Check out our product list and place your order online or over the phone.
Buying quality, locally sourced meat has never been simpler than with Mills Family Farm! Not sure what type of meats or cuts you want to stock your fridge and freezer with? Check out our extensive product list, which includes many varieties of our famous beef, as well as pork and chicken. All of our meat is raised without antibiotics and hormones for the freshest, highest-quality options you can find in the area. After perusing our product list, go ahead and place your order online. You can also call us or visit us at our 200+ acre cattle farm to pick up your order.
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Beef - Bottom Round Roast
Usually 3 to 4 lb roasts, single packed.
Beef - Coulotte
Coulotte (Cap off the top sirloin) 3 to 5 lb roasts, fat cap on, but trimmed 1/4″ Also called Pichana (Brazilian) or TriTip (Cailfornia/Texas)
Beef - Eye of Round Roasts
Eye of Round Roasts (whole 3 to 5 lb roasts or cut in half 2 to 4 lb roasts) trimmed, minimal amount of exterior fat.
Beef - Flank Steak
Flank Steak (1/Pack)
Beef - Ground Beef (95%) 1 lb
Ground Beef (95%) 1 lb (20 packs per case)
Beef - Hanger Steak
Hanger Steak (1 steak per pack) Silver skin trimmed.
Beef - Kabobs
Kabobs – 1″ pieces, 1 to 1.5 lb packs, cut from the top sirloin.
Beef - Liver (sliced)
Liver – Sliced – Frozen – 1 to 1.5 lb packs.
Beef - Marrow Bones (6)
Marrow Bones – 6″ cut, frozen, packed in 3 to 4 lb bags.
Beef - NY Strip Steaks
NY Strip Steaks (1 1/4 thick, 2/Pack)
Beef - Porterhouse
Porterhouse steaks – 1 per pack, 1 1/4″ thick.
Beef - Rump Roast
Rump Roast – 3 to 4 lbs each
Beef - Sirloin Steaks
Sirloin Steaks (1″ thick, 1/Pack)
Beef - Stew beef
Stew beef – 1″ pieces, 1 to 1.5 lb packs, 20 lbs per case.
Beef - Tenderloin
Tenderloin (whole) – trimmed, silver skin removed, 3 to 5 lbs per loin.
Beef - Back Ribs
Whole slabs – usually around 3 lbs each
Hot Beef Jerky
Beef - Brisket
Whole, halves (point or flat cut) trimmed 1/4″ various sizes ranging from 2 lbs to 13 lbs
Beef - Cube Steak
Cube Steak – Cut from the bottom round or top round, thin sliced and run through the tenderizer twice. 4 oz slices separated by wax paper. 1 to 1.5 lb packs.
Beef - Fajita Strips
Fajita Strips – Sliced and ready to cook. 1 to 2 lb packs.
Beef - Flat Iron Steaks
Flat Iron Steaks (1/Pack)
Beef - Ground beef (Special Blend)
Ground beef (Special Blend) 2 lbs per pack. 20 lb cases. Chuck, Brisket, Short ribs. 80/20
Beef - Heart
Heart – 1 per pack, roughly 3 lbs each.
Beef - Kidney
Kidney – about 1 lb packs.
Beef - London Broil Roast
London Broil Roast – 3 to 4 lb roasts, 1 per pack
Beef - Medallion Steaks
Medallion Steaks (Center Cut Sirloin Tip steaks) 2 lb packs, 3 to 4 steaks per pack.
Beef - Ox Tails
Ox Tails (cut between the vertebra) 1 to 2 lb packs.
Beef - Rib Roast Prime
Rib Roast Prime (bone in or boneless – various sizes, 2 lbs to 12 lbs, 2 bone to 5 bone roasts. Order as needed. Whole slabs also available.
Beef - Shank - Osso Bucco
Shank – Osso Bucco (1 1/2″” thick, 1 per pack)
Beef - Sirloin Tip Roasts
Sirloin Tip Roasts – roughly 3 lbs per roast
Beef - Stir Fry
Stir Fry – 1 to 1.5 lb packs, 20 lb cases, cut from the top sirloin
Beef Chuck Bone-In Short Ribs
Regular Beef Jerky
Spicy Beef Jerky
Beef - Chuck Roasts
Chuck Tender Roasts (boneless) 2-3 lbs each
Beef - Denver Steak
Denver Steak – roughly 2 lb packs, several slices per pack. Cut from the shoulder/chuck. Has some marbling. No need to marinate, just grill.
Beef - Filet
Filet (2″ thick, 2/pack)
Beef - Ground Beef (80%) 5 lbs
Ground Beef (80%) 5 lbs packs (2 packs per case)
Beef - Ground Sirloin
Ground Sirloin 1 lb bulk (20 lbs per case)
Beef - Knuckles (bones)
Knuckle bones – split – 3 to 4 lb bags, frozen.
Beef - Marrow Bones (3)
Marrow Bones – 3″ cut, frozen, packed in 3 to 4 lb bags.
Beef - Neck Bone
Neck Bone – roughly 1 lb packs.
Beef - Petite Shoulder Tender
Petite Shoulder Tender (Teres Major) – 1 steak per pack, trimmed and ready to cook.
Beef - Ribeye (bone in or boneless)
Ribeye (bone in or boneless) Bone in – cut 1 1/4″ thick, 1 per pack. Boneless – cut 1 1/4″ thick, 2 per pack.
Beef - Shoulder Roast
Shoulder Roast (bone in or boneless) roughly 3 lbs per roast.
Beef - Skirt Steak
Skirt Steak – roughly 1 lb packs
Beef - T-Bone Steak
T-Bone Steaks – 1 1/4″ thick, 1 per pack.
Beef - Beef Tips
1-1.5 lb packs. Cut from the sirloin. 20 lbs per case.
Ol' Time Beef Jerky
Ground lamb (2 lb)
Miscellaneous:Butter - Almond
Butter – Almond – Coddle Creek
Miscellaneous:Butter - peanut
Butter – peanut – Coddle Creek
Miscellaneous:Butter - Cashew
Butter – Cashew – Coddle Creek
Miscellaneous:Butter - Chocolate Peanut butter
Butter – Chocolate Peanut – Coddle Creek
Spices from Chef Troy (Large)
Bacon (fresh – not cured or smoked) Frozen, sliced, 1 to 2 lb packs.
Pork:Bulk Ground Pork (2 lb)
Bulk Ground Pork – No spices, 2 lb packs, 20 lb cases
Pork:Ham (bone in or boneless)
Ham (bone in or boneless) 3 to 5 lb roasts. Special order various sizes.
Tenderloin – roughly 1 lb each, 1 per pack.
Bones pork (3″ cut or whole, 3 to 4 lb bags). Cut as needed for order.
Pork Chops (bone in or boneless) 1 1/4″ thick, 2 per pack.
Shank/Hocks (whole) – roughly 1.5 to 3 lbs each
Pork:Boston Butt/ Shoulder
Boston Butt / Shoulder – 3 to 5 lb roasts, bone in.
Country Backbone – roughly 1 to 1.5 lb packs
Pork:Spare Ribs or Baby Back Ribs
Spare Ribs or Baby Back Ribs – whole slabs, roughly 2 to 4 lbs each
Pork:Bulk Sausage (Chorizo)
Bulk Sausage 1 lb (Chorizo), 20 lb cases
Pork:Bulk Sausage (Reg/Mild)
Bulk Sausage 1 lb (Reg/Mild), 20 lb cases
Pork:Bulk Sausage (Hot)
Bulk Sausage 1 lb (Hot), 20 lb cases
Pork:Bulk Sausage (Italian)
Bulk Sausage 1 lb (Italian), 20 lb cases
Chicken (whole) – 3 to 5 lbs each
Poultry:Chicken Leg Quarters
Chicken Leg Quarters – 2 pc per pack, about 1 lb packs.
Eggs (free range – farm fresh)
Chicken backs (frame) – frozen, 2 to 4 lbs each
Poultry:Chicken Organs, Feet
Chicken Organs, Feet, liver and hearts – about 1 lb packs
Chicken breasts (boneless or bone in) – usually 2 per pack, about 1 lbs per pack.
Chicken wings – about 1.5 lb packs