Rockin Highlands Farms
1 Dozen Eggs
Our chickens are free range during the day and in the coop at night, feasting on forage of grasses and insects. The...
Beef BBQ Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Garlic & Cheddar Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Garlic Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Garlic Summer Sausage
Scottish Highland Beef based summer sausage made for us at The Meat Market in Baraboo
Beef Jalapeño & Cheddar Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Jalapeño & Cheese Summer Sausage
Scottish Highland Beef based summer sausage made for us at The Meat Market in Baraboo
Beef Shank (Osso Bucco)
Beef shank cross cuts are cut from the hindshank or foreshank perpendicular to the bone. They are fairly thick, and...
Beef Short Ribs
These are cut from the lower portion of the animal near the belly. Each package is typically between 1 and 4 pounds....
Beef Sweet Bourbon & Cheddar Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Teriyaki Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Tex-Mex Snack Sticks
Scottish Highland Beef based snack sticks made for us at The Meat Market in Baraboo {Sold in a package with 4 sticks}
Beef Tongue
Beef Tongue is rich in calories and fatty acids, as well as vitamins and iron. It is best simmered in spices for...
Braunschweiger
A smooth, rich combination of flavors that goes well with crackers or caramelized onions.
Brisket
The Brisket comes from the chest portion, and is very rich in collagen and connective tissue. It is best when slowly...
Bulk Boxes of Scottish Highland Ground Beef
Grass fed / distillers grain finished ground beef packaged sold frozen in 1 lb. tubes.
Cheek Meat (joues de boeuf)
Originating in cheeks, this cut is rich in connective tissue and is best cooked low and slow in a crock pot. They...
Chuck Roast
The Chuck Roast is cut from the chuck portion, it is a inexpensive cut that truly shines when cooked low and slow...
Culotte - Picanha (Sirloin Cap)
The outer cap of the Sirloin major, intact with the fat covering. A Brazilian cut that is typically cut into 1 inch...
Filet Mignon (Tenderloin)
Cut from the small end of the tenderloin, it has very little connective tissue, thus giving it the succulent...
Flank Steak (Bavette Steak)
The Flank Steak comes from the bottom plate portion, and is a long flat strip steak. Slightly different in flavor...
Flat Iron Steak
The Flat Iron Steak is cut form the chuck shoulder portion. Sometimes called the Top Chuck Steak, it is extremely...
Ground Chuck 90/10
More lean than the standard Ground Beef, this comes specifically from the Chuck portion of the carcass. 90% chuck to...
Hanger Steak
The Hanger Steak is deeper in flavor and more tender than the Skirt Steak, it is the muscle that is part of the...
Marrow Bones (Soup) Whole femur or shin bone with the ends trimmed off
Excellent for soups, this is a rich and flavorful treat. Or, as most dogs will agree. Most excellent for dog treats.
New York Strip Steaks
New York Strip Steaks are cut from the top loin longissimus muscle. The steaks are very tender and flavorful due to...
Oxtail (Beef Tail)
Cut from the tail, the Oxtail is very gelatin rich. It is excellent for soups, braising, or slow cooking.
Porterhouse Steaks
The Porterhouse is the "Cadillac" of all steaks, very similar to the T-Bone steak with a larger portion of...
Rib Steaks (Bone-In)
Rib Steaks are a bone in cut from the rib portion, it is very rich and flavorful with more intramuscular fat than the...
Rump Roast
Cut from the bottom portion of the round section. The Rump Roast is very lean and is best roasted and cut very...
Shoulder-Arm Roast (Most are Arm Roasts with the bone in)
Cut from the chuck section, rich in flavor, though slightly less tender. Best cooked low and slow in moisture.
Sirloin Steak
Sirloin steaks come from the above the loin portion, these steaks are excellent if you are first learning to cook...
Sirloin Tip Roast
Cut from the sirloin / round portion, this roast is lean, however not overly tender. Best slow roasted and cut into...
SirloinTri-Tip
This small roast comes from the bottom sirloin. It is also triangular in shape and is best grilled, broiled or...
Skirt Steak
The Skirt Steak is cut from the bottom plate portion, it is very heavy on flavor and not as tender as either the...
T-Bone Steaks
T-Bone Steaks are cut from the short loin portion with the bone in. The steak is a strip steak on one side and a...
Teres Major
It is also triangular in shape and is best grilled, broiled or roasted and carved in thin, cross-grained slices.
