- All Products (84)
- Product Bundles (0)
- Beef Steaks (17)
- Beef Roasts (7)
- Ground Beef & Miscellaneous Cuts (14)
- Sampler & Freezer Combo Deals (12)
- Bulk Orders - Beef & Pork (2)
- Pork - Shoulder Cuts (3)
- Pork - Loin & Belly Cuts (7)
- Pork - Leg Cuts (5)
- Pork - Sausage and Miscellaneous Parts (12)
- Free Range Chickens & Eggs (3)
- Free Range Turkey (3)
- Bar-B-Que Sauces, Seasonings & Rubs (2)
- Specials (0)
We carry as many as 17 different types of steak cuts from our naturally raised cattle, depending on our inventory at any given time.
|Filet Mignon (Tenderloin) (Cedar Run Farm)|
This cut is the most tender part of the beef, and highly sought after as the best cut available. These steaks could weigh any weight between .35lb to .75lb.
|Sirloin Steaks (Cedar Run Farm)|
This steak comes from the top hind quarter right beneath and above the Tenderloin.
|Sirloin Tip Steaks (Cedar Run Farm)|
These come from the tip of the Sirloin.
|Tri-Tip (Cedar Run Farm)|
This steak comes from the Sirloin.
|Delmonico Steaks (Cedar Run Farm)|
These steaks are cut from a boneless rib roast. As such, they are very flavorful and tender.
|Porterhouse Steaks (Cedar Run Farm)|
These are from the hind quarter, an excellent choice for the hearty eater, extremely tender and flavorful!
|New York Strip Steaks (Cedar Run Farm)|
These are boneless, tender steaks from the hind quarter of the beef.
|Hanger Steaks (Cedar Run Farm)|
These are from the muscle that works the diaphragm.
|T-Bone Steaks (Cedar Run Farm)|
T-Bone Steaks are commonly described as a strip steak with a small bone and a piece of tenderloin. Tasty and delicious.
|Rib Eye Steaks (Cedar Run Farm)|
Rib Eye Steaks are sliced from a standing rib roast - Delmonico steaks with a bone, making them very tender and flavorful
|Chuck Steaks (Cedar Run Farm)|
These are from the front quarter.
|London Broil (Cedar Run Farm)|
A London Broil is thick top round steak that should be marinated overnight before placing on the grill. It should be left pink inside and sliced thin across the grain for maximum taste and tenderness.
|Flank Steak (Cedar Run Farm)|
This steak comes from the belly and is a thin steak. Great on the grill and for fajitas and stir fry.
|Skirt Steak (Cedar Run Farm)|
The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender . Great for fajitas!
|Chip or Minute Steaks (Cedar Run Farm)|
These come from sirloin tip or top round and are great for Cheesesteak sandwiches and subs, fajitas, and stir fry.
|Cube Steaks (Cedar Run Farm)|
These are from the bottom round or can also come from the plate.
|Flat Iron Steak (Cedar Run Farm)|
This cut is from the shoulder.