- All Products (35)
- Product Bundles (3)
- Pastured Eggs (1)
- Grassfed Beef Steaks (9)
- Grassfed Beef Roasts (6)
- Ground Beef & Specialty Cuts (17)
- Pasture raised chickens (1)
- Pet bones (1)
Grassfed Beef Steaks
Steaks for the grill, oven or crock pot. Be creative!
|T-Bone Steaks (Prospect Farm)|
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 amount of fat keeps it moist while its tenderloin heart stays tender and flavorful.
|New York Strip Steaks (Prospect Farm)|
These are tender steaks from the hind quarter of the beef. This is a lean steak, cut 1.25 inch thick, and has very little waste.
|Rib / Rib Eye Steaks (Prospect Farm)|
Rib and Rib Eye Steaks are sliced from a standing rib roast. Rib Eye is a boneless cut. Rib steak includes the bone. The excellent marbling in this cut makes it loaded with flavor and helps it remain tender during cooking. This steak is best grilled.
|Sirloin Steaks (Prospect Farm)|
This steak comes from the top hind quarter right near the Tenderloin. Typically larger than other steaks, lean and flavorful, these are best grilled or broiled to medium rare.
|Filet Mignon (Tenderloin) (Prospect Farm)|
This cut is the most tender part of the beef, and highly sought after as the best cut available (but there are very few per animal so they disappear fast). It must not be over-cooked! Note: These will likely be smaller than what you've been served in a steakhouse - our grass-fed animals are not as large as the feedlot animals.
|Tenderized Round Steak (Prospect Farm)|
A round steak is commonly prepared with slow moist-heat methods to tenderize the meat and maintain moisture. It can also be sliced thin, then dried or smoked at low temperature to make jerky. Or slice and use to make fajitas. We often cook them in the crock pot using a roast-type recipe.
|Flank Steak (Prospect 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, but is more chewy. Best marinated, great on the grill and for fajitas and stir fry.
|Skirt Steak (Prospect Farm)|
The skirt steak is a long, flat cut from the plate of the beef (similar to flank steak). It is more flavorful than tender, so it needs to be marinated to encourage tenderness. Great for fajitas!
|Flat Iron steak (Prospect Farm)|
This steak is cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed. Flat iron steaks usually have a significant amount of marbling.