Pasture-raised chicken, free-range chicken, and cage-free chicken sound like three ways of saying the same thing. They...
Pasture Raised Chicken vs Free Range vs Cage Free Guide
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Grass-Fed Beef for Sale
100% Grass-Fed & Finished Beef · Rotationally Grazed · No Grain · No Antibiotics · No Vaccines · No Added Hormones
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Ground Beef
Price range: $12.29 through $1,106.10 — or subscribe to save 5% -
Ground Beef Primal Blend with Organs
$15.39 — or subscribe to save 5% -
Hamburger Patties
$17.49 — or subscribe to save 5% -
NY Strip Steak
Price range: $18.11 through $32.75 — or subscribe to save 5% -
Filet Mignon
Price range: $24.74 through $44.54 -
Whole Tenderloin
$189.00 -
Rib Steak
Price range: $34.70 through $45.63 — or subscribe to save 5% -
Sirloin Steak
Price range: $24.29 through $48.31 -
Porterhouse Steak
Price range: $28.51 through $43.07 — or subscribe to save 5% -
Delmonico Steak
$35.66 — or subscribe to save 5% -
Flat Iron Steak
$17.54 — or subscribe to save 5% -
Flank Steak
$24.29 — or subscribe to save 5% -
T-Bone Steak
$19.92 — or subscribe to save 5% -
Ranch Steak
$6.49 -
Hanger Steak
$26.49 — or subscribe to save 5% -
Beef Chip Steak
$13.97 — or subscribe to save 5% -
Skirt (Flap) Steak
$12.99 — or subscribe to save 5% -
Beef Bologna
$13.35 — or subscribe to save 5% -
Snack Sticks
$5.89 — or subscribe to save 5% -
Beef Hot Dogs
$11.99 — or subscribe to save 5% -
Beef Cubes
$14.95 — or subscribe to save 5% -
Top Round Roast
Price range: $29.22 through $48.71 — or subscribe to save 5% -
Chuck Roast
Price range: $32.97 through $44.96 — or subscribe to save 5% -
Sirloin Tip Roast
$35.72 — or subscribe to save 5% -
Arm Roast
Price range: $27.47 through $38.46 — or subscribe to save 5% -
Rump Roast
Price range: $35.14 through $41.35 — or subscribe to save 5% -
London Broil
Price range: $31.05 through $37.95 — or subscribe to save 5% -
Eye of Round Roast
$27.47 — or subscribe to save 5% -
Brisket
$71.89 — or subscribe to save 5% -
Tri-Tip Roast
$34.10 — or subscribe to save 5% -
Beef Tallow
$12.50 — or subscribe to save 5% -
Beef Fat and Suet
Price range: $15.00 through $39.00 — or subscribe to save 5% -
Beef Broth and Knuckle Bones
Price range: $11.49 through $49.00 — or subscribe to save 5% -
Marrow Bones
Price range: $3.95 through $18.95 — or subscribe to save 5% -
Beef Soup Bones
$7.49 — or subscribe to save 5% -
Oxtail
$26.95 -
Beef Short Ribs
Price range: $14.95 through $25.92 — or subscribe to save 5% -
Beef Liver
$5.99 — or subscribe to save 5% -
Beef Heart
$8.95 -
Beef Tongue
$9.95 -
Beef Kidney
$3.49 — or subscribe to save 5% -
Bulk Steak Box
Price range: $279.00 through $549.00 -
Bulk Ground Beef
Price range: $583.77 through $1,106.10 -
Freedom Valley Farm Gift Card
Price range: $5.00 through $500.00
100% Grass-Fed Beef
Grass-fed beef should mean what it says: our beef eats grass and forage its entire life, never grain — not at the start, not at the finish, not ever. Most “grass-fed” labels only tell you the animal started on pasture before being fattened on grain in a feedlot. Ours is 100% grass-fed and grass-finished, which is a different thing entirely.
It takes time to raise beef this way — about 30 to 36 months, roughly twice as long as conventional grain-finished beef. That’s the time it takes an animal to mature naturally on pasture forages. We say “no” to antibiotics, vaccines, added hormones, our cows don’t do drugs. We dry-age the beef and vacuum-seal it, so what lands in your freezer is ready to cook up a delicicious and nutritious meal.
Where Our Beef Comes From
We’ll always be straight with you: we don’t raise every cow ourselves. Years ago we ran out of pasture for all the beef, chickens and pigs at the farm: so today most of our grass-fed beef comes from a small group of partner farms in Pennsylvania, raised to the exact standards we’d hold our own herd to — moved to fresh grass often, grass hay through the winter, and never any antibiotics, vaccines, or added hormones. Beef farmers we work with are George Lake, Bill Brooks and Stephan Schoen.
What You'll Find Here
Everyday ground beef, steaks from filet to ribeye, roasts for the slow cooker, plus soup bones, organ meats, tallow, and nitrate-free snack sticks.
Buying for the season? Skip the cut-by-cut shopping and look at our bulk beef — quarter, half, and whole cows at the lowest price per pound we offer.
Buying for the season? Skip the cut-by-cut shopping and look at our bulk beef — quarter, half, and whole cows at the lowest price per pound we offer.
Frequently Asked Questions
Grass-fed vs grass-finished
What's the difference between grass-fed and grass-finished beef?
“Grass-fed” can mean the animal ate grass at some point but was finished on grain. “Grass-finished” — what we do — means grass and forage its entire life, never grain.
Is your beef 100% grass-fed and grass-finished?
Yes. Never grain, at any stage.
Why does grass-finished beef take so much longer to raise?
Without grain to fatten them fast, the cattle grow at their natural pace — about 30 to 36 months instead of the conventional 15 to 18.
Is grass-fed beef better for you?
It has a different nutritional profile than grain-finished beef, and many of our customers choose it for that reason. We’ll let you weigh that for yourself rather than make claims.
Why is grass-fed beef leaner and a different color?
A lifetime on pasture instead of grain may produce meat that is leaner and often a deeper-colored fat. You will also notice a deep red color to the beef, thanks to the high vitamin nd mineral content of the pasture. It’s a sign of the diet, not a flaw.
Cuts and cooking
How should I cook grass-fed beef so it isn't tough?
Cook it a little lower and slower than grain-fed, and don’t overdo it — grass-fed beef is happiest pulled a touch earlier than you would conventional beef.
What cuts do you carry?
Everything from ground beef and steaks to roasts, soup bones, organ meats, tallow, and snack sticks.
What is an arm roast or chuck roast best for?
Slow, moist cooking — braises, pot roast, and the slow cooker.
Do you sell organ meats and bones?
Yes — liver, heart, tongue, kidney, marrow, and soup bones, plus tallow and suet.
What is chip steak?
Thin-sliced beef for cheesesteaks and quick skillet meals.
How it's raised and sourced
Where is your beef raised?
Mostly on partner farms in Pennsylvania, raised to our standard. Beef farmers we work with are George Lake, Bill Brooks and Stephan Schoen.
Does your beef have added hormones, antibiotics, or vaccines?
Nope, we don’t use any of these things in the production of our beef.
Why don't you raise all your own beef?
We’re honest about scale. We raise our own chicken and pork here in Maryland and partner with Pennsylvania farms we trust for beef, raised to our standard.
Is your beef USDA inspected?
Yes — it’s processed at USDA-inspected facilities.
Is the beef dry-aged?
Yes. We dry-age it before cutting and vacuum-sealing.
Buying, bulk & shipping
Can I buy beef in bulk?
Yes — quarter, half, or whole cow through our bulk buys. You can browse current bulk-buy packages here: Freedom Valley Farm Bulk Buys.
How much meat is in a quarter cow?
Roughly 90 to 110 pounds. A half runs about 180 to 220, and a whole about 360 to 440.
Can I choose my own cuts with bulk beef?
Take our standard cut selection, or work out a custom cut sheet with us on halves and wholes.
How is your beef shipped and packaged?
Frozen and vacuum-sealed, and packed in insulated coolers, then shipped by UPS — or pick it up at the farm.
Does bulk beef ship, or is it pickup only?
Your choice — pick it up at the farm or have it shipped.
Why Choose Freedom Valley Farm
Plenty of places sell “grass-fed beef”, you can go to any grocery store for that. Far fewer will tell you whether it was actually rotated on pastures, which farm it came from, how the animal was treated or where it was butchered. We do it all. Our beef is 100% grass-fed and grass-finished, we don’t cut corners, and we don’t use antibiotics, vaccines or added hormones — because this is how beef was meant to be raised. Ryan traded a nursing career for this work, and that honesty runs through the whole operation.
What Customers Are Saying
From the Farm Blog
Cooking guides, the grass-fed vs grain-fed breakdown, and the honest story behind how we raise our beef.
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