Beef Products We Offer

Ground Beef “90/10”: 90 percent lean and 10 percent fat. Comes in 1lb packages.

Beef Bacon: Comes from the belly or the navel of our cows just like pork bacon comes from the belly of a hog. It is seasoned and cured similar to pork bacon but has a distinctly beefy flavor.

Beef Snack Sticks: A delicious ready-to-eat high protein snack available in four flavors. Regular, Cheese, Honey BBQ, and Hot.

Chuck Roast: Cut from the shoulder and neck region. Always has a good amount of marbling making it flavorful and fairly easy to prepare. This is a great roast that can be put in the crockpot frozen before leaving for work and then enjoyed for dinner.

Shank Cross-Cut: This cut is a cross-section of the leg with a lot of connective tissue due to extensive movement. It will be best served in braised dishes such as osso buco or sous vied to fork tenderness.

Cube Steak: Pre-tenderized and easy to cook. Most commonly used in recipes for chicken fried steak. Our packages typically contain 4 steaks per package.

30 Day Aged Filet Mignon: The filet is the most tender and prized cut of an animal. It is boneless, lean, and full of flavor. The dry-aging increases tenderness and depth of beefy flavor.

Flank Steak: A thin and flat cut that contains an intense beefy flavor. Works well with marinades and perfect for stir-fries or fajitas.

Flat Iron Steak: A lesser-known cut from the chuck primal that is great for grilling. It is extremely tender and well-marbled.

The Hanger Steak: The Hanger is the second most tender cut, aside from the tenderloin (filet), It comes from the short plate and is ready for a marinade and/or the grill.

All Beef Hotdogs: These hot dogs are made with 100% beef. Our 90/10 ground beef is ground finer and used as the main ingredient for the hot dog recipe resulting in a delicious treat that will not disappoint.

London Broil: This cut comes from the round primal (hind leg). It is a versatile cut that is equally delicious grilled, pan-fried, broiled, or slow-cooked.

30 Day Dry Aged New York Strip: The strip steak is from the loin. It is a well-marbled and tender steak perfect for the grill, skillet, or broiler. The dry-aging increases tenderness and depth of beefy flavor.

Oxtail: This cut comes from the tail and is not a cut easily found. It is great for large amounts of connective tissue, collagen, and marrow; where a long and slow cooking process will bring out an amazing flavor perfect for stews, soups, and braises.

Hamburger Patties:. Our patties are 1/3 pound ovals and come three to a package. They are made from our lean 90/10 ground beef that will cook up tender and juicy.

30 Day Dry Aged Porterhouse Steak: This steak comes from the loin primal and is differentiated from the T-Bone steak by its larger portion of the tenderloin. It is a combination of strip and tenderloin with the bone still between them. It is ready for the grill or any other high heat cooking method. The dry-aging increases tenderness and depth of flavor.

30 Day Aged Rib-Eye Steak: This steak comes from the rib primal and it has generous marbling throughout which leads to a rich and juicy flavor. Ours is typically sold bone-in and aged 30 days which increases tenderness and depth of flavor.

Rump Roast: This boneless cut comes from the round primal, and is leaner than a chuck. It tasty, but tough and takes a longer wet cooking time to become tender. It is excellent slow-roasted or braised in stews or dutch ovens.

Short Ribs: A cut of beef taken from rib areas of beef cattle. They consist of a short portion of the rib bone. Beef short ribs are perfect for braising and slow cooker recipes.

Sirloin Steak: Sirloin steak has excellent flavor, but is leaner and slightly less tender than some of the other cuts. It is still a family favorite that is great on the grill, pan seared or broiled.

Skirt Steak: The skirt steak is a thin, long cut that comes from the short plate or diaphragm area just under the rib section. Our skirt steak comes in a rolled package, is ready for any marinade, and perfect for fajitas.

Smoked Pastrami Rubbed Brisket: A cut of meat from the breast or lower chest of beef. The beef brisket is one of the nine beef primal cuts. This item has already been smoked and simply needs to be slowly brought up to temperature. Typically cut between 3 and 7 pound pieces.

Stew Meat: This meat typically comes from the large shoulder or Chuck. It is pre-cut and trimmed into 1 pound packages. Perfect for soups, stews or kabobs.

30 Day Dry Aged T-bone Steak: This steak comes from the loin primal and is differentiated from the Porterhouse steak by its smaller portion of the tenderloin. It is a combination of strip and tenderloin with the bone still between them. It is ready for the grill or any other high heat cooking method. The dry-aging increases tenderness and depth of flavor.

Tri-tip: The Tri-tip is popular on the west coast and comes from the bottom of the sirloin. Its name comes from its triangle shape and the fact that it is at the very tip of the sirloin. It is rich in meaty flavor and lower in fat than other cuts. It is excellent grilled, smoked, or oven-roasted.

Brisket: A cut of meat from the breast or lower chest of beef. Typically cut into 3- 7 pound sections it is great sliced for sandwiches or shredded. Smoking this cut is a popular preparation method.