- All Products (33)
- Product Bundles (0)
- Grassfed Beef Steaks (11)
- Grassfed Beef Roasts (6)
- Ground Beef and Miscellaneous Cuts (10)
- Whole Pastured Chickens (1)
- Naturally Raised Pork Products (5)
- Money Saving Packages (4)
- Free Range HolidayTurkeys (2)
- Stoltzfus Family Dairy Products (0)
Grassfed Beef Steaks
We carry as many as 11 different types of steak cuts from our 100% grassfed cattle, depending on our inventory at any given time.
|Filet Mignon (Tenderloin) (Sunnybrook Farm)|
Typically two steaks per package. This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be over-cooked! If not cut into steaks, this is the Tenderloin Roast.
|New York Strip Steaks (Sunnybrook Farm)|
Typically two steaks per package. 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.
|Porterhouse Steaks (Sunnybrook Farm)|
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's like an over-sized T-Bone steak and has much more of the tenderloin relative to the loin portion. If you remove the bone, you will get a tenderloin steak and a New York Strip Steak. This is an excellent choice for the hearty eater, while being extremely tender and flavorful!
|Delmonico/Ribeye Steaks (Sunnybrook Farm)|
Typically two steaks per package. These steaks are cut from a boneless rib roast -- the front end (chuck side) of the ribeye muscle as well as a couple of other muscles. It is fairly small in diameter and contains fat similar to a rib steak. As such, they are very flavorful and tender.
|T-Bone Steaks (Sunnybrook Farm)|
Typically two steaks per package. T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty and delicious, the t-bone is built for grilling. The generous amounts of fat keep it moist while its tenderloin heart stays tender and flavorful.
|Flank Steak (Sunnybrook Farm)|
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 more fat than a skirt steak. It also will have more flavor. Best marinated and cut across the grain. Great on the grill and for fajitas and stir fry.
|Boneless Sirloin Steak (Sunnybrook Farm)|
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.
|Rib Steaks (Sunnybrook Farm)|
Typically one or two steaks per package. Rib Steaks are sliced from a standing rib roast. It is a bone-in cut. When the bone is removed, it is called a ribeye steak.) The excellent marbling in this cut makes it loaded with flavor and helps it remain tender during cooking. This steak is best grilled and will not disappoint!
|Bone-in Sirloin Steaks (Sunnybrook Farm)|
This bone-in 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.No Packages Defined!
|Minute Steaks (Sunnybrook Farm)|
In two pound packages. These come from sirloin tip or top round and are great for Cheesesteak sandwiches and subs, fajitas, and stir fry.
|Gift Certificates (Sunnybrook Farm)|
Can be used towards any of our meats.