- Products
- All Products 91
- Eggs 3
- Chicken 12
- Beef 34
- Pork 21
- Lamb 14
- Fresh Baked Bread 5
Beef
Premium All-Natural Beef - 100% Grass-Fed & Grass-Finished - • USDA certified butcher • Pasture-Raised from Birth to Butcher • No Protein or Energy Supplements • No Vaccines • No Antibiotics • No Hormone Treatments • No Chemical Fly Control or Wormer • No Herbicide or Pesticide on Pastures or Hay • No Weird Stuff, just happy healthy cows on clean rotationally grazed pastures!
Ground Beef
100% Grass-fed and grass-finished. The meat in each Riverstead Farms ground beef package comes from one specific...
Beef Stew Meat
These are chunks of beef often used for stewing, braising, or kabobs. Each package is about one pound.
Tenderloin Medallions - aka Filet Mignon
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...
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...
New York Strip Loin Steaks
Tender boneless steaks from the hind quarter of the beef. This is a lean steak that contains the loin muscle and is...
Beef Shoulder Tender Medallions aka Petite Tender aka Bistro Filet
Beef Shoulder Tender Medallions aka Petite Tender aka Bistro Filet
Top Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the tenderloin. Very lean and flavorful, these...
Cube Steaks
These are from the top round. These steaks have been cut into 1/2 inch thick portioned steaks and tenderized. Cube...
Hanging Tender - aka Hanger Steak
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...
Flank Steak
Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
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...
Beef Shank, cross-cut
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. Beef short ribs are often slow cooked for hours...
Beef Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
Tri-Tip
This small roast comes from the bottom sirloin. It is triangular in shape and is best grilled, broiled, or roasted...
Cross Rib Roast
The cross rib roast is part of the chuck, but there are some differences between the two cuts. The cross rib roast is...
Sirloin Tip Roast
The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The...
Chuck Roast
A chuck roast is a thick cut of meat from the shoulder. It has a rich, delicious flavor that makes it a classic main...
Bottom Round Roast
The bottom round roast is typically used for roast beef but can make an excellent pot roast. This roast comes from...
Beef Rump Roast
A rump roast is a cut of beef from the top of the back end of a cow, as far back as you can go before reaching the...
Sliced Oxtail - aka 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...
Beef Kidney Fat - aka Suet
Great for making tallow, a nutrient rich fat that's good for high temperature cooking and deep frying. Tallow...
Beef Heart
Beef heart is nutritious, flavorful, and surprisingly lean. It makes a very tasty stew.
Beef Sliced Liver
100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...
Beef Kidney
Very rich in nutrients, beef kidney can be prepared in a variety of ways. It is often made into kidney pie or...
Beef Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!
Beef Tendon
Beef tendon is a beef connective tissue that is ideal for long cooking times. It has a mild beef flavor and a...
Beef Knuckle Bones - aka Soup Bones
Knuckle bones are ideal for soups, stews, broths, and stocks - but you may have to compete with your dog for them!...
Beef Marrow Bones - aka Soup Bones
Marrow bones are ideal for soups, stews, broths, and stocks - but you may have to compete with your dog for them!...
