steak, are very tender and perfect for the grill. The chuck has a good deal of connective tissue, which is why stew meat generally comes from this area. Due to its fat content, beef chuck is also an excellent source of ground beef that appears in most of grounds and burgers.
The rib section of the animal doesn’t get much activity; therefore it yields some of the tenderest meat on the animal. The upper center section of rib – specifically the sixth through the twelfth ribs – is used for the traditional standing rib roast or “prime rib” dinner.
The ribeye is situated high on the back of the cow. Its beautiful marbling makes it ideal for dry aging and produces some of our most popular cuts – including our ribeye steaks, rib chops and rib roasts. These cuts are best for grilling, roasting, searing, or frying.
The short loin is where we find some of the most desirable cuts of meat. These include T-bones, Porterhouse Steaks, Strips, and the Tenderloin. The tenderloin, which can be cut into filet mignon steaks, actually starts in the short loin and continues into the sirloin. The whole tenderloin is removed from both sections, trimmed to about 3.5lbs and sold as a roast. The strip steak is found one of two ways, the boneless New York Strip or the bone-in Kansas City Strip – both considered among the higher-end cuts of beef.
In American butchery, the sirloin steak is cut from the sirloin, the sub-primal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name. The bottom sirloin, which is less tender and much larger, is typically marked for sale simply as “sirloin steak”. The bottom sirloin, in turn, connects to the sirloin tip roast.
The beef round basically consists of the back leg of the steer. Muscles from the round are fairly lean, but they’re also tough because the leg and rump get a lot of exercise. Whichever cut from the round you choose – top round, bottom round or knuckle, they do not have enough collagen (which turns to gelatin when braising or slow-roasting meat).
Beef brisket is one of the most flavorful cuts of meat, although it is tough and needs to be cooked in just the right way. It’s also fairly fatty, helping it cook into moist, meaty perfection. Taken from the area around the breastbone, the brisket is basically the chest or pectoral muscle of the animal.
The beef shank is the leg portion of a cow. Beef shank is a common ingredient in soup.
Also called the plate (or “long plate” depending on where it’s separated from the rib muscle above it), the beef plate includes the short ribs and the skirt steak.
Skirt steak is the diaphragm muscle and is extremely flavorful.
Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate
The Tenderloin, found within the uppermost part of the sirloin, is the tenderest cut of beef and where we get Filet Mignon Steaks from. Kept whole, the Tenderloin can be roasted to perfection.
Choose Your Cut
Neck chops, Neck rosette, Neck fillet roast
Bone-in shoulder; easy carve shoulder, Forequarter rack, Forequarter chops
Rack, Cutlets
Loin chops, Eye of loin, Tenderloin
Leg bone-in, Easy carve leg, Leg( boned), Mini roast, Leg steak
Shank, Drumstick
Goat ribs
Goat Ribs
Shank, Drumstick
Choose Your Cut
The shoulder offers two delicious cuts: the roast, which includes the shoulder joint and part of the leg bone. The shoulder roast is dotted with fat deposits.
Officially, this primal cut is both sides as a saddle, but in markets, it is generally sold by the side. Hence, each lamb gives two racks. The rack offers the sweet spot for many goat lovers: both the rack and the chops. The rack is lovely when grilled or roasted as one and then cut into chops and served. Chops are cut from the rack and present a different opportunity for the cook to flavor and serve
The lamb Loin is generally sold as a half loin (the full primal cut is a saddle including both sides) and is “trimmed” by removal of the flank, which is rather small in any case and mostly tough membranes. The whole loin is a very meaty cut and includes the short loin part of the tenderloin and loin chops. They are quite meaty, containing only a thin T-shaped bone. They are actually mini T-Bone and Porterhouse steaks!
The whole lamb leg may or may not contain the shank. This cut is prized for its diversity and rich flavor worldwide.
This is the lamb equivalent of pork spare ribs, cut from the front of the shoulder back to the division between rack and loin, and from mid-rib to keel. They are delicate and flavorful.
Lamb shanks are popular in all lamb eating cultures. The meat is flavorful and there’s plenty of connective tissue to make good soups.
Choose Your Cut
The shoulder offers two delicious cuts: the roast, which includes the shoulder joint and part of the leg bone. The shoulder roast is dotted with fat deposits.
Officially, this primal cut is both sides as a saddle, but in markets, it is generally sold by the side. Hence, each sheep gives two racks. The rack offers the sweet spot for many goat lovers: both the rack and the chops. The rack is lovely when grilled or roasted as one and then cut into chops and served. Chops are cut from the rack and present a different opportunity for the cook to flavor and serve
The sheep Loin is generally sold as a half loin (the full primal cut is a saddle including both sides) and is “trimmed” by removal of the flank, which is rather small in any case and mostly tough membranes. The whole loin is a very meaty cut and includes the short loin part of the tenderloin and loin chops. They are quite meaty, containing only a thin T-shaped bone. They are actually mini T-Bone and Porterhouse steaks!
The whole sheep leg may or may not contain the shank. This cut is prized for its diversity and rich flavor worldwide.
This is the sheep equivalent of pork spare ribs, cut from the front of the shoulder back to the division between rack and loin, and from mid-rib to keel. They are delicate and flavorful.
Sheep shanks are popular in all sheep eating cultures. The meat is flavorful and there’s plenty of connective tissue to make good soups.
WE PACK WITH CARE, WHEN IT COMES TO SHIPPING
Items are vacuumed sealed in packaging for safe transit. Our boxes are designed to withstand hot temperatures. We use dry ice to keep food safe for at least an extra 24 hours. We notify you via text or phone about the status of your order.
