Beef
All beef products are made with Choice or better Angus. Ask us for recipes if you want to try something new!
Steak
All our steaks are cut approximately 1 inch thick and are Choice or Better Angus
Chuck Roast
This is a tender cut of meat from the front shoulder. Chuck Roasts have a perfect mix of marbling for flavor and leanness to give it that great beef flavor.
Rib Roast
A whole rib loin that can be cut to your desired size/weight. Available seasoned or not! Very tender in texture. Cook it low and slow to medium rare to keep the great flavor and tenderness.
Chuck Eye
This cut is taken from the upper shoulder of the cow. It is similar to the Rib-Eye in flavor, but is more price competitive. Best if cooked Medium Rare.
Top Loin (New York Strip)
This cut comes from the short loin on the upper back. This is a leaner cut that comes with a lot of flavor. This is a very versatile cut that can be cooked many different ways.
Porterhouse
One of our larger cuts, the Porterhouse is a combination of the tenderloin (Filet Mignon) & the top loin (New York Strip). This offers the tenderness of the tenderloin and great beef flavor of the top loin. This cut of beef typically doesn’t require a lot of seasoning, and is best if cooked to medium rare.
Tenderloin (Filet Mignon)
All Choice or better Angus. Our filets come at least an inch and half thick in depth and about 8 ounces. These are very lean and tender cuts. We recommend you cook it medium rare.
Rib Eye
As its name implies, the Rib Eye comes from the rib section. More specifically, ribs 6 – 12. Since all of our steaks are Choice or higher, our Rib Eyes come with excellent marbling for amazing flavor. This steak will remain tender up to a medium temperature. If you haven’t had one of our Rib Eyes, you are missing out.
Sirloin
This steak cut comes from the back of the animal where the T-Bone and Porterhouse meet. Can be used for tips, steaks, and roasts. This is a leaner cut since it is in the back. We wouldn’t recommend cooking it passed medium rare.
T-Bone
Same as Porterhouse, just no Filet Mignon.
Tri-Tip Roast (Seasonal)
A triangle-shaped cut from the bottom of the sirloin. Tri-Tip is a good tougher cut of Choice meat that is best cooked low and slow to complement the beef flavor.
Brisket
We recommend you slow cook or smoke our Brisket to give it extra flavor when you prepare it at home. This is excellent for burnt ends and corned beef.
Short Ribs
Short Ribs are the 5 ribs that come from the Beef Chuck area. They have the flavor and tenderness of steak. We recommend cooking low and slow for maximum tenderness and flavor.
Blood Sausage
Don’t be put off by the name. This is an Old World sausage that’s made the old fashioned way, and is seasoned to perfection!
Ground Beef
Unseasoned ground up Choice Chuck.
Polish Sausage
Come try our Original Polish Sausage recipe. Simple ingredients but amazing taste!
Sirloin Fat Cap
This is a top sirloin roast. Leaner cut of meat with a fat cap that makes it easier for smoking. Can be cut up for sirloin tips, fajitas, or steaks!
Snack Sticks
Made with natural smoke and natural casings, these snack sticks have the perfect texture and blend of spices for anyone.
Smoked Wiener
A quality beef and pork mixture wrapped in all natural casings. They have a good German flavor with a coarse ground texture.
Summer Sausage
We offer a classic summer sausage that has a medium spice. The mustard seed we add gives a nice tang to the flavor.
Jerky
This is made with whole meat. We smoke and season our jerky in-house to give it a great smoky flavor with mild spice.
Tongue
This is a favorite of ours. Tongue has an excellent beef flavor. Ask us how to cook this specialty to get the most out of it. (Chef’s selection)
Bologna
German-style coarse ground bologna, made of pork and beef. Smoked and pre-cooked so you can eat it warm or cold.
Dried Beef
Smoked, cured, cooked, sliced thin, and ready to eat! Tastes similar to Roast Beef and is great for sandwiches or beef rollups.
Ox Tail
Tail comes with a strong beef taste, and each tail is cut about an inch and half thick. This needs to be cooked low and slow to get the ideal flavor and texture. Great for soup or stock!
Smoked Sausage
Traditional farmers-style sausage. Coarse ground and heavy smoked.
Stew Meat
Cubes of Chuck or Sirloin meat that can be used for soup, chili, and stew. This needs to be cooked slowly to be rendered tender.
Tenderloin Tips
These well-trimmed pieces of meat are tender and packed with flavor. We recommend you cook them medium rare or medium so you get the ideal tenderness.
Veal Liver
This is a really mild tasting liver. Not as strong as beef liver. Best if floured and fried with onions. If you like liver, this is the best selection around.