BEEF CUTS FROM YOUR LOCAL BUTCHER

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The Top Sirloin is cut from the Sirloin Primal and offers steaks, stew meat, meat for ground beef, and the famous Picanha.

Suggested Cooking Methods:

• Grilling
• Skillet Cooking
• Stir-Fry
• Skillet-to-Oven
• Broiling
• Sous Vide

AKA Coulotte or Top Sirloin Cap

Offers plenty of marbling and is a juicy and savory roast. 

Suggested Cooking Methods:

• Roasted in the Oven
• Smoked Slowly
• Grilling

The Loin Primal sits below the backbone and is home to some of the most tender and popular beef cuts!  Our Strip Loin is cut-to-order, so you get the size of steak or roast you want.

Suggested Cooking Methods:

• Grilling
• Skillet Cooking
• Skillet to Oven
• Broiling
• Sous Vide

Rich, juicy, full of flavor and generous marbling throughout.  Roasts are often referred to as Prime Rib, not because of their USDA grade but because of the location on the animal. 

Available as Tenderloin Roasts or Cut to Steaks.   The most tender steak, lean yet succulent, with a fine buttery texture.

The King of Meats for the Smoker.  Available Whole or Cut to Flats or Points.

Flats offer leaner meat that is meant for slicing, while Points offer a cut that is best for shredding.  

Full of beef flavor and fall-off-the-bone tender.  Also Available Boneless.  

Suggested Cooking Methods:

• Grilling
• Braising
• Pressure Cooking
• Broiling
• Sous Vide

Great, rich flavor perfect for slow and low cooking.  Cut fresh to order and available in Roasts or Steaks.

Suggested Cooking Methods:

• Braising
• Pressure Cooking
• Smoking
• S

An affordable alternative to the Rib Eye Steak.  Tender and savory cut great for grilling.

Suggested Cooking Methods:

• Grilling
• Skillet Cooking
• Stir-Fry
• Broiling

Lean and boneless, with a rich, intense beef flavor.  Best when marinated and grilled or sliced thin and stir-fried.  The Flank Steak is ounce for ounce the healthiest cut of meat on the animal.

Extremely tender, well-marbled and flavorful.  Great for grilling.  Cut from the Top Blade and is known as the second most tender cut on the animal.

The pillar of the diaphragm.  Flavorful cut that's best when marinated and seared over high heat.