Bluestone Gardens & Farmstead
Bulk Order - DEPOSIT
Placing a bulk order requires a non-refundable deposit. Be sure to read the following before adding the deposit item...
Bulk Order - DEPOSIT
Placing a bulk order requires a non-refundable deposit. Be sure to read the following before adding the deposit item...
Chuck Pot Roast
A fibrous cut from the chuck region that is best prepared using slow, moist cooking methods. Crock Pots make for...
Chuck Steaks BI
These are from the front quarter. The typical chuck steak is a rectangular cut, about 1" thick and contains...
Cottage Bacon
Cottage bacon is simply bacon made from pork shoulder instead of pork belly. It's also leaner than belly bacon....
Country Style Ribs
Country Style Ribs SO GOOD when slow cooked on the barbeque or roasted in the oven.
Eye of Round Steak
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Eye Round Roasts
These roasts are a very lean cut of meat - tasty and delicious, sometimes cut into eye steaks.
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...
Free Range Eggs
Our layers are free range. Their door is opened at dawn and closed at dark. In addition to the non-GMO grain we...
Ham Steak
Smoked, great for pan searing or gilling. Have with eggs, brown sugar and pineapple or mashed potatoes.
Inside 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...
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...
Outside Skirt Steak
An all purpose cut of beef, great for grilling, pan searing, roasting, broiling or sautéing. Best when sliced thin.
Pastured Chicken
For your convenience, we make our pastured chickens available to you in parts or whole, so you can buy what your...
Pork Picnic Shoulder
The pork picnic is a roast cut from the lower part of the pork shoulder - below the Boston Butt. It's often cured...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
Ribeye
Rib Eye Steaks are sliced from a standing rib roast. It is a bone in cut. The excellent marbling in this cut makes it...
Round Tip Roast
A cut away from the sirloin section, this roast is tender enough to be oven roasted, cooked in a crock pot, or used...
Shoulder Pot Roasts
These are from the shoulder section, These are great for pot roast or sliced thin for hot roast beef sandwiches.
Sirloin Cap Roast
A cut away from the sirloin section, this roast is tender enough to be oven roasted, cooked in a crock pot, or used...
Smoked bacon ends
Bacon ends are chunks of belly bacon rather than sliced and good for salad toppings, soups or a good addition to any...
Soup, marrow and neck bones
Multi size packages of grass fed beef bones, soup, marrow and neck bones
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...
Tomahawk Steaks
Very lean and flavorful, these are best grilled or broiled to medium rare. Also known as a Ribeye Roast
Top Round Roasts
These are great for sandwiches because it's so lean and flavorful. The lack of fat and marbling makes it dry out...
Whole Pork Tenderloin
This is the pork equivalent of a beef filet mignon. It is one of the most tender cuts of pork, but it has a mild...
Whole Tenderloin with filet
Whole grass fed beef tenderloin with filet mignon. Appr. 4-4.5 lbs each.