Beef

Top Round Steaks

Top Round Steaks

$6/lb. - Top Round Steak | Lean. Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best. Given the name “Top” because anatomically it is located directly above the Bottom Round and the Eye of Round in the Round primal.

Flank Steaks

Flank Steaks

$9/lb. - Flank steak is a cut of beef steak taken from the flank, which lies forward of the rear quarter of a cow, behind the plate.

Flat Iron Steak

Flat Iron Steak

$9/lb. - Flat iron steak, butlers' steak, feather blade steak or oyster blade steak is a cut of steak cut with the grain from the chuck, or shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.

London Broil

London Broil

$7/lb. -Top-round steak, sometimes sold as "London broil" or flank steak is the traditional cut of beef used for London broil since they take well to marinades.

Delmonico Steak

Delmonico Steak

$14/lb. - Delmonico steak or steak Delmonico (/dɛlˈmɒnɪkoʊ/, Italian: [delˈmɔːniko]) is one of several cuts of beef (usually ribeye), with a thick-cut preparation popularized by Delmonico's restaurant in New York City during the mid-19th century

T-Bone Steak

T-Bone Steak

$14/lb. - The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.

Bottom Round Steaks

Bottom Round Steaks

$6.00/ lb. - A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye round, bottom round, and top round, with or without the "round" bone, and may include the knuckle, depending on how the round is separated from the loin

Kabob Meat

Kabob Meat

$8.00/lb. - Beef for kabobs can be purchased that has already been cut into the appropriate sized chunks, which are ready to assemble onto skewers.

Stew Meat

Stew Meat

$5.50/ lb. - Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender. That's why it's traditionally braised in stock and turned into beef stew.

Sirloin Tip Roast

Sirloin Tip Roast

$9.00 /lb. - The sirloin tip roast (also known as round tip roast) is cut from the hindquarters, adjacent to the sirloin. The sirloin tip roast is flavorful, but like most lean cuts, it can be tough and should be braised or stewed. The sirloin tip roast can also be used for kebabs or slowly oven-roasted at a low temperature.

Sirloin Roast

Sirloin Roast

$9.00/lb. - The sirloin steak is cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name.

Brisket

Brisket

$5.50/lb. - Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.

Chuck Steak

Chuck Steak

$7.00/lb - Cut from the larger of the chuck shoulder roast, this steak is usually no more than an inch in thickness. This steak usually has very little fat. Like other steaks of the chuck primal, has loads of flavor but tends to be tough. This is an excellent steak for braising and is equally great on the grill.

Skirt Steak

Skirt Steak

$10.00/lb - One of the flat steaks, the skirt steak is tough but wonderfully delicious. It has a lot of marbling and connective tissue. This makes it flavorful, but tough.

Roasts

Roasts

$6.00/lb - Slice some of the best tasking roast beef you'll ever make.

Short Ribs

Short Ribs

$6.00/lb - The most flavorful, delectable, tender, soft pot roast you can possibly imagine.

Sirloin Steak

Sirloin Steak

$10.00/lb - Ideal for grilling, broiling, sautéeing or pan-frying. While the sirloin doesn't have as much marbling as a rib eye or New York strip, it certainly has enough to provide good flavor for a steak.

Rib Eye Steak

Rib Eye Steak

$15.00/lb - Tender, juicy and very flavorful, with just the right amount of fat. Fast cooking methods using high heat produce the most delectable results.

Sirloin Tip Steak

Sirloin Tip Steak

$9.00/lb - Your grill will thank you! Marinaded or dry seasoned, this is always a flavorful favorite.

Beef Tenderloin

Beef Tenderloin

$19.00/lb - Widely regarded as the most tender cut of beef, and it's certainly the most expensive. These tender steaks do well with a quick stove-top sear before getting finished in the oven. You can also cook a whole tenderloin or divide it into smaller roasts.

Ground Beef

Ground Beef

$6.00/lb - Our ground beef make excellent grass fed burgers on the grill or in the cast iron.

New York Strip

New York Strip

$15.00/lb - Just be the most famous steak, tender, juicy and oh so tasty!