FARM FRESH BEEF
GROUND STEAK & HAMBURGER PATTIES
80/20 high quality beef offers a buttery, robust flavor with a soft, airy texture.
BONELESS & COWBOY (BONE-IN) RIBEYES
Premium, highly marbled steaks cut from the prime rib roast, known for exceptional tenderness and rich flavor. Ideal for grilling, searing, or broiling
BEEF TENDERLOINS
High quality, well-marbled, and tender cuts, often sold as whole roasts (4-5 lbs) or thick-cut filets (6-10 oz). These "fork-tender" steaks are ideal for roasting or grilling, with options including Chateaubriand and center-cut.
TERES MAJOR
Highly tender, flavorful, and rare "butcher's cut" from the shoulder (chuck). Often called a "petite tender" or "bistro filet," it resembles a small tenderloin in shape and tenderness, typically weighing 10-12 oz. It is best cooked to medium-rare using high-heat methods like grilling or pan-searing.
CHUCK ROAST / STEW MEAT
Premium, high-quality, and well-marbled cut from the shoulder. Known for superior tenderness and flavor, it is best suited for slow-cooking methods like braising, roasting, or in a slow cooker to break down collagen. It is often used for pot roasts, typically cooked at 325°F for 3–4 hours
TRI TIPS
Lean, tender, triangular bottom sirloin roast perfect for grilling, smoking, or roasting. For best results, use a high-heat sear followed by indirect heat, targeting internal for medium-rare. Always slice against the grain for maximum tenderness.
DENVER STEAKS
Highly marbled, tender, and flavorful cuts sourced from the beef chuck under blade. Excellent for high-heat cooking methods like grilling, pan-searing, or sous vide. Best served rare to medium-rare, these steaks offer a rich, beefy taste.
Premium, lean, and intensely flavorful cut from the abdominal muscle, representing the top 3% of beef. It is best cooked quickly over high heat (grilling or pan-searing) to medium-rare, marinated to enhance tenderness, and sliced thinly against the grain.
FLANK STEAKS
PICANHAS
Premium, top sirloin cap cut featuring a thick, flavorful fat cap and intense marbling. Known as a Brazilian steakhouse staple (or coulotte), it is ideal for grilling, skewering, or roasting. It offers a tender, juicy, and buttery texture with a robust beefy flavor.
NY STRIPS
Premium, boneless, and well-marbled cuts from the short loin, known for superior tenderness, flavor, and juiciness. These high-quality steaks, often graded Prime or Top Choice, are ideal for grilling or pan-searing.
Wide, flavorful, and lean cut from the transversus abdominis muscle, ideal for high-heat grilling, fajitas, and stir fry. For best results, it should be cooked to medium and sliced against the grain.
INSIDE SKIRT STEAKS
BEEF SHANKS
Flavorful, collagen-rich cut from the lower leg of a cow, often sold as cross-cut slices containing a marrow bone. Because it comes from a heavily exercised muscle, it is quite tough and requires slow, moist cooking methods like braising or stewing to become tender
T BONE & PORTERHOUSE
Both premium, bone-in steaks cut from the beef short loin that feature a NY strip on one side and a tenderloin filet on the other. The primary difference is size: a Porterhouse (from the rear) has a larger tenderloin section (1.25" thick), while a T-Bone (from the front) has a smaller one.
VEAL CUTLETS
Thin, tender slice of meat taken from the leg (often top round) or loin of a young cow. Renowned for its delicate flavor, this lean, pale pink meat is typically pounded thin (1/8 to 1/4 inch). It is frequently breaded and pan-fried (as in Wiener Schnitzel or Milanese) or used in sauces (Piccata, Marsala)
Culinary name for the skinned, cross-cut tail of cattle (beef or veal), consisting of gelatin-rich meat and bone. Due to high collagen content, it is best slow-cooked or braised for 3+ hours to become tender. Common in stews and soups, it provides a rich, beefy flavor.