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.
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.
This picture shows what is essentially a bone-in Delmonico.
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.
Lean and tender. If you don't get T-Bone steaks, this will be available.
Cut from the loin, this is a desirable steak. Also only available if you don't get T-Bone steaks.
A large and mostly tender cut. Similar in size to a 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.
The most common beef roast. A combination of muscle textures with a good amount of fat.
A lean roast, with some tough connective tissue and little fat. Most common in pot roast because of the texture after cooking.
Cut from the round. This lean roast is common in our area.
Cut from the round. This is a lean roast that is also great sliced for steaks.
A pinched and sealed bag used for holding ground product. This is great for the customer that will eat it within a year.
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.
Copyright © 2020 Valley Meat Processors - All Rights Reserved.