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All Natural Angus Beef

As leaders of our industry and stewards to the environment, Fossil Farms is committed to the humane raising and handling of our cattle. We have partnered with northeast regional family farmers from Virginia to Vermont. Raised to the specifications of the “Never Ever Program”, these Angus cattle are never given antibiotics, steroids or hormones. This is the highest quality beef raised in the northeast! Our Angus cattle are pasture raised and grain finished for a minimum of 100 days for superior marbling and taste. Fossil Farms Angus Beef is vibrant red in color and has a clean tasting finish.

  • Angus Beef Inside Skirt Steak

    3.5 lb. (average)
    Angus Beef Inside Skirt Steak
    Fossil Farms Inside Skirt Steaks are perfectly marbled, making it incredibly flavorful. Best cooked on the grill or seared in a pan, this meat needs nothing more than salt and pepper. Cook to medium rare, let the meat rest for a few minutes, then cut against the grain. The skirt steak is amazing when paired with rice, beans and chimichurri sauce.


    Hudson Jane’s Grandma Johnson’s Beef and Noodles

    Grandma Johnson’s Beef and Noodles

    Download printable .pdf file here.

    1 ea. Fossil Farms Angus Flap Tri Tip Steak or Angus Inside Skirt Steak
    1 ea. store bought egg noodles (we make our own, but for the home cook, store bought is easier!)
    1/4 cup Canola oil
    Mushroom Gravy (recipe below)
    Candied Shallots (recipe below)
    Dry rub (see recipe below)

    Dry Rub
    1 cup Paprika
    1/8 cup Red chili flakes
    1/4 cup Ground fennel seed
    1/8 cup Black pepper

    Combine all ingredients and set aside.

    Mushroom Gravy
    4 cups Mushroom stock
    1/8 tsp. Red chili flake
    2 oz. Butter
    1 tsp. Salt
    3-4 sprigs Fresh thyme
    1 lb. Cremini mushrooms, cleaned
    1/8 tsp. Ground nutmeg
    3 tbsp. All-purpose flour
    1/4 cup Extra virgin olive oil

    Pre-heat oven to 400. Heat saucepan over medium heat. Add butter to melt. Add flour, chili flake, nutmeg and salt and stir to mix well to make a blonde roux (2-3 minutes). Add mushroom stock and stir to combine. Stir occasionally and simmer for 25-30 min. Quarter cremini mushrooms and coat with olive oil, thyme and season with salt and pepper. Put in oven for 10-12 minutes, or until golden brown and set aside. Once gravy has reduced down to a thickness that will coat a wooden spoon, strain and place roasted cremini mushrooms in gravy. Check for seasoning, and add salt and pepper to taste. Set aside for later.

    Candied Shallots
    5 Shallots, cleaned and peeled
    1 cup Balsamic vinegar
    1 cup Sugar
    1 ea. Bay leaf

    Pre-heat oven to 375. Place all ingredients in a saucepot over medium heat to dissolve sugar. Place pot in oven, and let liquid reduce down to a thick syrup like consistency (appx 45 minutes). Once shallots are tender, remove from heat and set aside.

    Butcher Tri tip into appx five 6-8 oz. portions. Rub steaks with dry rub and let sit for 12 hours. Pre-heat oven to 400. Cook egg noodles according to package directions. Heat canola oil in a cast iron pan on high heat. Add Tri Tip Steak or Skirt Steak, cooking in batches to avoid overcrowding of pan. Sear on all sides. Place pan in oven and cook to desired temperature of meat. Remove from oven and allow to rest for 3-4 minutes. Cut on the bias into slices. Toss cooked egg noodles with mushroom gravy. Put cut steak on top and garnish with one candied shallot. Check for seasoning and adjust to taste.

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    Angus Beef Inside Skirt Steak
    Angus Beef Inside Skirt Steak


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