pricing


The hours available to our customers are from 3pm 6pm on Friday and Saturday. You can always count on us being there during those times.

However, all it takes is a call, text, or e-mail and you can schedule a more convenient time to meet with us.


Delivery is also available on orders of $200 dollars or more.

We only take cash or checks. No credit cards please.

 


Rahll Creek 

Farm Raised 100% Black Angus.

All Natural. Locally Grown. Grass Raised and Corn Finished. Dry Aged.

Hormone and Anti-Biotic Free. USDA Certified Natural, Black Angus Beef .

1830 Pleasantville Road Forest Hill, MD  21050      

 

Joe  (410) 218-2793  Adam  
(443) 655-5341
pleasantvillebeef.com facebook.com/PleasantvilleBeef
*All prices in dollars per pound
Product Price Per Pound Product Price Per Pound
Filet Mignon  19 Chuck Roast & Sirloin   Roasts   7
Porterhouse   15 Brisket Roast, Eye Roast   7
T-Bone  17 Rump, Arm, & Tri-Tip   Roasts    7
NY Strip 17 Top Round & 
Bottom Round Roasts  
7
Delmonico (Rib Eye) 17  Ground Beef (1 lb. pack)  5 (4.50/lb. if you buy 10 lbs.+)
Skirt Steak  12  (4) 4 oz. Patties (1 lb. pack) 5
Hanger Steak 10  Chip Steak 6 per pack
Sirloin   10 Beef Cubes   6 per pack
Chuck Eye 9 Stir Fry 6 per pack
London Broil  9 Soup Bones   2
Flat Iron  9 Beef Jerky (3.5 oz bag)  6
Mock Tender    9 Beef Stix (1 oz stick)  1.00 each
Ranch   9 Nitrate Free Hot Dogs  5 per pack
Top Round 6 Short Ribs 4
Tri-Tip   7 Kabobs 6
Flank 10    
Sweet Sausage  

6 per pack

Hot Italian Sausage 6 per pack
Sweet Loose Sausage

6 per pack

Hot Loose Sausage 6 per pack
       

Half Cow and Quarter Cow - 3.75 per lb. Total Hanging Weight
Pleasantville Beef pays the processing fee.

*All organs are 3 dollars per pound


         Our cattle are naturally raised on our farm on grass and then fed corn grain to maturity. They are processed before 24 months of age. We never use any hormones, antibiotics, or animal bi-products.

         Our cattle are processed at Smucklers Meats in Mt. Joy, Pennsylvania. A USDA inspected plant. There they are processed during which they are dry aged for 21 days. They are then cut to our specifications for our customers desire and frozen to -20 degrees. From that point, they are then transported to our freezers at Rahll Creek.

 

 

 

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