- New York
Commonly Called: New York Strip
Well marbeled, this cut consists of two lean tender steaks – the strip, and the tenderloin. * Custom cuts can combine NY and Filet for a T-Bone cut.
Commonly Called: Tenderloin Steak
The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
- Rib Steak
Commonly Called: Ribeye
This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
- Flank Steak
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
- Sirloin Steak
Commonly Called: Top Sirloin
Versatile, juicy and delicious.
- Skirt Steak
Commonly Called: Outside Skirt Steak
Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
- Arm Roast:
Commonly Called: Arm Pot Roast
The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.
- Beef for Stew:
Commonly Called: Stew Meat
Well-trimmed beef, cut into 3/4 to 1 1/2-inch pieces that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
- Bottom Rounds:
Commonly Called: Bottom Round Roast / London Broil
This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.
Commonly Called: Beef Brisket
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
- Chuck Roast
Commonly Called: Chuck Pot Roast
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
- Ground Beef
Commonly Called: Hamburger
Versatile, flavorful & economical. Shape into patties, meatballs or meatloaf; or brown and crumble for a variety of dishes.
- Short Ribs
Commonly Called: Ribs
Ribs are commonly cooked on the bone, and are excellent when cooked on the BBQ or slow-cooked in the crockpot.
- Soup Bones
A shin, knuckle, or other bone suitable for making soup stock. Used for making soup or broth, or sometimes given to our pets.
- Top Round
Commonly Called: Top Round Pot Roast
Economical, moderately tender and full-flavored. Slice thin against the grain.