Fresh, Cut to Order
Our Ground Beef and Ground Chuck are a customer favorite and the best in town. We grind it fresh daily with no added preservatives or fillers. Order it fresh-packed to order or stock up with our pre-packaged frozen 1 lb. packages
We take pride in personally cutting and trimming your next meal. We often have many steaks and roasts pre-cut for the day but request a custom cut and we'd be more than happy to assist you.
Our 80/20 ground beef is ground fresh daily from high quality cuts of meat. Custom packaged to order or available frozen in 1 lb. packages to stock your freezer.
Our 90/10 ground chuck is ground fresh daily from high quality cuts of meat. Custom packaged to order or available frozen in 1 lb. packages to stock your freezer.
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
This lean, versatile steak is juicy, tender and flavorful.
This well-marbled cut consists of two lean, tender steaks - the strip and tenderloin - connected by a telltale T-shaped bone.
NEW YORK STRIP STEAK
This premium lean steak is a steakhouse classic, known for its marbling, tenderness and flavor.
BACON-WRAPPED FILET MIGNON
The most tender beef cut. Lean yet succulent and elegant. Melt-in-your-mouth texture, subtle flavor and compact shape.
BOURBON & BROWN SUGAR SIRLOIN
One of the most tender cuts from the sirloin. Versatile and flavorful. Lends itself well to being marinated. We chose a flavorful bourbon and brown sugar marinade that has quickly become a customer favorite.
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
An economical and full-flavored cut. Best when marinated and sliced thinly against the grain
Tenderized by a butcher; often breaded and pan-fried.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Lean and economical, this cut is best enjoyed braised. When roasted in the oven, slice thin against the grain to maximize tenderness.
SIRLOIN TIP ROAST
A lean cut from the bottom sirloin, this economical choice is best when carved into thin slices.
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.
STIR FRY STRIPS
Tender strips of sirloin perfect for stir fry or slow cooking in the crock-pot.
Flank steak is lean, very flavorful. It is best when braised or marinated and grilled.
$8.99 /lb (Flat)
$7.99 /lb (Whole)
USDA Prime grade make this cut tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
BEEF SHORT RIBS
Full of beef flavor and fall-off-the-bone tender. Grill or slow-roast for a succulent beef dish.
Picanha is a popular Brazilian cut of beef taken from the top of the rump which is close to the tail. It has a triangular shape surrounded by a thick layer of fat called 'fat cap'. Because the muscle is not overused, this cut is tender and contains an amazing flavor when cooked.
BONELESS PRIME RIB
Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts.
SOUP BONE KNUCKLES
Knuckle bones, also known as stock bones, are from the leg joint, left over after the butchering process. They are bony and gelatin-rich, best used by slow-cooking in water as a traditional stock base for soup or stew.
CENTER CUT MARROW BONES
Center Cut in 6-8 inch sections of the femur bone. These are great for bone marrow and can be used as soup bones. Many customers purchase these for their dogs as well.