Short Ribs

The next best thing to brisket at a more economical cost for a smaller family. BBQ outdoors or slow cook in cast iron.
Avg. 1.5lb .

Sirloin Sizzler

Already tenderized and ready to sear
Avg. 8.8 oz.

Sirloin tip roast

A very lean roast best for slow cooking and/or braising.
Avg. 3lb .

Sirloin Tip Steak

Boneless, lean cut. Good for kabobs and stews.
Avg. 1.5lb .

Skirt Steak

Also known as Fajita Steak. Grill or pan fry, cut into strips and serve a table full.
Avg. 9.6 oz.

Soup Bones - Beef

Soup bones include knuckle and marrow. These bones add a robust deep flavor for a delicious beef broth.
Avg. 4lb .

T-bone Steak

A smaller version of the porterhouse. This steak is a small portion of tenderloin and a New York Strip, attached by the bone. Tender and flavorful.
Avg. 12 oz.

Tenderloin Roast (whole tenderloin/fillet mignon)

This is the most tender cut of the beef. No marinade, tenderizing or spice necessary, the flavor is there. Dinner party and for special occasions.
Avg. 3lb .

Top Sirloin Roast

Oven roast, braise, best when roasted and carved into thin slices. Juicy and tender
Avg. 3lb .

Top Sirloin Steak

A large steak. Tender and flavorful and benefit from a short cooking time. Salt 24 hours before cooking for great results.
Avg. 1.6lb .

Tri-Tip Roast

A very flavorful yet leaner roast, cut into steaks or smoke or grill whole.
Avg. 2lb .