Meats

Beef Shanks, also known as Osso Buco. It is the shank (or leg) portion of a cow. A combination of bone and meat, this cut is absolutely delicious in a stew, braised or as a broth. Our cows live on 1,00 acres in upstate New York and are...

Beef for stew is boneless, pre-cut cubes, typically from the chuck or round. The ideal size for uniform cooking is about a 3/4 to 1-1/2 inch. It has perfect amount of fat for cooking or trim it to your desires. The 3LB options comes with 3 individual...

Brisket is a cut of meat from the breast or lower chest of the cow. The beef brisket is one of the nine beef prime cuts. Brisket can be cooked many ways. Basting of the meat is often done during the cooking process. Popular...

A higher end cut of meat, our Ribeye steak is marbled and packed full of flavor. It is one of the richest, beefiest cuts available.  Our cows live on 1,000 acres in upstate New York and are rotationally grazed on certified organic pasture...

The most tender and juicy part of the animal. The Filet Mignon is a center-cut roast and is from the tenderloin of the cow. The 3LB option comes with 4 to 6 cuts of meat, each wrapped in string and in its own package. Each cut is roughly 8 ounces...

A steakhouse favorite, the NY strip steak is a higher end cut of steak. They are moderately tender and packed full of flavor.  Our cows live on 1,000 acres in upstate New York and are rotationally grazed on certified organic pasture...

The sirloin steak is a steak cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. By far this is one of our favorite cut of beef very...