All our beef cuts are 100% grass fed finished beef, with CLA & OMEGA 6-3
Tenderloin medallions
Rib Eye Steaks
Striploin Steaks
Top Sirloin Steaks
Blade Steaks (1st cut next to the ribeye)
Shank Steaks
Flat Iron/Hanger Steaks
Flank/Skirt Steaks
Lean or Regular Ground
Extra Lean Ground
Eye of the Round Roasts
Sirloin Tip Roasts
Cross Rib Roasts
Blade Roasts
Inside/Outside Round Roasts
Prime Rib Roast (special order only)
Short Ribs
Stew
Stir Fry
Beef Cutlets/Minute Steaks
Beef Tongue/Oxtail
Brisket
Beef Liver/Kidney or Heart
Soup Bones
Breakfast or garlic rings
Smokies
Wieners ALL Beef
Montreal Smoked Beef slices
Beef liver Pate^
$32.00/lbs.
$36.00/lbs.
$25.00/lbs.
$13.95/lbs
$13.95/lbs.
$10.65/lbs.
$19.95/lbs.
$13.95/lbs.
$8.00/lbs.
$8.00/lbs
0
$10.90/lbs
$11.90/lbs.
$11.90/lbs.
$9.95/lbs.
$11.00/lbs.
$24.00/lbs.
$9.90/lbs
$9.90/lbs
$9.90/lbs
$9.90/lbs.
$8.60/lbs.
$9.60/lbs.
$5.99/lbs
$4.60/lbs.
$12.95/lbs.
12.95/lbs
$12.95/lbs
$19.95/lbs.
$19.95/lbs.
Fill in all fields and list the cuts and the pounds or # of packages. We will contact you re availability and delivery.
Cooking instructions: Dry oven roasts should be coated with a mixture of butter or margarine and dry mustard powder. Start with the roast thawed, and near room temperature. Pre-heat the oven to 525 F and cook the roast at this temp. for 5-10 minutes depending on size. This will seal in the juices for a tender roast. Turn the oven down to 265 –285 F, open the oven door to let out the high heat, insert the meat thermometer. Cook the roast till the thermometer reaches 140F. Remove from oven and tent with tin foil for ten minutes to let juices settle. Now you can carve your tender, juicy roast. Note: the temperature of the roast will rise to about 155-165 while covered.