Beef 101
This part of our site is here to educate you in the cuts we offer and guide you in how to prepare those cuts. We have categorized our products into two sections for your convenience. Cuts to cook, “Hot and fast,” and cuts to cook, “Low and Slow.” In addition we have added common uses for each cut.
Cook HOT and FAST!
Grill at a high heat to a medium rare or sear in a hot pan on the stove top.
Ribeye
Guaranteed crowd favorite! The Ribeye is known to be impressively juicy and tender with large deposits of marbling for a burst of flavor throughout. Grill at a high heat to a medium rare or sear in a hot pan on the stove top (pictured in far right photo).
Filet
Superior eating experience. The filet is one of the most prized cuts of beef. Melt in your mouth, fork tender and incredibly lean.
New York Strip
A tender and flavorful cut with marbling between a Ribeye and Filet. The New York Strip has a unique texture that allows for a satisfying chew and juicy robust flavor (pictured on yellow plate)
Denver
Reminiscent of a New York Strip the Denver strip is full of flavor and impressively tender. This cut may not be one of the classic cuts you are familiar with, but sure to be your next cook out favorite (Pictured in top photo).
Sirloin
Lean cut that has a bold beefy flavor profile, great for top dressing salads and other dishes.
Skirt Steak
Long and flat cut with satisfying flavor and richness. Skirt steak is best used with a marinade and grilled for fajitas, stir fry, and gourmet sandwiches.
Flat Iron
Similar to a skirt steak, a flat iron is most popularly used for fajitas. This long flat cut has great flavor without sacrificing tenderness.
Hanger Steak
Thinner cut that’s extremely tender and full of flavor.
Picanha
The Picanha is a tender and lean cut with a thick fat cup on the outside for ultimate flavor and juiciness.
Tri tip (hot and fast or low and slow)
The Tri tip is a lean, but tender cut that is a versatile option in terms of cooking. This cut can be grilled, roasted, smoked, or barbecued similar to a brisket, but without the lengthy cooking time.
LOW and SLOW
Smoke on the grill or throw it in the crock-pot. These cuts are best cooked at lower temperatures over longer periods of time.
Brisket
Be the host with the most! The Brisket is ideal for large gatherings. This cut is best heavily seasoned and smoked slowly to perfection.
Chuck Roast
America’s favorite comfort food. The Chuck Roast is a large and flavorful cut that is great for slow roasting and enjoyed with its natural rich juices and roasted vegetables.
Shoulder Roast
Classic Sunday dinner. The Shoulder Roast has characteristics much like the Chuck Roast, cut with a leaner, texture, and meatier flavor.
Ribs
Number one finger food. Seasoned and slow roasted, the beef rib will fall off the bone with rich and juicy perfection.
Ox Tail
Cook similar to a roast, low and slow, for a tender and juicy dish that is great for braising in a broth or gravy.
Cutlets
Who doesn’t love a good chicken fried steak? Beef cutlets are thin, tenderized cuts that are best battered and fried until golden in classic southern meal.
Other
Ground Beef
The ultimate kitchen staple. Juicy and full of flavor, you can’t go wrong with ground beef, especially if you have a lot of mouths to feed. The possibilities are endless. Use it in spaghetti, grill out hamburgers, make tacos, or use it as an add in to your favorite dish.
Summer Sausage
Ready to eat and sure to impress. It’s great on the go when headed to the deer lease! Good on crackers with cheese, added to a charcuterie board, eaten alone, or even on a sandwich. Summer Sausage is one of our best sellers.