Shop Halteman Family Meats' large variety of Black Angus Beef burgers, steaks, and roasts.
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.
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
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.
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.