- All Products (52)
- Product Bundles (0)
- Bulk Lamb (2)
- Bulk Pork (1)
- Grass Fed Beef Steaks (6)
- Grass Fed Beef Roasts (6)
- Ground Beef (1)
- Grass Fed Bones and miscellaneous cuts (9)
- Grass Fed Beef Offal (7)
- Bulk Beef (2)
- Pastured Pork Ham/Bacon/Chops (3)
- Pastured Pork Roasts/Ribs/Sausage (5)
- Pastured Pork Feet/Jowls/Snouts (3)
- Grass Fed Lamb (7)
- Pet Food (0)
Grass Fed Beef Roasts
This category includes all roasts. Most are excellent in a slow cooker or as a dry roasted centerpiece. Others can be grilled over a low fire - low and slow.
|Chuck Roasts (Hole-In-One Ranch)|
A chuck roast is a thick cut of meat from the shoulder. It's a wonderful cut, with a rich, delicious flavor that makes it a classic main dish for a big home-cooked meal. For tender, pull-apart meat, it should be slow cooked to allow time for the meat to soften and become juicy. Great in the crock pot with vegetables for outstanding flavor.
|London Broil (Hole-In-One Ranch)|
A London Broil is the first cut from the top round. It is a thick top round "steak" that should be marinated for a couple of days in OLIVE OIL 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. The perfect choice for stir fry!
|Brisket (Hole-In-One Ranch)|
Beef brisket is from the breast section between the foreshank and plate. It contains layers of fat and lean meat, but no bones. Often cured in salt brine to make corned beef brisket, it is often prepared by braising or by cooking in liquid, the people in the know are real fans of smoking this roast.
|Tri-Tip (Hole-In-One Ranch)|
This wonderful roast comes from the bottom sirloin. It is triangular in shape and is best grilled at low temperature after a few minutes over the fire Serve as cross-grained slices.
|Cross Rib Roast (Hole-In-One Ranch)|
A flavorful yet less tender cut from the shoulder, the cross rib roast is a boneless shoulder roast - economical, and very tasty and tender if braised slowly or cooked in a slow cooker. When dry roasted and sliced thin it makes great roast beef sandwich meat or French Dip!
|Rump Roast (Hole-In-One Ranch)|
A rump roast is a cut of beef from the bottom round, the rear leg of the animal. This roast is a great choice for oven roasting to be sliced thinly for sandwiches, or for braising to make a great pot roast. Our new favorite cooking technique is LOW AND SLOW in the crock pot. Makes excellent BBQ Beef for sandwiches.