- Products
- All Products 94
- Product Bundles 4
- Grassfed Beef Steaks 16
- Grassfed Beef Roasts 9
- Ground Beef and Miscellaneous Cuts 17
- Pastured Chickens & Eggs 2
- Pasture Pork 31
- Dairy 1
- Rose' Veal 8
- Grass Fed Lamb 9
- Duck 1
- Pet Food 2
All Products
Filet Mignon (Tenderloin)
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin Tip Roast
A cut away from the sirloin section, this roast is tender enough to be oven roasted, cooked in a crock pot, or used...
Pastured Chickens
Our chickens are raised outdoors, and have access to not just grass but whatever they desire to forage for. The ones...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Boston Butt
This common roast is the top portion of a pork shoulder - the meatiest part of the pork shoulder. It is often smoked...
Pork Picnic Shoulder
The pork picnic is a roast cut from the lower part of the pork shoulder - below the Boston Butt. It's often cured...
Chuck Roast
Beef Chuck roast comes from the shoulder section of the beef. Perfect for the crock-pot, cut into chunks for stew or...
Fresh Ham
An unsmoked leg of pork. This makes a delicious pork roast perfect for feeding a crowd.
Spare Ribs
Spare ribs are SO GOOD when slow cooked on the barbeque or roasted in the oven.
Baby Back Ribs
Delightfully delicious and simple to prepare! These ribs require no fuss…just grill or bake with your favorite BBQ...
Ham Steaks
Ham steaks are thick slices of ham cut from a whole or a half ham. Shaved ham is a smoked ham that has been deboned...
Ham Hocks - Hickory Smoked
Ham hocks are great in the crock pot with sauerkraut! They are the lower segment of the pig that corresponds to the...
Pork Osso Bucco
These are two shank crosscuts about 1.5 pound each. Some available with the skin and some without - please specify...
Ground Pork
The pork equivalent of ground beef, our ground pork in 1 lb. packages is perfect for making your own sausages,...
Loose Pork Sausage
Our pork sausage comes in a number of different flavor and shape combinations. Any labeled "Breakfast" are...
Pork Sausage Brat Links
This size comes in four flavors Hot Italian, Sweet Italian, Fresh Garlic Bratwurst and Cajun.
Chorizo Sausage
Your choice - 1 pound bulk or four large links. Traditional fresh Mexican Chorizo sausage. Perfect for tacos and...
Leaf Lard
Roast slowly to make your own healthy lard. You can freeze in small containers for pie and pasty crusts. About 2...
Smoked Jowl Bacon
Guanciale is an Italian cured meat product prepared from pork jowl or cheeks. Where as this is the American version...
Bacon
Bacon is cut from the fatty sides of a hog's belly. It is sliced and smoke cured with salt, brown sugar and...
Whole Pork Tenderloin
This is the pork equivalent of a beef filet mignon. It is one of the most tender cuts of pork, but it has a mild...
Pork Belly Slabs
This is cut that is used to make bacon, but it's left unsliced and uncured. It's available in two sizes -...
Country Style Ribs
Country style ribs are not actual ribs but come from the top shoulder area of the hog. They will have a small bone...
Pastured Chickens Parts
For your convenience, we make our pastured chickens available to you in parts, so you can buy what your family most...
Stew Meat (1" Cubes)
These are cubes of beef from our grass-fed steers. They are often used for stewing or braising or kabobs. Each...
Beef Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 2.5 and 3.25...
Beef Liver
100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...
Beef Heart
Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...
Beef Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!
Marrow (soup) Bones
Marrow bones are ideal for adding to soups and stocks, but you may have to compete with your dog for them. They...
Beef Kidney
Nutrient rich offal from our grass feed steers. It can be prepared in a variety of ways, but is often made into...
Beef Fat (Suet)
Suet from our grass fed steers. Great for making tallow, a nutrient rich fat that's good for high temperature...
Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
Cheek Meat
This meat is sought after by chefs because it's very flavorful. Used in soups, stocks and tacos!
Bone In, Leg of Lamb
The traditional cut. Bone In Leg of Lamb is best for roasting. The bone will decrease your cooking time.
Lamb Shanks
A specialty for guests! These meaty shanks are bursting with flavor. Seared then slow cooked for maximum...
Lamb Loin Chops, 1.5" Thick
These luscious chops will melt in your mouth and are the equivalent of a beef t-bone steak. They are cut 1.5"...
Lamb Rib Chops, 1" Thick
These tender chops are cut from the "rack" and are equally as tender as the loin chops.
Eye of Round Roast
A lovely small roast that is tender, easy to slice and delicious. This roast does well in the crock pot and even...
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1.5-inch...
Flank Steak
This steak comes from the belly and is a thin steak. It is a long piece of meat on the outside of the flank that has...
Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender, so it needs to be...
Shaved/Minute Steaks
These come from top round and are sliced extremely thin for quick cooking ensuring tender juicy results. These are...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
Top Round Steak
A top round steak is also called London Broil. It is commonly prepared with a soak in a marinade from a few hours to...
Duck
These ducks are raised outside free to be ducks and fed certified organic grain rations. They are a strain of Pekin...
Jerked Pork Patties
100% pure ground pork mixed with jerk seasoning and shaped into patties. Each package contains 2 1/3lb patties....
Ground Lamb
Lean Ground Lamb is flavorful option for an array of dishes at home. From Mediterranean-style burgers to...
Boneless Leg of Lamb
This versatile cut has the bone removed and can be used as a boneless roast for oven roasting or a butterflied leg...
Cubed Lamb Stew Meat
Cut into 1" cubes, these are perfect for any soup or stew. Our cubed lamb is lean and tasty.
Bottom Round or Rump Roasts
These are from the hind quarter, cut from the sirloin end of the round . These are great for pot roast or sliced thin...
Calf Liver
Milk fed calves liver is one of the most nutritious foods you can eat, but it's usually in short supply. It is...
Veal Heart
Veal heart is nutritious, flavorful, surprisingly lean and inexpensive. It is half the size or less than a beef heart...
Veal Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!
Veal Kidney
Nutrient rich offal from our milk fed calves. It can be prepared in a variety of ways, but is often made into Kidney...
Veal Fat (Suet)
Suet from our milk fed calves. Great for making tallow, a nutrient rich fat that's good for high temperature...
Arm Roasts
This cut from the chuck is fantastic for pot roast! This is just a knife blade away from the shoulder roast, and the...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
T-Bone Steaks
T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty...
Chuck Steaks
These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and is boneless....
Oxtail (Beef Tail )
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. The taste is much like short...
Hanger Steaks
A Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cow. It is from...
Rib Eye Steaks
Rib Eye Steaks are sliced from a standing rib roast. These are bone in and are from the nicest part of the muscle....
Flap Steak - Bottom Sirloin
This cut comes from the bottom sirloin and is often called sirloin tip flap steak. Flap steak is best marinated and...
Ground Pet Food
Large tubes (approximately 2.5lb) and small tubes (approximately 1.25lbs) of ground Human Grade lean pork mixed with...
Smoked Pork Chops
Smoked over real hickory and cut 1inch thick bone in. These are fully smoked with lots of flavor and perfect warmed...
Pork Cutlets
Lean pieces of boneless pork coming from the leg. These are cut less than an 1/2 inch thick and are perfect for...
Jerked Pork Kabobs/Steak
Lean pork that has been cut in kabob size and is pre-seasoned with jerk seasoning before vacuum sealing. These are...
Pork Stew/Kabob Meat
Boneless and lean chunks of pork. You can choose stew size or kabob size. Stew size is cut smaller approximately...
Ground Lamb with organs
Just like our original tubes but this one is ground grass fed lamb. The meat and organs are all human grade. The...
Brisket
Beef brisket is from the breast section between the fore shank and plate. It contains of layers of fat and lean meat,...
Sirloin Tip Steaks
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely...
Delmonico Steaks
These steaks are cut from a boneless rib roast. It is fairly small in diameter and contains fat similar to a rib...
Beef Rib Roast (Prime Rib)
This roast, cut from the rib, is popular for the holidays and special occasions. It is cut from the portion of the...
Top Round Roasts
These are great for sandwiches because it's so lean and flavorful. The lack of fat and marbling makes it dry out...
Steak Tips
Sirloin tips cut into strips or pieces. Typically marinated and then grilled for a very flavorful and easy to cook...
Beef Short Ribs - Flanken Style
These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5 pounds...
Neck Bones
Meaty neck bones can be prepared the same way oxtail is prepared and actually they can be interchanged in any oxtail...
Soup Bones
These are bones that have a bit of meat still on them unlike marrow bones that have no meat at all on them. These...
Chuck Blade Roast
This is a thick cut from above the shoulder blade, and is the most tender of the chuck cuts. The size is typically 2...
Crown Roast of Veal
This is a show stopper veal roast coming from the rib section. The bones have been frenched and the chine bone...
Rack of Lamb (8-Rib)
This "frenched" rack is all about elegance, yet easy to serve. We remove the chine bone for ease of slicing.....
Classic 3 meat mix
This is a mixture of beef, veal and pork all mixed together and ground twice to ensure a great texture. There are 2...
