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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. -
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.
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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.
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•4 New York Strip steaks ~ Min 10oz Each
•4 Sirloin steaks ~ Min 10oz Each
•5 One-pound packages of ground beef
Approximate Weight 9lbs - 11lbs
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•6 Ribeye Steaks ~ Min 18oz Each
•4 T-bone steaks ~ Min 18oz Each
•8 Filet Mignon Steaks ~ Min 8oz Each
•2 Flank Steaks ~ Min 24oz Each
•10 One-pound packages of ground beef
Approximate Weight 33lbs - 37lbs
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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.
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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.
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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.
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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.
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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.
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Bavette steak comes from the bottom sirloin. It is a long and relatively lean cut of meat with a grainy, loose texture that takes marinades very well. A well-cooked bavette steak has a robust, beefy flavor and a juicy, tender interior. -
The chuck eye steak, also called a "poor man's ribeye," is a cut from the shoulder of the cow or chuck primal, from the fifth rib. Its fat ratio makes it a beefy, tender and flavorful 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.
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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.
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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. -
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. -
Skirt steak has an intensely beefy flavor—even more flavor than the flank steak, which is similar in shape and size. Skirt is an ideal steak for marinating and will easily take on those flavors. -
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.
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Cube steak, sometimes labeled as cubed steak or minute steak, is an inexpensive, flavorful cut of beef that’s pre-tenderized. It’s taken from the top or bottom round — a tough portion near the rump of the cow. Round steak is commonly purchased for stewing. You can use cube steak exactly as you would use round steak or stew beef, slowly simmering it to tenderness in flavorful soups, stews and slow-cooked meals. -
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. -
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.
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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.
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Flanken ribs are thin, cross-cut slices of beef with small sections of bone, best suited for fast cooking methods like grilling or pan-frying.
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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.
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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.
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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.
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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.
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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.
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Osso buco 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. -
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. -
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.
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This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor. -
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.
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Oxtail is a popular delicacy that comes from the tail of the cow. The tail is cut into thick pieces or chunks. It is often stewed or braised, releasing superb flavors.
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Eaten with just a touch of sea salt or as part of a rich, hearty meal, Marrow Bones are a versatile, flavorful and affordable delicacy that is gaining popularity appearing on more and more menus in various presentations across the country.
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Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce.
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We process beef every week, and deliver weekly! So let’s your freezer with our Healthy Local Farm Fresh Locker Beef! Our Steers are on free-choice grass and/or hay, and natural grain finished! No “fine print”……
Quarter beef: Hanging weight 180-200 lbs. Total $891-$990 $200 Deposit required when placing order and balance due upon delivery.
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We process beef every week, and deliver weekly! So let’s your freezer with our Healthy Local Farm Fresh Locker Beef! Our Steers are on free-choice grass and/or hay, and natural grain finished! No “fine print”……
Half beef: Hanging weight 360-400 lbs. Total $1,782-$1,980 $400 Deposit required when placing order and balance due upon delivery.
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We process beef every week, and deliver weekly! So let’s your freezer with our Healthy Local Farm Fresh Locker Beef! Our Steers are on free-choice grass and/or hay, and natural grain finished! No “fine print”……
Whole beef: Hanging weight 720-800 lbs. Total $3,564-$3,960 $800 Deposit required when placing order and balance due upon delivery.
