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Grass-Fed Steaks for Sale — Cut & Shipped From the Farm
Grass-fed beef roast is Sunday dinner’s oldest form — a single cut, low heat, and a house that smells right by mid-afternoon. Ours come from 100% grass-fed and grass-finished cattle, dry-aged before cutting, with no antibiotics and no added hormones anywhere in the animal’s life. Chuck and arm for the pot roast, brisket for the smoker, rounds for slicing, tri-tip for the grill, and short ribs for the deepest braise in the case.
Showing all 7 results
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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% -
Eye of Round Roast
$27.47 — or subscribe to save 5% -
Tri-Tip Roast
$34.10 — or subscribe to save 5%
Matching the Roast to the Method
- Pot roast and braises: Chuck roast and arm roast are the classics — well-marbled shoulder cuts that fall apart after 3 to 4 hours of moist heat. Short ribs belong in this family too: bone-in, collagen-rich, and the most luxurious braise of the group.
- The smoker: Brisket. Grass-finished brisket runs leaner than feedlot brisket, so wrap earlier and watch temps closer — the payoff is a beefier bark and flavor that doesn’t hide behind fat.
- Slicing roasts: Top round, eye of round, rump, and sirloin tip are the lean roasting cuts — cook to medium-rare, rest well, and slice thin for roast beef dinners and a week of sandwiches. London broil takes the same treatment via a marinade and a hot broiler.
- The grill: Tri-tip is the outlier — a roast that cooks like a big steak. Sear it, roast it to 130°F, and slice against the grain.
Cooking Grass-Fed Roasts
Two rules cover everything in the grid. Braising cuts (chuck, arm, short ribs, brisket): give them more time than the recipe says — collagen melts on its own schedule, and grass-fed animals that lived 30+ months on pasture built plenty of it. Lean roasts (the rounds, tri-tip): give them less — pull at medium-rare, because lean grass-finished muscle has no fat buffer against overcooking. Time for the tough ones, thermometer for the tender ones.
As with all our beef, most of it is raised by our named Pennsylvania partner farms — George Lake, Bill Brooks, and Stephan Schoen — to our standard, and the source farm is on every product page.
As with all our beef, most of it is raised by our named Pennsylvania partner farms — George Lake, Bill Brooks, and Stephan Schoen — to our standard, and the source farm is on every product page.
Frequently Asked Questions
Which roast is best for pot roast?
Chuck roast first, arm roast a close second — the shoulder cuts with the marbling and connective tissue that moist heat turns to gelatin.
What's the difference between all the round roasts?
Top round is the most tender of the rounds and the classic roast beef cut; eye of round is the leanest and slices the cleanest; rump sits between them; sirloin tip is the most versatile. All want medium-rare and a thin slice.
How do I cook a grass-fed chuck roast so it falls apart?
Low and long: 275–325°F with liquid in a covered pot, 3 to 4 hours, until a fork twists freely. If it’s not tender yet, the answer is always more time, never higher heat.
Is grass-fed brisket different to smoke?
Leaner than feedlot brisket — wrap at the stall, keep the smoker at 225–250°F, and rest it long. The flavor runs deeper; the margin for overcooking is smaller.
What are short ribs best for?
Braising — red wine, stock, 3 hours covered — until the meat slumps off the bone. The richest cut in this category.
Can I get roasts in a bulk beef order?
Yes — roughly 25% of a standard quarter, half, or whole cow comes back as roasts, with sizes customizable on halves and wholes.
Related
Shop all 100% grass-fed beef
Grass-fed steaks for the hot-and-fast side
Quarter, half and whole cow shares — roasts at the lowest price per pound
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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