Few people know all the cuts of beef that are available, or how best to cook them,
so here are descriptions of most of the beef cuts we offer. Feel free to
contact us if you have any questions.
| Boneless Roast |
A general term covering eye of round roast, bottom round roast, and cross rib roasts.
A selection of two of these are included in the Mini and Small beef packs. |
| Bottom Round Roast |
The Bottom Round Roast is a large roast typically ranging in size from 2 to 3 lbs.
These roasts are ideal for the slow moist cooking style of a crock pot or wrapped
in tin foil and placed in the oven at 250 for four to six hours. |
| Cross Rib Roast |
This is a rolled roast which is plentiful with tenderness and flavor. Each roast
weighs between two and three pounds, but can be ordered larger for special occasions. |
| Chuck Roast |
Our Chuck Roast is a full flavored roast which is rectangular in shape and
averages 3 pounds or better in weight. You can throw it into the crock pot, or as
we have recently discovered, cut into chunks and stir-fried to tender perfection. |
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| Chuck Steak |
The chuck steak is an extremely well marbled steak which is very flavorful.
If you are looking for a full bodied robust steak this could be your match.
In our humble opinion, this is the most underrated cut out there. |
| Eye Of Round Roast |
The most tender of all roasts comming from the round. It is a very lean roast
which is devoid of exterior fat. This roast is best cooked in warm moist heat
such as in a crock pot. |
| Fillet Mignon |
The fillet mignon maintians a reputation of being the most tender of all beef cuts.
It is typically characterized as a lightly marbled and mild flavored. |
| Flank Steak |
The flank steak is a very popularly selling steak for us. A flank steak can be
rolled and stuffed in the oven or crock pot or marinated and barbequed. |
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| Ground Beef |
This is the part of our business that really turns peoples heads. Our ground
beef is twice hand ground from only the highest quality dry-aged trimmings.
Customers remark daily about our smokey old fashioned ground beef which tastes
like ground steak. Ground Beef is offered in several different lean-to-fat
grind mixtures (88%, 85%, 80%). |
| London Broil |
Our London Broil is a thick cut top round steak. This cut is excellent when
marinated for 6 to 24 hrs and either broiled or barbequed. We have found it
best served when cut in thin slices which are against the grain of the beef. |
| New York Steak |
Also know as a New York strip steak or boneless strip steak, our New York
steak is firm in texture and well marbled for a delicious eating experience.
This is a favorite of our steak loving customers. |
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| Sirloin Tip Steak |
Our leanest steak. It is firm in texture and cut thinly by our expert meat
cutters. This steak is best marinated for 6 to 24 hours and barbequed or
broiled. The Sirloin Tip is also available as a lean rolled and tied roast. |
| Spencer Steak |
Also known as a boneless ribeye steak. This steak offers the perfect balance
of tenderness and rich flavor. The trademark of the Spencer is the ribbon of
marbling running through the steak which melts when cooked to deliver a
decadently beautiful flavor. |
| Top Sirloin Steak |
A lean cut which is firm in texture and flavorful. It is best prepared using
a marinade for 6-24 hrs, then broiled or barbequed. |
| Tri Tip |
The Tri Tip is a cut that comes from the front of the round. This popular cut
is often prepared on the barbeque and is wonderfully tender. We have a huge
demand for this cut, and unfortunately cattle only have two two-pound tri
tips apiece. |
