Athens.LocallyGrown.net – Small Farms Making A Difference

Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts besides the filet. Our rib eye is bone-in – technically referred to as a “cowboy cut,” offering that much more flavor and tenderness. Our Piedmontese breed makes this cut EXCEPTIONALLY tender and lean. In fact, one of our favorite reviews has been, "It was so good I didn't have time for a fork and knife - just ate it cave man style...with my hands!" There you have it folks, possibly the best review a steak can receive and why the caveman discovered fire to begin with. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
close

Rib eye steak is usually considered “THE steak” by most steak lovers. It is one of the most flavorful cuts ... more

Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
close

Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is ... more

Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
close

Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is ... more

Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
close

Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is ... more

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, many folks prefer short ribs over the back ribs. And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat. And they couldn't be easier to make!...try 'em braised with your favorite stout beer! WHY PIEDMONTESE? From the Piedmont of Italy to the Piedmont of Georgia, we bring you a very rare, very gourmet, heritage breed! Piedmontese is unique in that it is one of the only breeds to carry the myostatin gene - resulting in a "double muscling" trait and an animal that is magnificent to behold - think Hulk Hogan...but beautiful. Which then translates to an absolutely BEAUTIFUL cut of meat with fine fibers and very low fat. It is so lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! And it's history is pretty incredible too- the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. Making its bloodline "one of the most unique gene pool of any breed of cattle in the world." FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING...Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to think if it as the miracle meat..."You can have your steak and eat it too!"
close

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, ... more

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, many folks prefer short ribs over the back ribs. And unlike the back ribs - "shorties" can be cooked to medium-rare - which is the most flavorful temperature for red meat. And they couldn't be easier to make!...try 'em braised with your favorite stout beer! WHY PIEDMONTESE? From the Piedmont of Italy to the Piedmont of Georgia, we bring you a very rare, very gourmet, heritage breed! Piedmontese is unique in that it is one of the only breeds to carry the myostatin gene - resulting in a "double muscling" trait and an animal that is magnificent to behold - think Hulk Hogan...but beautiful. Which then translates to an absolutely BEAUTIFUL cut of meat with fine fibers and very low fat. It is so lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! And it's history is pretty incredible too- the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when homo neanderthalensis coexisted with homo sapiens, stalking wooly mammoths and being stalked by saber toothed cats. Making its bloodline "one of the most unique gene pool of any breed of cattle in the world." FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING...Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to think if it as the miracle meat..."You can have your steak and eat it too!"
close

Beef short ribs (especially our exceptionally tender Piedmontese!) are typically more tender and meaty than pork. And although less known, ... more

Grass-fed beef. Choice, tender sirloin cut from our steer, offspring of our purebred Angus bull and our Angus-Hereford cross cow, born and raised on our family farm in Clarke County. No hormones, antibiotics or other growth promoters. Exceptional quality local beef raised as mother nature intended.
close

Grass-fed beef. Choice, tender sirloin cut from our steer, offspring of our purebred Angus bull and our Angus-Hereford cross cow, ... more

If you're looking for flavor, this steak is it. The true "cowboy" steak, sirloin is my personal favorite because of its intensely juicy flavor. Lots of bang for your buck! This is a single steak but it has a LOT of meat on it, could easily make a meal for two. Pan sear and keep medium rare for steak (take it off the skillet at 130F) OR cook as delicious fajita strips or the best roast you've ever had. Size 2.9-2.6lb. 1 steak/pack. Vacuum sealed. 1" thick. USDA Processed. $15/lb
close

If you're looking for flavor, this steak is it. The true "cowboy" steak, sirloin is my personal favorite because of ... more

If you're looking for flavor, this steak is it. The true "cowboy" steak, sirloin is my personal favorite because of its intensely juicy flavor. Lots of bang for your buck! This is a single steak but it has a LOT of meat on it, could easily make a meal for two. Pan sear and keep medium rare for steak (take it off the skillet at 130F) OR cook as delicious fajita strips or the best roast you've ever had. Size 1.7-2.1 lb. 1 steak/pack. Vacuum sealed. 1" thick. USDA Processed. $15/lb
close

If you're looking for flavor, this steak is it. The true "cowboy" steak, sirloin is my personal favorite because of ... more

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We dry roast it by thawing slowly over a couple of days in the fridge, and then rub with olive oil soaked herbs and salt and brown sugar and cook on 350 to internal temperature of 135 and then remove it from the oven and let sit for 15 minutes so it stays slightly rare, pink and juicy. Makes a delicious dinner and then generous left overs. This cut is leaner than a chuck roast and does not have a bone so it's good for slicing leftovers for roast beef sandwiches. It is tender and the flavor is outstanding. Size: 2.3-2.5lb. Vacuum sealed. USDA processed.
close

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We dry roast it by thawing slowly over a couple of days in the fridge, and then rub with olive oil soaked herbs and salt and brown sugar and cook on 350 to internal temperature of 135 and then remove it from the oven and let sit for 15 minutes so it stays slightly rare, pink and juicy. Makes a delicious dinner and then generous left overs. This cut is leaner than a chuck roast and does not have a bone so it's good for slicing leftovers for roast beef sandwiches. It is tender and the flavor is outstanding. Size: 3.5lb. Vacuum sealed. USDA processed.
close

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We dry roast it by thawing slowly over a couple of days in the fridge, and then rub with olive oil soaked herbs and salt and brown sugar and cook on 350 to internal temperature of 135 and then remove it from the oven and let sit for 15 minutes so it stays slightly rare, pink and juicy. Makes a delicious dinner and then generous left overs. This cut is leaner than a chuck roast and does not have a bone so it's good for slicing leftovers for roast beef sandwiches. It is tender and the flavor is outstanding. Size: 2.78-3lb. Vacuum sealed. USDA processed.
close

These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

There's nothin' better then a warm, hearty bowl of beef stew on a cold winter evening...our favorite is beef & barley! Homemade stew topped off by knowing your meat comes from a healthy, sustainable and local source...now that's a very special thing, in deed. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
close

There's nothin' better then a warm, hearty bowl of beef stew on a cold winter evening...our favorite is beef & ... more

Stew season is coming! Order this and get five, 1 lb packs of stew meat! There's nothin' better then a warm, hearty bowl of beef stew on a cold winter evening...our favorite is beef & barley! Homemade stew topped off by knowing your meat comes from a healthy, sustainable and local source...now that's a very special thing, in deed. WHY PIEDMONTESE? It is a gourmet heritage breed originally from the Piedmont of Italy. Due to a naturally occurring "double muscling" gene, Piedmontese is incredibly lean while preserving unsurpassed tenderness. So lean the American Heart Association endorses Piedmontese as a Heart Healthy Food! If that is not enough to entice you, it's history might - the purity of the Piedmontese bloodline dates back 25,000 years ago to the late stone age...back when cavemen probably DID eat with their hands! And due to it's unique bloodline and gourmet quality it is exceptionally rare and valuable. We are one of the few farmers in the Southeast...even the nation to raise Piedmontese Beef. FOR THE LOVE OF COMMUNITY & ALL THINGS FARMING... Our farming philosophy is pure and simple - respecting our animals and our pastures with no antibiotics, hormones or harmful chemicals...from birth to finish. We choose to crossbreed our certified Piedmontese bull, Al, to "mom's" of various breeds who are chosen for their propensity to grass finishing. Thus tailoring our beef for superior qualities. The "double muscling" gene, however, is dominant and is the influencing trait in all of our Piedmontese beef. We like to say with Piedmontese, "You can have your steak and eat it too!"
close

Stew season is coming! Order this and get five, 1 lb packs of stew meat! There's nothin' better then a ... more

Grass-fed does not have to equal tough! When seared to perfection these steaks offer a tantalizing selection of meat. Covenant Valley Farms “Bringing Nature Back to the Farm” means quality meat the natural way. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
close

Grass-fed does not have to equal tough! When seared to perfection these steaks offer a tantalizing selection of meat. Covenant ... more

Tenderness unparalleled with these delicate little steaks. Extremely tender, they are incredibly juicy and almost buttery in flavor. Hard to describe, but a wonderful, mouthwatering experience! We sample all of our beef upon processing and were really blown away by this cut. Treat yourself! Size 5.5 ounces. 1 steak/pack. Vacuum Sealed.USDA processed. $22/lb
close

Tenderness unparalleled with these delicate little steaks. Extremely tender, they are incredibly juicy and almost buttery in flavor. Hard to ... more

Tenderness unparalleled with these delicate little steaks. Extremely tender, they are incredibly juicy and almost buttery in flavor. Hard to describe, but a wonderful, mouthwatering experience! We sample all of our beef upon processing and were really blown away by this cut. Treat yourself! Size 5 ounces. 1 steak/pack. 1" thick. Vacuum Sealed.USDA processed. $22/lb
close

Tenderness unparalleled with these delicate little steaks. Extremely tender, they are incredibly juicy and almost buttery in flavor. Hard to ... more

Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back to the Farm” means quality meat the natural way. Our grass-fed Angus cattle are raised without hormones, steroids, or antibiotics. Through humane treatment and daily interaction, we are able to minimize their stress, and, in turn, add to the tenderness and quality of the meat. “Bringing Nature Back to the Farm” also means that we utilize pasture rotation for our cattle without the use of grains or feed additives. Our pasture management system does not include the use of any herbicides, pesticides, or synthetic fertilizers, instead we grow clover, which benefits our bees, cattle, and land. Health benefits of our grass-fed beef include increased amounts of heart-healthy CLAs and omega 3 fatty acids. Our cattle are slow maturing to give you the taste of “real” beef and are aged 14-21 days after processing to optimize tenderness. Our Angus cattle have provided us with tender, mouthwatering cuts of meat.
close

Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back ... more

Beef bones for bone broth and more! These bulk packs are made up of: 1 or 2 packs of beef knuckle bones totaling 2 pounds, plus 2 packs of neck bones totaling 2 pounds, plus 2 packs of shank (marrow) bones totaling 1 pound. For a total of approx 5 pounds. This is a great combination of meat, marrow, fat, and bone for all the flavors you're looking for in bone broth. Total weight approx 5+ pounds. Avg cost is $5.00/lb.
close

Beef bones for bone broth and more! These bulk packs are made up of: 1 or 2 packs of beef ... more

Young and tender baby beet leaves as a topping for your favorite salad mix.

Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by themselves are considered by many to be a nutritional powerhouse that have many health promoting properties, and the fermentation process multiplies these, resulting in a clean and refreshing health tonic with many health promoting qualities, among which many believe to be: *efficient hydration (*far surpassing any of the commercial 'sports drinks' on the market), *blood builder, *liver detoxifier & cleanser, *immune system builder, and the list goes on. To find out for yourself just how healthy beets are, just google it. Ingredients: RO Purified Water, Organic Golden Beets, Organic Apples, Himalayan Pink Salt
close

Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by ... more

They call it the blood of the Earth... Beet Kvass is a traditional fermented beverage made from raw beets that goes back centuries, if not longer. Beets by themselves are considered by many to be a nutritional powerhouse that have many health promoting properties, and the fermentation process multiplies these, resulting in a clean and refreshing health tonic with many health promoting qualities, among which many believe to be: *efficient hydration (*far surpassing any of the commercial 'sports drinks' on the market), *blood builder, *liver detoxifier & cleanser, *immune system builder, and the list goes on. To find out for yourself just how healthy beets are, just google it. Ingredients: RO Purified Water, Organic Red Beets, Organic Apples, Himalayan Pink Salt
close

They call it the blood of the Earth... Beet Kvass is a traditional fermented beverage made from raw beets that ... more

Smaller sized red beets, 1- 1 1/2" roots Excellent roasted, grilled or in soups and casseroles.
close

Smaller sized red beets, 1- 1 1/2" roots Excellent roasted, grilled or in soups and casseroles. more

Tasting a lot like spinach, beet greens are more nutritious than the root, and can be used in a variety of ways. First they can be boiled or sauteed. They can be added to pasta, soups, and anything else you can imagine. Just give them a try and see how much you'll like them
close

Tasting a lot like spinach, beet greens are more nutritious than the root, and can be used in a variety ... more

Baby golf to tennis ball sized beets with greens. Young and tender.
close

Baby golf to tennis ball sized beets with greens. Young and tender. more