Our porterhouse steaks are the perfect steakhouse combination of NY strip and tenderloin rolled into one thick-cut monster. This bone-in steak is great when you want to impress friends or in-laws. Sear it hard and fast, and finish it in the oven.
The most tender steak works great as a quick sear finished in browned butter with thyme and garlic.
This boneless steakhouse cut has the full flavor and juiciness of a ribeye but much leaner. Our never-fail marinade for the perfect grilled steak is a mixture of equal parts olive oil, balsamic vinegar, Worcestershire sauce and soy sauce, mixed with a spoonful of Dijon and minced garlic, with salt and pepper to taste.
Grill this classic bone-in cut to a medium rare with generous amounts of salt and pepper. Serve with grilled leeks and portobello caps. The difference between this cut and the porterhouse is the size of the tenderloin and NY strip steaks. If you love NY strip, then this is the way to go!
Our boneless ribeye steak is a very flavorful, tender and well-marbled searing steak that doesn't need anything but salt and pepper (and maybe some lemony grilled asparagus!
One of our favorite cuts. It has a ton of flavor and is well-marbled. Just throw it in a smoky, spicy dry rub, and grill over medium high heat until beautifully charred
Loose-grained and awesome flavor makes this a favorite for grilling on an open flame or searing up with a quick lime marinade and an anchovy and shallot jus.
A fantastic steak for marinating and grilling up for a small party. Our old time classic is throwing some italian dressing on it for an hour and then finishing it off over some hot coals.
A great alternative to filet mignon. This guy is much fuller in flavor and will change the minds of any tenderloin lovers.
Boneless and lean, this cut is the perfect balance of tenderness and full flavor. Grill it up, and serve with a fresh herb butter with chives and rosemary and grilled tomato slices.
This flavorful steak comes from Brazil where it is called Picanha. It's cooked on a rotisserie while it bastes in its own juices and then sliced off the skewer at the tables of Churrascarias throughout the country. Even if you don't have a rotisserie in your kitchen, cooking this on low with the fat cap down lets the juices render out for basting and a high heat finish will give it a beautiful char.
A thicker cousin of the skirt steak, this loose-grained cut is becoming a popular option among chefs where you'll see it on NYC menus as "Bavette Steak". It great for marinating, grilling and stir frying. Just make sure you cut against the prominent grain when carving.
The Tip Filet is a quick and easy lean medallion that is great as a substitute for Filet Mignon.
This versatile steak has the highest amount of marbling of any steak. It works great on the grill, seared in a pan or braised until falling apart and delicious.
Often called the "Poor Man's Ribeye", the Chuckeye Steak contains the same muscles as a Ribeye and is a great value for its flavor and juiciness. They also moonlight as a great braising option if you decide the weather calls for a stew instead of a steak.
The traditional cut for roast beef, this thick cut from the top round is a lean, pan-roasting steak that is delicious when cooked medium-rare and sliced thinly.
1/8" thinly-sliced beef great for carpaccio, cheese steaks or stir-fries.
Thinly-sliced strips ready for a marinade and then quick sear in the wok. Perfect for quick dinners.
English Cut Shortribs are great for slow braises thanks to a high amount of marbling. Cook them in a slow cooker with a little bit of wine and lots of root veggies until the meat is fall-off-the-bone tender.
Brisket benefits from low and slow cooking, so braise this cut in a slow cooker for several hours for meltingly tender, fall-apart meat!
Chuck roast is perfect for pot roast! Generously season with salt and pepper, sear it off in a pan, and then braise in stock with your favorite vegetables and herbs for several hours.
Like the name implies, this meat is perfect for stews! Braise slowly on the stovetop or in the oven with red wine and root vegetables to warm you on cold winter nights.
Great for stews and soups. Beef (not Ox!) only have one oxtail so it is always in high demand because of it's rich, full-flavor and the body that it adds to any stock.
An unctuous braising cut with lots of collagen and marrow. Perfect for warming those bones in the winter months.
This flavorful cut is a favorite in Brazil. It's cooked on a rotisserie while it bastes in its own juices and then sliced off the skewer at the tables of Churrascarias throughout the country. Even if you don't have a rotisserie in your kitchen, cooking this on low with the fat cap down lets the juices render out for basting and a high heat finish will give it a beautiful char.
A West Coast outdoor BBQ favorite. This mild flavored, tender cut is great for carne asada and dusted with the classic Santa Maria rub.
Your grandfather's Roast Beef. Sliced thinly, this full-flavored cut is a great option for a dinner party and leftover steak sandwiches.
Traditional American Pot Roast cut. This is a lean cut from the Bottom Round that can be used either for thinly sliced roast beef or slow braised beef and stew recipes.
Lightly smoky with a perfect snap, our Hot Dogs will remind you of family cookouts in the summer.
Cajun spiced. Perfect for gumbos and stews or just making a piquant sausage sandwich.
Cajun spiced. Perfect for gumbos and stews or just making a piquant sausage sandwich.
Cumin, cayenne and garlic give an awesome kick to tacos, sandwiches or huevos rancheros. Or grill it whole and serve with fire-roasted poblanos and onions.
This western Pennsylvania classic is hard to find these days but pulls in many converts once they try it. Fully cooked and ready to eat with an 1.25" diameter for a nice medium-sized slice. Fry it up, or eat it cold on a sandwich with cheddar.
Medium grind with about an 85/15 meat-to-fat ratio, which is perfect for burgers. Serve with all the fixins'.
Charcoal + matches + our 1/4 lb 100% grass-fed patties = the easiest BBQ you'll have this summer. No prep necessary. These guys are great for throwing an impromptu party or if you only want a quick lunch in the hot weather!
These bones are rich in collagen and marrow. They are great as the basis for a stock or bone broth. Combined with neck bones and roasted beforehand,the stock's deep flavor and body are unparalleled.
The most nutritious cut there is to be had. Brown thin slices in butter with crisp sage and caramelized onions.