Nothing quite equals the excitement of meeting lots of new potential customers at area Farmers Markets. Those of you who come out to these markets are educated consumers who expect to find local products, dedicated producers, and traceability throughout the process. What a great match for what we are trying to accomplish at NAW!
Currently we participate in two Farmers Markets: The Market at Pepper Place and Madison City Farmers Market. We are considering expanding to other markets in 2018 so long as it is on a different weekday. Let us know if you have an idea for a market that needs gourmet beef!
First off, if you have the ability and desire to buy in bulk, nothing beats having a steady supply of beef at hand. Check out the listings on the Bulk Order Menu page for information on purchasing a half, quarter, or eighth of a beef. Our prices for beef in bulk are a significant discount over retail prices.
We work hard to keep a supply of beef so that each and every cut is available at all times. There are currently two categories of cuts available: Standard and Premium. Premium cuts come from our rarest and very best stock; typically 100% Fullblood or F2 (75%) and F3 (87.5%) Wagyu cross cattle with extraordinary DNA markers. Standard cuts come from everything else, but rest assured than any stock that do not meet our exacting standards are culled from the herd.
All prices are per pound (unless otherwise stated).
|Filet Mignon||$40||$50||3-6 oz||The rarest top end cut. Only 8-9 lbs in a 1500 lb steer. The Cadillac of steaks. We cut them 1" thick and they won't disappoint. What more can you say?|
|Bone-in Ribeye||$35||$45||14-18 oz||A true crowd favorite. The best all around combination of flavor and tenderness. This is the signature steak for the Wagyu breed and will be the cut featured in pictures. We cut them 1" think.|
|New York Strip||$30||$40||12-16 oz||The "other side" of the T-bone (opposite the filet). Fast becoming our favorite cut due to the exquisite texture that jumps out at first bite.|
|Teres Major/Shoulder Tender||$25||$45||16-20 oz||This cut takes a skilled butcher to retrieve and represents a single muscle tucked away under the flat iron in the shoulder. It rivals the filet for tenderness but is packed with flavor. We leave it whole and there are only two. Check out this website for details on this unusual cut.|
|Sirloin Steak||$18||$30||8 oz||Leaner cut with a lot of character. Gets a bad rap as a "cheap cut" but don't look past it too quickly - our Wagyu sirloins have lots of marbling and surprising tenderness. We cut these 3/4" thick.|
|Flat Iron Steak||$20||$25||various||Popular restaurant menu item due to its flavor and versatility. Our Flat Irons have amazing marbling and flavor. We either leave whole, cut in half, or sometimes 8 oz portions.|
|Flank Steak||$20||$25||1-2 lbs||Left whole. This unique, thin, plank shaped cut has a great taste profile.|
|Skirt Steak||$18||$20||1-2 lbs||We leave this unique steak whole. Often used for fajitas.|
|Butcher/Hanger Steak||$14||$15||1-2 lbs||Left whole. One per side of beef. Interesting cut that is getting new looks from the adventurous due to its rarity. Takes some study and work to get it prepared correctly.|
|Minute/Cube Steak||$10||$15||3-4 lbs||This is a fun cut - thin and tenderized, they thaw quick and fry up quicker. They make great sandwiches, country fried steaks, or slice them up for stir fry or for fajitas.|
|TriTip||$18||$20||1-2 lbs||A West Coast favorite and a versatile cut of beef. Very hard to keep in stock.|
|Whole Brisket||$8||$12||10-15 lbs||Competition grade brisket, left whole for our BBQ fanatics. A masterpiece waiting to happen.|
|Eye of Round / Breakfast Steaks||$15||$20||2-3 lbs||We leave this cut whole to give you options. Slow cook it, roast it, or slice it into breakfast steaks - amazing on a biscuit! This is a beautiful cut of meat.|
|Chuck Eye Whole / Steak||$12||$20||4-6 lbs||The tail end of the ribeye loin as it transitions into the shoulder. Boneless, we leave it whole, or cut in half, or cut into steaks. Lots of options exist with this versatile cut.|
|Sirloin Tip Roast / Sirloin Tip Steak||$15||$23||3-4 lbs||The premier roast - a Sunday dinner classic. This loin is a beautiful cut of meat that can also be sliced into steaks.|
|Kabob/Stew Meat||$10||$15||1 lb pkg||Tender steak ends and pieces. We leave these pieces large enough for kabobs, but they are also great for soups, stews, and chili. I also cook in a pressure cooker with hickory smoke and seasoning and shred with two forks for quick "cheater" BBQ beef "brisket" sandwiches.|
|Osso Bucco/Shank||$12||$18||1-3 lb||Cooking show favorite. A cross cut shank portion (2" thick) with large, marrow filled bone. Slow cook until it is melt in your mouth tender.|
|Short Ribs||$5||$7||2-3 lb pkg of 2||Great for slow cooking in the smoker or large crock bot. Expect to get messy!|
|Shoulder Roast/Steak||$10||$16||2-5 lbs||A classic roast. Some are bone-in, others boneless. For summer months, when our thoughts turn to the grill, we sometimes cut these into steaks that are packed with flavor and still surprisingly tender, given the source.|
|Rump Roast||$12||$18||2-3 lbs||Another classic roast. A beautifully marbled and boneless cut of beef.|
|Ground Beef||$9||$9||1 lb pkg||Our customers rave about our ground beef. Everyone expects the steaks to be better than they are used to, but is caught by surprise by the improvement in the burgers. Check with us on what multi-pound purchase discounts we may be offering.|
|Hamburger Patties||$10||$10||4 pk of 6 oz patties||The same great ground beef formed into a ready-to-go hamburger patty. These flat packages of 4 will thaw quickly and produce a burger that will certainly fill up a bun!|
|Heart||$10/ea||massive||There is only one per animal and these are surprisingly hard to keep in stock.|
|Liver||$5/pkg||1lb pkg||Liver and onions anyone?!?|
|Kidney||$5/ea||or maybe, steak and kidney pie?!?|
|Tongue||$15/ea||Some say this is the best taco meat you can find. Hard for us to keep this in stock.|
|Ox Tail||$10/pkg||1-2 lbs||A favorite for soup. Cut up in 1"-2" segments.|
|Spleen||$5 ea||Just Google "how to cook a beef spleen" - Yeah, I was surprised too! It really is a thing - and they can even make it sound good!|
|Tallow (Rendered)||$5/lb||Available in jars (quart or pint) as well as blocks. Note: we do NOT render in a certified kitchen so this tallow is offered for the sole purpose of making soap or candles.|
|Bones||$5/bag||nice size||We do keep some bones on hand for soup stock or maybe a favorite dog. These will be marrow bones from the shank.|
Saturday, October 6
1088 Hughes Road,
(Trinity Baptist Church)
Saturday, October 13
2829 2nd Ave S