Grass-fed Beef

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, juicy beef. We select beef with an eye for grass-based genetics which help ensure the animal grows well and produces the highest quality meat on a grass diet.

Summer Pasture

For many years, we were successful dairy farmers and Holstein breeders so it was a natural transition for us to use our years of experience to raise natural grass-fed, grass-finished steers for your table. We have been raising grass-fed beef in Vermont since 1989.

We focus on utilizing our natural grasses here on the farm to the highest potential. To do this, our beef are moved to fresh grass every day, all grazing season long. By moving beef to fresh grass each day, we allow the animals to have a positive impact on the grass and soil. With daily moves of the herd, the grass and has at least 30 days of rest before it gets grazed again, providing the time for the plant to regrow and restock itself with nutrients.

We buy our young beef animals from producers that share our philosophy and commitment to grass-fed beef. Our focus is on genetics that predisposes the beef animal to be successful on a full diet of grass and forage, producing the most tender, flavorful, and well-marbled meat possible.

During the non-grazing winter months, our beef animals are housed in a bedded pack barn, wood chip loafing yard and a covered feed barn. This facility provides a comfortable and dry place for the beef to lay down in, an outdoor yard to let them soak up as much sun as possible, and a covered feed alley to let them eat hay while remaining dry. We typically have our beef in this set up from early December to early May when the grass starts growing again.

Throughout their 12-16 months at Snug Valley, our beef animals 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.

Our Cuts

1. Chuck
2. Brisket
3. Rib
4. Plate
5. Loin
6. Flank
7. Sirloin
8. Round
9. Shank

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.


  • 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)


  • Tenderloin Roast
  • Rib Eye Roast (boneless)
  • Sirloin (boneless)
  • Sirloin Tip Roast
  • Top Round Roast
  • Eye Round Roast
  • Bottom Round Roast

(available by special order)

Other Cuts

  • Brisket
  • Ground Beef
  • Ground Beef Patties
  • Ground Round
  • Short Ribs
  • Stew Beef – Kabobs
  • Shanks – Ox Tail
  • Beef Liver , Beef Heart, Beef Tongue


  • 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.