Grass-fed beef is the “new red meat” and we are taking it very serious here at Applecheek Farm. We use heritage breed genetics such as Devons and Shorthorns to raise meats that acquire excellent marbling, texture, and flavor. We take great pride in both raising and finishing our beef on grass, which produces a superior taste and nutritional volume in comparison to conventional grain fed cattle.
Our cows are raised on pasture and consume large amounts of beautiful, nutrient dense grass without any pesticides or harmful chemicals. This generates an organic product that is low in saturated fat and packed with beta-carotene, vitamins A,E, and high in omega 3 fatty acids and CLA (Conjugated Linoleic Acid).
Our grazing system is done in a managed, rotational pattern that builds ecological resilience and fertility within our soils. In return, this method sequesters carbon at a very high rate unlike non sustainable farming operations.
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Bottom Round Roast
Chuck Eye Boneless Roast
Top Round Roast
Shoulder Roast
Sirloin Tri Tip
Standing Rib Roast
London Broil Steak
Cubed Steak
Flat Iron Steak
Skirt Steak
Flank Steak
Sirloin Steak
Shoulder Tender
T-Bone Steak
Ribeye Steak
Delmonico Steak
NY Strip Steak
Porter House Steak
Beef Loin Tenderloin Steak
Ground Beef
Short Ribs
Stew
Brisket
Beef Kabobs
Cubed Sirloin Flap |
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This was exactly what was missing when buying food, living in Chicago the past several years, getting to see where our food comes from. What we appreciate most about Applecheek Farm is how it is unconditionally open to the community. ~ Riviello Family 
