• Tenderloin Steak..........$21/lb.
• Ribeye Steak.........$20/lb.
• Porterhouse Steak.........$17/lb.
• T-Bone or New York Steak.........$15/lb.
• Top Sirloin Steak..........$14/lb.
• Hanger Steak..........$14/lb.
• Tri-tip Steak..........$14/lb.
• Flat Iron Steak..........$12/lb.
• Flank steak.........$12/lb.
• Sirloin Tip Roast.........$9/lb.
• Brisket.........$8/lb.
• Skirt steak.........$9/lb.
• Roast (Rump).........$9/lb.
• Roast (Chuck).........$9/lb.
• Fajita Strips or Stew/Kabob Chunks.........$8/lb.
• Cube Steak.........$8/lb.
• Ground Beef Patties.........$8.50/lb.
• Lean Ground Beef.........$8/lb.
• Short Ribs.........$9/lb.
• Soup Bones (Osso Bucco).........$7/lb.
• Tail Bones (Ox-Tail).........$6/lb.
• Tongue.........$4/lb.
• Suet.........$3/lb.
• Heart & Liver.........$5/lb.
• Large Bones.........$2/lb.
• 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. Also the source of our fajita strips.
• 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.