Peaceful Valley Farm
Please choose from our list of beef cuts, packaged and frozen by a local USDA processing facility.
Baby Back Ribs
Delightfully delicious and simple to prepare! These ribs require no fuss…just grill or bake with your favorite BBQ...
Bacon
Bacon is cut from the fatty sides of a hog's belly. It is sliced and smoke cured with salt, brown sugar and...
Bacon
Bacon is cut from the fatty sides of a hog's belly. It is sliced and smoke cured with salt, brown sugar and...
Beef Fat (Suet)
Suet from our grass fed steers. Great for making tallow, a nutrient rich fat that's good for high temperature...
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 fed steers. It can be prepared in a variety of ways, but is often made into Kidney...
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 Marrow Bones
Beef Marrow Bones are sourced from the shank portion of the leg. Marrow bones are used for roasting, bone broth and...
Beef Rib Roast (Prime Rib)
This roast, cut from the rib, is popular for the holidays and special occasions. It is cut from the "prime"...
Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
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 Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!
Bottom Round or Rump Roasts
These are from the hind quarter, cut from the sirloin end of the round . These are great for pot roast or sliced thin...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Chuck Steaks
These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...
Cured Center Cut Ham Slice (Ham Steak)
As the name implies, these slices are taken from the center of the ham. They are typically about 1/2" thick,...
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...
Filet Mignon (Tenderloin)
This cut is the most tender part of the beef, and highly sought after as the best cut available. Please don't...
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...
Fresh Ham
A whole fresh ham is a bone-in hind leg of a hog, typically covered with skin and fat about halfway up the leg. It is...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Ground Pork
The pork equivalent of ground beef, our ground pork in 1 lb. packages is perfect for making your own sausages,...
Ground Sirloin
Ground Sirloin is only sirloin, giving it a hearty flavor but a chewier texture due to it's lack of fat....
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...
Loose Pork Sausage
Our pork sausage comes in a number of different flavor and shape combinations. Any labeled "Country Original"...
Meaty Soup Bones
These bones are cut from the shank of the steer and are great for making beef stock.
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-Âinch...
Oxtail (Beef Tail )
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. The taste is much like short...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
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...
Rib Steak
Rib Steaks are sliced from a standing rib roast. (When the bone is removed, it's called a Ribeye Steak.) The...
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...
Shoulder Roast
A flavorful and less tender cut from the heart of the shoulder, the shoulder roast is a bone-in, economical piece of...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin Tip Steaks
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely...
SirloinTri-Tip
This small roast comes from the bottom sirloin. It is also triangular in shape and is best grilled, broiled or...
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...
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...
Top Round Roasts
These are great for sandwiches because it's so lean and flavorful. The lack of fat and marbling makes it dry out...
Whole Pork Tenderloin
This is the pork equivalent of a beef filet mignon. It is one of the most tender cuts of pork, but it has a mild...
Whole Pork Tenderloin
This is the pork equivalent of a beef filet mignon. It is one of the most tender cuts of pork, but it has a mild...
