Black Angus Beef

Cut from the Short Rib Plate Flanken Style Ribs are cut thin across the rib bones instead of between each bone. A thin, flavorful cut that's best when marinated and seared over high heat.

*We cut our Flanken Ribs at 1/2 inch

Short rib meat is center cut from the short ribs running through the chuck & plate. Having the bones removed makes them easier to cut, portion & shred than bone-in short ribs.

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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.

The point cut is the fatty part of the brisket (also known as the deckle). This is a good choice if you plan on shredding the meat when finished cooking. Also popular for Beef Burnt Ends

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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.

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The USDA Prime Filet Mignon is our most tender steak, so tender that it can be cut with a fork. This is a special steak with a deliciously mild flavor and amazing buttery texture.

A stunning centerpiece to an elegant holiday meal or any meal for that matter, our highly marbled Prime Tenderloin Roast is juicy, tender and flavorful beyond compare.

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.

Take the rich flavor of rib-eye steak—cross it with melt-in-your-mouth beef tenderloin, and what do you get? Hanger steak. Because this muscle does very little work, it’s extremely tender and packed with beef flavor.