Primal Program
Buy rib, loin, sirloin, chuck and other whole primals and control fabrication in your own kitchen — your cut thickness, your trim, your yield.
SHOP BEEF PRIMALSFor chefs who want the farm on the menu.
Build a purchasing program around individual cuts, rotating specials, whole primals or whole-animal utilization — sourced directly from two family farms in the Allegheny Highlands, with your choice of grass-finished or grain-finished beef.
REQUEST WHOLESALE PRICINGSEE THE PRIMAL PROGRAMTWO FAMILY FARMSDirect relationship, not a broker
GRASS OR GRAIN FINISHSet the profile for your menu
PRIMAL & WHOLE-ANIMALFabricate to your own spec
STANDING ORDERSConsistent weekly volume
THREE GENERATIONSSince 1997
THREE WAYS TO BUY
Built around how your kitchen actually works.
Whether you run one steak special or an entire nose-to-tail menu, a Laurel Highlands Farms program is sized to your kitchen, not the other way around.
Standing Cuts
Reserve repeat quantities of high-use cuts such as ground beef, ribeye, strip, short ribs, lamb rack and shoulder, delivered on a schedule that matches your ordering cycle.
SHOP ALL BEEF CUTS
Whole-Animal Menus
Pair premium center-of-plate cuts with braises, sausages, stock and offal dishes to use more of each animal — and tell that story on the menu.
SHOP ALL LAMB CUTSWHY CHEFS SOURCE HERE
One farm.
One relationship.
One story to tell.
Every cut on a Laurel Highlands Farms account traces back to Scottish Highland, Black Angus and Polypay herds raised on our own rotationally grazed pasture in the Allegheny Highlands — not a commodity supply chain with the farm's name attached at the end.
That means a real answer when a guest asks where the beef comes from, consistent quality from animal to animal, and a farm that can flex fabrication to match your menu instead of the other way around.
MEET THE FARMSSET YOUR OWN SPEC
Grass-finished or grain-finished. Your call.
Choose 100% grass-finished for a leaner, forage-only profile, or grain-finished for heavier marbling and a more traditional steakhouse character — cut to your portion sizes and vacuum packed for kitchen storage.
Standing orders lock in a weekly or monthly volume so a cut you build a special around doesn't disappear from the menu the next time you need it.
SEE ALL CUTSHOW A RESTAURANT PROGRAM STARTS
Three steps to a standing order.
1. TELL US YOUR VOLUME
Send your typical weekly or monthly usage and the cuts you run most.
2. WE BUILD A CUT SPEC
Portion size, trim level, packaging and grass- vs. grain-finish are all set to your kitchen.
3. SET A STANDING ORDER
Lock in a delivery or pickup cadence so the cut is there every time you need it.
OUR ALLEGHENY HIGHLANDS
The farms behind the menu.
Green ridges, deep hollows and working pasture in Pennsylvania's Allegheny Highlands — the same ground every cut on your line comes from.
FROM PASTURE TO PLATE
What it looks like on the line.
From primal breakdown to the grill and the flat-top, this is beef built for a professional kitchen.
LET'S TALK
Put the farm on your menu.
Tell us about your kitchen and estimated volume and we'll follow up directly — no distributor, no middleman.