Roast Beans At Home

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A nice lean cut, full of rich flavor, tender juiciness, and satisfying earthiness. In winter months, lambs are fed additional grass bailage. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs.

One of the best beef roasts available. The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn. This not only benefits the farmer, the animals, and the environment, but also the consumer,...

Thick, meaty, and rosy — this is a traditional Sunday dinner roast. The herd is raised without hormones or antibiotics and is exclusively grass-fed, which means they'regiven grain or corn.

All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme.It means you're getting the best beef sourced exclusively from local farms. Less than 2% of all beef produced in the U.S. is certified as USDA Prime, so the...

Chateaubriand is a center-cut filet mignon that you cook and slice like a boneless roast. Every farm in this program is independently audited for animal welfare practices to ensure the best standards of care.*More than 90% of the cattle comes from NY,...

This boneless cut has a succulent, rich beefy flavor. All it requires is a good dose of salt, pepper, and some dried herbs, such as rosemary and thyme. With truly great cuts of beef like this, you don't need to do a lot of prepping.

Our master butchers have removed the bone from this leg of lamb, then rolled and tied it to make a classic leg roast. In winter months, lambs are fed additional grass bailage. A variety of wool and hair lamb breeds are used to produce the best quality...

This roast goes well with just about any seasoning or marinade you put on it. It takes beautifully to simple roasting. Traditional game accompaniments such as dried fruits and tangy sauces shine with this cut.

You'll smell the taste develop as it slow-cooks to total tenderness and thickens its own sauce. For best results, braise this lean brisket in a seasoned broth with vegetables.

It is always:works with a coalition of small family farms throughout the Mid-Atlantic region* who feed their cattle a diet of primarily grass, supplemented by grain throughout the finishing months.

This is a wonderful cut both for flavor and economy.This boneless pork shoulder roast arrives with its skin on. This juicy, savory roast is ideal when slow-cooked braising and stewing really brings out its tantalizing flavor.

It takes well to marinating or spice rubs before cooking. The fat slowly melts into the meat, making it mouthwateringly moist. Roasting is the best way to go for this tender, flavorful cut.

Sunday night dinner at home doesn't get any better than this.FreshDirect's 100% Grass-Fed Lamb program is a collaborative effort with Drew Lewis of Brother's Ridge Farm in Tioga County, NY.

Lamb chump is an incredibly tender piece of meat with a deep, rich flavor. In winter months, lambs are fed additional grass bailage. A variety of wool and hair lamb breeds are used to produce the best quality spring and fall lambs.

The petite filet is ideal when grilled or broiled as an appetizer, cut into delicious slices for salads or sandwiches or served as a steak medallion entree. This juicy little steak is cut from the shoulder, giving it deep, rich beef flavor.

We love to season this cut with coarse salt, freshly ground pepper, and garlic cloves, then serve with the pan juices.It means you're getting the best beef sourced exclusively from local farms.

The meat is extraordinarily tender and flavorful, partly because the fat on top of the ribs melts during cooking and sinks into the meat. Less than 2% of all beef produced in the U.S. is certified as USDA Prime, so the cuts are always limited quantity...

Serve medium rare — soft, juicy, and dark pink. We like to roast this cut with a simple, generous rub of fresh rosemary, lemon juice, minced garlic, and extra-virgin olive oil, and serve with roasted fingerling potatoes and shallots.

This not only benefits the farmer, the animals, and the environment, but also the consumer, as genuine, grass-fed cattle results in meat that's leaner, more tender, more flavorful, and remarkably juicy.

Try searing, then coat with mustard, fresh herbs, and garlic before roasting — the result is a crusty, savory outside and a super-tender inside. This is a juicy, tender, flavorful roast.

This not only benefits the farmer, the animals, and the environment, but also the consumer, as genuine, grass-fed cattle results in meat that's leaner, more tender, more flavorful, and remarkably juicy.