Our grass-fed beef is grass-finished, tender, juicy, and healthy. No hormones, no stimulants, and no additives. Snug Valley Farm offers packaged, frozen retail cuts all processed under inspection.
Angus Beef Breeds
How does our beef get so tender and juicy? It begins with our choice of breeds, Angus Beef Breeds, which produce delectable, lean yet juicy beef.
The calves eat second-cut hay as they gradually progress to eating only grass. This is also when they learn to respect the fencing so that they can be put onto pasture for summer and fall. Winter residency is closer to the house, in three-sided pack barns with a large outdoor area where they consume huge round bales of Snug Valley hay. On very cold nights, we often find them outside cuddled up with a hay feeder.
Yearlings begin rotational grazing the following spring. They are moved to a new paddock every 1-2 days to give them access to the lushest grass and to allow time for the paddock left behind to regrow, much like a frequently mown lawn.
Throughout their 16-18 months at Snug Valley, our steers are fed green grass in summer and our own hay in winter. We provide mineral salts and kelp supplements year round, which keeps our steers healthy without feeding antibiotics.
We have a large selection of cuts for retail and wholesale. Special requests are also welcome. All of our grass-fed beef is grass-finished and tasty.
Ground Beef – Ground Beef Patties – Ground Round
Stew Beef – Kabobs
Shanks – Ox Tail
Beef Liver – Beef Heart – Beef Tongue
Tenderloin – Tenderloin tips – Rib Eye Steak – Porterhouse – Hanger Steak – Strip Steak – T Bone – Sirloin (boneless) – Sirloin Tip – Tri-Tip Sirloin Steak – Shaved Steak (Round Steak) – Flank Steak – Flat Iron Steak – London Broil – Eye of the Round Steak – Round Steak – Skirt Steak – Thin Slice (Round Steak)
(available by special order)
Tenderloin Roast – Rib Eye Roast (boneless) – Sirloin (boneless) – Sirloin Tip Roast – Top Round Roast – Eye Round Roast – Bottom Round Roast
Hot Italian Beef Sausage – Sweet Italian Beef Sausage
Please be careful not to overcook beef sausage. Treat it like medium-rare hamburgers.
Aging and Packaging
We use Brault’s Slaughterhouse in Troy, VT, where our beef is dry aged, trimmed, cut, weighed and sealed into our retail packages, entirely under inspection. Our meat products are aged at temperatures between 38-40 degrees Fahrenheit for two weeks and then carefully cut up and immediately frozen in cryovaced retail cuts.