We recommend Sally Fallon's cookbook ,"Nourishing Traditions", for some great and interesting ways to use the products found on our farm. The Weston A. Price Foundation is a wonderful source for nutrient dense food preparation and wellness. Read more about the benefits of Grass Fed Beef at the bottom of the page.
BEEF CUTS (priced by the lb):
Steaks:
$28.99/# -- Tenderloin Filet - The ultimate "Steak Au Poivre" and naturally the most tender cut of beef. Tenderloin is great with sauces like horseradish or mustard creams.
$19.99/# -- Whole Tenderloin (special order)
$16.99/# -- Prime Rib 109 - sprinkle with salt and pepper on all sides, set oven to 500 degrees or the highest your oven will go for 15 min, then lower the temperature to 325 degrees for 15 minutes per pound of meat. This will give you medium rare prime rib - delicious.
$14.99/# -- NY Strip steak - A delicious filet from the large side of the T Bone. Also known as the loin strip.
$14.99/# -- T-Bone Steak - Tenderloin on one side and NY on the other
$14.99/# -- Rib Eye Steak, bone in - If you are looking for juicy flavor - this steak is a stand out. A well trimmed "Rib Eye" left on the rib bone - for a beautiful presentation.
$14.99/# -- Tenderloin Tail - Thick strips and chunks of tenderloin, not large enough to make a filet, but just as tender. Tenderloin Tails make a “King’s” Stroganoff or the crème de la crème of any stir-fry dish. • This is a limited availability cut.
$10.99/# -- Hanging Tender - Very Tender strips of meat, great for grilling, stir fry, batter and fry.
$ 9.99/# -- Loin Strip Steak - Thick loin strips, great for kabobs or stir fry - VERY TENDER. They do well with or without a marinade and will be tender right off the skewer.
$ 9.99/# -- Top Sirloin Kabobs (none in stock)
$ 9.99/# -- Flank Steak - Lots of flavor and versatility. Slice across the grain. Skirt Steak, Flat Iron and Hanging Tender are good substitutes. 1 per package. A good substitute is Flat Iron Steak.
$ 9.49/# -- Sirloin Steak, boneless - From the best part of the sirloin. Will hold it's own straight off the grill or cooktop. But also has lots of versatility to slice for fajitas, salads, stir-fry, etc.
$ 7.99/# -- Sirloin Flap Steak - From the best part of the sirloin. Will hold it's own straight off the grill or cooktop. But also has lots of versatility to slice for fajitas, salads, stir-fry, etc. 1 per package
$ 6.99/# -- Round Steak / Beef Cutlets - Very lean top round cutlets. These make a great tender chicken fry, or just simply seasoned and sauteed in a good quality frying oil. (Chicken Fried Steak) or A Great LONDON BROIL cut. A lean steak from the most tender portion of the round. A quick wine sauce from the pan drippings or seasoning rub go nice with this easy any evening steak.
$ 6.99/# -- Skirt Steak - The traditional Fajita Cut. Marinate, grill and slice thin across the grain. • THIS CUT HAS LIMITED AVAILABILITY. Also try Sirloin Flap Steak, tenderlion tail, hanging tender or flank steak for Fajitas.
$11.99/# -- Flat Iron Steak
$ 5.49/# -- Ranch Cut Steak
ROASTS & BRISKETS:
$ 6.49/# -- Tri-Tip Sirloin Roast - Don't let the term roast fool you - you cook it like a steak! Popular on the West coast - a lean small cut with a grain. Cuts with a grain slice nicely for enhanced tendernness. Marinades or seasoning rubs go nice - then grill or broil to medium rare - remove from heat and tent with foil 10 minutes. Slice thin to serve. Also great as appetizer - chilled and sliced. 1 per package.
$ 6.49/# -- Sirloin Tip Roast - If it says sirloin it must be good...and it is. You can braise this cut, but our preference is to S-L-O-W roast it. With a heavy herb seasoning rub - this roast is wonderful roasted in a dish at VERY LOW temperature! And just like the top round it makes a great chilled, thinly sliced beef for appetizers or any light lunch. 1 per package
$ 6.49/# -- Chuck Roast - The traditional bone-in pot roast – crock pot, oven, or stove top. Lots of flavor, great leftovers. The meat juices make a wonderful gravy.
$ 6.49/# -- Arm Roast (special order) - A very meaty roast. You can cook it like a Chuck roast.
$6.49/# -- Shoulder Roast - A super tender roast.
$ 6.49/# -- Round Roast - The traditional thicker London Broil. Cut from the most tender part of the round and very lean. Another roast that when cooked medium rare to medium and sliced thin - makes a great main course or appetizer. Leftovers make a good sandwich meat. 1 per package.
$ 6.49/# -- Eye of Round Roast - A large cylindrical shaped roast. Very lean and has a grain. Sear at the highest temperature your oven will go for 15 min, then turn down to 325 for 15 min/# of roast. Slice into serving medallions across the grain. Make a sauce out of the meat juices.
$ 6.49/# -- Rump Roast (2 per beef) - A Braising Roast that is a special occasion favorite. Wedge shaped, lean and slices nicely with no waste.
$ 6.49/# -- Brisket whole
More Cuts of Beef:
$ 5.99/# -- Grass Fed Ground Beef - A premium blend of cuts. There are no exact measurements in the butcher's room, but this beef is approximately an 80/20 ground beef.
$ 5.99/# -- Stew Meat - Lean braising beef chunks ready for browning.
$ 3.99/# -- Meaty Short Ribs - meaty short ribs, fully trimmed. Brown well and braise in the oven like a roast. Figure on 2 ribs per serving.
$ 6.99/# -- All Beef hot dogs, smoked
$ 6.99/# -- Polish Sausage, smoked
$ 6.99/# -- Salami, smoked
$ 6.99/# -- Breakfast link, smoked
$ 6.99/# -- Summer Sausage, smoked
$ 6.99/# -- Breakfast Sausage, fresh (special order, send e-mail to ben@sandcreekfarm.net & tvela@sandcreekfarm.net). Ben makes this here on the farm as requested.
$ 6.99/# -- Italian Sausage, fresh (special order, send e-mail to ben@sandcreekfarm.net & tvela@sandcreekfarm.net). Ben makes this here on the farm as requested.
$ 6.99/# -- Chorizo Sausage, fresh (special order, send e-mail to ben@sandcreekfarm.net & tvela@sandcreekfarm.net). Ben makes this here on the farm as requested.
$ 3.59/# -- Thick Sliced Beef Shank - Lots of meat on these with a small marrow bone in the middle.They have all the elements for a great stock or soup!
$10.00 each -- Beef Stock Bone Package - This package contains all the elements for the best beef stock. Includes sliced joint bones, marrow bones, and about 2 lbs of meaty soup bones. NT has an easy to follow recipe; if you need it send us an e-mail, ben@sandcreekfarm.net. A great culinary sauce to always have on hand and highly nutritious! Freezes well. • Each Package will make 2-3 gallons of beef stock - depending on how concentrated you like your stock.
$ 3.99/# -- Oxtail - Lots of cartilage and meat make the Oxtail the best cut for making rich, nutritious stocks and soups. There is a fantastic recipe on our recipe page.
$ 3.59/# -- Neck - This is excellent for making rich, nutritious stocks and soups.
ORGANS & OTHER EXTRAS:
$10.99/# -- Cheek Meat - This a traditional Mexican dish. Easy crock pot recipes online.
$ 2.59/# -- Liver
$ 2.59/# -- Heart
$12.99/# -- Calf Fries (none in stock. Special order to get the next available - send an e-mail to tvela@sandcreekfarm.net).
$ 2.59/# -- Tongue. This is easy to prepare in a pressure cooker or crock pot. There are several simple recipes online. The meat can be sliced or pulled after cooking and is supremely tender.
$ 2.59/# -- Kidney
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Grass-fed beef is better for human health than grain-fed beef in ten different ways, according to the most comprehensive analysis to date. The 2009 study was a joint effort between the USDA and researchers at Clemson University in South Carolina. Compared with grain-fed beef, grass-fed beef was:
1. Lower in total fat
2. Higher in beta-carotene
3. Higher in vitamin E (alpha-tocopherol)
4. Higher in the B-vitamins thiamin and riboflavin
5. Higher in the minerals calcium, magnesium, and potassium
6. Higher in total omega-3s
7. A healthier ratio of omega-6 to omega-3 fatty acids (1.65 vs 4.84)
8. Higher in CLA (cis-9 trans-11), a potential cancer fighter
9. Higher in vaccenic acid (which can be transformed into CLA)
10. Lower in the saturated fats linked with heart disease
S.K. Duckett et al, Journal of Animal Science, (published online) June 2009, “Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin and cholesterol content.”