Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it's not quite as tender as a ribeye or a tenderloin.
Carne asada is grilled and sliced beef, usually chuck steak (known as Diezmillo in Spanish), though skirt steak, flap steak, or flank steak can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
Tapered ends of the Tenderloin, the most tender beef muscle. Cut from the thin, tapered end of the Tenderloin.
Its name comes from its triangle shape and the fact that it is the at the very tip of the sirloin. It's rich in meaty flavor and lower in fat than other cuts.
80/20 ground beef is the iconic ratio for making burgers. It has enough fat to keep the flavor high and keep the meat moist. 80/20 is right in the sweet spot of having enough fat to keep the meat moist and flavorful while preventing it from drying out while cooking.
Approximate Savings $74
• 4 Ribeye Steaks ~ Avg Weight 25 oz Each
• 4 T-bone steaks ~ Avg Weight 35 oz Each
• 4 New York Strip Steaks ~ Avg Weight 13 oz Each
• 2 Filet Mignon Steaks ~ Avg Weight 9 oz Each
• 2 Flat Iron Steaks ~ Avg Weight 10 oz Each
• 5 One-pound packages of ground beef
Approximate Weight 19lbs - 22lbs
100% Ground Beef that is 80% Lean and 20% Fat. We've discovered this is just the right ratio to produce a juicy, flavorful burger. Each package is approximately one pound and contains 3 pre-formed Beef Patties.
Filet mignon is a lean and delicious meat cut from the heart of the tenderloin, making it one of the most desirable cuts of steak. It is arguably one of the most tender cuts because the tenderloin, a muscle that does virtually nothing.
Description, Picanha is a tender cut of beef that’s popular in Brazil. It’s also known as a sirloin cap or coulotte steak. This rich, flavorful steak is cooked with the fat cap attached, making it juicy, tender and full of flavor. If you’ve been looking for a reason to use your grill, this is the perfect excuse!
Ribeye, rib eye, or rib steak is a cut of beef from the rib area. It is prized for its fat content, tenderness, and rich flavor. The ribeye is one of the most sought-after cuts in the world of red meat.
Ribeye, rib eye, or rib steak is a cut of beef from the rib area. It is prized for its fat content, tenderness, and rich flavor. The ribeye is one of the most sought-after cuts in the world of red meat.
Sirloin comes from the back of a beef animal, behind its ribs but ahead of the rump area. Sirloin cuts are often the leaner parts of a steak and contain high protein. They taste delicious, but have a slightly less robust flavor compared to a ribeye because of their lower fat content.
Crosscut from the forward section of the short loin on a steer's middle back, a T-bone steak contains a strip of the top loin and a chunk of tenderloin, both desired cuts on their own.
It’s the steak you see when you close your eyes and dream. The tomahawk steak, also known as a bone-in ribeye or tomahawk chop, is a well marbled, rich and buttery big, thick ribeye with a long bone still attached.
Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade, allowing this cut to deliver as the third most tender cut.
Home to lean, inexpensive cuts that come from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender.
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor. Best when marinated and grilled or sliced thin and stir-fried.
The teres major steak is a fairly rare cut that comes from the shoulder or 'chuck' of the cow. The second most tender cut just behind the Filet Mignon, it's lean yet juicy and versatile. Economical and robust in flavor.
A hanger tender , also known as butcher's steak. The hanger stands out, though, for an important reason: its incredible flavor! Although it’s a thin cut of steak, its fans sure do love its robust, meaty flavor that has the potential to become a household favorite. And, thanks to its placement in the animal, deep within the loin, it stays very tender, especially for such a thin cut.
Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited towards a low and slow cooking process.Brisket is a cut of beef that comes from the lower breast or pectoral muscles of a cow. Because this area is so well-exercised, it makes for quite a tough piece of meat that's full of connective tissue. This is why it's best suited towards a low and slow cooking process.
Ossobucco is a traditional slow cooked Italian dish. You traditionally use veal shank but this beef osso buco is made in the same way with a cut you may find more easily. It has the same delicious meltingly tender meat and bright gremolata finish. Perfect comfort food.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
The round roast is cut from the upper thigh in the rear of a beef cow. It is a lean cut that benefits from a slow cooking method.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew. Since it is marinated before being cooked, it will take on the flavors of those ingredients.
The chuck roll is taken from the front half of the cow in the neck region and around the shoulder blade. What makes it so special? Well, I must say the beef chuck roll is heavily marbled, flavorful, and wonderfully juicy. All this without a lot of fat content! By slow cooking it in moist heat, it results in a delicious roast or the famous pulled beef.
Also Known As: Beef Rib Back Ribs; Beef Riblets; Beef Ribs; Finger Ribs; Rib Bones
A great value and beef’s signature ribs for the BBQ, this flavorful cut is great with a dry rub on the grill or smoker.
They come from the short plate primal cut, which is located directly below the rib primal on a cow, meaning these ribs have loads of flavor long before they hit the smoker.
Beef short ribs are a cut of beef that comes from the chuck, plate, rib, or brisket section of a cow. They earned their name because they contain “short” pieces of rib bones encased in meat. While they offer less meat than steak, they have more meat than other beef rib varieties.
Made popular in Brazilian-style steakhouses, this versatile steak boasts ample flavor. Coulotte steak is a boneless, lean cut derived from the sirloin tip, which is located at the top of the short loin, just below the tenderloin. Narrow and long in shape (2 in. wide, 4 in. long, and ½ in. thick), the coulotte is quite tender and boasts a bold amount of flavor, but is also pretty lean.
Prime rib has a large "eye" of meat in the center, which is juicy, tender, and marbled with fat. Surrounded by a thick cap of fat, fat-marbled muscle encircles the "eye." The prime rib, a muscle not heavily used, is tender, juicy, and extremely flavorful.Prime rib has a large "eye" of meat in the center, which is juicy, tender, and marbled with fat. Surrounded by a thick cap of fat, fat-marbled muscle encircles the "eye." The prime rib, a muscle not heavily used, is tender, juicy, and extremely flavorful.
Stew meat is made from cuts of beef with lots of tough connective tissue, namely chuck and/or round. When you simmer it in a liquid, the connective tissue breaks down and becomes melt-in-your-mouth tender.
Suet is one of our favorite types of beef fat. It's versatile, delicious, and renowned for its baking and cooking uses.
Beef bacon is a delicious alternative to pork bacon made from beef belly or brisket. It offers a rich and savory flavor with a crispy texture similar to traditional bacon. Perfect for those looking for a non-pork option with all the deliciousness of bacon.
1 lb Per Package
Ready for the grill or cast iron, these beef dinner dogs are made from beef brisket and beef casing. Delicious and savory with every bite.
Approximate Weight 1 lb Per Package
Beef heart is a nutritious organ with a mildly gamey flavor (similar to kidney) and a texture.
Beef liver is an extremely nutrient-dense food. Liver contains plenty of protein, iron, and B vitamins. It's also one of the best animal-based sources of vitamin A.
