Grass Fed Beef
Fully grass fed beef from Pirdy Beef in Arcade, NY.
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...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Delmonico Steaks
These steaks are cut from a boneless rib roast -- the front end (chuck side) of the ribeye muscle as well as a couple...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
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...
Hanger Steaks
A Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cow. It is from...
T-Bone Steaks
T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty...
Rib Steak
Rib Steaks are sliced from a standing rib roast. (When the bone is removed, it's called a Ribeye Steak.) The...
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...
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...
Round Steak
A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to...
Sirloin Tip Roast
A cut away from the sirloin section, this roast is tender enough to be oven roasted, cooked in a crock pot, or used...
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Bolar Roast
A flavorful and less tender cut from the heart of the shoulder clod, the bolar roast is a boneless shoulder clod...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
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...
Bone Broth
Slow cooked for a minimum of 12 hours. Choose from bone broth made from our pasture-raised turkey, chicken, or grass...
