CUTS OF MEAT- BEEF

A piece of meat from the top round or bottom round, that has been tenderized~ 4 per package~

Best As: Chicken Fried Steak, 1- Minute Burgers, Cooked with Gravy over Mashed Potatoes

Tender portion of the sirloin area. Not as much marbling as the ribeye or as tender as the filet, but still a great steak~ 1 steak per package~

Best As: Grilled or Cooked in a Cast Iron Pan

A steak from the rear leg of the beef animal. It is a very lean cut of meat, and can be slightly tough~ 1 steak per package (may have a round bone)~

Best As: Slow cooked with lots of moisture, Over Noodles, London Broil

The stop cut at the back of the animal. It has little fat and very lean. Can be tough if cooked wrong~ 3-4 lb Roast~

Best As: Slow Cooked, Sliced Beef Sandwich

A cut from the shoulder or neck area of an animal, which is fattier, more tender than other roasts with a richer taste~ 2-4 lbs.~

Best As: Pot Roast (Mississippi Roast), Stews, Soups

This cut comes from the same area as the chuck roast, just more of the arm of the animal. It is leaner and less fat than the chuck roast~ 2 to 4 lbs.

Best As: See notes for the Chuck Roast

Steak cut from the beginning of the short loin of the animal.  The T-Bone has a T shaped bone within the steak~ 2 steaks per package~

Best As: Grilled 

The steak cut from the end part of the short loin of the animal. It is actually two steaks into one cut- Strip steak & the tenderloin. An excellent piece of meat~ 2 Steaks per package~

Best As: Grilled

A Very tender cut of meat from the short loin area of the animal~ 2 per package~

Best As: Pan Seared, Grilled

The steak cut from the abdominal section of the animal. It is known for it's rich flavor chewiness~ 1 per package~

Best As: Fajitas/Tacos, Broiled, Grilled

The steak cut from the rib section of the animal.  It has lots of marbling and flavor~ 2 Steaks per package~

Best As: Grilled

The cut from the breast or the lower chest area of the animal~ 3-4 lbs~

Best As: Smoked, Slow Cooked, Baked

Small cuts of meat from tougher parts of the animal~ 1 lb packages~

Best As: Stews

 A cut taken from the brisket, chuck, plate, or rib areas of the animal. They consist of a short portion of the rib bone and the surrounding meat

 Best As: Braised

The steak cut from the end part of the short loin of the animal. It is actually two steaks into one cut- Strip steak & the tenderloin. An excellent piece of meat~ 2 Steaks per package~

Best As: Grilled

 The stop cut at the back of the animal. It has little fat and very lean. Can be tough if cooked wrong~ 3-4 lb Roast~

Best As: Slow Cooked, Sliced Beef Sandwich 

Comes from all meat areas of the animal, especially the chuck. Ground beef comes in different Meat/Fat Ratio; the most common being 80/20.

Best As: Casserole, Tacos, BBQ, Burgers, Spaghetti, Meat Loaf, & so many more options

 Bacon is salt-cured pork made from the belly or less fatty parts of the back ~ Varies in thickness~ 1 lb. Packages

Best For: Breakfast, Sandwiches, Bacon Wrapped Anything, etc...

 Sausage is made up of minced/ground meat, a binder ingredient, water, and seasonings~ Each processor makes it differently~ 1 lb. Tubes 

Best For: Replace Ground Beef in almost any recipe, Made into patties for breakfast

Normally made the same as the tubes, but formed inside a casing to make links. We carry mild or spicy

Best For: Breakfast

 Italian sausage is often seasoned with fennel or anise as the primary seasoning ~ Every processor is different ~ 1 lb tubes

Best For: Mostaccoioli, Can Replace Ground Beef, Most Italian Dishes

A cut of meat normally from the thicker part of the shoulder~ 3-4 lbs.

Best For: Pulled Pork 

 Ham is  from a leg cut that has been preserved by wet or dry curing, with or without smoking. 

Best For: Breakfast, Dinner, Roasted