We get this question a lot: “What’s the best way to enjoy grass-fed beef without spending a fortune?”
The good news? Some of the tastiest, most nutrient-dense cuts are also the most budget-friendly—you just need to know how to cook them right.
Here are a few of our favorite lesser-known (and lower-cost) cuts available right here at Maple Wind Farm—and some simple tips to bring out their best flavor:
🍖 Beef Shanks
Shanks are rich in connective tissue, which breaks down during slow cooking to create fork-tender meat and silky, collagen-rich broth.
How to cook it:
Low and slow is the way to go. Braise shanks in the oven or a slow cooker with onions, garlic, herbs, and broth for 3–4 hours. Serve over mashed potatoes or polenta for a cozy, comforting meal.
🥩 Sirloin Tip Steak
Lean and flavorful, this cut is perfect for marinating and quick searing—but overcook it and it can get tough.
How to cook it:
Marinate for at least a few hours (something with acid, like lemon juice or vinegar), then sear quickly on a hot grill or skillet. Let it rest, then slice thinly across the grain. Great in tacos, salads, or rice bowls.
🥘 Stew Meat
Cut from various lean parts of the cow, our stew beef is a versatile and cost-effective option.
How to cook it:
Brown it first, then simmer in a Dutch oven or crockpot with veggies and stock for 2–3 hours. The slow cook tenderizes the meat and brings out deep, rich flavors. Bonus: it freezes beautifully.
🍖 Beef Short Ribs
Short ribs are rich, meaty, and full of connective tissue that melts into tender goodness when slow-cooked.
How to cook it:
Sear them first to build flavor, then braise in red wine, broth, and aromatics for 3–4 hours until the meat falls off the bone. Serve with mashed potatoes or roasted root veggies for a hearty, show-stopping meal that feels fancy—but costs a lot less than ribeye.
Why Buy Local Beef?
When you choose beef from a small, pasture-based farm like ours, you’re getting more than just great meat. You’re supporting regenerative farming practices that heal the land, provide better animal welfare, and keep food dollars in your community.
Unlike national brands, our beef comes from animals raised on pasture right here in Vermont, processed locally, and delivered directly to you—no mystery, no middlemen.
So go ahead—try one of these underrated cuts and taste the difference.
You don’t have to break the bank to enjoy high-quality, grass-fed beef.
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