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Grass-Fed Beef

A delicious, healthier, and leaner alternative to industrially raised beef.

vermont beef

Our beef is delicious. Not only is the taste noticeably better than conventional grain-raised cattle, but it is also lower in fat and cholesterol, richer in vitamins (and Omega 3 content), and much better for the environment. All good reasons to make the switch to delicious local, grass-fed beef.

Forequarter Cuts

beef chuck

Chuck: The chuck is the source of bone-in chuck steaks and roasts, and boneless clod steaks and roasts, most commonly.

beef rib

Rib: The rib contains part of the short ribs, the prime rib and rib eye steaks.

beef brisket

Brisket: use it for barbecue, corned beef or pastrami. 

beef brisket

Shank: The foreshank or shank is used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.


Hindquarter Cuts

beef loin

Loin: The short loin, from which the T-bone and Porterhouse steaks are cut if bone-in, or strip steak if boneless.

sirloin

Sirloin: The sirloin, which is less tender than short loin, but more flavorful, can be further divided into top sirloin and bottom sirloin (including tri-tip).

beef tenderloin

Tenderloin: Tenderloin is best suited to be cut into filet steaks and roasts.

beef round

Round: The round contains lean, moderately tough, lower fat (less marbling) cuts, which require moist cooking or lesser degrees of doneness.

flank steak

Flank: Flanks are best used for grilling and slicing thinly.

Grass-fed beef is lower in cholesterol and fat than the grain-fed variety. Healthier and more delicious – what's not to like?

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