Selecting Beef Cuts
That age old question, "What's for Dinner?" At this point you have made the important step of deciding on beef! A very fortuitous start, indeed, but what cut?
Ground beef is limitless in its applications. Whether you are serving up American classics like burgers, or planning a culinary trip to Italy, Greece, or parts unknown, you can rest assured that our 100% grass fed and 100% grass finished ground beef will be the perfect medium. We use a blend of brisket, foreshank and short plate to provide a flavorful and delicious pound of ground beef.
Tenderloin says it all right in the name. If you are looking for a deliciously tender steak, look no further than the tenderloin. Our tenderloin steaks are cut to provide you the perfect piece for either a fanciful date night at home or just a treat for yourself.
New York Strip:
New York Strip Steaks come from the striploin. The New York Strip gets its name from the strip of fat that runs the length of the steak. One might be tempted to remove that strip prior to cooking, but please do not. That strip helps provide juices that make this steak a top choice at steak houses.
The ribeye has many names (rib chops, cowboy steak, scotch fillet, beauty steak, market steak, Entrecôte or Spencer Steak) depending on where you’re located geographically but the bottom line is the marbling and tenderness make it one of the tastiest cuts available.