Tag Archives: Beef

2018 L&A Farms Price List

2018 Price List

Side of Beef – $5.25/ lb hanging weight (Approx 270 lbs)

Individual Beef Cuts:

Ground Beef 1 1/2 lb packages – $7.00/ lb
Steaks – 1″ thick 2 per pack t-bone, rib or sirloin – $11.50/ lb
Roasts – 3 lb – 4 lb boneless – cross rib, blade, sirloin, tip or rump – $10.00/ lb
Stew Meat – 1 1/2 lb packages – $8.00/ lb
Ribs – $10/ lb
Top Round and Minute Steaks – $7.50/ lb
Liver $5/ lb

Beef Variety Packs – $8.00/ lb can be put together from 10 lbs and up (see below for examples)

30 lb variety pack – $240.00
15 lbs ground beef
15 lbs variety of roasts, steak, stew meat (your choice)

40 lb variety pack – $320.00
20 lbs ground beef
20 lbs variety of roasts, steak, stew meat (your choice)

Whole Chickens – $5.50/ lb
Brown Eggs – $5/ dozen

Bacon $9.00/ lb
Rib End Roast $7.25/ lb
Sausage $7.25/ lb
Smoked Ham $7.25/ lb
Pork Chops $6.75/ lb
Shoulder Roast $5.50/ lb
Ground Pork $5.50/ lb
Side Pork $5.25/ lb
Ribs $5.25/ lb
Hocks $5.00/ lb
Ham Steak $7.25/ lb
Leg Roast $6.75/ lb

Roasted Beet, Sweet Potato & Kale Salad With Horseradish Dressing

Ingredients for salad

  • 1 large sweet potato, diced into 1/2 inch cubes
  • 4 beets (red, golden or a combination), peeled and diced into 1/2 inch cubes
  • 1 head of kale (either curly or lacinato), chopped
  • 1/2 cup quinoa, rinsed (or buy the pre-rinsed quinoa)

Ingredients for horseradish dressing

  • 1 1/2 Tbsp. apple cider vinegar
  • 1 1/2 Tbsp. Dijon mustard
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. horseradish
  • 1 Tbsp. extra-virgin olive oil
  • 2 Tbsp. low sodium vegetable (or low sodium chicken) stock


  1. Preheat oven to 425 degrees Fahrenheit.
  2. Dice sweet potato into 1/2-inch cubes. Peel fresh beets (can use red, golden or a combination — please be careful with red beets because their color bleeds) and dice into 1/2 inch cubes.
  3. Toss on a baking sheet with extra-virgin olive oil, salt, and pepper. Bake for about 40-45 minutes, tossing occasionally until the vegetables are soft.
  4. While the vegetables are cooking, blanch the kale to reduce bitterness and soften the greens. To blanch, stir the chopped kale leaves into boiling water for 2-3 minutes, drain, then run under cold water to stop the cooking process.
  5. Rinse 1/2 cup of quinoa (skip this step if you bought pre-rinsed quinoa), put the rinsed quinoa and 1 cup of water in a pot, and bring to a boil. Once the water comes to a boil, turn the flame down to a low heat, cover the pot, and let the quinoa simmer for 12-15 minutes or until the liquid is absorbed.
  6. Put all ingredients for horseradish dressing in a container, put the lid on, and shake vigorously to combine. You can also use a blender, if preferred.
  7. Combine the cooked vegetables and quinoa with the horseradish dressing. Can be served warm, room temperature or cold.