Buy Our USDA Choice Angus Beef

Steaks

Price / lb
Filet Mignon  (details) $25.00
Ribeye Steak  (details) $19.00
New York Strip Steak  (details) $19.00
Sirloin Steak  (details) $13.00
Skirt Steak  (details) $11.00
Flank Steak $11.00
Flat Iron $9.00
Cubed Steak   (details) $9.00

Roasts

Price / lb
Brisket Roast (details) $10.00
Sirloin Tip Roast (details) $8.50
London Broil (details) $8.50
Eye of Round Roast (details) $7.50
Rump Roast (details) $6.50
Arm Roast $6.50
Chuck Roast $6.50

Ground Beef & Other

Price / lb
Ground Beef (details) $6.00
Ground Beef Patties (details) $7.00
Short Ribs (details) $4.50
Beef Liver (details) $4.50
Soup Bones (details) $1.75

Filet Steaks

1 and 1/2 inch thick cuts

The filet steak is a boneless cut from the tenderloin of the steer.  It is the tenderest cut, which makes it the most desirable and is described to have a buttery texture. The steer produces such a small amount which makes the filet the most expensive cut. Packaged

Packaged:  Two steaks per pack.

Ribeye Steaks

1  inch thick cuts

The ribeye steak is a boneless cut from the rib section of the cow. It is one of the most flavorful cuts and will contain the highest accumulation of marbling amounting to tender qualities and mouthwatering tastes.

Packaged:  Two steaks per pack.

NY Strip Steak

The New York Strip steak is a boneless cut from the loin of the cow.  The high quality muscle does little work which makes it a particulary tender cut.  Only the Ribeye or Filet cuts are more buttery.

Packaged:  Two steaks per pack.

Sirloin Steak

3/4 inch thick cuts

The sirloin steak is cut from the back end of the loin of the cow. It is less desirable than the other steaks because it is not quite as tender due to more connective tissue and use of the muscle. It is a leaner dining option and is very versatile in the kitchen.

Packaged:  One steak per pack.

Skirt Steak

The skirt steak is cut from the flank region of the cow.  It is loose in texture so it absorbs seasoning thoroughly. This makes the steak flavorful and bold in flavor. To minimize toughness and add flavor it is typically marinated and sliced against the grain.

Packaged:  Two steaks per pack.

Cubed Steak

The cube steak is a cut from the top round of the cow.  It has been tenderized by a special meat tenderizer.

Packaged:  Two steaks per pack.

Brisket Roast

Our brisket roast is cut from the lower chest of the cow.  This muscle holds about 60% of the cow’s weight therefore it contains high amounts of connective tissue.  It requires long cooking times and must be cooked correctly to tenderize.  Brisket is very commonly used in BBQ, often covered in spice rubs and smoked or cooked in a Dutch Oven using a slow, low heat.

Packaged:  Cut into quarters.

Helpful Tips:  How to Braise Meat

Sirloin Tip Roast

± Three Lb. Cuts

The sirloin tip roast has a mild flavor and is leaner than other roasts making it less tender. It is still great for countless of items in the kitchen.

Packaged:  One roast per pack.

London Broil Roast

± Three Lb. Cuts

The London Broil is a large cut taken from the flank region of the steer.  It is flavorful in taste, but if cooked wrong is hard to chew. Similar to flank steak and skirt steak, the London Broil is easily tenderized by using marinades and is best cut thinly across the grain.

Packaged:  One roast per pack.

Eye of Round Roast

± Three Lb. Cuts

The Eye of Round Roast is the leanest of our roasts and can be eaten by those on low-fat diets.  It is the perfect roast to cook in the slow cooker and can be used in stews.

Packaged:  One roast per pack.

Rump Roast

± Three Lb. Cuts

The Rump Roast is a cut of meat from the bottom round.  It is a less tender cut of meat.  It is usually served sliced or in stews.

Packaged:  One roast per pack.

Ground Beef

Our ground beef is less processed and course ground for better texture and flavor.

Packaged:  ± One lb per pack.

Ground Beef Patties

5 oz or 8 oz Patties

Our ground beef patties are preformed patties from our ground beef.

Packaged:  Two patties per pack.

Short Ribs

3 inch long cut

The short ribs are the traditional meaty bones cut from the rib cage. Long, slow cooking breaks down tough tissue and tenderizes the meat, leaving a rich beef flavor.

Beef Liver

Beef liver offers significant amounts of protein, essential amino acids, vitamins and minerals. Some call it a super food.

Soup Bones

Soup Bones bones are great for making stocks and soups.