Premium Quality Meats
BEEF CUTS
BRISKET
WHOLE BRISKET
This cut includes both the brisket flat and points, and is the cut traditionally used for corned beef.
BRISKET FLAT
The leaner part of the whole brisket should be cooked low and slow to tenderize it well.
BRISKET POINT
The richest and most flavorful part of the whole brisket, as it contains the most fat. Best when smoked or braised.
CHUCK
CHUCK ROAST
The cut for a classic pot roast; braising makes it tender and rich with flavor. It also shreds well for ground beef.
FLAT IRON
The second most tender cut of chuck; it's juicy and rich, well-marbled, and best when cooked no more than medium doneness.
ARM ROAST
Flavorful, moist and very tender when braised as a pot roast, it can also be roasted and thinly sliced.
TERES MAJOR
One of the most tender cuts of chuck, this cut is lean and juicy with excellent flavor.
CHUCK EYE STEAK
Known as the "poor man's ribeye," this cut is an inexpensive version, and is well marbled and flavorful.
FLANK STEAK
This cut is lean and flavorful and great for marinating. It should be sliced thin and carved against the grain. Good for fajita meat.
FLANK
PLATE
SHORT RIBS
These ribs can come bone-in or boneless and are very tender, moist and flavorful when braised.
SKIRT STEAK
This cut has a rich, beefy flavor and is good for strip fry. Best marinated before being grilled. The diaphragm muscle made of coarse fibers, cut against the grain or it will be chewy.
RIBS
RIBEYE
Boneless or bone-in, this is one of the more tender beef cuts, juicy and full of rich flavor due to all the marbling throughout.
TOMAHAWK STEAK
Essentially a long short-rib bone with the ribeye still attached, it's just as rich and juicy with plenty of marbling throughout.
PRIME RIB
One of the most tender cuts of beef, the meat is fine-grained and well-marbled with rich flavor and juicy tenderness. Can be bone-in or boneless.
ROUND
RUMP ROAST
Boneless or bone-in, this is one of the more tender beef cuts; it's juicy and full of rich flavor due to all the marbling throughout.
ROUND STEAK
This thick steak cut from the top round is full of flavor. It is best marinated and can be broiled, braised, or cooked in soup or stew.
SIRLOIN TIP
This roast is cut near the sirloin section, making it one of the more tender round cuts. It can be oven-roasted is often used for kebobs.
SHANK
Soup Bones
Also known as "shank cross cut," this lean meat is very tender and flavorful when braised or cooked in a stew.
THOR'S HAMMER
Whole shank with meat.
SHORT LOIN
FILET
This is an individual portion cut from the tip of the tenderloin, a tender and incredibly lean area of the loin.
NEW YORK STRIP
This lean steak is known for its marbling and the strip of fat along one cut edge, giving it great flavor and tenderness.
T-BONE STEAK
This well-marbled cut consists of two tender steaks, the strip and the tenderloin, connected by a T-shaped bone.
NEW YORK ROAST
This well-marbled cut is boneless and similar to rib roast, making it a very tender and flavorful option for a beef roast.
TENDERLOIN
This is the most tender cut of beef and makes for a flavorful and succulent roast when cooked whole.
PORTERHOUSE
Like the T-bone with strip and tenderloin steaks connected by a T-shaped bone, it contains more of the juicy tenderloin.
SIRLOIN
TOP SIRLOIN STEAK
Boneless or bone-in, one of the more tender beef cuts. Juicy and full of rich flavor due to marbling throughout.
TOP SIRLOIN ROAST
Lean, juicy and tender, this versatile roast boasts good flavor.
TRI-TIP ROAST
This juicy and tender roast is cut from the bottom sirloin and is easily recognizable due to its triangular shape.
PICANHA
Cap of the top sirloin, it's excellent in kabobs and for slow grilling.
