BEEF

A lean cut of beef taken from the upper portion of the cow’s rear leg. Top round roasts are firm, moderately tender, and best suited for slow roasting, braising, or slicing thin for sandwiches.

Lean beef steaks cut from the upper portion of the cow’s rear leg. These steaks are firm and flavorful, ideal for grilling, pan-searing, or marinating before cooking.

A lean beef roast cut from the lower portion of the cow’s rear leg. This cut is firm and flavorful, making it ideal for slow roasting, braising, or cooking in a slow cooker.

A lean, boneless beef roast cut from the center of the cow’s rear leg. This cylindrical cut is known for its uniform shape and is ideal for roasting, slow cooking, or slicing thin for sandwiches.

-Tender beef steaks cut from the sirloin section near the rear of the cow. Sirloin steaks are moderately lean with a good balance of tenderness and rich beef flavor, making them ideal for grilling, broiling, or pan-searing.

A premium beef steak cut from the short loin, featuring a distinctive T-shaped bone with meat on both sides. One side contains tenderloin while the other contains strip steak, offering two textures in one cut.

A lean beef steak cut from the sirloin tip section of the cow’s hindquarter. This cut is firm, flavorful, and well-suited for grilling, pan-searing, broiling, or marinating before cooking.

A large, premium beef steak cut from the short loin, featuring a T-shaped bone with generous portions of tenderloin on one side and strip steak on the other. Ideal for grilling, broiling, or pan-searing.

A premium, thick-cut beef steak known for its rich marbling and tenderness. Delmonico steaks are ideal for grilling, broiling, or pan-searing to bring out their full flavor.

A large, flavorful cut of beef taken from the lower chest of the cow. Brisket contains natural marbling and connective tissue, making it ideal for slow cooking methods such as smoking, braising, or slow roasting.

A well-marbled beef cut from the shoulder area of the cow. Chuck roasts are flavorful and ideal for slow cooking methods such as braising, roasting, or making pot roast.

Cut of beef taken from the lower rib section, with meat layered over and between the bones. Short ribs are well-marbled and ideal for braising, slow roasting, or smoking.

Beef or pork bones with a small amount of meat and marrow, specially cut for making stocks, broths, and soups. Ideal for simmering to extract rich flavor and nutrients.

-A whole, fresh beef heart, cleaned and trimmed for cooking. This lean, nutrient-rich organ meat is ideal for braising, slow cooking, grilling, or cutting into steaks.

A whole, fresh beef tongue, cleaned and trimmed for cooking. This tender, flavorful organ meat is ideal for braising, slow cooking, or pickling.

Fresh beef liver. Ideal for pan-frying, sautéing, or incorporating into traditional recipes.

Lean, long cuts of beef taken from the abdominal muscles of the cow. Flank steaks are flavorful and best suited for marinating, grilling, broiling, or pan-searing.

A premium beef steak cut from the rib section, well-marbled with fat for exceptional flavor and tenderness. Ideal for grilling, pan-searing, or broiling.

A cut taken from the lower leg of the cow, containing lean meat, marrow, and connective tissue. Ideal for slow cooking methods such as braising, stewing, or making soups and stocks.

Tender, flavorful beef steaks cut from the chuck eye portion of the shoulder. These steaks are well-marbled and ideal for grilling, broiling, or pan-searing.

Freshly ground beef made from high-quality cuts, with a balanced mix of lean meat and natural fat. Ideal for burgers, meatballs, tacos, and a wide range of recipes.

Thinly sliced beef steak, cut from tender sections of the cow. Ideal for quick cooking methods such as pan-frying, stir-frying, or making sandwiches like Philly cheesesteaks.

Pre-formed beef patties made from fresh ground beef. Ready to cook, perfect for grilling, pan-frying, or broiling for quick and easy meals.

-Fully cooked beef, pork, or mixed meat sausages, encased and ready to heat. Ideal for grilling, boiling, or pan-frying for quick and convenient meals.