- Beef Products sold in the Farm Market. Pickup at 45 Bullfrog Road Grantville, please call or message ahead. Shipping not yet available.
- If shopping for the South Hanover Farmer’s Market, please make a note at checkout on which date you are picking up. Choose from July 18 or August 15th. We will be there from 4:30-8:00 pm. Meat will be frozen.
Smoke Sticks– our beef and pork made into sticks and smoked, 1 lb packs- there’s not anyone who has tried these and doesn’t like them!
Ground Beef– 1 lb packages
Brisket– is a beef cut taken from the breast section of the cow beneath the first five ribs, behind the foreshank. Great for smoking
Sirloin Steak– Sirloin steak comes from the top of the cow’s back. It has just the right balance of tenderness and flavor. These cuts are often large and don’t have much fat.
Sirloin Tip Steak– Leaner and less tender than top sirloin, sirloin tips are the most tender of all round cuts. Perfect on its own, this cut is also excellent for marinading. Thus, the ideal cut when you’re looking to make (or enjoy) the most tender steak sub
T-bone Steak– Always a favorite, a T-bone steak delivers the best of all worlds: a meaty strip steak on one side of the bone, and a portion of filet mignon on the other. Tender and intensely flavorful, a T-bone is perfect on the grill, pan-seared or broiled (2 to a pack)
Porterhouse Steak– A porterhouse steak includes strip steak on one side of the bone and a tenderloin filet on the other side of the bone. These are the same meats that a T-bone steak has, but the filet on a porterhouse is generally larger and thicker than that of a T-bone.
Tenderloin- Small, thin, lean, incredibly tender muscles located on either side of the backbone, tenderloins are the most prized cut on the entire animal. Their buttery tenderness is legendary
London Broil– A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew. Since it is marinated before being cooked, it will take on the flavors of those ingredients
Eye Roast– The eye of round is an excellent choice for cooking on a budget and can be roasted to juicy, tender perfection if you know how to cook it properly. The budget-friendly eye of round roast is a favorite cut for roast beef
Arm Roast– The arm roast, which iscut from the beef chuck primal, is one of the most popular pot roasts.
Chuck Roast- A boneless chuck roast is our first pick for pot roast. It has outstanding marbling, making the roast tender and juicy when braised. Cut from the shoulder just above the short rib, it is a tougher, albeit more affordable cut than those from the front part of the animal, like the sirloin or short loin.
Beef Liver– Beef liver is perhaps the most nutritious and healthy meat you can eat – and cooked right it’s delicious! Gram for gram, beef liver is probably the most nutritious food on earth. This nutrient-dense organ meat contains substantial amounts of vitamin B12, copper, and many other essential nutrients.
Soup Bone– Beef soup bones are cut primarily from the leg and neck bones of the cow. Many contain rich bone marrow and all are cut in roughly three inch chunks. These bones are perfect for making rich broths and stocks.