0 Items ($0.00)

All Products

Boneless Chuck Roast

This roast is great for slow cooking and results in tender, pull apart meat! It's great cooked in a crock pot...

Ground Beef

We continue to hear - "it's the best!" Our ground beef comes from one Devon animal, is 81% lean and...

Stew Beef

These are cubes of beef from our grass-fed Devon steers. They are often used for stews, braising or kabobs. We are...

Eggs!

Our layers are free range, but protected by side and top netting that we routinely move to give them fresh ground....

Filet Mignon (Tenderloin)

Incredibly delicious! Our Devon filets are cut at 1 1/2" in thickness and the sizes range from .40 to .60 lb....

Boneless Sirloin Steak

Our Devon sirloin is juicy and flavorful. Whether you like your sirloin whole or cut into kabobs, our 100% on grass...

SirloinTri-Tip

Tri-tip is a hefty roast! Cut from the bottom sirloin sub primal, the tri-tip is a triangular muscle with plenty of...

New York Strip Steak

Our Devon NY Strips are an excellent choice for grilling. We request 1 1/2'' cut thickness and have been...

Hanger Steak

Grassfed Hanging Tenders, also known as “Hanger Steak” has been called the Butcher's Tender or Butcher's...

Ribeye Steak

The ribeye steak is sliced from a standing rib roast and is boneless. The excellent marbling in this cut makes it...

London Broil

A London Broil is the first cut from the top round. It is a thick top round steak that should be marinated overnight...

Flank Steak

Great on the grill and for fajitas and stir fry! This steak comes from the belly and is a thin steak. It has more...

Skirt Steak

The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender, so it needs to be...

Cube Steak

Our Devon cube steaks are thinly cut and you may find 3 or 4 in a package. They are tender, flavorful and delicious!...

Flat Iron Steak

This innovative cut delivers intense beef flavor and, when properly prepared, is considered by many to be the second...

Eye Round Roast

Feed the family and enjoy the leftovers! The eye round is located in the bottom of the round (rear leg) primal and...

Rump Roast

This is an extremely versatile roast, lean throughout with a thin fat cap that melts into the meat for self basting....

Neck Bones

Neck bones have a lot of collagen, which gives the broth body and rich flavor. The best bone broth uses a mix of...

Soup Bones

Not very photogenic, but great for making healthful broth and stock for all your soups and stews! We are proud to...

Heart

Heart is a muscle like other cuts of steak, but is more dense with a higher nutrient content and additional protein....

Beef Liver

Beef liver is a "super food" and one that any health conscious person should consider adding to their diet....

Tongue

From Livestrong.com, cow tongue offers some health advantages by increasing your iron and zinc consumption. Both...

Head Meat (Beef Cheeks)

Head meat or beef cheeks is an intensely flavorful cut from the head. The meat has a prominent grain, lots of...

Beef Shank (Osso Buco)

Mouth watering comfort food! Beef shanks should be cooked slowly at a low temp to bring out the nutritional value of...

Ox Tail

Oxtail is a gelatin-rich meat, which is usually slow cooked as a stew or braised. It is a traditional stock base for...

Beef Brisket

Slow smoked or braised in a seasoned sauce with vegetables, our grass fed, grass finished brisket is sure to be a hit...

Beef Kidney

Nutrient rich offal from our Devon grass fed steers! Kidney meat contains omega 3 fatty acids and it is also known...

Beef Fat (Suet)

This beef fat (suet) is from our grass fed steers. Our suet comes from the hard fat that surrounds the kidneys and...

Canoe Cut Bones

Try these roasted! Canoe cut marrow bones are center-cut pipe bones from the leg that have been cross-cut/halved to...

Sirloin Tips

Hearty and flavorful! Great for a rich stew with all the usual veggies or stir fry with peppers, onions, mushrooms,...

Chuck Eye Steak

This steak is often referred to as the "Ribeye's little brother." Ribeyes come from the 6th to 12th...

Chuck Mock Tender

The best ways to eliminate a mock tender roast's chewy texture is with either sous vide, or braise. With both...

Short Ribs

Beef Short Ribs are the quintessential "low and slow" beef ribs. They are packed with flavor and can't...

Rib Steak

Rib Steaks are sliced from a standing rib roast. (When the bone is removed, it's called a Ribeye Steak.) The...

Website and Online Farm Store Powered By Eat From Farms

Stripe Online Payments