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Welcome to Wheat Ridge Poultry & Meats

Fresh Cuts Daily

Our meat case is cut fresh daily and we offer a wide variety of cuts to cater to your specific needs.  Whether it's a steak for the grill or a roast for Sunday dinner, we have it all.   

USDA GRADES OF BEEF

USDA PRIME - Beef that qualifies for this grade is the BEST of the best and offers a large amount of fine fat marbling.  Only about 2% of beef qualifies as USDA Prime.


At Wheat Ridge Poultry, we offer USDA Prime Beef in our fresh case when available and we are happy to special order USDA Prime cuts for your special celebration or daily meal. 


USDA Choice is the next best quality grade with less marbling but is still offers great flavor and tenderness.  


At Wheat Ridge Poultry, we carry upper 1/3 Choice and 2/3 Choice.  Only about 5% of beef qualifies as upper 1/3 Choice and about 10% qualifies as upper 2/3 Choice.  We elect to carry these grades because of the quality and price they offer.


Upper Choice cuts contain fine marbling, are full of flavor and are very tender but falls short of being graded USDA Prime.  By offering these cuts, we help ensure you are not purchasing a USDA Choice steak that may be just above the USDA Select grade.


Upper Choice cuts also offer a better price point than Prime cuts which gives you more bang for your buck.


USDA Select Grade offers little to no marbling, is leaner and tends to be less tender and juicy.  


Chuck

FLAT IRON

CHUCK EYE STEAK

CHUCK ROAST

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

CHUCK EYE STEAK

CHUCK ROAST

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

CHUCK EYE STEAK

CHUCK SHORT RIBS

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

BONELESS SHORT RIBS

CHUCK SHORT RIBS

Very flavorful, moist and tender when braised.


Available:

In Our Fresh or Freezer Case


Cooking Methods:

Braising

BONELESS SHORT RIBS

BONELESS SHORT RIBS

BONELESS SHORT RIBS

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

BONELESS SHORT RIBS

BONELESS SHORT RIBS

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

suggested cooking methods

START COOKING NOW

Rib

RIBEYE STEAK

RIBEYE STEAK

RIBEYE STEAK

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

RIBEYE STEAK

RIBEYE STEAK

A rich beefy flavor.  Juicy and tender.  An excellent choice for any gathering.  FUN FACT: Called a Prime Rib not because of the

USDA Grade but because of the location on the animal.


Available:

Bone-In

Cut & Tied

Boneless  


Cooking Methods:

Roasting

Cowboy/Tomahawk Steak

Cowboy/Tomahawk Steak

Cowboy/Tomahawk Steak

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

Cowboy/Tomahawk Steak

Cowboy/Tomahawk Steak

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


Cooking Methods:

Braising

Grilling

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Loin

Strip Steak

Hanger Steak

Strip Steak

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

Hanger Steak

Strip Steak

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


Cooking Methods:

Roasting

Hanger Steak

Hanger Steak

Sirloin Steak

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

Coulotte Steak

Sirloin Steak

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

Coulotte Steak

Coulotte Steak

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

Coulotte Steak

Coulotte Steak

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


Cooking Methods: 

Grilling

Sauteing


T-Bone

Tenderloin Roast or Steak

Porterhouse

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

Tenderloin Roast or Steak

Porterhouse

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

Tenderloin Roast or Steak

Tenderloin Roast or Steak

The most tender cut!  

Lean and elegant with a mild beef flavor.  




Cooking Methods:

Grilling

Roasting

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Round

Rump Roast

Bottom Round Steak

Bottom Round Steak

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

Bottom Round Steak

Bottom Round Steak

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

Bottom Round Steak

Stew Meat

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



Cooking Methods:

Braising

LIKE TO SMOKE? WE GOT TIPS

TIPS FROM YOUR LOCAL BUTCHER

Brisket

Whole Brisket

Whole Brisket

Whole Brisket

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

Whole Brisket

Whole Brisket

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


Cooking Methods:

Braising

Brisket Point

Whole Brisket

Brisket Point

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


Cooking Methods:

Braising

Smoking

GRILLING TIPS FROM YOUR LOCAL BUTCHER

Flank

Flank Steak

Cut Against the Grain

Cut Against the Grain

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


Cooking Methods:

Grilling

Cut Against the Grain

Cut Against the Grain

Cut Against the Grain

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

Cut Against the Grain

The Healthiest Cut

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.  


BETTER BEEF FOR A BETTER PLANET

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Copyright © 2018 Wheat Ridge Poultry & Meats - All Rights Reserved.  


Wheat Ridge Poultry 5650 West 29th Ave.  Wheat Ridge CO  80214   

303-233-0757 info@wheatridgepoultry.com

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