Athens.LocallyGrown.net – Small Farms Making A Difference

An incredibly lean ground beef - almost NO run off - yet still moist and delicious! Piedmontese is a naturally low fat, low cholesterol beef. Due to it's genetic disposition to "double muscling", this beef upholds its integrity, tenderness, and flavor. 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!"
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An incredibly lean ground beef - almost NO run off - yet still moist and delicious! Piedmontese is a naturally ... more

A little fat is a great thing for tenderness and flavor.This ground beef is about 80/20 but it doesn't disappear in your pan like store bought. Chunky and mouthwatering. All our ground beef is traced back to one single animal, straight from the farm to the butcher to your table. Never blended. Size: 1 pound/pack. Vacuum sealed. USDA Processed. $8/lb
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A little fat is a great thing for tenderness and flavor.This ground beef is about 80/20 but it doesn't disappear ... more

Delicious for Liver n' Onions. Clean, healthy, grass-fed liver is the best you can have. These packs are made up of 1lb of beautiful, deep red pre-sliced liver strips. Great,healthy way to boost IRON in your diet. Be adventurous today and give it a try, you'll love it!
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Delicious for Liver n' Onions. Clean, healthy, grass-fed liver is the best you can have. These packs are made up ... more

The strip steak is cut from the short loin, a muscle which does very little work, allowing it to be tender. (The famous tenderloin steak is also cut from the short loin) Strip steak comes from a larger muscle, allowing it to be a larger steak than the tenderloin. Flavor is milder than a sirloin or rib steak and texture is tender. Also a very lean cut- so it can become tough if overcooked. Keep this little steak as rare as you can and you'll be thrilled. Size 6.4-7.8 ounces. 1 steak/pack. Vacuum sealed. USDA processed. $17/lb
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The strip steak is cut from the short loin, a muscle which does very little work, allowing it to be ... more

The strip steak is cut from the short loin, a muscle which does very little work, allowing it to be tender. (The famous tenderloin steak is also cut from the short loin) Strip steak comes from a larger muscle, allowing it to be a larger steak than the tenderloin. Flavor is milder than a sirloin or rib steak and texture is tender. Also a very lean cut- so it can become tough if overcooked. Keep this little steak as rare as you can and you'll be thrilled. Size 8-8.6 ounces. 1 steak/pack. Vacuum sealed. USDA processed. $17/lb
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The strip steak is cut from the short loin, a muscle which does very little work, allowing it to be ... more

The strip steak is cut from the short loin, a muscle which does very little work, allowing it to be tender. (The famous tenderloin steak is also cut from the short loin) Strip steak comes from a larger muscle, allowing it to be a larger steak than the tenderloin. Flavor is milder than a sirloin or rib steak and texture is tender. Also a very lean cut- so it can become tough if overcooked. Keep this little steak as rare as you can and you'll be thrilled. Size 8.8-9.2 ounces. 1 steak/pack. Vacuum sealed. USDA processed. $17/lb
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The strip steak is cut from the short loin, a muscle which does very little work, allowing it to be ... more

Add to our bone broth pack for even more delicious flavor.One of the ingredients of PHO, that delicious winter treat, giving depth to the broth along with marrow bones. There's almost nothing better than a good Oxtail soup or stew. Delicious with chinese cabbage, it makes an amazing dish. Vacuum sealed. USDA Processed. $6/lb
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Add to our bone broth pack for even more delicious flavor.One of the ingredients of PHO, that delicious winter treat, ... more

Rib Steak is the same as a Rib-Eye, but it has a bone which gives it more flavor. These delicious steaks are 1 to a pack and are cut at 1 inch thick. They are a favorite because they have the best of both worlds: tender and outstanding flavor. Size 19-20 ounces. 1" thick. 1/pack vacuum sealed. $18/lb
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Rib Steak is the same as a Rib-Eye, but it has a bone which gives it more flavor. These delicious ... more

Rib Steak is the same as a Rib-Eye, but it has a bone which gives it more flavor. These delicious steaks are 1 to a pack and are cut at 1 inch thick. They are a favorite because they have the best of both worlds: tender and outstanding flavor. Size 15-18oz. 1 steak/pack. 1" thick. Vacuum sealed. USDA Processed.
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Rib Steak is the same as a Rib-Eye, but it has a bone which gives it more flavor. These delicious ... 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!"
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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!"
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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!"
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Cross-cut from the leg, Beef Shank Center Cut is great for stews and sometimes requires tenderizing. WHY PIEDMONTESE? It is ... more

These beef short ribs are so easy in the slow cooker and the results are amazing. Fall off the bone tender. They may not make it to the plate! USDA processed, vacuum sealed packs are about 1.8-2 pounds. $10/lb
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These beef short ribs are so easy in the slow cooker and the results are amazing. Fall off the bone ... 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
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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
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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.
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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.
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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.
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These roasts are absolutely delicious. They last for many meals, and are tender, especially if you keep them med-rare! We ... more

This specialty cut is a favorite for fajita night. Cut this steak across the grain because it is a little tougher piece, but the flavor is mouthwatering! Mix it with fresh market roasted bell peppers and spring tomatoes. And to top it off, it's all 100% grass-fed for that amazing flavor. USDA processed, vacuum sealed packs are 0.8-1.0lb. $10/lb
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This specialty cut is a favorite for fajita night. Cut this steak across the grain because it is a little ... 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!"
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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!"
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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.
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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
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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
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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.
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Slow-cooked to perfection with your favorite veggies our grass-fed Angus is flavorful and tender. Covenant Valley Farms “Bringing Nature Back ... more