- All Products (22)
- Product Bundles (0)
- Grassfed Beef Steaks (9)
- Ground Beef and Miscellaneous Cuts (8)
- Grassfed Beef Roasts (5)
|Filet Mignon (Tenderloin) (Maple Hill Farm Grass-fed Beef)|
Beef tenderloin is the name of the large cut of beef before it is sliced into steak. Once it is cut into steaks, those steaks are known by the French name,"filet mignon. The tenderloin is, as its name implies, the most tender cut of beef.
|Sirloin Steaks (Maple Hill Farm Grass-fed Beef)|
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these are best grilled or broiled to medium rare.
|Ground Beef (Maple Hill Farm Grass-fed Beef)|
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package, which can contain meat from hundreds of animals. Ours is generally ____% lean and comes packed loose or in pre-made patties. _______DETAILS________
|New York Strip Steaks (Maple Hill Farm Grass-fed Beef)|
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-inch thick, that contains the loin muscle and is best grilled to medium rare.
|Chuck Roasts (Maple Hill Farm Grass-fed Beef)|
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor that makes it a classic main dish for a big home-cooked meal. For tender, pull-apart meat, it should be slow cooked to allow time for the meat to soften and become juicy. Great in the crock pot with vegetables for outstanding flavor.
|Eye Round Roasts (Maple Hill Farm Grass-fed Beef)|
These roasts are a very lean cut of meat - tasty and delicious, sometimes cut into eye steaks. They can look like a tenderloin, but are not tender like that.
|Rib Eye Steak (Maple Hill Farm Grass-fed Beef)|
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve.
|Flank Steak (Maple Hill Farm Grass-fed Beef)|
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha. The cut is common in Colombia, where it is known as sobrebarriga.
|London Broil Steak (Maple Hill Farm Grass-fed Beef)|
"London broil" originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as "London broil", and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.
|Hanging Tender (Maple Hill Farm Grass-fed Beef)|
Beef Hanging Tender Steak. Hanger steak is prized for its flavor. Derived from the diaphragm of a steer or heifer, it typically weighs about 1.0 to 1.5 pounds. It is a vaguely V-shaped pair of muscles with a long, inedible membrane down the middle.No Packages Defined!
|Beef Brisket (Maple Hill Farm Grass-fed Beef)|
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the precise definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
|Beef Short Ribs (Maple Hill Farm Grass-fed Beef)|
Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness.
|Boneless Chuck Steaks (Maple Hill Farm Grass-fed Beef)|
Chuck steak is a cut of beef and is part of the sub-prime cut known as the chuck. The typical chuck steak is a rectangular cut, about 1" thick and containing parts of the shoulder bones, and is often known as a "7-bone steak," as the shape of the shoulder bone in cross section resembles the numeral '7'. This cut is usually grilled or broiled; a thicker version is sold as a "7-bone roast" or "chuck roast" and is usually cooked with liquid as a pot roast.
|Top Round Steak (Maple Hill Farm Grass-fed Beef)|
A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye round, bottom round, and top round, with or without the "round" bone, and may include the knuckle, depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
|Shoulder Roasts (Maple Hill Farm Grass-fed Beef)|
A roast derived from the Chuck Shoulder. The Shoulder consists of the outside group of muscles extending from the Elbow to the ridge of the Blade bone in the Shoulder thus the name "Shoulder". The cut location is the main body of the Shoulder consisting of the Long Head and Lateral ...
|Larger Leg Shanks- Soup Bones (Maple Hill Farm Grass-fed Beef)|
The beef shank is the leg portion of a steer or heifer. In Britain, the corresponding cuts of beef are the shin, and the leg. Due to the constant use of this muscle by the animal, it tends to be tough, dry, and sinewy, so is best when cooked for a long time in moist heat. It is an ideal cut to use for beef bourguignon. As it is very lean, it is widely used to prepare very low-fat ground beef. Due to its lack of sales, it is not often seen in shops. However, if found in retail, it is very cheap and a low-cost ingredient for beef stock. Beef shank is a common ingredient in soups.
|Beef Steak Tips (Maple Hill Farm Grass-fed Beef)|
By placing "steak tips" on the package, butchers and meat department managers imply that the meat is cut up tri-tip steak, or "sirloin tip", which is the old New England moniker for flank steak. But, since there is no actual definition of "steak tips" in the USDA glossary, the meat can be, and usually is, simply trimmings from any cut of meat ...
|Heart Beef (Maple Hill Farm Grass-fed Beef)|
The heart has quite a bit of gristle and fat. When preparing the whole heart, work with each chamber of the heart individually, slicing off the layers of connective tissue on the exterior and trimming the gristle within. Since the heart is from a grass-fed animal the fat is good for you. U.S. raised grass-fed beef..
|Beef Liver (Maple Hill Farm Grass-fed Beef)|
Grass-fed beef is high in omega-3 fatty acids that neutralize the inflammation caused by omega-6 fatty acids. Grass-fed beef also contains CLA, a healthy fat that can help you to slim down and lose body fat. Grass-fed beef is rich in the antioxidant vitamin E, as well as the amino acids L-carnitine and carnosine.
|Oxtail (Maple Hill Farm Grass-fed Beef)|
Cowtail is the culinary name for the tail of cattle. Formerly, it referred only to the tail of a steer. An oxtail typically weighs 7 to 8 lbs. and is skinned and cut into short lengths for sale.
|Tongue (Maple Hill Farm Grass-fed Beef)|
Beef tongue is very high in fat, contributing up to 72% of its caloric content.Beef tongue is often seasoned with onion and other spices, and then placed in a pot to boil. After it has cooked the skin is removed. Pickled tongue is often used by the preparer because it is already spiced. If cooked in a sauce, it can then later be reused as a sauce for meatballs or any other food item. Another way of preparing beef tongue is to scald it in hot water and remove the skin, then roast the tongue in an oven, using the pan drippings to prepare a gravy.
|Beef Bones (Maple Hill Farm Grass-fed Beef)|
The bones are used for making beef stock. Beef from steers and heifers is similar. Depending on economics, the number of heifers kept for breeding varies. The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States).