Beef (35)

1 lb of our 80-20 blend, grass-fed-grain-finished Michigan beef. Our ground beef is dry-aged in-house for a minimum of 7 days.  

This grass-fed grain-finished beef ribeye steak is the Cadillac of steaks. Enjoy a package of 4 ct. (14-16 oz) boneless ribeye steaks and 4 ct. (12-14oz) strip steaks of our local beef. 

16 oz

The tenderloin...meltingly tender, beautifully marbled.  Need we say more? Two 8 oz. steaks per pack, 1lb total. 

A team and fan favorite at Farm Field Table, the Denver steak has the best qualities of a ribeye and a strip steak in one. Well marbled, this delicious cut carries all the depth of flavor associated with the chuck, but while remaining tender. Grill or pan sear to medium-rare and slice against the grain for a show-stopping meal. 8 oz. 2 pack, 1 lb

A timeless classic! The strip steak showcases the best balance of flavor, marbling, and tenderness available. 14 oz

One of the butcher's best-kept-secrets. The flat-iron is richly marbled, and second only to the filet in terms of tenderness. Cook on a rippin' hot pan or grill, and slice thin against the grain. Approximately 20-24oz. 

Named for its location at the "base of the ball joint", this tender steak comes from the meeting of the sirloin and the round. The baseball steak carries the depth of flavor that sirloin is known for, plus all the tenderness of the filet mignon. A great alternative to filet, the extra marbling makes this an easy to cook, easy to enjoy, steak. 8 oz ea, 2 per pack

Pan sear, cook sous vide, or grill this cut, and enjoy the sirloin's rich flavor and minimal fat. 8 oz ea, 2 per pack

This beef shank is cut with bone-in center, ready to roast or braise. approx 24 oz package.    Check out some recipes and more.  

The bavette, which literally means "bib", is best thought of as a cross between a flank steak and a ribeye. Rich in marbling and flavor, this cut is incredibly versatile, though it is best known in France as the traditional cut of choice for Steak Frites. 16 oz. steak

Locally sourced grass-fed grain-finished steaks that are ready for salt, pepper, and grill marks.  4 ct. (8oz.) Filet Mignon Steaks4 ct. (14-16oz) Boneless Ribeye Steaks  

The chuck eye roast is one of the most tender cuts that come from the chuck section, but it can considered to be a tough cut due to the presence of connective tissue. Roast it slow, to medium-rare or medium to reach its tender potential. Well marbled, the chuck-eye is full of flavor and juiciness. 5 lbs  

With a clearly defined grain and plenty of marbling, the skirt is unique in its rapid cooking style and intense flavor. Marinate and broil, grill, or pan sear and slice against the grain. 1 - 1.5 lb per pack