Brisket is a fatty cut of meat from the breast of a cow. This muscle supports up to 60% of the cows weight, therefore making it high in connective tissue. Because of this, brisket is often regarded as a BBQ delight, placed on a smoker and cooked low and slow. This helps break down those connective tissues and tenderize what would be considered a tough cut. If don’t correctly, this can be one of the tastiest cuts on the cow. Our typical brisket cuts weight around 4 pounds and is perfect for football weekends with family and friends. Check out our BBQ box for your cut of Brisket.

Chuck Roast is a thick cut of the cow shoulder that contains large amounts of connective tissue, including collagen, which partially melts when cooking it down. Typically, a cut of chuck weighs around 2.5 pounds, making this a perfect meal for the family. Our favorite way to cook a chuck is slow cooking it in a Dutch oven for 4 hours with potatoes, onions, and all the family favorite vegetables. The meat is so tender you can pull a part with a fork and use it for so many recipes after you cook it. Some examples are tacos, sliders, or enchiladas. Chuck roasts are included in our Prime, BBQ, and Family Boxes.

Some regard the Filet Mignon as “king of steak” because of its melt-in-your-mouth texture. This cut comes from the middle of the short loin. Because it bears no weight of the cow, it has little connective tissue resulting in very tender meat. The filet mignon is a leaner cut than a NY Strip or Prime Rib. Because of this, we recommend searing in a pan on both sides with a little butter to retain moisture and flavor, then finish to desired temperature inside oven. This highly sought-after cut can be found in our Prime Boxes.

Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. It’s a flavorful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly. Flank steak benefits from marinating, and is best enjoyed grilled over high heat or slow-braised.

Ground beef is leftover cuts that have been ground down with fat added to it.

The hanger steak is a cut of beef that's like skirt steak but taken from the plate of the cow. It is also known as the “butcher's steak” because butchers would often keep it for themselves. It is a long, thin cut of meat that is a little tougher than skirt steak but can be cooked in many ways.

The new York strip is considered one of the highest quality cut of steaks. This cut comes from the short loin and does not have much connective tissue and has a good amount of intramuscular fat, or marbling. This cut is very juicy and flavorful, making it one of the highest quality cuts on the cow. This steak is best cooked on high heat for 3 minutes on each side leaving a medium rare center. The tenderness and flavor of this cut is unmatched. NY strips are reserved for our Prime Boxes.

Flank steak is technically not a steak at all. Instead, this popular cut of beef comes from the cow's belly muscles. It’s a flavorful piece of meat, but is very lean, containing almost no fat. Despite its toughness, it can be a tasty and tender if you learn how to prepare it properly. Flank steak benefits from marinating, and is best enjoyed grilled over high heat or slow-braised.

Ribeye steaks are a fatty steak cut from a long, tender muscle that runs from the cows hip bone to the shoulder blade. This muscle is not heavily used by the cow, making this cut very tender with intramuscular fat deposits, also known as marbling. These cuts are packed full of flavor and moisture! Cooking this cut on high heat for approximately 3 minutes per side will give you a juicy, tender, medium rare piece of deliciousness that will melt in your mouth. By far one of our favorite cuts on the cow. Check out our Prime and Family box’s for these flavorful favorites.

A round steak is a beef steak from the "round", the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and it is moderately tough. Lack of fat and marbling makes round dry out when cooked with dry-heat cooking methods like roasting or grilling. Round steak is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.

A rump roast is a cut of beef from the top of the back end of a cow, as far back as you can go before reaching the tail. The entire rump and top of the back leg is called the round, but only the top is rump.

Short 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 and the surrounding 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) or less in length, and the "English", which is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length. English cut short ribs may be served individually, or three or four may be served connected to one another (a style known as the "plate"). Short ribs are popular in many international cuisines.

Sirloin tips come from the “round”, or rear leg, of the cow. This is a lean cut that lacks marbling but can be delicious if cooked correctly. We recommend stewing, but also can serve as excellent fajitas, tacos, or kabobs!

Sirloin steaks are cut from the loin, which is a muscle that runs from the 13th rib through to the hip bone. These steaks are taken from the top half, the most tender part of the loin. Sirloins are a more lean cut of meat therefore needing to be cooked either low and slow or fast and high. Served as a nice medium rare cook can offer a very flavorful and tender steak. You can find our sirloins in our prime, bbq, and family boxes.

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate and the flap meat from the bottom sirloin behind the flank and above the rear quarter.

Stew meat is made up of leftover cuts from the chuck or round. These cuts have lots of connective tissues, so you’ll want to stew this down to break up those connective tissues and tenderize this meat. A pressure cooker is an excellent way to cook this meat with your favorite vegetables!

Soup bone, also known as stock bones, are the remaining pieces left over after the butchering process. While there is not enough meat on them for a full meal, these work wonderfully for adding more flavor to your soup.