Beef Recipes

From Chuck to Round, We've got you covered on

all your Red Meat needs!

Most Popular Cuts

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Hamburger

$2.29/lb or if you buy

5 lbs. or more it's $1.89/lb


T-bone Steak

$5.99/lb


Porterhouse Steak

$6.99/lb.


CUSTOM CUTTING & PACKAGING

1/2 Cow

$2.99/lb.


1/4 Cow

​$3.29/lb.

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The Cuts

Beef

We are now carrying Grass Fed Aberdeen Angus Beef from Great Lakes Cattle Company!


For more information about Great Lakes Cattle Company visit:


www.greatlakescattlecompany.com

Our Products

Chuck: The part of the cow where you usually used for stewing, slow cooking, braising, or pot roasting.


Rib: The part of the cow where you get you ribs from.


Sirloin: The part of the cow where your Sirloin Steaks,

T-Bone Steaks, Porter House, and Club Steaks.


Tenderloin: The part of the cow where you get you filet mignon, Chateaubriand steak, and beef Wellington.


Top Sirloin: The part of the cow where your chateaubriand steaks come from.


Bottom Sirloin: The part of the cow where you get your Tri-Tips and Flap Steaks.


Round: The part of the cow that is cut thin and is mainly dried and made into jerky.


Brisket: This is the part of the cow that is mainly smoked to make smoked brisket.


Plate: This is the part of the cow were you get your skirt steak and hanger steak. It is also used to make fajita. 


Flank: This is the past of the cow that is mainly used in stir fry.


Shank: This is the past of the cow that that is very lean and is mainly used for ground beef.

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