About Our BEEF
We carry a wide variety of the freshest and highest quality beef to deliver to our customers. We carry a large selection of 100% Free Range Grass Fed Beef pasture raised beef. All of our beef is raised without antibiotics, hormones or steroids. The steaks and roasts are cut fresh in store and the ground beef is cut and ground daily in store. Our Butchers can offer expert advice on all your butchery needs.
Cuts of beef
A relatively long and flat cut from the abdominal muscle region. Flank steak is often used as an alternative to the traditional skirt steak
Tenderloin is greatly desired for being one of the more tender cuts of beef. Also referred to a fillet magnon. The tenderloin is taken from under the short ribs in the hindquarters.
Ribeyes are basically a prime rib or standing rib roast cut down into individual steaks. Ribeyes have lots of fat marbling and the meat and large pockets of fat interspersed throughout. The middle (central eye) has a finer grain while the outer section is looser and fattier.
aka Baseball (if cut thick enough): The Sirloin is a cut from the rear back portion of the animal, continuing off the short loin from which T-Bone is cut. The sirloin is actually divided into several types of steak. The top sirloin is the most prized of these and is specifically marked for sale under that name.
The name says it all; there is a T-shaped bone with meat on both sides of the longer portion of the bone. On one side is a piece of the tenderloin, and the other side is New York strip. Generous fat marbling throughout. You get the best of both worlds with this cut: super-tender, buttery tenderloin, and beefy, juicy strip steak.
aka New York Steak: The Strip Steak is a cut of steak from the short loin. It derives from a muscle that does little work making this cut of beef quite tender. The Striploin can be grilled, broiled, and pan-seared without marinating it.