100% satisfaction guaranteed
Our grass fed beef and lamb is raised with the highest quality care. Our standards are high because we want to be sure that only the best is served at your table. All meat U.S.D.A. Federally Inspected and vacuum sealed; it is aged for two weeks and then frozen.
Lamb is sold as a whole. Beef is sold as a side, half side, and quarter side.
Grass Fed Beef
Beef is sold as side, half side or quarter side, cut to order. Amount of meat is estimated – One Side: 220 lbs – Half Side: 110 lbs – Quarter Side: 55 lbs. Hamburger represents 25 – 50% of the order. Use the cut sheet to indicate what cuts you would like.
Call to Order
We are here to help ensure that you get the cuts of meat that match your families taste and budget. Please call or email to discuss your order.
(603) 659-3258 – info@clarkefarmnh.com
Chuck – Chuck Roast, Cross Rib Roast
Braise, Cook with liquids
Rib – Rib Eye Steak/Roast, Rib Steak, Prime Rib, Back Ribs
Roast, Grill, Pan-fry
Loin – Strip Loin, NY Strip, T-Bone Steak
Grill, Roast or Pan Fry
Sirloin – Top Sirloin Steak/Roast, Sirloin Tip Steak/Roast, Tenderloin
Grill, Marinate/Grill, Roast
Round – Top Round Steak/Roast, Eye Round Steak/Roast, Rump Roast
Marinate and Grill, Roast, Braise, Cook with Liquids
Plate – Short Ribs, Skirt Steak
Braise, Stir fry, Marinate and Grill
Flank – Flank Steak
Stir fry, Marinate and Grill
Shank – Shank
Braise, Cook with Liquids
Brisket – Brisket
Roast, Grill, Braise, Cook with Liquids
Organic Raised Lamb
Lambs are sold as a whole, cut to order. Amount of meat is estimated at 35 lbs for a 90 lb lamb not including bones or organs. Ground lamb represents 25 – 50% of the order. Use the cut sheet to indicate what cuts you would like.
Call to Order
We are here to help ensure that you get the cuts of meat that match your families taste and budget. Please call or email to discuss your order.
(603) 659-3258 – info@clarkefarmnh.com
Chuck – Roast, Cross Rib Roast
Braise, Cook with liquids
Neck – Lamb Neck Fillet
Braise, Cook with liquids
Ribs – Rack of Lamb, Lamb Cutlets, Lamb Chops
Roast, Grill, Pan-fry
Shoulder – Whole Shoulder boned or bone-in, Ground Lamb, Stew Meat
Grill, Marinate/Grill, Roast
Breast – Lamb Chop
Braise, Cook with liquids
Loin – Lamb Loin Chops, Chops
Grill, Roast or Pan Fry
Rump – Lamb Rump Roast, Chops and Steaks
Marinate and Grill, Roast, Braise, Cook with Liquids
Leg – Let of Lamb, Half Lamb Leg, Leg Lamb Steaks
Roast, Braise, Cook with Liquids
Shank – Lamb Shank
Braise, Cook with Liquids