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Quality Meats From Our Family To Yours!
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Pasture Raised Beef

Delicious pasture raised beef that is antibiotic free with no added hormones.

Ground Beef

The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...

Bulk Order - DEPOSIT

Sorry We are currently sold out of shares for 2024 and will be taking deposits for 2025 in the near future. Placing a...

Bulk Order - FINAL TRANSACTION

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Cube Steaks

These are from the bottom round or can also come from the plate. These steaks have been mechanically tenderized and...

Chuck Roasts

A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...

Rump Roast

A rump roast is a cut of beef from the bottom round, the rear leg of the animal. This roast is a great choice for...

Stew Meat (1" Cubes)

These are cubes of beef from our grass-fed steers. They are often used for stewing or braising or kabobs. Each...

Beef Short Ribs

These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5...

Beef Liver

100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...

Beef Heart

Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...

Beef Kidney

Nutrient rich offal from our grass feed steers. It can be prepared in a variety of ways, but is often made into...

Beef Fat

Fat from our pasture raised cattle. Great for making tallow, a nutrient rich fat that's good for high temperature...

Filet Mignon (Tenderloin)

This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...

New York Strip Steaks

These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-inch...

Rib Eye Steaks

Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...

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

This steak comes from the belly and is a thin steak. It is a long piece of meat on the outside of the flank that has...

Flat Iron Steak

This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...

Arm Roasts

This cut from the chuck is fantastic for pot roast! This is just a knife blade away from the shoulder roast, and the...

Eye Round Roasts

These roasts are a very lean cut of meat - tasty and delicious, sometimes cut into eye steaks. They can look like a...

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