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Beef

Options: USDA Prime, USDA Choice, USDA Select, Grass Fed, Indian Ridge Black Angus, and PA Proud

CHUCK

Shoulder Clod

​•Clod Heart

•Ranch Steak

Top Blade

•Flat Iron Steak

Shoulder Tender (teres major)

Chuck Roll

Chuck Flap

•Denver Steak

Scotch Tender

Chuck Short Ribs

•Bone In

•Boneless

Cubes/ Beef Stir Fry Strips

Yankee Pot Roast (underblade)

Swiss Steak

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BRISKET

Whole Brisket

Brisket Flat (1st cut)

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RIB

Back Ribs

•Whole

•Split lengthwise

Export Rib

•Bone In Rib Steak (butcher style)

•Bone In Frenched Rib Steak (cowboy)

Tomahawk Steak (long bone cowboy)

Ribeye

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PLATE

Short Ribs

•Bone-In Flaken Style

•Single Bone or Boneless

Inside Skirt

•Whole

•Portioned

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HANGING TENDER

Whole or Portioned

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TENDERLOIN

Whole, Clean or Fixed for Roasting

Filet Steaks

•Center Cut

•End to End

•Petite

•Chateaubriand

•Deluxe-Head

•Bone In

•Arrowhead

Filet Tails

Filet Tips

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GROUND

Ground Beef & Burgers

•Dry-Aged Blend

•Full-Muscle Chuck/ Brisket Blend

•Full-Muscle Chuck/ Tenderloin Blend

•Full-Muscle Grass Fed Blend

•IRP Blend

•PA Proud Blend

•USDA Prime Blend

LOIN

Shortloin 0x1

•T-Bone Steak

•Porterhouse Steak

Striploin 0x1

   •Strip Steak

•Bone-In

•Boneless

•Center Cut

•Vein

•Filet Style

•Cleaned

Flap

•Bavette Steak

•Churrasco Steak

Ball Tip

•Ball Tip Steak

Tri Tip

•Tri Tip Steak

Bottom Sirloin Butt

•Bottom Butt Steak

Top Sirloin Butt

•Top Sirloin Cap Off

•Top Sirloin Heart

•Pub Steak- Fat Off Coulotte

•Sioux City Steak- Full Face Sirloin

•Top Sirloin- Filet Style or Strip Style

•Sirloin Cubes

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ROUND

Steamship Round

Mini Round

Top Round

•Denuded - Cap On

•Denuded - Cap Off

•Single Muscle

•Bacciole

Bottom Round

•Eye Round

•Flat

Knuckle

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BONES

Shanks

Center Cut

Canoe

Marrow

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OFFAL

Livers

Kidneys

Tongues

Tripe

Oxtails

•Whole

•Cut

WAGYU
•All Natural •No Antibiotics •Certified Free From Hormones & Growth Promotants
•High in Omega 3&6/ Mono-Unsaturated Fats •Halal Certified •300 Day Minimum on Grain Feed
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Wagyu beef, the name is derived from the words "wa" meaning Japanese and "gyu" meaning cattle.
Wagyu beef offers highly marbled muscles with unique taste and tenderness. The Fat in Wagyu beef melts at 77° F, a lower temperature than any other beef. This explains the melt in your mouth experience of unrivaled palatability.
Brisket
Cheek Meat
Chuck Flap
Coulotte
•Coulotte Steak
Eye Round
Flat Iron Steak
Ground
•Burgers 2oz Sliders
•Burgers 8oz
Hot Dog 5-1
Ribeye
Sirloin Flap
Strip 0x1
•Strip Steak
Tenderloin
Tomahawk Chop (long bone cowboy)
Top Sirloin Steak
Tri Tip
*Please Contact Us for availability and to place orders*
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