top of page

Shop Beef Cuts

100% Grass Fed & Finished "gov't-inspected beef" direct from the farmer

Our beef has NO anti-biotics, added growth hormones, or animal by-products.


Located at St. Norbert's Market every Saturday all year 

 DELIVERY can be arranged out of town for an extra cost


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


Stir Fry

Beef Cutlets/Minute Steaks

Beef Tongue/Oxtail


Beef Liver/Kidney or Heart


Soup Bones

Breakfast or garlic rings


Wieners ALL Beef

Montreal Smoked Beef slices

Beef liver Pate^

































Fill in all fields and list the cuts and the pounds or # of packages. We will contact you re availability and delivery.

Success! Message received.

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.


bottom of page