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

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

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

Very flavorful, moist and tender when braised.

Available:

In Our Freezer Case

Cooking Methods:

Braising

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

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

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

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

Cooking Methods:

Roasting

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

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

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

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

Cooking Methods: 

Grilling

Sauteing

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

Cooking Methods:

Grilling

Sauteing

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

The most tender cut!  

Lean and elegant with a mild beef flavor.  

Available:

Roast (Chateaubriand)

Steak (Filet Mignon)

Cooking Methods:

Grilling

Roasting

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

Cooking Methods:

Braising

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)

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

Cooking Methods:

Braising

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

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

Cooking Methods:

Braising

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

Cooking Methods:

Braising

Smoking

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

Cooking Methods:

Grilling

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 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.