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Roasts + Brisket

Ideal for low and slow cooking.

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...

Pot Roast

This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.

Chuck Roast

Higher marbling and fat content makes this cut extremely moist and tender and packed with natural beefy flavor.

Eye of Round Roast

This very lean cut, popularly used as roast beef at the deli, is best when cooked to medium rare and sliced thin,...


This is a rich, flavorful portion of a whole brisket. It should be cooked slowly at low temperatures to maximize...

Stew Beef (1” cubes)

Generally from chuck or round roasts, our stew beef is trimmed and cut into bite-size pieces that become tender and...

London Broil

AKA top round, a muscular piece of meat cut from the rear of the cow.

Rump Roast

Very lean, from the round rear leg portion. Very flavorful when sliced for roast beef sandwiches.

Short Ribs

Taken from the brisket or rib area, they consist of a short portion of the rib bone, which is overlain by meat which...

Ribeye Roast

Prime Rib just in time for your special occasion! A delicious portion of the whole ribeye loin.

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