Brisket is synonymous with Texas & Kansas City-style barbecue. Best when rubbed with spices & finished as burnt-ends or with a healthy lathering of barbecue sauce. Our brisket is hand-trimmed and tender; sure to be a big hit at your next barbecue! Your choice of a trimmed or untrimmed cut.

Also known as a "top blade" steak or simply "blade" steak, this cut works best slow-cooked or braised. Just add a little salt & pepper and some garlic.

Our all-natural, hand-cut chuck roast works best as a meal prepared in a slow cooker. Pairs well with potatoes, onions, and anything else that you want in a crock-pot meal.

A day on the ranch is sure to build up a cowboy-sized appetite, but a thick, cowboy-cut ribeye doesn't come with a 10-gallon hat prerequisite. Typically cut 2 to 2 1/2 inches thick, a cowboy-cut ribeye is basically the same as a bone-in ribeye steak. Whether it's grilled steak for two or any other special occasion. This plus-sized steak is perfect for anytime you want to go big.

Harvested near the spine, this cut is the most tender and the most desirable of all steak. Can be grilled or pan-seared to perfection; which normaly means a rare middle. Great with our steak and roast rub.

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.It can be grilled, pan-fried, broiled, or braised for increased tenderness. This is a delicious cut of beef that works great sliced & served as-is or mixed in with a stir-fry.

The flat iron is a relative newcomer to the steak scene but has been a butcher’s secret for years. The flat iron is a fantastic combination of rich beef flavor and tender, meaty bite. Simply throw it on the grill or prepare with your favorite marinade for an extra kick of flavor.

This classic cut is filled with marbling that makes it tender & juicy. Pair with a baked potato & ceaser salad for the ultimate throwback to one of America's favorite meals.

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

This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout. (Also known as a Delmonico) the ribeye has long been a favorite of steak lovers worldwide due to its luscious marbling.

This is a delicious and tender cut of beef that is great for cooking & slicing for your guests. A great party starter! Set it and forget it! The perfect slow-cooker meat that works well for the food prepper in the family.

The sirloin steak is cut from the back of the animal & is generally less tender than other cuts. This is a traditional steak that is best in a stir-fry or taco-style meal. Although they taste delicious they are not as robust as a ribeye.