- All Products (22)
- Product Bundles (2)
- Grassfed Beef Steaks (9)
- Ground Beef and Miscellaneous Cuts (8)
- Grassfed Beef Roasts (5)
Grassfed Beef Steaks
We carry many different types of steak cuts from our pastured cattle, depending on our inventory at any given time.
|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.
|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.
|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!
|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.