Tenderloin (Filet Mignon), Ribeye, Strip (NY Strip), Sirloin, Chuck, & Cubed Hawkfield Manor Beef is Grass-fed, Grass-finished, has No added Hormones and No added Antibiotics. This means you can count on the beef having only healthy fats, their gut being pure up to the point of processing and free of harmful bacteria, and no hormones or antibiotics to be sure nothing unwanted is consumed by you or your family and friends. Grass-fed beef grows much slower and more naturally than grain or corn fed cows, and often when processed at 2-3 years of age they yield less than a grain fed cow. The brings up the cost of raising the cow, and therefore its value. While not for everyone, we love our grassfed beef and we hope you will too. Our beef is hung for 2 weeks at the processor for a perfect balance of tender aging, flavor, and color. Thanks to the fantastic quality of frozen packaging and freezer labels, you can store them up to a year or more. To find out more about our practices, feel free to browse our website and learn more about Hawkfield Manor, or send us an email at hawkfieldmanor@gmail.com *Notes: Weights are approximate, but we make every effort to make sure the weight is as much or more than what you paid for.
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 are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut...
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
The chuck is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor that...
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...
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...
These are from the bottom round or can also come from the plate. These steaks have been mechanically tenderized and...