Premium Cuts & Selections

Fully Cleaned Top Round

Fully Cleaned Top Round
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 Steak

Porterhouse Steak
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.

Bone in Rib-eye Steak (Cowboy)

Bone in Rib-eye Steak (Cowboy)
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.

Bone in Rib-eye French Bone

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

Center Cut Filet Mignon

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

Delmonico Steak (Center Ribeye)

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

Sirloin Steak

Sirloin Steak
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.

Rib Roast Tied with Delmonico Steaks

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

Top Round Roast Tied

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

Pot Roast Tied

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

Rib Roast Tied

Rib Roast Tied
Tender juicy flavor. Prime rib cut

Lamb Rack French Bone

Lamb Rack French Bone
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.

Lamb Rack with Lamb Chops

Lamb Rack with Lamb Chops
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 lamb", with the ribs on both sides.

Lamb Chops

Lamb Chops
Freshly chopped lamb cuts.

Veal Porterhouse

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

Tenderloin Tips

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

Pork Chops

Pork Chops
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 Chops French Bone

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

Bone in Pork Sirloin

Bone in Pork Sirloin
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.