Flat Hill Farm LLC

Beef Heart

Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...

Beef Kidney

The beef kidney is a culinary treasure often overlooked in many Western diets. This organ meat, known for its rich...

Beef Liver

100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...

Beef Short Ribs

These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5...

Beef Soup Shank (Osso Bucco)

Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...

Beef Tongue

Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!

Berkshire Pork Bacon

These pasture-raised, slower-growing pigs offer superior marbling, resulting in intensely flavorful, tender, and...

Bottom Round Roast

These are from the hind quarter, cut from the sirloin end of the round . These are great for pot roast or sliced thin...

Breakfast Sausage (bulk)

Our pork breakfast sausage has a distinct savory-sweet-herbal flavor profile, designed to complement morning staples...

Chuck Roasts

A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...

Chuck Steaks

These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...

Club Steak

Club steaks are highly marbled, tender, and flavorful cuts from the rib/short loin area. A club steak is essentially...

Denver Steak

The name "Denver" has no true historical meaning. This cut comes from the beef chuck, which is the shoulder....

Eye of Round Roast

An eye of round roast is a very lean, budget-friendly cut of beef from the rear leg of the cow that tastes best when...

Filet Mignon (Tenderloin)

This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...

Flank Steak

Flank steak is a lean, flavorful cut of beef from the cow's abdominal area that cooks quickly and works...

Flap Meat/ Bavette

Flap steak is a flavorful, affordable cut from the bottom sirloin, known for its long muscle fibers, making it ideal...

Flat Iron Steak

This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...

Ground Beef

The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...

Ground Pork

Ground pork is a versatile, flavorful, and budget-friendly ingredient ideal for meatballs, egg rolls, stir-fries, and...

Hanger Steaks

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...

Loin Pork Chop, Bone-In

A loin pork chop is a cut of pork cooked by grilling, frying, or baking until it reaches an internal temperature of...

London Broil

A London Broil is the first cut from the top round. It is a thick top round steak that should be marinated overnight...

Oxtail (Beef Tail )

Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. The taste is much like short...

Pasture Raised Turkeys

Our pasture-raised birds are raised with regenerative practices, eat locally milled Non-GMO feed; are never given...

Pastured Chickens

Pasture-raised chicken offers superior nutrition, including higher levels of Omega-3 fatty acids, vitamins A, D, and...

Pig Trotters

Pig's trotter is the culinary term for a pig's foot, rich in collagen and gelatin, and used in cuisines...

Pork Shank/ Osso Bucco

Pork Osso Bucco is a variation of the classic Italian dish, substituting veal shanks with pork shanks. This gives it...

Pork Shoulder Roast (bone-in)

A bone-in pork shoulder roast (often labeled Boston butt) is best cooked "low and slow" to achieve...

Pork Spare Ribs

Spare ribs are a flavorful cut from the pig's belly, known for being meaty and fatty, requiring low-and-slow...

Porterhouse Steaks

The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...

Rib Eye Steaks

Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...

Rump Roast

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...

Shoulder Roast

A beef shoulder roast is a flavorful, lean cut from the chuck primal area that becomes fork-tender when cooked low...

Sirloin Steaks

This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...

Sirloin Tip Steaks

These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely...

Skirt Steak

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...

Stew Meat (1" Cubes)

These are cubes of beef from our grass-fed steers. They are often used for stewing or braising or kabobs. Each...

Sweet Italian Sausage Links

Our sweet Italian sausage links have a mild, savory, and subtly sweet flavor profile, featuring aromatic fennel,...

Top Round Roasts

These are great for sandwiches because it's so lean and flavorful. The lack of fat and marbling makes it dry out...