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Food raised the




Visit our farm in West Jordan to see how we farm and purchase meat cuts, raw milk cheeses & eggs.

Thursdays 2:00-5:30pm and Saturdays 9:00am-12:00pm
More information can be found HERE.


It's back to basics at our farm as we raise food the old-fashioned way. No antibiotics. No added hormones. A lot of grass and a lot of space. Currently offering grass-fed beef, lamb & goat and pastured pork, turkey, chicken and eggs in the Salt Lake County area. Bulk orders and separate cuts available. Raw milk coming soon. We are excited to give you the opportunity to experience the grass-fed, all-natural difference!

Why Corriente Beef?

"Have you ever eaten one of those giant-sized tomatoes or strawberries? They look great – but the taste leaves a lot to be desired.

The same thing applies to the big beef cattle we have today and their big steaks. We have selected for and achieved maximum size and rapid growth and economic efficiency, but lost sight of the most important factors in our food – the taste and the nutrition they provide...

...Yes, modern cattle have great big steaks and can be put on your plate for less money. But if tenderness, juiciness and taste are important to you, and if the nutritional issues of fewer calories, less fat, less cholesterol, and healthy Omega 3 fatty acids matter to you, you might think of spending a little more for a great meal of nutritious Corriente beef."  Ted Hoffman, DVM


What our customers have to say:

Greg D. (Homer, Alaska)
"The beef from Utah Natural Meat is awesome! I can sincerely say that the tenderloin steak is one of the best I've ever eaten.  Absolutely delicious!"

Emily S. (Riverton, Utah)
"I cooked one of the rib steaks from your cows tonight for dinner- heaven, just heaven.  I pan fried it over medium heat in a sauté pan, then made a pan gravy afterwards.  It was a perfect medium and tasted amazing.  I’m not a huge beef lover but this was so good and such a simple meal- exactly what we need right now.   I know my husband is thrilled we will be eating steak once a week now.  Thank you, thank you!"


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