• T-Bone or New York Steak.........$13.75/lb.
• Ribeye Steak.........$15.00/lb.
• Tenderloin Steak..........$17.00/lb.
• Top Sirloin Steak..........$11.25/lb.
• Spare Ribs.........$4.25/lb.
• Sirloin Tip Roast.........$7.50/lb.
• Roast (Rump).........$6.25/lb.
• Roast (Chuck).........$6.75/lb.
• Salami.........$7.99/lb.
• Cube Steak.........$4.99/lb.
• Lean Ground Beef.........$4.50/lb.
• Flank or skirt steak.........$4.99/lb.
• Brisket.........$4.99/lb.
• Heart, Tongue, Liver, Soup Bones, Large Bones, Tail Bones & Suet.........Available By Special Order
• Whole or Half Beef..........See Our Bulk Pricing Here

Understanding Cuts of Beef

Ever wondered what part of a cow your sirloin steak was before becoming a cut of beef? As a small beef producer our selection is affected by how frequently we butcher animals and what is in demand. The following is a list to help you understand a little more about the beef cuts you purchase:

• Round - The rearmost part of the carcass and source of tip steaks, rump roast & round steaks.
• Sirloin - You guessed it, sirloin steaks!
• Short loin - The most tender meat and source of tenderloin steaks, T-bone steaks, and porterhouse steaks.
• Flank - The underbelly of the animal, cut into flank steaks, skirt steaks and steak rolls.
• Short Plate - The underbelly, made into ground beef.
• Rib - Pretty self-explanatory, but cut into rib roasts, rib eye steaks and ribs.
• Brisket & Foreshank - The lower portion of the front legs. Corned & fresh brisket, shank cross cuts and stew beef.
• Chuck - The front shoulder area, cut into pot roast, chuck roast, stew and ground beef.

If you need a visual, the following picture illustrates where these beef cuts are located.