- Products
- All Products 44
- Product Bundles 1
- Beef Shares 3
- Steaks 15
- Roasts 7
- Ground Beef and Miscellaneous Cuts 15
- Pork 6
Stillwater Farm
1/2 Beef Order - DEPOSIT
We will be processing a limited number of beeves in October, November, December. (Please see our bulk beef page under...
Beef Back Ribs
Left over from cutting the Rib eye. Grill, then braise until tender. We do not mind if these never sell.
Beef Fat (Suet)
A nutrient rich fat that can be rendered into tallow for high temperature cooking and deep frying. Tallow can also...
Beef Heart
Beef heart is a good value. Nutritious and flavorful I have been told. Embarrassed to say I still have not tried...
Beef Liver
Grassfed beef liver may be one of the most nutritious foods you can eat. Usually an acquired taste, but those who...
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.
Boneless Sirloin Steaks
Lean but flavorful, these are best grilled or broiled to medium rare. Takes a rub or marinade well.
Bottom Round or Rump Roasts
These are from the hind quarter near the sirloin. These are great for pot roast but can dry roasted.
Brisket
Beef brisket is from the chest between the front legs. It contains of layers of fat and lean meat, but no bones. It...
Bulk Order - FINAL TRANSACTION
This item is for customers who previously placed a deposit for a bulk order, which is now ready to be finalized. The...
Chuck Eye Steak
Best portion of the chuck. Flavorful but of course not as tender as a ribeye. A great value if you like to grill.
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Cross Cut Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
Eye Round Roasts
These roasts are lean and not so tender yet quite flavorful. Can be a great dry heat roast if you watch it close....
Eye Round Steak
Sliced thin. Quick thaw and quick meal. Lean and flavorful. Grill hot and fast. Can also be marinated.
Flank Steak
This thin steak comes from the belly. Very flavorful. Best marinated or rubbed and cut across the grain. Great on a...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
Ground Beef
Just lean enough for all purpose ground, but rich flavorful healthy fat is abundant enough for the perfect burger.
Half of Beef
Best value. 200-240 lb of meat. Includes processing. Probably the most responsible and healthy way to consume....
Hanger Steaks
A Hanger Steak is one of the Flat Steaks and is a thick strip of flavorful meat derived from the diaphragm. Great for...
Knuckle Bones
larger and more awkward than a typical marrow bone. Great for cartilage-rich bone broth or for man's best friend.
Marrow (soup) Bones
Marrow bones make healthy broth. Your dog or cat will still appreciate them after you have taken the broth.
Meaty Neck Bones
Think of these as mini roasts. Flavorful meat, lots of connective tissue/collagen and gelatin in addition to marrow....
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...
Shoulder Tender
A small muscle from near the shoulder blade, but similar to filet mignon. Grill to medium rare.
Sirloin Flap Steak Tips
Another thin flavorful steak in small pieces. Marinate, then grill or broil or stir fry.
Sirloin Tip Steaks
These come from the tip of the Sirloin. When grilled right, they're tender, juicy and takes on marinades well....
Sirloin Tri-Tip Roast
This small roast comes from the bottom sirloin. It is triangular in shape and is best grilled, broiled or roasted and...
Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender. Marinate or rub....
Smoked Bacon
1 lb of thick sliced smoked bacon. Make us an offer. We just don't think the kids will let us sell much.
Tenderloin Steak (Filet Mignon)
This cut is the most tender part of the beef. But it must not be over-cooked!
Top Round Steak
Lean and not especially tender unless matched with a good marinade. This is essentially a London Broil. Although...
