Farm raised beef, pork, chicken, and eggs serving Fond du Lac, Appleton, Green Bay, and Milwaukee areas.
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Beef Steaks

Our beef...

Sirloin Steaks

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

New York Strip Steaks

These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, cut 3/4" thick, that...

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...

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...

T-Bone Steaks

T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty...

Porterhouse Steaks

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

Cube Steaks

These are from the bottom round or can also come from the plate. These steaks have been mechanically tenderized and...

Round Steak

A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to...

Flank Steak

This steak comes from the belly and is a thin steak. It is a long piece of meat on the outside of the flank that has...

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...

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