An 85% lean to 15% fat ratio

2 per pack

4 per pack

The beef tenderloin is known for its, you guessed it, tenderness

Our version is a boneless rib steak, our personal favorite of all the cuts

A well marbled cut of top loin, tender, and leaner than the Delmonico

lean, well-flavored and moderately tender, boneless with little fat

Lean cube meat ideal for shish kabobbing on the grill

A smaller cut of cube than the kabob, great for soups and stews

Second in tenderness to the tenderloin steak, it is well-marbled, richly flavored and juicy.

Perfect for  steak sandwiches, once you try this you will never eat Minute Steaks again!

English cut, good for braising, stewing, and sous-vide or on the grill

We have whole and half briskets, subject to availability, they sell quickly

the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor

Cook it low and slow for many hours for tender, juicy meat

This thin cut is perfect on the grill, seared in a skillet, broiled, or even cooked in a smoker

Ideal for grilling, broiling, and pan-searing

A classic Italian sausage made with beef instead of pork

A simple sausage made for accompanying eggs and toast

The Polish favorite made with beef

A German beef sausaage

Osso Bucco cut crosswise

long, slow braising in a liquid will derive a tender result and lots of flavor

rich in minerals, including zinc, iron, phosphorus, selenium, and copper

a good source of protein, thiamin, B6, pantothenic acid, phosphorus, copper, riboflavin, niacin, B12, iron and selenium. 

It can be boiled, pickled, roasted or braised in sauce.

Perfect for rendering into tallow or using as a source of extra calories and omega 3 fats.

Marrow bones cut crosswise with plenty of meat for soup stocks

Ideal for making bone broth or as a treat for your canine companion