YOUR LOCAL DENVER BUTCHER SINCE 1942
BEEF CUTS FROM YOUR LOCAL BUTCHER
LOCALLY SOURCED, HUMANELY RAISED
We source our beef from ranches in Burlington, Colorado Springs, Craig, Greeley, Montrose & Parshall
No Antibiotics or Growth Hormones
All-Natural Beef
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.
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.
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.
Grilling
Sauteing
Chuck Short Ribs
Boneless Short Ribs
Chuck Short Ribs
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!
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.
Grilling
Roasting
Sauteing
Rib
Ribeye
Rib Roast (Prime Rib)
Rib Roast (Prime Rib)
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
Broiling
Grilling
Sauteing
Rib Roast (Prime Rib)
Rib Roast (Prime Rib)
Rib Roast (Prime Rib)
A rich beefy flavor. Juicy and tender. An excellent choice for any gathering.
Available:
Bone-In
Cut & Tied
Boneless
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.
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.
Braising
Grilling
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.
Grilling
Sauteing
Strip Roast
Hanger Steak
Strip Steak
Lean, tender and full of flavor this roast is perfect for roasting at any family gathering.
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.
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.
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.
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.
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.
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.
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.
Available:
Roast (Chateaubriand)
Steak (Filet Mignon)
Grilling
Roasting
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.
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.
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.
Braising
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.
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.
Braising
Brisket Point
Whole Brisket
Brisket Point
A rich, flavorful portion of the whole brisket. Best when cooked slowly at low temperatures.
Braising
Smoking
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.
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.
