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
• Slow Cooking

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.

Cut from the Chuck Roast or Sirloin.  A full-flavored staple.  Great for slow-cooking, chili, and stews.

80/20 Chuck

90/10 Lean Grind

Cut from the Short Plate Primal.  Robust flavor profile.  Excellent for hot grill or stir-fry.

• 10 lbs. Pork Shoulder Roasts and Steaks
• 5 lbs. Bacon
• 9 lbs. Half Spiral Ham
• 8 lbs. Boneless Chops
• 4 lbs. Loin Roast
• 4 lbs. Spareribs
• 3 lbs. Baby Back Ribs
• 1 lb. Tenderloin
• 14 lbs. Ground Pork
• 12 lbs. Ground or Link Sausage

• 7 lbs. Ribeye
• 10 lbs. Sirloin
• 16 lbs. Brisket
• 4 lbs. Stew Meat
• 16 lbs. Chuck Roast & Steaks
• 6 lbs. Picanha
• 4 lbs. Filet Mignon Steaks
• 8 lbs. NY Strip Steaks
• 7 lbs. Short Ribs
• 91 lbs. Ground Beef

• 14 lbs. Ribeye Steaks
• 20 lbs. Sirloin
• 16 lbs. Brisket
• 22 lbs. Stew Meat
• 27 lbs. Chuck Roast & Steaks
• 12 lbs. Picanha
• 8 lbs. Filet Mignon Steaks
• 16 lbs. NY Strip Steaks
• 7 lbs. Short Ribs
• 200 lbs. Ground Beef

Twenty pounds of our freshly ground 80/20 Ground Chuck, vacuum-sealed in 1 lb. packages.

Twenty pounds of our freshly ground 90/10 lean ground beef, vacuum-sealed in 1 lb. packages.

Named after one of our most loyal customers, this bundle offers 7.5 lbs. of fresh cut Boneless Ribeyes vacuum sealed individually.

Our NY Strip Bundle includes 7.5 lbs. of fresh-cut, individually packaged NY Strips.

Our Chicken Bundle includes:

• 5 lbs. Chicken Breast
• 5 lbs. Chicken Thighs
• 5 lbs. Chicken Drums
• 3 lbs. Ground Chicken

• 1 lb. Chicken Breast
• 1 lb. Bacon
• 1 lb. Boneless Pork Chops
• 1 lb. Sirloin Steak

• 2 lbs. Sirloin Steak
• 2 lbs. Chicken Breast
• 2 lbs. Ground Beef (80/20 Chuck)
• 2 lbs. Boneless Pork Chops
• 2 lbs. Picanha Steaks

• 6 lbs. Pork Shoulder Roast
• 6 lbs. Beef Chuck Roast
• 4 lbs. Stew Meat
• 4 lbs. Ground Beef (80/20 Chuck)
• 4 lbs. Diced Pork

• 6 lbs. Pork Shoulder Roast
• 6 lbs. Beef Chuck Roast
• 4 lbs. Stew Meat
• 4 lbs. Diced Pork
• 6 lbs. Whole Chickens
• 5 lbs. Chicken Leg Quarters

• 3 lbs. Pork Shoulder Roast
• 3 lbs. Beef Chuck Roast
• 2 lbs. Stew Meat
• 2 lbs. Ground Beef (80/20 Chuck)
• 2 lbs. Chicken Breast
• 2 lbs. Chicken Thighs
• 2 lbs. Chicken Leg Quarters
• 2 lbs. Diced Pork
• 2 lbs. Ground Pork

• 3 lbs. Pork Shoulder Roast
• 3 lbs. Beef Chuck Roast
• 1 lb. Stew Meat
• 1 lb. Ground Beef (80/20 Chuck)
• 1 lb. Chicken Breast
• 1 lb. Chicken Thighs
• 2 lbs. Chicken Leg Quarters
• 1 lb. Diced Pork
• 1 lb. Ground Pork