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Beef Suet is the hard fatty part of the cow that surrounds the kidneys. Great for our bird lovers!


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From our own pasture-raised cattle


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Award winning competition BBQ sauce out of Watertown, MA!


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From our own pasture raised cattle and from other local New England farms. 80/20


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From our own pasture raised cattle and from other local New England farms. 80/20


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Delicious on the grill and a popular ingredient in Mexican themed dishes


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Delicious on the grill and a popular ingredient in Mexican themed dishes


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Beef back ribs are connected to the boneless ribeye steaks and boneless ribeye roasts. 


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May also be known as: Strip, Manhattan, Kansas City Strip, Top Sirloin, Top Loin, or Contre-Filet


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Considered by many steak lovers to be the most flavorful cut. About 1" thick.


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Like a Porterhouse, this cut has a tenderloin on one side and NY Strip on the other. T-bones typically have a smaller section of tenderloin than Porterhouse. 


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On one side a tender filet mignon and the other, a meaty New York strip!


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From our own pasture-raised cattle


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A flavorful cut that's best when marinated and seared over high heat.


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Cut from the round and sold unmarinated. From our own pasture raised cattle and from other local New England farms.


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Takes well to marinades, and best when cooked quickly over high heat 


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From our own pasture raised cattle and from other local New England farms.


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Sizes vary. Call us if you are looking for a particular weight.
A flavorful cut that becomes tender when cooked slowly at low temperatures. The cut typically used for corned beef, and popular as smoked barbecue. From our own pasture raised cattle and from other local New England farms.


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A flavorful cut that becomes tender when cooked slowly at low temperatures. The cut typically used for corned beef, and popular as smoked barbecue.


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