Approximately 100 lbs of beef. Cuts will be varied, but you can expect approx. 40-50 lbs of ground beef, and the remaining beef is in a variety of cuts like steaks, roasts, stew meat, ribs, cross shank... just to name a few. If desired, we will do our best to also provide you miscellenous items like soup bones, liver, heart and tongue. A 5 cubic foot freezer is recommended for storage.

Approximately 200 lbs of beef for halves, and approx. 400 lbs of beef for wholes. Cuts will be varied, but you can expect approx. 90-100 lbs of ground beef (double that for a whole), and the remaining beef is in a variety of cuts like steaks, roasts, stew meat, ribs, cross shank... just to name a few. Brisket is only guaranteed for those ordering a whole (as there is only one), however, we will do our best to accommodate requests on a first come, first serve basis. A 10 cubic foot freezer is recommended for storage for halves, 20 for wholes.

Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.

This lean steak is best in a tenderizing marinade and cooked to no more than medium rare doneness. Slice thin to maximize tenderness.

A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.

The bone-in chuck steak or roast is one of the more economical cuts of beef, great grilled or broiled.

The boneless chuck steak or roast is one of the more economical cuts of beef, great grilled or broiled.

Flavorful, lean and very tender when braised or cooked in liquid (stewed). Makes an awesome Beef Osso Bucco.

Very lean and economical. Best when roasted to medium rare and sliced thin against the grain.

Similar to a ribeye steak, but at a more economical price. Richly marbled and flavorful. Can be marinated before grilling or sautéing.

Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.

Second in tenderness to the sirloin steak, the flat iron is well marbled, richly flavored and juicy. Best when cooked no more than medium doneness. A favorite of Farmer Paul.

Versatile, flavorful and economical. Shape into burger patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.

Having a party? We've got you covered, hamburger patties all ready to be grilled.

Traditionally found in restaurants, this cut offers a very robust flavor. Best when cooked to medium rare or medium doneness.

An economical and full flavored cut. Best when marinated and thinly sliced across the grain.

This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.

This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.

This well-marbled, classic steakhouse cut consists of two tender steaks the strip and the tenderloin - connected by a telltale T-shaped bone.

This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

Get your favorite cheese and sauté the onions! Our sandwich steaks bring the Philadelphia Cheesesteak to whole new level.

Very flavorful, moist and tender when braised. Slow cook and watch them fall off the bone.

Best when braised and boast robust beef flavor. May also be roasted in the oven and thinly sliced.

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Versatile, juicy and delicious.

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout.

Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is great for stews in the winter and awesome for kabobs in the summer. Commonly cut from the sirloin but can come from any tender cut.

This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.

Braise or Roast this economical, moderately tender and full-flavored. Slice thin against the grain.

A.K.A. London Broil... an economical and full-flavored cut. Best when marinated or and sliced thinly against the grain

For those chefs looking to take it to the next level. Raw, hard fat of beef or mutton found around the loins and kidneys.

This meat is gelatinous, and is best used for stocks, soups, and braises. It's common in Italian and Korean cuisine to see oxtail used as an ingredient.

The makings for a delicious beef bone broth. The longer you cook the bones the more savory and concentrated the broth will become. Roasting the bones with vegetables beforehand will add even more flavor and richness. Not in the mood for broth, they also make great treats for your dog.

Ribs aren't just for summer, they are good anytime of the year.

Country-style ribs are cut from the blade end of the loin close to the pork shoulder. They are meatier than other rib cuts and a favorite of the farm.

Unprocessed meat that can be cooked whole, making it about the finest pork roast there is. As it cooks, its marbled fat slowly melts, infusing the meat with moisture and rich flavor.

Unprocessed meat that can be cooked whole, making it about the finest pork roast there is. As it cooks, its marbled fat slowly melts, infusing the meat with moisture and rich flavor.

For a quick and tasty meal... try a slice of unprocessed ham that cooks fast and taste great with a little butter and brown sugar.

Prepare pork patties on Tuesday night and use leftovers in a hearty casserole for Wednesday lunch. It’s a cinch! Add a tasty protein punch by sprinkling cooked ground pork on top of your favorite dishes such as pizza, rice, taco salad or baked potato.

A pork chop is a pork chop, right? Well, there are actually several cuts of a pork chops. Come and enjoy all of them at the Farm.

Meaty and succulent goodness that you can slow cook, smoke or grill.

Tenderloin is a lean, delicately flavored meat. It is the most tender cut of pork if you are quick-cooking it.

Fatback can be rendered to make quality lard, used to make a version of salt pork (which is usually made from the belly, not the back), or used for culinary techniques such as barding and larding.

Thick, delightful, mouth watering nitrate free bacon. You will never buy store bought again.

Disclaimer - this product is extremely addicting. A favorite anytime of the day... use it for sausage patties, sauté it to add to quiche and all your favorite recipes.

Full of flavor and less expensive than bacon. Great for seasoning or can be fried and served like bacon. Try using it instead of Ham Hocks for a pot of peas, beans or pea soup.

(guan-cià-le) is made from the cheek and jowl of the pig. Translated from Italian, Guanciale literally means pillow and is similar in style to Pancetta, but is fattier and richer.

Polish sausage that you can grill, sauté, boil, roast. Try it with you favorite sauerkraut or potatoes and peppers.

A.K.A - Cured Pork Fat. When thinly sliced, the pearly white ribbons melt in your mouth. Drape them over warm beans, add to braised greens, or treat them as a decadent topping for bruschetta, flatbreads, and pizza.

American variety of salami from cured pork and beef mixed together. Use it on pizza, in a pepperoni roll or simply serve with some cheese and crackers.

Choose from sweet, hot, maple or boudin blanc - can't make up your mind, we suggest you try all of them.

Watch the eyes of family and friends light up when they see you carry this traditional, bone-in ham to the dinner table. It's skinless, shankless and fully cooked. Ready to warm, slice and serve for a truly delectable, old-fashioned ham dinner.

(mar-QWEZ) is powerhouse of spicy and earthy flavor inspired by North African cuisine making it one of the tastiest sausages around. Try it grilled.

Spanish sausage with paprika and spices that give it a deep red color. Chorizo can be eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages.

The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage.

Whole / $5.25 Baked, roasted, grilled, fried, or simmered; it's a perfect meal every time.

Baked, roasted, grilled, fried, or simmered, you decide. Perfect for parties or for dinner for two.

Sold by the dozen, our eggs come in all sorts of shapes and sizes with yolks that are golden yellow to a rich, beautiful orange. Because they’re pasture-raised, these hens thrive in the perfect environment to make terrific eggs.

Looking for alternatives to pork, try our lamb bacon. The taste of the meat offers a deeper, darker flavor that lends itself to Moroccan and Indian spices like cumin, coriander, turmeric, cinnamon and black pepper. You could say lamb bacon has a bit of mystery to it, making it special and unforgettable on first bite.

Try this for a new spin on your favorite pastrami sandwich. We like it with Thousand Island dressing and fresh coleslaw heaped on rye before it is griddled.

Great to use in all your favorite pancetta recipes.

Tender rib chops take only a few minutes per side to cook but are elegant enough to serve to company. Coat them with just rosemary, garlic and oil, or try any herb variation.