• Steaks in bundles are still available. See bundles here.


• Tenderloin Steak..........$34.95/lb.
• Ribeye Steak.........$31.95/lb.
• Porterhouse Steak.........$26.95/lb.
• T-Bone or New York Steak.........$23.95/lb.
• Top Sirloin Steak..........$22.95/lb.
• Hanger Steak..........$22.95/lb.
• Tri-tip Steak..........$22.95/lb.
• Flat Iron Steak..........$19.95/lb.
• Flank steak.........$15.95/lb.
• Sirloin Tip Roast.........$12.95/lb.
• Brisket.........$11.95/lb.
• Skirt steak.........$12.95/lb.
• Roast (Rump).........$12.75/lb.
• Roast (Chuck).........$12.75/lb.
• Fajita Strips or Stew/Kabob Chunks.........$11.95/lb.
• Cube Steak.........$11.95/lb.
• Ground Beef Patties.........$12.95/lb.
• Lean Ground Beef.........$10.95/lb.
• Primal Ground Beef (10% organ meat).........$12.95/lb.
• Short Ribs.........$12.95/lb.
• Soup Bones (Osso Bucco).........$11.95/lb.
• Tail Bones (Ox-Tail).........$7.95/lb.
• Tongue.........$7.95/lb.
• Suet.........$3.95/lb.
• Heart.........$7.95/lb.
• Liver.........$6.50/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.