Stone Hill Farm
Beef Suet
Suet is the raw, hard fat of beef. It has a melting point of 113 degrees F to 122 degrees F. It is often rendered...
Boston Butt Roast
Boston Butt Roast is great for slow cooked dishes such as pulled pork and carnitas.
Brisket
The brisket is one of nine primal cuts, taken from the chest area of the animal. It has so many uses and each result...
Chicken
Pasture raised whole chicken from White Oak Farm in Killingly, CT. These meat birds have enjoyed pasture rotations...
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder and another primal cut. Chuck roast has a rich flavor and is...
Eggs
Our hens are raised exclusively on pasture with our herd. They support our regenerative practices by eating bugs and...
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...
Ground Beef
** Please reach out directly to the farm for current availability. ** The meat in each ground beef package will...
Heart
Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...
Kidney
Nutrient rich offal (organ meats) from our grass feed animals. It can be prepared in a variety of ways, but is often...
Liver
100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...
Marrow Bones
Bone marrow is the soft, fatty tissue inside the bone cavity of large bones where blood cells are produced. Marrow is...
Neck Bones
Neck Bones are similar to oxtail. They require a long slow simmer to yield tender, flavorful meat.
New York Strip Steaks
The Strip steak is a T-Bone or Porterhouse without the bone and tenderloin piece.
Oxtail
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. The taste is much like short...
Pork Back Fat
Pork Back Fat or Fatback is a cut of meat from the back of the pig containing very little meat. It is ideal to add...
Pork Leaf Lard
Leaf lard has a neutral flavor and is ideal for use in baking - pie crusts, pastries and more!
Pork Picnic Shoulder Roast
Similar to a Boston Butt Roast, Picnic Shoulder benefits from a long and slow cooking.
Pork Spare Ribs
Pork Spare Ribs are ideal when cooked slowly. This can be done in the oven or a smoker.
Porterhouse Steaks
The Porterhouse is like an over-sized T-Bone steak and has much more of the tenderloin relative to the loin portion....
Rib Roast
Rib Roasts are a wonderful addition to your holiday table. Roasts are typically cut in 3-4 ribs, but custom orders...
Ribeye Steaks
The Ribeye is a very popular cut for most steak lovers. These steaks are tender, juicy and flavorful with what seems...
Sirloin Steak
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin Tip Steak
Sirloin Tip Steaks are tender, flavorful and work in a variety of applications. Perfect for marinating or skewer and...
Skirt Steaks
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...
Soup Bones
Soup Bones are also referred to as knuckle bones. These bones are excellent slow cooked to create the stock bases...
Stew Meat
These are cubes of beef from our grass-fed animals. They are often used for stewing or braising or kabobs. Each...
Sweet Italian Sausage - Bulk
1 pound packages of pastured pork, fennel seed and salt. Ideal to shape into patties.
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...
Tenderloin
The Tenderloin comes from a portion of the T-Bone and Porterhouse steaks. It is often considered the most tender cut...
Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious! Many of our farm...