One pack of T-Bone steak, 2 per pack, from Nature's Harmony Farm. Our farm is certified naturally grown, and our cows enjoy only grass and mother's milk their entire life. This steak comes from a beautiful purebred Angus. Steaks range from 1.75 - 2.20 pounds.
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One pack of T-Bone steak, 2 per pack, from Nature's Harmony Farm. Our farm is certified naturally grown, and our ... more

4.3# Boned, rolled and tied. A very nice roast for holiday.
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4.3# Boned, rolled and tied. A very nice roast for holiday. more

One pound. Lean and mild flavored. My favorite recipe (below), has a version in many sheep eating cultures around the world. Try it and you will know why! 1 lb mutton or lamb or sub up to half with Tink's ground beef. 1/2 medium onion, minced or chopped very fine 1-2 cloves garlic, through a garlic press 1/4 cup old fashioned oatmeal or bread crumbs (toasted whole wheat) one egg 1/2 teaspoon salt fresh ground pepper to taste The food processor is great for finely chopping the onion (open and push down the coarser chopped pieces for another round of chopping). It's important to mince the onion so it will cook with the meat. Then add the other ingredients except the meat, mix again, add some of the meat- depending on the processor, you may have room to mix all the meat in it or put all in a larger bowl. Mix well (I have used the bread dough mixer when doing a large recipe), form into patties and grill or fry until cooked through. Serve with pita bread and taziki (cucumber/yogurt)sauce Here's Cindy's version: 3-4"cucumber, seeds removed, chopped fine juice of one lemon 1/3 cup sweet onion, chopped fine garlic, through the press, to taste 1/2 teaspoon salt 1T olive oil 2 teaspoons ground coriander a touch of fresh parsley if you have some on hand (optional) 2 cups plain yogurt ( I like Stonyfield's whole milk yogurt Again the food processor is handy for the chopping. I put all but the yogurt in, chop fine, then mix into the yogurt. It's even better if it has a few hours in the fridge to blend the flavors together. If you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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One pound. Lean and mild flavored. My favorite recipe (below), has a version in many sheep eating cultures around the ... more

4 to 4.5 pounds, mild and tender. Very easy to prepare. Read this fabulous recipe and comments from Sue P. Just had to write and thank you for raising such wonderful lamb. I prepared your leg of lamb for my very first Christmas dinner for my family and Greek in-laws. They were very impressed and commented on what I wonderful cut of lamb I had selected. Dinner was an absolute success. The recipe I used follows. We are also big fans of your ground lamb. My toddler eats it up! Thanks again for providing us with healthy, safe, humanely treated food! Happy New Year! Sue Plaksin ROAST LEG OF LAMB A LA GRECQUE Printed from COOKS.COM 1 leg of lamb, 5 to 7 lbs. Several lemons, quartered (for fresh lemon juice) 3 to 5 cloves garlic, each sliced into several pieces 2 to 3 tbsp. oregano 1 tbsp. thyme, optional 1 tbsp. basil, optional 1 tbsp. rosemary, optional Salt and pepper to taste, optional Prepare the meat on all sides by cutting small slits and inserting the garlic pieces. Slowly pour the lemon juice (squeezed from the lemon quarters) over all surfaces (and especially into the garlic-filled slits). Liberally apply the oregano, thyme, basil, rosemary, salt and pepper to all surfaces. Place the meat on a rack in an open roasting pan, fat side up. Preheat oven to 425 degrees F. Roast prepared meat for 5 minutes to sear, and then IMMEDIATELY lower the heat to 325 degrees F. Roast approximately 30 minutes per pound for medium-doneness. If slightly pinker meat is desired, turn off oven for the final 30 minutes of roasting, but leave meat in oven. Serves 8-10. f you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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4 to 4.5 pounds, mild and tender. Very easy to prepare. Read this fabulous recipe and comments from Sue P. ... more

Liver is good for you- especially when it is from lambs produced as these were- without hormones or antibiotics added to their food. Pack is one pound If you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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Liver is good for you- especially when it is from lambs produced as these were- without hormones or antibiotics added ... more

One and three quarters inches thick. Very mild and tender. Pack is 4 chops, about one pound. Great on the grill over med high heat- turn frequently ('when they talk to you')until just starting to shrink away from the bone. These lambs are pasture raised with grain supplement for fast growth;no hormones or antibiotics have been added to their feed. If you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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One and three quarters inches thick. Very mild and tender. Pack is 4 chops, about one pound. Great on the ... more

Cut one and three quarters inch thick. 4 per pack. Raised on pasture with out hormones or antibiotics added to their diet. If you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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Cut one and three quarters inch thick. 4 per pack. Raised on pasture with out hormones or antibiotics added to ... more

About a pound and a half of the nicest cut of lamb for a very special meal! The chine bone has been removed for easy carving. Thank you, Linda, for the following recipe and glowing compliments! Dear Shadybrook farms, We just had a superb dinner for my husband's birthday -- your rack of lamb. Michael is from Australia, so he knows lamb, and after 27 years of marriage, I know 90% as much. Your rack of lamb we had tonight was far superior to any we have had at even the best restaurants, including Bacchanalia in Atlanta, Bern's steakhouse in Tampa, and 5&10 in Athens. Since your description on the website asked for recipes, I got this one years ago from Cooks Illustrated, and this is how I prepared the rack tonight. If you like your meat rarish, you might want to try this. But the instant-read thermometer to take the temperature is critical. The meat seems to stay at 100 degrees forever, then quickly shoots up to 130+. Hope you enjoy, and thanks for sharing your fabulous meats with us to enjoy as an occasional treat! Linda Bamber (recipe below) Mustard-Coated Rack of Lamb Adapted from Cooks Illustrated Nov/Dec 1986 2 7-8 rib racks of lamb, frenched (about 1.75 pounds each) 1/4 c. Dijon mustard coarse salt French the racks of lamb by cutting off the meat and fat between the bones, and scraping the ends of the bones clean. Cut off the exterior fat, leaving just a thin layer to protect the meat. Let the racks sit at room temperature for about an hour to take off the chill. Heat the oven and a roasting pan to 450 degrees. Mix the mustard and 2 T. of coarse salt in a small bowl. Coat the racks (including the bottoms, the edges, and between the bones) with the mustard mixture. Carefully put the rack in the preheated pan and sear in preheated oven for 10 minutes. Reduce heat to 350 degrees. Open the oven door for a few minutes so the oven cools down. Cook until internal temperature reaches 125 degrees for rare/medium rare using an instant-read thermometer (about 15 minutes per pound), but check early. (We cooked the 1.75 pound rack for a total of 22 minutes.) Cover roast loosely with foil if coating or bones are browning too quickly. After removing from oven, tent the racks loosely with foil. Let rest for 20 minutes before carving. Resting is critical so that the juices redistribute. If you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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About a pound and a half of the nicest cut of lamb for a very special meal! The chine bone ... more

Great for stews. Pack is .87 to 1.2 lbs. Larger and more meaty this time. Raised on pasture without antibiotics or hormones added to their feed. If you have a favorite recipe or comments, I would love to hear from you! Email me at shadybrook@fastmail.fm
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Great for stews. Pack is .87 to 1.2 lbs. Larger and more meaty this time. Raised on pasture without antibiotics ... more

Pack is about 1.7 pounds. One inch thick. Great on the grill or cut up for kebabs.
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Pack is about 1.7 pounds. One inch thick. Great on the grill or cut up for kebabs. more

Our cube steak is one of my favorites, it is at its best when it is country fried and covered in sawmill gravy (maybe not the healthiest) but very tasty. We also prepare it just grilled (medium rare) in a cast iron skillet with fresh thyme,onions and mushrooms. It is sold by the pack with 4 pieces in each one.Raised under a grass-fed program, no grain no antibiotics, no hormones! Our animals are raised in a sustainable, humane atmosphere. Our beef is harvested at it's peak,aged for full flavor, vacuumed packaged and quick frozen for your convenience. Remember that grass-fed beef takes about 30% less cooking time, because it is very lean.
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Our cube steak is one of my favorites, it is at its best when it is country fried and covered ... more

Tink's Beef- eye of the round roast...one of the best roast. Great in the crock pot or prepared in a 275 degree oven with lots of garlic,black pepper and salt. Place in baking dish with 2 cups of water, after 30 minutes add 2 envelopes of beef boullion. Cook about 2-21/2 hours, meat should be rare to medium rare in center. Slice thin, serve with parsley potatoes or makes a great french dip sandwich. Each Roast weighs around 2 pounds.
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Tink's Beef- eye of the round roast...one of the best roast. Great in the crock pot or prepared in a ... more

Tink's Beef -filets tips--these filets tips though small will melt in your mouth. Each package weighs around .50 and under each pack has two small filets. You can grill them or I make bite size filet kabobs.
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Tink's Beef -filets tips--these filets tips though small will melt in your mouth. Each package weighs around .50 and under ... more

Tink's Beef--flank steak--if prepared correctly is wonderful. There is only one flank steak per carcass rendered. Most people prepare it in fajitas. I prefer to sear it in a hot skillet about 2 minutes on either side (rare to med.rare) and serve with white wine/shallot sauce and french fries. Just like you would be served in a French Bistro. Each flank steak weighs just under 1 pound
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Tink's Beef--flank steak--if prepared correctly is wonderful. There is only one flank steak per carcass rendered. Most people prepare it ... more

1 lb packages Tinks Grass-fed ground Beef. We offer a great ground beef product very lean and very tasty. Raised under a grass-fed program, no grain no antibiotics, no hormones! Our animals are raised in a sustainable, humane atmosphere. Our beef is harvested at it's peak,aged for full flavor, vacuumed packaged and quick frozen for your convenience. Remember that grass-fed beef takes about 30% less cooking time, because it is very lean.
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1 lb packages Tinks Grass-fed ground Beef. We offer a great ground beef product very lean and very tasty. Raised ... more

Tink's Beef--Meaty soup bones-- Our soup bones are very meaty and flavorful. You can use them to render down the broth to make wonderful soups and stews. The meat that cooks off of them is very flavorful and tender. There are two large soup bones per package, they weigh a pound and over.
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Tink's Beef--Meaty soup bones-- Our soup bones are very meaty and flavorful. You can use them to render down the ... more

Tink's Beef-Petite New York Strips-same great strip steaks...just petite...each pack weighs .90 and under...2 to the pack...and a price reduction to boot!
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Tink's Beef-Petite New York Strips-same great strip steaks...just petite...each pack weighs .90 and under...2 to the pack...and a price reduction ... more

Tink's Beef--ribeye steaks- Our ribeye steaks are packaged 2 to a pack, each package weighs a pound or slightly under. They are fantastic on the grill!!! Remember 30% less cooking time, and are at their best when the steaks are eaten Medium to medium rare. Remember to let steak sit about 5 minutes before eating to let juices redistribute.
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Tink's Beef--ribeye steaks- Our ribeye steaks are packaged 2 to a pack, each package weighs a pound or slightly under. ... more

Tink's Beef also offers Round Steak each steak weighs around pound. Round Steak makes great fajita's, the old stand by Swiss Steak, or Salisbury Steak. Remember Grass-fed beef, takes less cooking time.
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Tink's Beef also offers Round Steak each steak weighs around pound. Round Steak makes great fajita's, the old stand by ... more

Tink's Beef -short ribs...are packaged 2 in each package.
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Tink's Beef -short ribs...are packaged 2 in each package. more

These sirloins a larger than l pound they weigh around 1.25 plus, still have the same great flavor just a larger steak.
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These sirloins a larger than l pound they weigh around 1.25 plus, still have the same great flavor just a ... more

Tink's Beef--same great ground beef product, just packaged 5 pounds to the pack

Tink's Beef offers a great chuck roast and shoulder roast weighing around 1.25-2.0 pounds. These cuts of roast do well in the crock pot with a little beef broth and onions. They are great slow-cooked, and make the best gravy.Add some carrots and potatoes.. Reminds me of Sunday dinner at Grandma's. Our animals are raised in a sustainable,humane atmosphere. Our beef is harvested at it's peak, aged for full flavor, vacuumed packaged and quick frozen for your convenience. Remember that grass-fed beef takes about 30% less cooking time.
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Tink's Beef offers a great chuck roast and shoulder roast weighing around 1.25-2.0 pounds. These cuts of roast do well ... more

Tink's Beef Dog Bones are offered 4-6 per package. Why not give your special pet a great healthy treat!

Tink's Grassfed Beef-Economy Pack We know times are hard and money is tight. Eating healthy doesn't have to cost more. That's why we would like to offer you what we are calling an economy pack. By purchasing an economy pack, you will be saving money and eating healthy. This package includes: 1 chuck roast, 1 shoulder roast, 1 pack cube steak (4 pieces per pack, 1 lb stew beef and 3 lbs ground beef. That's a total of 7 meals for only $40!
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Tink's Grassfed Beef-Economy Pack We know times are hard and money is tight. Eating healthy doesn't have to cost more. ... more