Flat Iron Steak
$17.99/ LB
39 cuts with real prices, raised on pasture in Middletown with no added hormones. Text us what you cook and pick it up at the farm.
Vacuum-sealed and priced per pound, photographed as they are handed to you. Prices effective September 2026.
$17.99/ LB
$14.99/ LB
$16.99/ LB
Cook hot and fast, then slice very thin against the grain (marinade optional). Cook to at least 145°F and rest.
$10.99/ LB
$13.99/ LB
No cart and no account. You talk to the people who raised the animal.
Text or call with what you are feeding and how many. Steaks, roasts, ground, or a mix. There is no cart and no account to make.
You get what is actually available, what it comes to, and a time to pick it up. If something is out we say so rather than substitute it quietly.
We agree a time when you order, so nothing sits out waiting and you are not queueing behind anyone. Bayview Road, Middletown.
Our Angus cattle are raised on pasture in Middletown, Delaware, with no added hormones.
We process in small batches and cut fresh, then every cut is vacuum-sealed and frozen. You pick it up at the same farm it was raised on.


Every cut page shows where it comes from. The rib sits along the upper back, just behind the shoulder.
Great on a two-zone grill: start indirect, then sear. Cook to at least 145°F and rest.
Sections are approximate, for reference.

From suet at $4.49 to filet mignon at $32.99 a pound, all 39 cuts are on one list.
Pasture at the farm, Middletown
We process one animal at a time, so a share goes ahead once the whole animal is spoken for.
A whole is yours alone. A half needs one more buyer, and a quarter needs three. That may change, so it is worth asking.

Spent grain and hop by-products from two Delaware breweries become part of a balanced ration alongside pasture.
Wilmington, DE. Protein-rich spent grain and brewing by-products.
Middletown, DE. High-value grain and hop by-products.


Tell us what you are feeding and how many. We reply with what is in the freezer, what it comes to, and a time to pick it up.
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