We bring freezer loads of individual cuts to market each week for individual sale. However, we can't take special orders for individual cuts and we don't always have all of the cuts available (some sell out very fast!). So if you really want something, get there early!
Click here to learn more about buying a share of beef.
A Round steak is cut from the round primal cut of beef. Specifically, a Round steak is the eye (of) round, bottom round, and top
round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the
round is separated from the loin. This is a lean cut and is moderately tough but still tasty. Lack of fat and marbling may make round
steak dryer than other cuts after cooking, so it is commonly prepared with slow moist-heat methods including braising, to tenderize
the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Chuck roast is a thicker version of Chuck steak and is sold as a "7-bone roast" or "chuck roast". It has a high fat content,
which contributes to an excellent flavor and tender texture. It is usually cooked with liquid as a pot roast, and is often
thin-sliced into the roast beef found in your favorite deli sandwiches.
Short ribs, also known as Thin ribs or 'Jacob's Ladder' are a popular cut of beef. Beef short ribs are larger and usually
more tender and meatier than their pork counterpart, pork spare ribs. Short ribs may be long-cooked, rapidly seared or
grilled, marinated and grilled over charcoal, as well as barbecued and braised.
Baby Back Ribs
Dry rub and braise in hot oven or wrap in tin foil and slow cook (or smoke!) on a low heat. Very delicious!
Filet is a steak cut of beef taken from the tenderloin, or psoas major muscle of the animal. The fillet is the most tender cut
of beef, and is usually the most expensive. The average steer or heifer provides no more than 4-6 pounds of fillet.
Because the muscle is not weight-bearing, it contains less connective tissue, which contributes to its tenderness.
Best described as a "mock filet", very similar to a filet. A chuck tender should be marinated because it is not as tender as the filet.
The New York steak, also called a strip steak or club steak, consists of a muscle that does little work and so is
particularly tender, although less so than Rib Eye or Tenderloin. When the bone is still attached it is known as a
T-bone or Porterhouse steak. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks,
and sometimes for Filet and Rib Eye steaks.
The Rib Eye or Ribeye, also known as the Scotch fillet, is a beef steak from the rib section. The high degree of marbling
(fat vs meat) in this cut means it is loaded with flavor. This steak is best grilled and will remain tender up to a cooking
scale of medium.
The Sirloin steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone,
porterhouse, and club steaks are cut. This is a tender cut of steak that is great for pan-frying, grilling, or broiling.
Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow. Slice for tortillas/fajitas or eat with breakfast eggs. Best cooked at a high heat for a short time.
Beef Stew Meat
Stews have been a staple in the diet of many cultures since ancient times. Stewing is suitable for the least tender cuts of
meat with a higher connective tissue content. Where other lean cuts may become dry, these types of cuts instead
become tender and juicy with the slow, moist heat method.
Marinate and grill and mmmmm!
Unseasoned strips of beef that are perfect for your next fajita or taco night!
Beef mince, ground beef or hamburger meat is made of beef finely chopped by a mincer or grinder. It is incredibly versatile
and widely used in many types of cuisine.
From the leg bone, with high collagen content and essential fatty acids perfect to boost immunity.
Leg joint, rich in gelatin and very nutrient dense.
Cross-cut leg shank; very meaty, and perfect for flavorful beef stews and more!
These are the neck bones. These bones are perfect for your next batch of homemade broth! Bone broths are nutrient-dense; rich in calcium, magnesium, phosphorus and other trace minerals. Additionally, the gelatin they contain can be a source of supplementary protein.
Has very tough meat and tendon on it. Use for slow cooking, or add when making a bone broth with marrow or knuckle bones. The tendon will add an incredible richness to the broth and will become delicious!