- Products
- All Products 208
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- Beef 42
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- Pork 32
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Slate Creek Farm
The philosophy of Slate Creek Farm is for livestock to raised humanely and naturally. Which means access to pastures for grazing, fresh air and water and allowing them to be as happy as they can be.
Arm Roasts
This cut from the chuck is fantastic for pot roast! This is just a knife blade away from the shoulder roast, and the...
Baby Back Ribs
Delightfully delicious and simple to prepare! These ribs require no fuss…just slow cook covered with your favorite...
Bacon
Bacon is cut from the fatty sides of a hog's belly. It is sliced and smoked over Hickory wood, cured with salt,...
Beef Fat (Suet)
Suet from our grass fed steers. Great for making tallow, a nutrient rich fat that's good for high temperature...
Beef Heart
Beef heart is nutritious, flavorful, surprisingly lean and inexpensive. Although a little chewy, it makes a very...
Beef Kidney
Nutrient rich offal from our grass feed steers. It can be prepared in a variety of ways, but is often made into...
Beef Liver
100% grassfed beef liver is one of the most nutritious foods you can eat, but it's usually in short supply. It...
Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
Beef Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 2 and 4.5...
Beef Stew Meat (1" Cubes)
These are cubes of beef cut from the shoulder of our steers. They are often used for stewing or braising. You can...
Bone In, Leg of Lamb
The traditional cut. Bone In Leg of Lamb is best for roasting. The bone will decrease your cooking time.
Boneless Leg of Lamb
This versatile cut has the bone removed and can be used as a boneless roast for oven roasting or a butterflied leg...
Boston Butt
This common roast is the top portion of a pork shoulder - the meatiest part of the pork shoulder. It is often smoked...
Bottom Round or Rump Roasts
These are from the hind quarter, cut from the sirloin end of the round . These are great for pot roast or sliced thin...
Brisket
Beef brisket is from the breast section between the foreshank and plate. It contains of layers of fat and lean meat,...
Chuck Blade Roast
This is a thick cut bone-in from above the shoulder blade, and is the most tender of the chuck cuts.
Chuck Roasts
A chuck roast is a thick cut of meat from the shoulder. It's an inexpensive cut, with a rich, delicious flavor...
Crown Roast Rack of Lamb (8-Rib)
This "frenched" rack is all about elegance, yet easy to serve. We remove the chine bone for easy of slicing..
Cubed Lamb Stew Meat
Cut into 1" cubes, these are perfect in soup or stew. Our cubed lamb is lean and tasty and comes from the shoulder.
Duck
These are ducks that were raised on certified organic feed and allowed to roam the pastures eating whatever their...
Eye Round Roasts
These roasts are a very lean cut of meat - tasty and delicious, a great dry heat roasting method and even does well...
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...
Flank Steak
This steak comes from the belly and is a thin flat cut steak with a distinct longitudinal grain. A very flavorful...
Flap Steak - Bottom Sirloin
This cut comes from the bottom sirloin and is often called sirloin tip flap steak or Bavette. Flap steak is best...
Flat Iron Steak
This cut is from the shoulder and can be treated similar to a flank or skirt steak. This is a single muscle meat that...
Fresh Chorizo Sausage
Your choice - 1 pound bulk or four large links. This is a fresh Mexican style chorizo perfect in scrambled eggs or...
Fresh Ham
A whole fresh ham is a bone-in hind leg including the shank of a hog, typically covered with skin and fat about...
Ground Beef
The meat in each ground beef package will come from one specific animal, unlike a grocery store ground beef package,...
Ground Lamb
Lean Ground Lamb is flavorful option for an array of dishes at home. From Mediterranean-style burgers to...
Ground Pork
The pork equivalent of ground beef, our ground pork in 1 lb. packages is perfect for making your own sausages,...
Ground Veal
Lean, tender and delicate flavor. Ground rose` veal makes delicious meatballs that is tender with a light delicate...
Hanger Steaks
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...
Hickory Smoked Ham
This is a traditionally cured bone in leg of pork that is smoked over Hickory wood chips. They are sold in small and...
Hickory Smoked Ham Steaks
Leg of pork that has been traditionally cured, smoked over Hickory wood and then cut into thick (between 1/2 -...
Jerked Pork
Here is our very popular jerked pork. Every product offered is already seasoned so all you have to do is thaw and...
Jowl Bacon
Jowl bacon prepared from pork jowl or cheeks. The jowl is cured, smoked and then sliced. Prepare as you would...
Kielbasa
Fully smoked kielbasa. It can be thawed and put right on your charcuterie board or warm it up and enjoy.
Korean Style Short Ribs
These short ribs are cut flanken style and very thin between 1/4 to no thicker than a 1/2 inch thick. Perfect for...
Lamb Shanks
A specialty for guests! These meaty shanks are bursting with flavor. Seared then slow cooked for maximum...
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...
Loose Pork Sausage
When you want to make your patties or add to sauces or meatloaf or anytime you don't need casings. We offer the...
Meatloaf/Meatball Mix
The classic combination of beef, veal and pork. The beef lends big flavor while the veal adds tenderness and the...
Mixed Bones includes some marrow (soup) bones
Marrow bones are ideal for soups and stocks, but you may have to compete with you dog for them. They provide great...
Pastured Chickens Parts
For your convenience, we make our pastured chickens available to you in parts, so you can buy what your family most...
Pet Food
In an effort to not waste any part of the animals raised here on the farm a ground pet food product was developed...
Pork Belly Slabs
This is cut that is used to make bacon, but it's left unsliced and uncured. It's available in approximately...
Pork Chops
The bone in and boneless chops are cut 1.5" thick and come in a pack of 2. The smoked chops are cut 1"...
Pork Cutlets
Sliced thin to make preparation of schnitzel and other types of recipes that use thin lean slices of pork easy and...
Pork Loin Roast
This is the same muscle where pork chops come from, but a nice alternative to chops is to have it as a roast, cooked...
Pork Osso Bucco
These are two shank crosscuts about 1.25 pound each. They are available with skin on or skinless. If you have a...
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...
Pork Sausage Brat Links
These are the large brat size links and now available in the following flavors: Hot Italian Sweet Italian Fresh...
Pork Sausage Patties
These patties are a perfect fit on an English muffin or a biscuit to make your own breakfast sandwich. There are 6...
Pork Steaks
Pork steaks come from the shoulder and can be grilled, pan fried or even baked. They are tender and juicy and will...
Pork Whole 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...
Ribeye Steaks Bone-In
Bone-In ribeye steaks have excellent marbling in this cut making it loaded with flavor and helps it remain tender...
Shaved/Minute Steaks
These come from top round sliced very thin so always tender. These are great for making cheese steak sandwiches.
Shoulder Roast
A flavorful and less tender cut from the heart of the shoulder, the shoulder roast is a boneless rolled, economical...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin 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...
Sirloin Tip Steak
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely...
SirloinTri-Tip
This small roast comes from the bottom sirloin. It is triangular in shape and is best grilled, broiled or roasted and...
Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is high on flavor and juiciness when not...
Smoked Ham Hocks
Smoked ham hocks are great in the crock pot with sauerkraut or a pot of beans or soup! They are the lower segment of...
Smoked Shoulder
A pork shoulder is the entire front leg and shoulder of a hog. Smoked shoulder is great for pulled pork.
Top Round Roasts
The fat cap is left on the top to help protect the meat when roasting. Not as expensive as a rib roast for a...
Veal & Pork German Sausage
A very traditional German recipe for veal sausage. It is very lean yet juicy due to the pork added to the veal meat...
Veal Bottom Round Roast
This cut comes from the back leg. It is very lean with lots of flavor. A boneless cut that is rolled and tied...
Veal Cutlets
Sliced very thin which eliminates the need for pounding. They are lean and very delicious even with just minimal...
Veal Loin Chops
Veal loin chops are the baby beef version of T-bone and Porterhouse steaks. Each chops is cut 1" thick, tender,...
