Salem Hills Farm Price List
Our meats are locally raised, 100% grass-fed on open pastures, and locally harvested hay. No hormones or antibiotics.
Premium Steak Burger
Ground filet, sirloin and top round. Preferred for burgers, spaghetti, tacos, etc.
$10.99/lbs 90-93% LEAN
Cut from the bottom round, tender with more marbling. Great for slow cooker stews and soups.
Lean and very flavorful. Slice against the grain when serving. Preferred for fajitas.
The family size steak. Lean, well flavored, and tender. Very versatile and juicy.
Lean, full flavored, quick cooking, fine grain with sturdy texture.
The most tender steak cut – succulent, buttery texture and compact shape.
Also known as the Delmonico cut. The rib steak without the bone. Rich beefy flavor with juicy marbling throughout.
Top sirloin cut into 1” cubes. Great for stir fry.
The leanest cut inside the round muscle. Full of protein.
The most versatile roast with bone is great on the grill, baked or slow cooked.
A large flat shape roast cut 2”-3” thick. Robust, and full of flavor.
Eye of Round
Only four per cow. The eye round muscle is one of the least used and most tender. Excellent for sandwiches
Sirloin Tip Roast
Extremely tender, almost no marbling “The Steak roast”.
Deep, rich, beefy flavor. When slicing, cut against the grain.
“Country style steak” Soft and tender with minimal marbling.
When grass fed, comparable to calf liver. Enjoy the medicinal qualities of clean, grass fed liver.
Less tender and leaner than ribs. Becomes tender with moist, long and slow cooking.
Cut from top round into 2” cubes.
Tender meat with robust rib flavor best when braised and slowly cooked.
Boneless Beef Ribs
Rich rib flavor with the work of removing the bones already. Best when braised and slowly cooked.