Can’t decide which cut to cook ? Our expert’s guide has got you covered.
We know that choosing from the hundreds of delicious cuts we carry can be a little overwhelming, but help is at hand with our butcher’s top 10 picks. Whether you’re looking for the finest prime steak, the best value, or want to try something new, we’ve got meat for everyone’s taste and budget.
Grass-Fed Bacon Burger
Our local grass-fed burger is already great, but bacon makes everything better! This burger uses the same local pasture-raised organic bacon we sell sliced (see below). The subtle flavor of uncured bacon and touches of real Vermont maple syrup are the perfect complement to our 100% grass-fed local beef, serving to enhance the great beef flavor—not overpower it. This 6 oz. steakhouse-style loose-formed patty is incredibly juicy, and will not disappoint! Make it the ultimate bacon burger by adding an extra slice of bacon on top!
Local Organic Uncured Smoked Bacon
Absolutely the best bacon ever! Smoky, sweet, and not as salty as regular bacon, this bacon will have you begging for more. Our exclusive pasture-raised organic pork has a clean flavor, allowing you to taste pork how it should taste. Our heritage pigs are cross-bred for maximum flavor with not too much fat. And unlike most regular bacon, this bacon is not “pumped,” so when you cook it, it doesn’t shrink as much. We also use real soaked wood and real organic Vermont maple syrup to enhance and complement the natural flavor of the pork.
Prime Reserve Rib Eye
Just like a fine wine, we call this our reserve—because it is the best of the best! We start with the best Angus cattle, which are never given antibiotics, added hormones, or animal by products. Then, each week we select only the best USDA Prime-graded meat from our Locally Sourced Natural Angus program. We take this richly marbled rib eye, carefully age the meat to the peak of flavor and tenderness, then custom cut it in-house just for you! Bursting with steakhouse “corn-finished” flavor, this steak is great on the grill or in the pan. Guaranteed to be the juiciest steak you can get!
Local Organic Bone-in Pork Chop
These are our best pork chops. Period. Our organic pigs are pasture raised, which leaves you with nothing but a super clean pork flavor. These don’t need marinade, just good sea salt and pepper. What’s our secret? Crossing the lean Duroc and fattier Berkshire breeds gives these chops the perfect balance of marbling and fat. Then, we take only the center cut of the rib to make these bone in rib chops, making them the perfectly portioned chop every time. And that deep rich color? It’s a sign of high PH, which is an indication of quality and good inter-muscular fat, which leaves the meat firm but with a tender texture.
100% Grass-Fed Local Beef Stir-Fry Strips
Tired of indulgent grilling? These lean, nutritious stir fry strips cook really fast, and make a great stir fry or salad/bowl topper. Quick marinade idea: cover the strips in your favorite Italian dressing, and leave for a couple of hours or overnight. Then throw them right into the skillet over medium heat (no added oil!), and you’ve got a great addition to a salad or bowl!
Cooking tip: Grass-fed beef cooks differently than all other beef. The key is low and slow. Grass-fed beef cooks very quickly, so it can overcook easily—making it tough and dry. So for a stir fry, start by cooking the beef low and slow. Take it out of the pan, then do your veggies on high. Add the beef back in when you have taken the stir fry off the heat source.
100% Grass-Fed Local Butterflied Leg of Lamb
If you can grill a steak, you can make this lamb! We take our amazingly mild and tender, local pasture-raised lamb leg and carefully remove all the bones. What you get is a large flat piece of meat, perfect for the grill! Since our grass-fed lamb is only fed 100% grass, it is smaller and leaner than traditional domestic lamb. But what it lacks in size, it makes up for in flavor!
Cooking tip: All it needs is a simple and easy marinade: olive oil, lemon juice, salt pepper, garlic, and rosemary. Refrigerate overnight, and then throw it right onto the grill. Great for parties, because it can be easily cut and served with your favorite sides. You can also cut into thin strips for pita meat.
100% Grass-Fed Local 80% Lean Ground Beef
A staple in every home, ground beef is one of the most versatile proteins you can have in your fridge. Think Bolognese, meatball, stir fry, homemade burgers…the list goes on and on. Our 100% grass-fed beef is carefully ground at the source in Bradford County, PA from fresh whole cuts of beef that then go directly into the vacuum sealed package. To read more about our awesome 100% grass-fed local beef program, click here.
Did you know? Though this packaging is still gaining traction in the US, it is the absolute best packaging for freshness, food safety, storage, and the environment. These easy-to-open pouches keep meat fresh at least twice as long as ground beef sold on conventional trays. They also conveniently go in the freezer, resist freezer burn, and use 65% less packaging than conventional tray options.
Local Angus RWA Beef Thin Sliced Short Ribs
These thin-sliced short ribs are great on the grill! Usually only sold in Asian supermarkets, we bring this awesome delicacy right to you. Flanken style, these ribs don’t need to be braised —just marinate and grill like you would a steak. You can use your favorite barbecue sauce, or get creative with Korean flavors like soy sauce, sesame oil, and ginger. Either way, this marbled tender meat will melt in your mouth!! These ribs can be eaten with your hands like a chicken wing, leaving you only with a string of bones when you are done enjoying.
Local Organic St. Louis-Style Pork Spareribs
By far the best pork ribs you can get! Whether you are a seasoned pit master or a novice griller, the secret to the best barbecue is start with the best meat! Our organic pigs are 100% pasture-raised on local farms. Crossing the lean Duroc and fattier Berkshire breeds gives these ribs the perfect balance of marbling and fat. Nowhere is this balance more important than in the rib. Due to the heritage breeding, these pork ribs are smaller than conventional ribs. The deep rich color is a sign of high PH, which is indicative of high quality. These have great intermuscular fat as well, which results in a firm but tender texture.
Cooking tip: These taste like pork is meant to taste, so let the real pork flavor come through. Instead of covering the taste with heavy sauces, use a dry rub to enhance the flavor.
Silver Fern Farms 96% Lean Cervena Ground Venison
Looking for something different for the grill this summer? This tasty secret is super lean, and packs a protein punch. Our venison is exclusively sourced from farm pastures in New Zealand, so it doesn’t have that gamey flavor that you might associate with local hunted venison. Selected from younger herds and then aged to perfection, this grass-fed venison has an enticing combination of great taste and texture with a clean palate finish.
Cooking tip: This super healthy ground meat can be made into amazing burgers with a little trick! Since the meat is so lean, it can quickly dry out. To combat this, add garlic, salt and pepper, Worcestershire sauce, and a tablespoon or two of instant potato flakes. This helps hold the juices in the burger, without altering the flavor of the meat.