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Riverstead Farm
Baby Back Ribs
Back ribs are cut from where the rib meets the spine after the loin is removed. The upper ribs are called baby back...
Beef Back Ribs
Bold Flavor, Bone-In Goodness Beef back ribs come from around the ribeye — so you know they’re packed with bold,...
Beef Brisket
Hearty, Flavorful, and Made for Low & Slow Brisket comes from the lower chest and is known for its rich flavor and...
Beef Chuck Cross-Rib Roast
Rich, Beefy Flavor with a Touch of Prime Rib Marbling The cross-rib roast is part of the chuck, but it’s cut from...
Beef Chuck Eye Steaks
The Butcher’s Best-Kept Secret Often called the “poor man’s ribeye,” chuck eye steaks come from right next to the...
Beef Chuck Roast
Classic Comfort, Rich Flavor, and Fall-Apart Tender Cut from the shoulder, the chuck roast is a hardworking cut...
Beef Cube Steaks
Tenderized and Ready for Classic Country Cooking Cube steak is made from lean cuts—usually top or bottom...
Beef Fat
Perfect for Rendering Tallow or Cooking with Bold Flavor This is the flavorful, unrendered fat trimmed from our...
Beef Flank Steak
Lean, Bold, and Perfect for Marinating Flank steak is a long, flat cut from the belly area of the cow — naturally...
Beef Flat Iron Steak
Tender, Juicy, and Packed with Flavor Cut from the shoulder (chuck), the flat iron is one of the most tender...
Beef Hanging Tender
Butcher’s Favorite for Deep, Beefy Flavor The hanging tender, or hanger steak, is a prized cut traditionally kept...
Beef Heart
Lean, Mild, and Packed with Nutrients Beef heart is a lean muscle meat with a mild flavor and firm texture—don’t...
Beef Kidney
Old-Fashioned Nourishment, Rich in Nutrients Beef kidney is a traditional, nutrient-dense organ meat loaded with B...
Beef Kidney Fat (Suet/Leaf Fat)
The Cleanest Fat for Rendering Tallow This is the prized fat from around the kidneys — also known as suet or leaf...
Beef Knuckle Bones
Knuckle bones are ideal for soups, stews, broths, and stocks - but you may have to compete with your dog for them!...
Beef New York Strip Steaks
Lean, Tender, and Full of Classic Steakhouse Flavor Cut from the short loin, New York strip steaks are a favorite...
Beef Petite Tender
(Also called Shoulder Tender or Bistro Filet) Surprisingly Tender, Deeply Flavorful, and Budget-Friendly This...
Beef Ribeye Steaks
Richly Marbled, Juicy, and Full of Flavor The Ribeye is the king of steaks for good reason. Cut from the rib...
Beef Rump Roast
Lean, Flavorful, and Perfect for Slow Roasting Cut from the back end of the cow, the rump roast is a lean,...
Beef Shank, cross-cut
Rich, Meaty, and Perfect for Slow Braises Cut straight across the leg bone, cross-cut beef shank (also called osso...
Beef Short Ribs
Rich, Meaty, and Fall-Off-the-Bone Tender Short ribs are cut from the lower rib area and come loaded with deep,...
Beef Sirloin Tip Steaks
Lean, Flavorful, and Great for Marinating Cut from the round (near the hip), sirloin tip steak is lean, firm, and...
Beef Skirt Steak
Thin, Flavorful, and Built for Bold Meals Skirt steak is a long, thin cut from the diaphragm muscle — prized for...
Beef Sliced Liver
Nutrient-Dense and Traditional Beef liver is one of the most nutrient-rich foods you can eat—packed with iron,...
Beef Stew Meat
Flavorful Cubes for Slow-Cooked Comfort Our beef stew meat is carefully trimmed and cubed from flavorful cuts like...
Beef Tenderloin Steaks - Filet Mignon
Incredibly Tender, Lean, and Flavorful Tenderloin medallions, also known as filet mignon, are famous for their...
Beef Tendon
Beef tendon is a beef connective tissue that is ideal for long cooking times. It has a mild beef flavor and a...
Beef Tongue
Tender, Rich, and Surprisingly Mild Beef tongue is a traditional delicacy with a mild flavor and...
Beef Top Sirloin Steaks
Lean, Versatile, and Full of Beefy Flavor Top sirloin is a hardworking, no-nonsense steak that delivers great...
Beef Tri-Tip
Juicy, Tender, and Full of West Coast Charm Tri-tip is a triangular cut from the bottom sirloin—tender, lean, and...
Boston Butt Roast
This common roast is the top portion of a pork shoulder - the meatiest part of the pork shoulder. It is often smoked...
Chicken Breasts, Boneless Skinless
Boneless skinless chicken breasts from our pasture raised chickens. Our chicken breasts have the tenders intact!...
Chicken Drumsticks
If you love dark meat, you'll love drumsticks. They're cut to include the lower portion of the leg quarter...
Chicken Feet
Chicken feet are often used in broth and stock, and they are also great for frying and eating on their own. It might...
Chicken Hearts
Pasture-raised chicken hearts do a body good. It's a fact. Nutritionists call them superfood sources of vitamins...
Chicken Leg Quarters
The leg quarter is made up of the thigh, drumstick, and part of the back of the chicken. It's named a quarter...
Chicken Livers
All-Natural Young Pasture-Raised Chicken • Day-old chicks are hand-raised in our "brooder bus" until 3 weeks...
Chicken Necks
Chicken necks are a great, super nutrient dense addition to your soups and broths! Raw chicken necks are also a...
Chicken Skin
Chicken skins make delicious keto/carnivore chips! You can flavor them so many different ways and they are really...
Chicken Soup/Broth Bones
Meaty chicken frames, excellent for making soups and broths. In the South, fried chicken backs are a popular dish!...
Chicken Thighs, Bone-in Skin-on
4 chicken thighs, bone-in and skin-on. Delightful dark meat! Chicken thighs are a popular type of dark meat cut...
Chicken Wings
Delicious meaty wings, perfect for grilling and smoking! Chicken wings have become ubiquitous with sports and...
Dozen Eggs
Farm Fresh Eggs from Pasture-Raised Chickens • Eggs are lovingly hand-gathered multiple times a day • Unwashed to...
Eye of Round Roast
Lean, Firm, and Best When Sliced Thin The eye of round is a lean, boneless roast from the hind leg. It’s not the...
Five-Dozen Flat Pack
A total of five dozen eggs packaged on two egg flats. Bulk deal! Farm Fresh Eggs from Pasture-Raised Chickens •...
Flanken-Style Short Ribs
Flanken-style short ribs are cut across the bone into thin strips, exposing several small sections of bone surrounded...
Frenched Rack of Lamb
An impressive presentation that is surprisingly easy to prepare at home, the Frenched Rack offers versatility for...
Ground Beef
100% Grass-Fed & Grass-Finished • Single-Animal Sourced • Raised with Care on Regenerative Pastures At Riverstead,...
Ground Lamb
Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank,...
Ground Pork
The pork equivalent of ground beef, our ground pork in one pound packages is perfect for making your own sausages,...
Lamb Loin Chops
These luscious chops will melt in your mouth and are the equivalent of a beef t-bone steak. Loin chops are excellent...
Lamb Rib Chops, Double-Cut Frenched
Double-Cut Frenched Lamb Rib Chops are cut from the rack of lamb, which comes from the tenderloin that sits directly...
Lamb Shank, cross-cut (Osso Buco)
Lamb shank, a cut from the shin of the lamb, is one of the most flavorful cuts of lamb. It needs to be cooked over...
Lamb Shoulder Roast, Bone-in
Bone-in Lamb Shoulder Roast is a versatile cut from the forequarter of the lamb. It's a tougher cut because it...
Leg of Lamb, Bone-in
Because of its impressive presentation, the Bone-in Leg of Lamb is perfect for any holiday celebration or special...
Leg of Lamb, Boneless
The Boneless Leg of Lamb is one the most versatile cuts of lamb, from roasting whole, to trimming into kabob meat or...
Picnic Roast
This bone-in roast is cut from the lower part of the pork shoulder - below the Boston Butt. Excellent for pulled...
Pork Back Fat
This comes from the back of the pig, includes the shoulder and rump areas, and is the thick layer of fat directly...
Pork Belly Slab
Pork belly is the meat from the belly area of the pig. When cured and sliced, it becomes bacon. Left whole or cut...
Pork Heart
A pig's heart is one of the animal's most active organs and muscles, so it's quite lean. It has a rich,...
Pork Kidney
Tender and tasty, pork kidneys are a mineral rich organ that are high in protein and little fat.
Pork Leaf Fat
This is the fat from around the pig's kidneys and, like beef leaf fat, is the purest fat on the pig. It's...
Pork Leg Roast, Boneless
Our boneless pork leg roast is a lean, meaty cut taken from the hind leg (ham) of the hog. This roast is best suited...
Pork Loin Chops
Pork loin is a large cut of meat from the back of the pig, and chops cut from the loin have a delicious flavor. You...
Pork Loin Roast
Pork loin is a large cut of meat that comes from the back of the animal, running from the shoulder and the beginning...
Pork Rib Chops, boneless
Boneless ribeye pork chops are cut from the rib section of the loin, or the back of the pig. The rib chop has a thin...
Pork Sirloin Chops
These chops are cut from the hip area towards the back of the loin. This chop packs a ton of flavor, but it’s...
Premium Bulk Beef - Half or Whole
Fill Your Freezer with Real Beef — Raised Right from Birth to Butcher Our next round of premium pasture-raised...
Rib Steaks (Bone-in Ribeye)
A rib steak is the bone-in version of the highly sought-after ribeye steak. It comes from the rib section of the...
Sliced Oxtail - aka Beef Tail
Rich, Gelatinous, and Made for Soul-Warming Stews Oxtail comes from the tail of the cow and is packed with...
St. Louis Spare Ribs
Spare Ribs are the meaty ribs cut from the belly of the animal after the belly is removed. Meatier than baby back...
T-Bone Steaks
A T-bone steak is a classic, two-in-one cut taken from the short loin, where the tenderloin and strip steak meet. The...
Top Round London Broil Steak
Top Round London Broil is a lean, flavorful cut sliced thick — about 2 inches — to deliver a hearty steak experience....
Whole Chicken
All-Natural Young Pasture-Raised Chicken • Day-old chicks are hand-raised in our "brooder bus" until 3 weeks...
Whole Pork Tenderloin
The filet or tenderloin is a long thin muscle, found on the inside of the ribcage and is a part of the loin cut. It...
