- Products
- CSA Program 2023 4
- Baked Goods from our Kitchen 5
- Farm Fresh Eggs 2
- Produce - Greens 6
- Produce - In season Fruit and Vegetables 12
- Produce - Autumn Harvest Season Crops 10
- Produce - Quantities for Preserving 1
- Meat - Chicken 1
- Meat - Bison 1
- Meat - Turkey 1
- Meat - Beef 5
- Meat - Beef Steaks and Roasts 10
- Garlic 2
- Herbs, Fresh Cut 0
- Herbs, Plants 0
Meat - Beef Steaks and Roasts
Roedale Farm raises beef for the most tender and tasty steaks and roasts.
Delmonico Steaks
These steaks are cut from a boneless rib roast -- the front end (chuck side) of the ribeye muscle as well as a couple...
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...
London Broil
A London Broil is the first cut from the top round. It is a thick top round steak that should be marinated overnight...
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-inch...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
Rib 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...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin Tip Steaks
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely...
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...