<span style="font-weight: bold;">Ribeye or T-bone Steak</span>
Ribeye or T-bone Steak
A ribeye steak is a beef steak sliced from the rib primal of a beef animal, it is both flavorful and tender, coming from the lightly worked upper rib cage area.

AVG Weight - 0.98LBS

The T-bone is a steak of beef cut from the short loin. T-bones include a "T-shaped" bone with meat on each side and are cut closer to the front, and contain a smaller section of tenderloin.

AVG Weight - 0.93LBS 

<span style="font-weight: bold;">Sirloin Steak</span>
Sirloin Steak
The sirloin steak is cut from the back of the animal.In a common U.S. butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut.

AVG Weight - 1.86LBS

<span style="font-weight: bold;">Round or Shoulder Steak</span>
Round or Shoulder Steak

Round Steak also known as: Beef Round, Top (Inside) Round Steak; London Broil; Short Cut; Top (Inside) Round Steak; Top Round London Broil; Top Round Steak (Center Cut); Top Round Steak Boneless. Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

AVG Weight - 3.02LBS

Shoulder Steak also known as: English Steak; London Broil; Shoulder Steak ; Shoulder Steak Half Cut. A chuck cut with good flavor. Slow-cook or marinate before grilling.

AVG Weight 2.77LBS

<span style="font-weight: bold;">Skirt Steak </span>
Skirt Steak 
Skirt steak comes from the plate and is the cut of choice for making fajitas.To minimize toughness and add flavor skirt steaks are often marinated before grilling or pan-seared very quickly, or cooked very slowly, typically braised. They are typically sliced against the grain before serving to maximize tenderness. 

AVG Weight - 1.51LBS

<span style="font-weight: bold;">Brisket</span>
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts

AVG Weight - 5.82LBS

<span style="font-weight: bold;">Ground Beef</span>
Ground Beef
Ground beef is a ground or minced meat made of beef that has been finely chopped with a large knife or a meat grinder.
<span style="font-weight: bold;">Roasts</span>
Currently have Loin Tip roast, Heel of Round roast, Rump roast, and Chuck*Ask about individual cuts 3-4 lb vacuum packs

Loin Tip AVG Weight - 3.22LBS

Heel of Round AVG Weight -3.50LBS

Chuck AVG Weight - 3.17LBS

<span style="font-weight: bold;"> Ribs</span>
Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts: The "flanken", which is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length

Flanken (short ribs) $9

AVG Weight 1.56LBS

English (ribs) $8

AVG Weight - 1.74LBS

Marrow Bones&nbsp;
Marrow Bones 
A real bone broth is made with bones and cuts of meat high in collagen, like marrow, knuckles, and feet.

AVG Weight per bag - 3.034LBS

<span style="font-weight: bold;">Soup Bones</span>
Soup Bones

Soup bones contain more beef than marrow bones and are great for making osso buco.

A real bone broth is made with bones and cuts of meat high in collagen, like marrow, knuckles, and feet.

AVG Weight - 2.09LBS

We can special order heart, tongue liver,and oxtails.*Ask about individual cuts