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Grass Fed Beef
Pasture Raised Lamb

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

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Beef Cut Chart

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

Download Cut Sheet

Organic Raised Lamb

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Sheep Cut Chart

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

Download Cut Sheet

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