KNOW YOUR MEAT
Big flavor and often big enough for two. Simply season this sublime combination of Strip and Tenderloin for the grill or oven.
Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
Smaller in diameter than the normal strip cut you are used to seeing. Provides the same robust beef tast. Just add salt and pepper before you grill or broil.
This is rated the most tender steak in beef, lean yet succulent, with a fine buttery texture. Sold boneless.
Chuck and Rib
This steak is rich, juicy and full-flavored with generous marbling throughout. It is great for grilling due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike.
Also Known As: Frenched; Cowboy Steak; Tomahawk Steak
Tender steak from the Rib with marbling that adds flavor. Simply season and grill.
Rich and satisfying with exceptional tenderness and marbling. Perfect for grilling. Great for grilling and when seperated from the ribeye steak it can be cooked to perfection.
An unquestionably tender but smaller Ribeye Steak. Perfectly portioned for the grill.
Bavette is french is "thin". You may have heard it called the Sirloin Flap Steak. This is thin peice of meat that comes from the sirloin is often maid into our Fajita Packs.
A Great Cut to put in the crockpot and enjoy after work with a nice side and the juices from the slow cooker used for the gravy. Add some carrots, seasoning pack and potatoes and your meal is ready in the evening
A good family cut to be marinated or slow roasted. We often slow cook this in the crock pot. We might have some of it ground into our beef sticks.
A lean round roast that can be put in the crock pot or oven and slow cooked in a stock. This is your piece of meet to make your own Beef-On-Weck (ask us for our family recipe).
A lean budget friendly steak that can be marinated and grilled or pan friend.