Beef (32)

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 an online only package of 4 ct. (14-16 oz) boneless ribeye steaks and 4 ct. (12-14oz) strip steaks of our local beef. 

16 oz

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

Perfect for your stock and bone broth making needs. Includes all beef bones, including some marrow bones. 5lb bags  (Not recommended for your furry friends. Unless of course you are making them a delicious soup or gravy for lunch, in which case they would have the best humans!)

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

16 oz. of dry-cured Michigan beef bacon. Each batch of bacon takes a minimum of 16 days to make and all along the way we take deliberate steps to encourage evaporation. The result? Pure, condensed bacon flavor.   

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

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 1lb. 

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

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

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 

Locally sourced grass-fed grain-finished steaks that are ready for salt, pepper, and grill marks. Online only!  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. 3-4 lbs