Custom Cuts

A round steak is a beef steak from the “round”, the rear leg of the cow. The round is divided into cuts including the eye (of) round, bottom round, and top round, with or without the “round” bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin.

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with (on the other side of the bone) a large strip steak.

A rib-eye bone in steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.

A rib-eye steak is a beef steak sliced from the rib primal of a beef animal, with rib bone attached.

The most tender beef cut. Lean yet succulent, elegant and convenient. Buttery texture, subtle flavor and compact shape.

Delmonico steak refers to a method of preparation from one of several cuts of beef (typically the Rib Cut) prepared Delmonico style.

Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

A beef roast from the rib section between the short loin and the chuck. Accompanied with a Delmonico Steak.

Economical, moderately tender roast. The whole top round weighs approximately 15-17 pounds.

Economical, moderately tender roast. The whole top round weighs approximately 15-17 pounds.

Tender juicy flavor. Prime rib cut

Rack of lamb is often “Frenched”, that is, the rib bones are exposed by cutting off the fat and meat covering them. Typically, three inches of bone beyond the main muscle are left on the rack, with the top two inches exposed.

A rack of lamb is a cut of lamb cut perpendicularly to the spine, and including 16 ribs or chops. Can be sold ‘single’ (sawn longitudinally and including the 8 ribs on one side only), but may also be sold as a “double rack of

Freshly chopped lamb cuts.

Veal Porterhouse Chop is lean and tender. Cut to a perfect portion that is sure to satisfy any appetite!

Tender meat of the muscle running through the sirloin and terminating before the ribs.

Pork chops cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.

Pork chop cuts away from the end of a rib or chop, so that part of the bone is exposed.

Cut from the back portion of a pork loin that is left when the centre loin is removed by a straight cut down in front of the hipbone. A small portion of tenderloin may be included on the bottom.