- Products
- All Products 26
- 100% Grass-Fed Beef 17
- Bulk Beef 2
- 100% Grass-Fed Soup Bones & Organs 5
- Pastured Pork 2
- Bulk Pork 0
A&B Brush Farms LLC
Beef Half-April 2025
Reserve your beef half now! A non-refundable deposit is required to reserve your beef half. Once we receive your...
Beef Heart
Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...
Beef Liver
100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...
Beef Quarter-April 2025
Purchase a quarter grass fed cow! A non-refundable $200 deposit is required to reserve your beef quarter. Once we...
Beef Sizzler Steak
Also known as the petite sirloin steak, cut from the small, rounded part of bottom sirloin, known as the ball tip.
Beef Tongue
Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!
Boneless Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
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...
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...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Marrow (soup) Bones
Marrow bones are ideal for soups, but you may have to compete with you dog for them. They provide great nutrition,...
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-Âinch...
Oxtail (Beef Tail )
Oxtail is a bony, gelatin-rich meat, which is usually slow-cooked as a stew or braised. The taste is much like short...
Pork Chops
These chops are great for the grill or stove in any form. 2 chops per package, 3/4 inch thick
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
RibEye Steak
Rib Steaks are sliced from a standing rib roast. (When the bone is removed, it's called a Ribeye Steak.) The...
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...
Rump Roast
A rump roast is a cut of beef from the bottom round, the rear leg of the animal. This roast is a great choice for...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
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...
Stew/Kabob Meat (1" Cubes)
These are cubes of beef from our grass-fed cattle. They are often used for stewing or braising or kabobs. Each...
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...
