Voted Best Butcher in Wheat Ridge & Lakewood Since 2015

5650 West 29th Ave. Wheat Ridge CO 80214

Call Your Local Denver Butcher at 303-233-0757

Wheat Ridge Poultry & Meats

Your Local Denver Butcher since 1942!

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Looking for Nutritional Facts

Chuck

Flat Iron

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Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy.  Best when cooked to no more than medium.  


Cooking Methods:

Grilling

Sauteing

Chuck Roast

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This is the classic pot roast, becoming moist and tender when braised.  Full of rich beef flavor.  Chuck Roasts will easily fall apart after low and slow cooking.


Cooking Methods:

Braising

Chuck Eye Steak

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Similar to a ribeye steak, but at a more affordable price.  Richly marbled.  Get these when you see them in our case because they sell out quickly.


Cooking Methods:

Grilling

Sauteing

Chuck Short Ribs

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Very flavorful, moist and tender when braised.


Available:

In Our Freezer Case


Cooking Methods:

Braising

Boneless Short Ribs

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The boneless version of the Chuck Short Ribs can be found fresh in our case.  These go quickly so be here early!


Cooking Methods:

Grilling

Braising

Sauteing

Teres Major

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One of the most tender cuts.  The Teres Major (Chuck Tender) is lean, juicy and economical.  Left whole or cut into medallions.  Also known as Scotch Tender, Petite Tender Roast or Bistro Filet.  


Cooking Methods:

Grilling

Roasting

Sauteing

From Meat Market to Home in 1 Hour

Rib

Ribeye

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A rib steak is fine-grained and juicy.  Ribeyes offer a rich beef flavor and generous marbling.  A very tender cut.


Available:

Bone-In

Boneless


Cooking Methods:

Broiling

Grilling

Sauteing

Rib Roast (Prime Rib)

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A rich beefy flavor.  Juicy and tender.  An excellent choice for any gathering.


Available:

Bone-In

Cut & Tied

Boneless  


Cooking Methods:

Roasting

Cowboy/Tomahawk Steak

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Rich beef flavor, juicy and tender.  A cowboy steak has a short frenched bone while a tomahawk offers a long frenched bone.  


Cooking Methods:

Grilling

Sauteing

Back Ribs

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Beef Back Ribs are flavorful and great on the grill.  Available by special order or in our freezer case.  


Cooking Methods:

Braising

Grilling

Loin

Strip Steak

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Known as the Kansas City Steak, New York Strip or Manhattan Steak.  This lean steak offer marbling, tenderness and a great beef flavor.


Cooking Methods:

Grilling

Sauteing

Strip Roast

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Lean, tender and full of flavor this roast is perfect for roasting at any family gathering.


Cooking Methods:

Roasting

Hanger Steak

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The Hanger Steak offers a very robust flavor and is extremely tender.  Best when cooked to medium rare.  Elegant cut at an affordable price. 


Cooking Methods:

Grilling

Sauteing

Sirloin Steak

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The Top Sirloin offers a lean, well-flavored and moderately tender cut at an affordable price.  Family-sized with no bone and little fat.  


Cooking Methods:

Broiling

Grilling

Sauteing

Tri-Tip Roast

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Cut from the Bottom Sirloin, the Tri-Tip offers a rich beef flavor with great marbling.  The Tri-Tip is easy to spot because of its triangular shape.  You won't regret choosing this roast.  


Cooking Methods:

Grilling

Roasting

Coulotte Steak

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Commonly referred to as the Sirloin Strip.  This is one of the most tender cuts from the sirloin.  


Cooking Methods

Grilling

Sauteing


T-Bone

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This well-marbled cut consists of the Strip Steak and the Tenderloin that are connected by a T-shaped bone.  


Cooking Methods:

Grilling

Sauteing

Porterhouse

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The Porterhouse is the "King of T-bones" and is larger than a T-Bone.  The USDA requires the filet portion of the Porterhouse to be at least 1.25" thick at its widest point.  


Cooking Methods:

Grilling

Sauteing

Tenderloin Roast or Steak

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The most tender cut!  

Lean and elegant with a mild beef flavor.  


Available:

Roast (Chateaubriand)

Steak (Filet Mignon)


Cooking Methods:

Grilling

Roasting

Just One Click to Dinner delivery

Round

Rump Roast

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Lean and economical, this cut is best enjoyed braised.  When roasting, slice thin against the grain to maximize tenderness.


Cooking Methods:

Braising

Bottom Round Steak

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This lean steak is best in a tenderizing marinade and cooked to no more than medium rare.  Slice thin to maximize tenderness.


Cooking Methods:

Braising

Grilling (Marinate Before)

Stew Meat

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Well-trimmed and lean. Best when covered with liquid and simmered slowly in a covered pot.  



Cooking Methods:

Braising

Brisket

Whole Brisket

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A flavorful cut that becomes tender when cooked slowly at low temperatures.  The traditional cut used for corned beef and popular smoked.


Cooking Methods:

Braising

Smoking

Brisket Flat

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The leaner portion from a whole brisket.  Should be cooked slowly at low temperatures to maximize its tenderness.  


Cooking Methods:

Braising

Brisket Point

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A rich, flavorful portion of the whole brisket.  Best when cooked slowly at low temperatures.  


Cooking Methods:

Braising

Smoking

Home Delivery or In-Store Pickup

Flank

Flank Steak

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Lean and flavorful!  An ideal choice to marinate.  Best when thinly sliced against the grain.  


Cooking Methods:

Grilling

Cut Against the Grain

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Cutting against the grain is the most important thing to remember when serving and eating Flank Steak.  


The grain refers to the long strands of tough fibers that you can see running through the meat.  


When you cut against the grain, you sever those fibers making it easier to enjoy!

The Healthiest Cut

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The Flank Steak is one of the healthiest beef cuts - ounce for ounce.  The Flank has fewer calories and more protein than a ribeye or porterhouse.