Beef

If it’s beef, we can get it for you. From the head to the hoof, our Meat Cutters are happy to provide you with whatever cuts you’d like. All our beef is cut in-house and never frozen, meaning every single steak, roast, and rack of ribs you buy brings optimal tenderness and flavor to your plate. Here are some of our most popular cuts of beef:

Brisket: A cut taken from behind the foreshank and beneath the ribs. Brisket offers a rich flavor but is initially less-tender than other cuts, often requiring long cooking times to become tender and savory.

Chuck Roast: Taken from the shoulder, a chuck roast is often a large, think cut that is full of flavor. Through slow cooking, meat will tenderize and become juicy.

Filet Mignon: An extremely tender and tasteful cut taken from the tenderloin. Filet mignons are lean yet succulent, often described as having a buttery texture.

Flank Steak: Flank steaks are cut thin and against the grain. They are lean and delicious, often marinated or seasoned before grilling.

Ground Beef: Consists of cuts from the sirloin, chuck, and round. Freshly made in-house, and convenient for use in a wide range of recipes.

Prime Rib: Extremely tender and marbled with excellent flavor.

Ribs: Since the first five ribs are within the chuck cut, ribs contain the sixth through the twelfth ribs. Point of note, the toughest cuts usually provide the most flavor.

Ribeye Steak: An extremely tender cut with fine grain, served without the bone. Great marbling and excellent flavor.

Sirloin Steak: A large, lean steak cut that contains minimal fat and no bones. Good flavor and texture.

Skirt Steak: A thin cut of lean beef taken from the plate. Often sliced against the grain to maximize an already strong flavor.

Strip Steak/New York Strip: Taken from the short loin, this cut is full-flavored and fine textured.

T-Bone Steak: Essentially two tenderloin steaks separated by a T-shaped bone. Lean and tender.

Tenderloin Roast: A lean cut of high-quality beef with fine texture.

Top Round Roast: The most tender of all the round cuts, top round roasts are extremely economical.

Tri-Tip: A lean, full-flavor cut that is triangularly shaped. Very tender and boneless.