- All Products (44)
- Product Bundles (1)
- New Arrivals (3)
- Grassfed Beef Steaks (14)
- Grassfed Beef Roasts (5)
- Ground Beef and Miscellaneous Cuts (14)
- Pastured Chickens & Eggs (1)
- Pork and Ham (7)
- Specialty Meats (2)
- Perfect for Grilling (6)
- Pheasant Hunts (1)
Grassfed Beef Steaks
We carry as many as 11 different types of steak cuts from our 100% grassfed cattle, depending on our inventory at any given time.
|Rib Eye Steaks (St. Croix Farm Inc.)|
Rib Eye Steaks are sliced from a standing rib roast. It is a bone-in cut. The excellent marbling in this cut makes it loaded with flavor and helps it remain tender during cooking. This steak is best grilled and will not disappoint!
|Farmer's Cut 2" Rib Eye Steaks (St. Croix Farm Inc.)|
A thicker cut ribeye packed with flavor. Cook longer at lower heat than regular ribeye.
|Sirloin Tip Steaks (St. Croix Farm Inc.)|
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely well, and have a robust beefy flavor that a lot of other cuts-for-kebabs lack.
|Filet Mignon (Tenderloin) (St. Croix Farm Inc.)|
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be over-cooked! If not cut into steaks, this is the Tenderloin Roast.
|London Broil (St. Croix Farm Inc.)|
A London Broil is the first cut from the top round. It is a thick top round steak that should be marinated overnight before placing on the grill because it is very lean. It should be left pink inside and sliced thin across the grain for maximum taste and tenderness. It can also be dredged in flour, browned and slow roasted in a small amount of liquid for several hours until fork-tender.
|Hanger Steaks (St. Croix Farm Inc.)|
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 the muscle that works the diaphragm. It is very tasty and has a grainy texture which is great for many dishes like fajitas.
|Skirt Steak (St. Croix Farm Inc.)|
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 marinated to encourage tenderness. Great for fajitas!
|Flat Iron Steak (St. Croix Farm Inc.)|
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going from a very flat piece of meat to a plump steak.
|Flank Steak (St. Croix Farm Inc.)|
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. Best marinated and cut across the grain. Great on the grill and for fajitas and stir fry.
|Chuck Eye Steaks (St. Croix Farm Inc.)|
These steaks are cut from the area just in front of the ribeye steak. Rich in flavor, they grill well, quickly, over high heat - don't overcook.
|Eye of Round Steak (St. Croix Farm Inc.)|
Individual steaks are cut from eye of round roast. These are a lean and flavorful choice for quick cooking.
|Petite Tenders (St. Croix Farm Inc.)|
Petite tenders are second only to tenderloin filets in tenderness. They are not quite as lean as filet, thus they have great flavor.
|Coulotte Steak (St. Croix Farm Inc.)|
Coulotte steak has minimal marbling. It lends itself well to marinating prior to cooking or a low, dry heat.
|Top Sirloin Filet (St. Croix Farm Inc.)|
Top Sirloin Filet is a boneless cut of the leanest, most tender part of the top sirloin. It has the delicious flavor you would expect from a top sirloin.