Our beef is pasture raised and grain finished to create well marbled meat. Our cattle never receive injectable antibiotics or steroids and are never given growth hormones or animal byproducts. We have been raising cattle in this more natural way for many years which results in meat tasting like it should, and with the inclusion of Wagyu, it tastes better than the beef our families enjoyed generations ago.
Chuck - the shoulder and front leg
Chuck-eye Roast
A savory and fine-textured roast with generous marbling. This is a classic holiday roast because of rich beefy taste and tender cut.
Roast, Braise, Smoke
Chuck Roast
The chuck roast boasts a bold beefy flavor. It is excellent for braising, roasting, or slow cooking as a pot roast. If roasting, try using dry rub and roast low and slow. This cut is ideal in the crock pot.
Braise, Pressure Cook
Flat Iron Steak
This steak is amazingly tender and juicy when pan seared or grilled and not overcooked. Best when marinated before cooking, and cut against the grain after cooking.
Grill, Skillet, Stir-fry, Sous Vide
Mock Tender Roast
Because of its chewy texture, it is best cooked low and slow as a pot roast which has an amazing flavor when it is finished.
Braise, Pressure Cook
Brisket Flat
The flat is a leaner cut and is known for its popularity in Texas-style barbecue. It can take up to 16 hours when smoked. It is also popular as corned beef.
Roast, Braise, Smoke, Sous Vide
Short Ribs
Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. Short ribs are a treat for anyone who loves comfort food.
Roast, Braise, Smoke
Soup Bones
Beef shanks are tougher pieces of meat with a bone in the center, so simmering them in moist heat for a long period time makes them tender and delicious. Commonly found in soup recipes. Really great when oven baked first.
Braise
Rib - the front middle section
Bone-in or Boneless Rib-eye Steak
These steaks earn a place on the menu of world-class steakhouses. They are know for their rich buttery flavor and tender texture and deliver mouthwatering juiciness. Can be cut with bone-in or boneless.
Grill, Skillet, Skillet to Oven, Broil
Bone-in or Boneless Rib Roast
This roast can be called the king of roasts because it delivers a juicy, tender and very flavorful culinary experience. The rib roast often claims center stage on a table during the holiday season and on special occasions.
Roast
Skirt Steak
One of the most flavorful cuts of beef; although it is a tougher cut because of the connective tissue. It is great marinated because it absorbs the marinade flavors well. Excellent when grilled and used as fajitas or taco meat. Cut this meat across the gran.
Grill, Skillet, Stir-Fry
Back Ribs
The are the meat remaining after the butcher removes the rib roast or steak. The ribs are know as being lean since they don’t contain much meat.
Grill, Braise, Smoke
Loin - the area below the backbone
New York Strip Steak
This steak is a full bodied and well marbled steak which has a signature of being tender with a rich and beefy flavor.
Grill, Skillet, Skillet to Oven, Broil
Tenderloin Steak
Extremely tender yet lean steak. Often cooked with bacon wrapped around it to lend some fat to the already fine and buttery texture and taste.
Grill, Skillet, Broil, Sous Vide
Sirloin Cap Roast
This roast should be cooked with a low temperature and longer cook time to let its natural juices flow through the meat, keeping it moist and flavorful, just like you’d expect from top sirloin.
Roast, Grill
Picanha Steak
This cut is one of Brazil’s prized cuts typically used in the Brazilian churrasco barbecue. This cut is delicious when dry rubbed and cooked on the grill.
Grill, Skillet, Stir-Fry
T-Bone Steak
A sublime steak which consists of the strip and tenderloin steaks with a T shaped bone connecting them. This steak delivers an optimal tenderness and satisfying flavor while remaining lean.
Grill, Skillet, Broil
Top Sirloin Steak
A flavorful cut that can be served as a steak, or cut into squares to be used as kabob meat.
Grill, Skillet, Stir-Fry, Broil, Sous Vide
Flap
Flap steak is similar to flank and skirt steak in that they cooked the same and cut across the grain. This is a lean meat that takes on marinade flavors very well.
Grill, Skillet, Stir-Fry, Broil
Flank Steak
A flank steak is a lean and boneless with lots of intense beef flavor. It is best when marinated and grilled or sliced thin and stir-fried. Should be cut across the grain.
Grill, Stir-Fry, Smoke, Sous Vide
Tri-Tip Roast
A roast that is full of flavor and gets it’s name from it’s shape.. It is fairly tender and full of flavor. Served best when sliced across the grain.
Roast, Grill, Smoke, Sous Vide
Ball Tip Roast
This roast is leaner and less tender than other roasts; so it does well with cooking methods that provide extra tenderization.
Braise
Round - the rear leg
Tenderized Cube Steak
This is a cut with a deep beefy flavor that has been put through a tenderizer leaving small indentions on the meat. Tenderizing makes this steak more tender. This is one of our family’s favorites served as chicken fried steak with gravy.
Skillet. Slow Cook with Gravy
Bottom Round Roast
This roast has a lean tight grain, so it is a tougher cut. When cooked low and slow it can be used as shredded beef or cut thin for deli meat.
Braise
Knuckle
This is a very lean cut of meat. It can be cut into cubes for kabobs or sliced very thin for cold cuts.
Braise, Slice or Cube,
Eye of Round Roast
This roast has a mild taste. It does not have much marbling, so if it is sliced thin, it can serve as a deli meat or dried to make beef jerky.
Braise, Slice or Cube
Stew Meat
Meat typically cut into 1-inch chucks. These chunks are ideal for braising because they have a good combination of lean muscle, fat, and connective tissue. They become fork tender when they are coated in flour, fried, and thrown into a stew to simmer for a couple of hours.
