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100% Grassfed Beef
Grassfed/finished Angus beef Our 100% Grassfed cattle are rotationally grazed through our pastures, and some neighboring land, eating the native grasses that flourish here. American Grassfed Association Certified Animal Welfare Approved
|Gift Certificate (Farmer Brown)|
Give the gift of food. The perfect gift for anyone. This can be used on anything on our site. Gift certificates can be made out in any amount. Amounts are approximate. I can change them when I finalize orders. Please specify amount you would like it made out for. If no amount is specified it will be made out in the approx. amount. Just add it to buyers comments or send me an email.
|T-Bone Steak (Farmer Brown)|
1 1/4" thick cut steaks. T-Bone's are steaks cut from the short loin, containing some of the tenderloin as well. They are cut closer to the front of the Shortloin and therefore contain less tenderloin than the Porterhouse. T-bone steaks are suited to fast, dry heat cooking methods, such as grilling or broiling.
|Sirloin Steak (Farmer Brown)|
1 " thick steaks. A great choice for grilling or broiling Use dry heat method of cooking. Slice against grain of meat for best tenderness Naturally lean steak cut from the center of the Sirloin area on a beef. Always bring your meat to room temperature(about 1/2 hour) before cooking. Placing a cold piece of meat on a hot surface will almost always cause the meat to become tough.
|Ribeye Steak (Farmer Brown)|
Ribeye steak, boneless-flavorful; cut at 1 1/4" thick. Love dry, quick cooking heat. AKA Delmonico Rib Steak; ribeye with the bone-in Pan seared rib eye recipe http://www.foodnetwork.com/recipes/alton-brown/pan-seared-rib-eye-recipe Prime Rib Roast: Has been de-boned, with the ribs tied back on. Usually only available by pre-ordering.
|Porterhouse Steaks (Farmer Brown)|
The Porterhouse are steaks cut from the short loin, containing some of the tenderloin as well. They are cut closer to the back of the Shortloin and therefore contain more tenderloin than the T-Bone. Porterhouse steaks are suited to fast, dry heat cooking methods, such as grilling or broiling.
|Skirt Steak (Farmer Brown)|
Skirt steak is a cut of beef steak from the Plate. It is long, flat & prized for it's flavor rather than it's tenderness. They are often marinated before grilling, pan-searing or slow cooking(braising). Cut against the grain before serving to maximize tenderness.
|Flat Iron Steak (Farmer Brown)|
This cut of beef is from the shoulder. Easy to get this one right! Grill for 4 minutes per side, let set for 10 minutes. Thin slice and serve.
|Sirloin Steak Tips (Farmer Brown)|
Labeled as Sirloin Butt Flap. This cut comes from the butt end of the Sirloin Primal. It loves marinades and cooking to a medium-rare or medium. Great flavor.
|Short Ribs (Farmer Brown)|
Beef short ribs are larger and usually more tender and meatier than there pork counterpart (spare ribs). They are cut from the rib and plate primals. Our short ribs are approx. 2" X 4" each and there are 2 to 4 ribs per package. These make a great dish for any meal.
|Eye Round Roast (Farmer Brown)|
A lean boneless roast that is juicy and full of flavor. Below is a recipe that should give you great results. http://allrecipes.com/recipe/high-temperature-eye-of-round-roast/
|Bottom Round Roast (Farmer Brown)|
Makes a delicious meal. Makes it easy to impress your family or friends. 4 to 5 lb roasts.
|Top Round Roast (Farmer Brown)|
Top round roasts come from the hind quarter of the steer, and those muscles get well worked. Consequently, top round roasts are lean and full-flavored, but lacking fat and marbling, they don’t tenderize quickly. Cook your top round oven roast slowly with a low heat. This gives the collagen time to break down but doesn’t cause the muscle fibers to contract so much that they squeeze out the precious juices. As a bonus, the collagen imbues the roast with a hearty flavor.
|Beef Liver, Heart & Tongue (Farmer Brown)|
Packages of sliced beef liver. Great source of nutrition for your body. Experts recommend eating liver once a week to maintain your own body's healthy liver. Hearts from our grass-fed beef. Tongues make a great treat. Either for you or your pet! Lots of recipes for these under-appreciated meats.
|Bones (Farmer Brown)|
Soup Bone: Ossobucco; Great soup bone with quite a bit of meat on. 2" thick cut bone full of marrow surrounded by meat. Shank Bone: Just the bone, not much meat on it. Great chew toy for your favorite dog! Beef knuckles, Neck Bone: Make flavorful stock. Oxtail: flavorful gelatin-rich meat.
|Tenderloin (Farmer Brown)|
Grass-finished Beef Tenderloin. The most tender piece of beef on the animal. Steaks or Roasts Tenderloin is best served rare or medium rare, so use a thermometer to make sure it doesn't get cooked past 140°F in the center. If you have guests who like their meat well-done, consider cutting a whole tenderloin into pieces and cooking them to different temperatures to please everybody.
|Tri Tip Grilling Roast (Farmer Brown)|
Aka; California Tri Tip This cut of beef is triangle shaped grilling roast. Great grilled and cut from any of the 3 tips for against the grain cutting. Great beef flavor.
|Non-refundable Grass-fed Beef Deposit (Farmer Brown)|
Whole, Half or Quarter of a Beef Great way to stock up and get a great price. Cut and packaged to your specs. Put a deposit on now to reserve your great beef! This item is a pre-order. We will let you know when it will be available for pick up. Delivery is also available. Beef is available as a whole/half/quarter from June through November. For more info or questions; email email@example.com or call 802-933-5980