The most tender part of the round; can be prepared as pot roast, or cut into thick steaks for braised dishes.  

Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues to achieve tenderness. You'll find it sold as a flat cut or a point cut. The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat. Beef brisket is traditionally prepared by baking, broiling or barbeque.

The bottom sirloin is a boneless cut that is less tender than the top sirloin. This bottom cut is divided into three parts: the tri-tip, the ball tip and the flap. Though rather lean, bottom sirloin cuts have good flavor and firm texture. The ball tip is a small portion of the larger muscle group called the knuckle. The bottom sirloin may be cut into various boneless steaks, including the bottom sirloin flap steak, the ball tip steak and the tri-tip steak.

Our chuck roast is ideal for an easy meal. Add your vegetables and put it in the oven or slow cooker for a traditional pot roast. It makes a mouth-watering meal with very little effort.

This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs. It should be sliced thin against the grain for maximum tenderness. Use this cut to make the classic London broil.

Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sauteed, broiled, or grilled. Also refered to as "Spare Ribs", "Baby Back", "Short", "Cross-WT Shortribs".

The skirt steak is the diaphragm muscle. It is a long, flat piece of meat, with a tendency to be less tender but it has good flavor. It can be grilled or pan-fried quickly with good results. Another traditional method is to stuff it, roll it and braise it. In many areas of the country (Texas, for example) skirt steak is the only cut to be used when making "real" fajitas.

A boneless steak or roast, the Top Sirloin Steak is a flavorful and somewhat tender steak and can be grilled, broiled, sautéed or pan-fried. Since this cut can be slightly less tender in texture, it is best to marinate the steak first and then thinly slice it when ready to serve.

This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled or grilled. Porterhouse Steak: a very popular steak cut from the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon. T-Bone Steak: cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried. Tenderloin: often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon. Strip Steak: This bonless steak is extremely popular in the midwest where it is usually called a "Kansas City Strip". Other parts of the country call it a "New York Strip". This tender cut is usually grilled, broiled or an-grilled.

Rib Roast: known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when oven-roasted. It is a great entree for a crowd, but for a small family a smaller roast can be cut. Many butchers will cut a roast to order for you. Rib Steak: also cut from the rib section, these tender steaks can be purchased bone-in or as boneless rib-eye. A very popular grill item, Ribeyes are featured in many hing-end restaurants.