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Let's start by gathering some basic information from you, please.
How do you want the following items prepared? **Please note that these are approximate weights and sizes**
T-Bone steaks come from the Short Loin. On one side of the T-Bone is the New York strip, and on the other is the filet mignon (tenderloin). If you select T-Bones, you can't get a tenderloin roast because it has been cut up as part of the T-Bones.
The tenderloin is a long piece of meat and the most tender cut of beef available. We can leave it whole for you to make a full roast or cut it into filet mignon steaks.
A leaner portion of meat that comes from the top of the cow’s back. It has just the right balance of tenderness and flavor.
This cut is one of the more tender sections of beef. Located along the ribs, this is the source of a popular ribeye steak and rib roast.
This cut encompasses the neck, shoulder, and part of the upper arm. These muscles do a lot of work, and there is a good deal of connective tissue, making it better suited for braising and slow cooking.
This cut from the front or chest of the beef is tough and should be cooked long and slow. A crockpot or smoker is an excellent choice.
This is a very lean muscle group that does a lot of work and requires moist heat (think London broil) or careful cooking.
Some people want these and some people don't.
These come with your order by default. Please unselect any that you don’t want.
Upon request. $5.00 each.
This is not included in our standard processing fee. Sausage is an additional $5 per pound with a 10lb minimum. All bulk options come in one pound packages.
Ingredients: milk (dry, nonfat, instant), salt, black pepper, cayenne pepper, thyme, bay leaf, and mace.
Ingredients: salt, sugar, white pepper, black pepper, onion powder, caraway seed, and cloves.
Ingredients: milk (dry, nonfat, instant), salt, sugar, white pepper, mustard powder, nutmeg, marjoram, and garlic powder.
Ingredients: sugar brownulated (brown), kosher salt, maple sugar, black pepper, sage, crushed red pepper flakes, cloves, and marjoram.
Ingredients: salt, chili powder, cumin, black pepper, oregano, garlic powder, and sugar.
Ingredients: salt, sugar, sage, white pepper, and black pepper.
Ingredients: salt, black pepper, sugar, and garlic powder.
Ingredients: salt, fennel, red pepper flakes, paprika, sugar, and white pepper.
Ingredients: milk (dry, nonfat, instant), kosher salt, fennel, garlic powder, black pepper, anise, cayenne pepper, crushed red pepper flakes, and sage.
We remove the tough connective tissue from the beef shoulder blade to create the flat iron steak. When appropriately cooked, flat iron steak turns out nearly as tender and juicy as filet mignon. -- $8.00 each
A marvel to look at and absolutely delicious! The tomahawk is a well-marbled, rich, buttery bone-in ribeye with at least five inches of "Frenched" bone. This adds flavor and helps that the meat cook evenly. -- $15.00 each
Bone is cut lengthwise exposing the marrow. -- $10.00 per order
Cross-cut femur bones that are approximately 2 inches thick. These are great for making bone marrow broth. -- $10.00 per order
This is the shank (forearm) of the beef and includes a marrow bone at its center. This hard-working muscle is tough, but when cooked properly is absolutely delicious. -- $20.00 per order
This massive bone-in beef shank, also known as "Thor's Hammer," is a very impressive cut of beef. As with most shanks, slow braising turns the meat and the marrow meltingly soft, making this cut best suited for the oven or smoker. -- $25.00 per order
Meat dry aged for 30 days will loss around 15% of its weight in moisture loss. The flavor, however, will be more concentrated, and the meat will be more tender.
Please review your selections before submitting the cut sheet.
