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Beef Cuts 

Items in red are Special Order

Items in blue are Frozen Cuts


Beef chuck is the lower neck and upper sholder of the cow, and it yields some of the most flavorful and economical cuts of meat.  The downside is that these cuts tend to be tough and fatty, and they have more than their fair share of bone and gristle. It's usually best to cook them slowly in a liquid. ​

  • Sizzle Steak (marinated chuck steak)

  • Short Ribs

  • English Cut Pot Roast

  • Chuck Roast

  • Chuck Eye Steak

  • Flat Iron Steak (Top Blade Steak, Petitie Steak)

  • Chuck Arm Roast (Pot Roast)     

  • Chuck Eye Roast (Pot Roast)


Beef Ribs are located between the chuck and the loin. This is where the short and back ribs come from. Other cuts of meat from the meaty portion on top of the rib bones include rib eye steak and roast, as well as prime rib. Meat from the rib section tends to be tender and well marbled with the fat that makes steaks and roasts juicy and flavorful. Because it’s so tender, beef rib is well suited for various forms of dry-heat cooking, and does not require marinating.

  • Back Ribs (Beef Ribs, Ribs)

  • Rib-Eye Steak

  • Prime Rib (Rib-Eye Roast)


Short Loin is the meat located in the center of the cow's back. It rests between the sirloin and the ribs. It stretches down to the center of the belly. It contains the last rib in the cow, the 13th rib. T-shaped bones in this area form the cow's backbone, which you see in steaks such as Porterhouse and T-Bone. 

  • T-Bone Steak

  • Porterhouse Steak

  • Tri-Tip Roast

  • Butt Steak

  • Strip Steak (Kansas City Steak, New York Strip)

  • Tenderloin Roast

  • Sirloin Steak (Top Sirloin)

  • Filet Mignon (Tenderloin Steak)


Beef Round is the rear leg of the cow. These muscles are well exercised, so round cuts tends to be a bit tougher and leaner than cuts from the loin. Because of its lack of fat and marbling, dry heat methods of cooking, such as grilling or roasting, can dry out round steak. Moist heat methods, such as braising, will tenderize the texture while preserving the flavor. Round steak (along with shank) is also often used to make beef jerky.  

  • Bottom Round Roast

  • Eye of Round Roast

  • Rump Roast

  • Top Round Roast

  • Top Round Steak


Brisket is cut from the breast section just below the chuck (there are two per carcass), and consists of two distinct areas separated by a layer of fat. The point (also called the deckle) is the richly marbled, fatty section that sits on top of the flat, the bigger, leaner bottom section. Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness.  We carry the best part of the brisket, the Beef Brisket "Nose Off" or Brisket Flat.

  • Beef Brisket 

  • Brisket Flat


Beef Plate is also known as “short plate,” this is from the front belly of the cow, just below the rib cut. The short plate produces types of steak such as the skirt steak and hanger steak, as well as short ribs. We carry the outside skirts, which are the most tender cuts.  The outside skirts are what you would find in a high-end restaurant.

  • Skirt Steak 

  • Short Ribs


Beef Flank is a relatively long and flat cut of steak from the low abdominal muscles of the cow. It is characterized by its grain, which features long, string-like fibers running through the steak. Though extremely flavorful, the flank steak can be a tough cut of meat. Best marinated before roasting or grilling. The flank is also good for homemade soup because it is less fatty than oxtails.

  • Flank Steak 


Beef Shank comes from the upper leg portion of the cow. Since this is a very well exercised part of the body, the meat is lower in fat and tends to be sinewy and dry. Shank is more often used as an ingredient or component than as a stand-alone beef dish. It is often used for beef stocks and to make low-fat ground beef. As with most tougher cuts lof meat, slow cooking methods involving moist heat work best with shank beef.

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