All boneless cuts from low use muscles in the rib and loin sections.
The Filet is the leanest and most tender steak, the Delmonico(Ribeye) has the most marbling and the New York Strip has a more signature steak "chew". The Delmonico and New York strip have a more robust flavor than the more tender Filet; however, when cooked right neither should be tough.
The Sirloin is a great all-rounder that is lean, tender, flavorsome and juicy steak. Sirloin Tip, despite its name comes from the round and is slightly tougher and even leaner than the Sirloin. The Chuck comes from the front shoulder known as the chuck, has more fat and hence more flavor than either the Sirloin or Sirloin Tip.
The Tri-Tip is an incredibly flavorful steak with a bold, beefy taste and tender texture cut from the bottom of the sirloin. It has dense marbling – the white flecks of fat – that melt into the steak as it cooks. The Flat Iron is an often overlooked steak which is extremely tender, well marbled and very rich in flavor coming from the chuck. The Flank steak is leaner, more chewy, and has a strong beefy flavor.
Pot Roasts come from the chuck while the Bottom Round Roast come from the round. Front vs back of the cow. Roasts are usually around 3 pounds and are best cooked low and slow to help tenderize the meat and bring out the flavor. Top Round Steak is typically marinated then broiled or slow cooked to bring out its best. Top round steaks will be around 2 pounds.
To make life a little easier we offer 1/2 pound beef patties, 1 pound packages of Minute Steaks, Fajita Strips and Kabob Meat. Korean ribs are cut lengthwise across the rib bones and are a treat dry rub seasoned or marinated and grilled hot and fast.
One Pound packages of some flavor filled ground Wagyu Cross beef. Great to make your own signature burgers or to add a a little more flavor to any recipe calling for ground beef.
Both are limited to customers buying a half of beef and are sometimes available with the purchase of a quarter.
Packaged rolled skirt steak is long and flat coming from the short plate or diaphragm area. Skirt steak is one of the most flavorful cuts of beef, and even though it's also one of the tougher cuts with a lot of connective tissue, it's still a great steak for grilling hot and fast.
Brisket is one of the best barbecue meats. The flavorful cut, packed with fat and connective tissue, is perfect for the low, consistent heat provided by a good smoker.