Provider Farm

From our fields, for your family

Grass-Fed Beef

Photo of cows grazing in pasture

Our cows are raised on a 100% grass based system. They spend their summers breathing fresh air and munching on grass in the sunshine.  In the winter, they come out of the cold into our barn on dry bedding and eat hay.  We never feed our cows grain.  They are 100% grassfed and grass finished, so you get all the benefits of their grass diet.  They are %100 GMO free.

Our cow herd is a mixed herd of Devons and Devon and Jersey crosses. Devons are a rare historic breed of cow. They are a tri-purpose cow: good for milking, meat and for draft power. Our cows also serve another important purpose which is to make fertility for our vegetables. Devons are a rugged cow and thrifty on grass so that they do especially well on a grass based system.

To order for pick up:  Get our prices then email me an order. I will pack you an order and email you an invoice. You can pay online or bring a check and leave it when you pick up your order.

We sell our beef by retail cut only.  We do not sell 1/2 cows.

Cut Descriptions:

All our beef comes frozen and cryovaced.

Ground: We do not measure our beef fat content but it is lean. Great for burgers, meatballs or adding to sauces. Ground beef is packed in aprox. 1 lb. portions.


Sirloin: A slightly cheaper cut good on the grill or sliced up for stirfries, cheese steaks or other dishes. Aprox. 1 lb per steak.

 Strip: A nice cut for grilling or pan frying. Aprox. 1/2 lb.

Tenderloin: The most tender high end cut. Needs no dressing up just grill or pan fry. Aprox. 1/3 lb. per steak.

Rib eye: Bone in, a nice cut that just needs salt and pepper in the pan or on the grill. Aprox. 1/2 lb. per steak.

Flap, hanger, flank: More grainy cuts commonly used in fajitas. Marinade and pan fry, cut against the grain. One of our favorites. Aprox. 1/2 lb - 3/4 lb.


Bottom, Top, Shoulder: Cheap cuts with out a lot of marbleing that make a great New England pot roast. Aprox 3 lbs.

Eye of the Round: Another cheaper cut, dry roast or pot roast it. Aprox. 3 lbs.

Brisket: Fatty flat cut, great for corning or making a roast.

Chuck: A nice grainy roast, great for slow roasting with a dry rub. It will pull apart like pulled pork.

Sirloin Tip, Rib Roast: A higher end roast, great for medium rare dry roasting.

Shanks: A cross cut soup bone with meat around the bone. Great for slow roasting or making stock.

Short ribs: A fatty grainy cut around rib bones. Great slow roasted with rich sauces. Aprox 2 lb. packages

Stew beef: Trimmings for your stew. Aprox. 1 lb per package.


Bones: Make fantasitc broth for soup bases, it will change your cooking! Aprox. 3 lb bags

Organs: ox tail, heart, tongue, liver