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Meat Cuts Offered

Chuck
Most common sources for roasts and hamburgers
Rib
Short Ribs, Rib Eye Steak, Prime Rib
Loin
Varied tenderness, includes T-bone, Porterhouse, and filet
Round
Lean cut, moderately tough, low-fat marbling, requires moist cooking
Brisket
Often associated with barbecue beef brisket or corned beef
Shank
Used primarily for stews and soups
Plate
Short ribs for pot roasting, Steaks – skirt steak
Flank
London broil – tougher than loin, used in marinades or moist cooking
Grinds
With 73%, 81%, 93% ground beef