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...
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...
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...
Cube Steak
NEW PRODUCT! Cube steak, also known as minute steak, is a flavorful cut of meat already tenderized by pounding and...
Eggs
Our hens are raised exclusively on pasture with our herd. They support our regenerative practices by eating bugs and...
Family Bundle
This bundle contains 12-15 pounds of ground beef, 5 steak mix-up (either Ribeye, T-Bone, Porterhouse, Strip or...
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...
Flap Steak
Flap Steak or Flap meat is a thin, flavorful cut. Flap meat has a similar texture to flank, skirt or hanger and...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
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...
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...
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...
Short Ribs
The English style of short rib cuts between the ribs to separate them, leaving a thick piece of meat sitting on top...
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...
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...