Classic Cuts

  • RIBEYE BONE IN

    This well marbled cut, referred to as both Delmonico or Ribeye, has robust flavor and is very tender. It may be grilled or skillet cooked and lends itself to year round cooking.

  • BONELESS RIBEYE

    This well marbled cut, referred to as both Delmonico or Ribeye, has robust flavor and is very tender. It may be grilled or skillet cooked and lends itself to year round cooking.

  • NY STRIP

    Also known as Top Loin Steak, this boneless steak is the same long muscle found on the Porterhouse and T-Bone Steaks. It is best grilled or skillet cooked.

  • PORTERHOUSE

    The Porterhouse is “King of the T-Bone.” It is cut from the loin possessing both the flavorful New York Strip steak on one side of the t-bone and a large filet mignon on the other side.

  • TENDERLOIN STEAK

    Also known as Filet Mignon. This boneless loin cut is the most expensive cut on the beef because it is the tenderest and represents such a small percentage of the total carcass weight.

  • OSSO BUCCO

    Mixed with your choice of seasonings and slow cooked for hours, this cut will literally fall off of the bone in delicious, tender chunks.

Specialty Cuts

A selection of less-familiar, flavorful cuts that are under the radar but highly recommended by our butchers.

  • Flat Iron

    Also known as the Shoulder Top Blade Steak, it is found in the muscle above the blade bone of the chuck. This cut has decent marbling and is second in tenderness only to the tenderloin.

  • Denver Steak

    Cut from the chuck or shoulder of the beef. It is found under the blade bone of the short ribs, and typically called an under blade steak. It is normally ¾ inch thick and rich with marbling.

  • Hanger Steak

    A butcher favorite, this cut hangs between the rib and the loin. This steak is unusual in that there is only one on the whole beef carcass. It is soft and grainy in texture.

Crowd Favorites

A selection of special occasion roasts and cuts to please a crowd.

  • Ground Beef

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  • Grass Fed Hot Dogs

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  • Flank Steak

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  • Brisket

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  • Chuck Eye Steak

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  • Tri-Tip Roast

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