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.