Steaks
Cap-on Delmonico
This is a great picture of a Delmonico steak. It is cut from the rib section and has all of the muscles surrounding the Ribeye.
Cap-off Ribeye
This picture shows the same cut from the image to the left. But the "cap" has been pulled off of it. The remaining cut is the Ribeye. It is more tender and more lean.
Ribsteak
This picture shows what is essentially a bone-in Delmonico.
T-Bone
This is cut from the loin of the beef. It has both the Filet Mignon and New York Strip in one steak. If an animal is over 30 months of age this will not be available.
Filet Mignon
Lean and tender. If you don't get T-Bone steaks, this will be available.
New York Strip
Cut from the loin, this is a desirable steak. Also only available if you don't get T-Bone steaks.
Top Sirloin
A large and mostly tender cut. Similar in size to a top round.
Top Round
Lean muscle cut from the round. Great to throw on the grill or cut smaller at your house for a number of different dishes.
Roasts
Chuck
Shoulder
Shoulder
The most common beef roast. A combination of muscle textures with a good amount of fat.
Shoulder
Shoulder
Shoulder
A lean roast, with some tough connective tissue and little fat. Most common in pot roast because of the texture after cooking.
Rump
Sirloin Tip
Sirloin Tip
Cut from the round. This lean roast is common in our area.
Sirloin Tip
Sirloin Tip
Sirloin Tip
Cut from the round. This is a lean roast that is also great sliced for steaks.
Ground beef
"Logs"
Vacuum Packaged
Vacuum Packaged
A pinched and sealed bag used for holding ground product. This is great for the customer that will eat it within a year.
Vacuum Packaged
Vacuum Packaged
Vacuum Packaged
Vacuumed sealed ground beef is less messy in the refrigerator when thawing. It also lasts much longer in the freezer than logs. We charge 15 cents per pound for this option.