Romanoff Farms

Beef Bones have been packaged and flash frozen for use as Marrow Bones or Soup Bones for Bone Broth or Roasting.

Beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It may be an...

Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...

These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 1.5...

Tongue needs to be braised for many hours, but the result is surprisingly tender and delicious!

Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...

These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...

These are from the bottom round or can also come from the plate. These steaks have been mechanically tenderized and...

This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...

The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...

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 boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-Âinch...

Oxtail is a popular delicacy that comes from the tail of the cow. The tail is cut into thick pieces or chunks. It is...

Our layers are Pasture Raised. Their door is opened at dawn and closed at dark. In addition to the non-GMO grain we...

Our chickens are raised outdoors, and a moved daily to new grass. The ones you find in the supermarket are cooped up...

For your convenience, we make our pastured chickens available to you in parts, so you can buy what your family most...

Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...

A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to...

This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...

This small roast comes from the bottom sirloin. It is also triangular in shape and is best grilled, broiled or...

These are cubes/strips of beef from our grass-fed steers. They are often used for stewing or braising or kabobs. Each...