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Livestock producers are individuals or companies that raise animals with the primary goal of producing meat. Click here to see a list of the producers we work with the most.
See our pricing sheet for details.
Our standard packaging includes two steaks per package.
Our standard packaging includes three 1/3 lb. patties and four 1/4 lb. patties per package.
The Chuck consists of several hardworking muscle groups. It contains a bit more fat than the Round, yet it remains a tough cut due to all the activity from the animal. These roasts have big flavor though and are ideal for pot roasts and other low and slow recipes.
With a rolled roast, the bones are carefully removed and the meat is then rolled into a cylindrical shape, ensuring that it cooks evenly and retains its flavor.
The Rib is just under the front section of the backbone and is acts primarily as support for the animal. Because it doesn’t get much exercise, it offers some of the most tender, flavorful, and generally desirable steaks and roasts.
Basically, a ribeye steak and a rib steak are the same thing, one is just boneless and the other is bone-in. You will often hear a rib steak referred to as a bone-in ribeye. Both are really great cuts of meat.
Since you need the bone for ribs, these are only an option if you select ribeye (boneless) steaks.
The tri-tip roast is a small delicious cut of beef that is known for its tenderness and lean qualities. This triangular-shaped cut comes from the bottom sirloin and is packed with rich flavor.
Picanha is a cut of beef that originated in Brazil and is highly prized for its thick top layer of fat. While it is both tender and juicy, it doesn't contain much fat within the meat itself, so you need to cook it just right to avoid making it tough.
The top sirloin is a naturally lean, thick cut of steak with bold flavor. This popular cut is delicious on its own or can add huge flavor to different recipes. You can prepare it in various ways, including grilling, broiling, pan-frying, or roasting but it also cooks well with marinades and sauces making it very versatile.
T-Bone steaks come from the Short Loin. On one side of the T-Bone is the New York strip, and on the other is the filet mignon (tenderloin). If you select T-Bones, you can't get a whole tenderloin roast because it has been cut up as part of the T-Bones.
The tenderloin is a long piece of meat and the most tender cut of beef available. We can leave it whole for you to make a full roast or cut it into filet mignon steaks.
Their will still be a piece of the tenderloin remaining after we process your T-Bone steaks. How would you like us to prepare that for you?
Rump roasts come from the upper part of the Round, just before the tail. This muscle group is very lean due to its high level of activity and has a lot of connective tissue. However, when cooked low and slow, it is full of flavor.
Despite its name, this cut of meat comes from the Round and is located on the front of the rear leg. Even though it’s a tougher cut of meat, sirloin tip roast can be very tender when roasted slowly at lower temperatures.
The Pikes Peak roast, also known as a heel of round, is a Colorado delicacy that is becoming increasingly popular throughout the states. This cut is taken from the lower round and contains numerous connective tissues and muscles, making it a tougher piece of meat. However, when slow-cooked, it is absolutely delicious.
Round Steak, while being a lean and tougher cut of meat, can be absolutely delicious if prepared properly. Moisture-rich slow cooking or braising methods tend to work best. Minute Steaks, which come from the same cuts, undergo a tenderizing process through our specialized machine, resulting in a thinner cut and hence the name (they cook in about a minute).
View our pricing sheet for details on the extra cost options.
Round Steak is a lean and tougher cut of meat. It can be absolutely delicious if prepared properly though. To help undergo a tenderizing process through our specialized machine, resulting in a thinner cut and hence the name (they cook in about a minute).
Short ribs are cut from the lower part of the cow’s rib cage (the short plate) behind the brisket. The meat in beef short ribs is thick and sits on top of the bones. They have a lot of fat and marbling, making them a popular choice for low-and-slow cooking methods.
Plate ribs, which come from the lower half of the short ribs situated near the belly, are known for their remarkable tenderness. As a result, they are a highly favored cut of meat among rib enthusiasts.
Flanken roast is a type of short ribs that are cut across the bone into thinner sections. This cut of meat is more marbled than regular short ribs and requires slow cooking to achieve the desired tenderness while retaining its moisture and flavor.
Brisket comes from the lower breast or pectoral muscles of the animal. Because this area is so well-exercised, it makes for quite a tough piece of meat which is why it's best suited for a low and slow cooking process. It’s also a large cut of meat, often weighing between 10 and 14 pounds.
Flank Steak comes from the lower abdominal muscle and, despite being somewhat tough, is highly valued for its unique and delicious taste.
Skirt steak is a cut of beef that comes from the plate section and is long and flat. It is one of the most flavorful and fattier parts of the cow. Many recipes for skirt steak recommend marinating the meat before grilling it. Due to its looser structure, the skirt steak can absorb the flavors of the marinade quite well.
Precut fajita strips for quick and easy cooking. If you would like we can also tenderize it for a small additional fee.
Beef cubes, also known as canning or stew meat, come from cuts with tough connective tissue. Simmering in liquid breaks down the tissue, resulting in melt-in-your-mouth tenderness.
Soup bones, also referred to as stock bones, are the leftover pieces from the butchering process. Though they do not have enough meat for a complete meal, they are great for enhancing the flavor of your soup.
The shank is an important part of an animal's leg that plays a crucial role in its movement. They are sliced into cross-sections and contain a significant amount of connective tissue that breaks down during the process of low and slow cooking, resulting in many flavorful dishes like Osso Buco.
Please let us know which organs you would like to order. If you choose to order all organs (our "standard package"), we offer a discount on the processing fee.
There's an extra cost for processing the organs. See our pricing sheet for details.
Please review your order, and if it is correct, click the Submit Order button below.
