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WHOLE BEEF
WHOLE BEEF
Includes an entire cow offering a full range of cuts from the front and hind quarters. Premium steaks to roasts and everything in between. Ideal for someone looking to maximize value and variety in their beef supply while stocking up.
1/2 BEEF
1/2 BEEF
A half cut of beef includes one side of a cow, typically divided into front and hindquarters. It provides a variety of cuts, including steaks, roasts, ground beef, and more, offering a comprehensive selection for your freezer. Perfect for those wanting to stock up on high-quality, farm-fresh beef.
PRIME RIB ROAST
PRIME RIB ROAST
A richly marbled, tender cut perfect for roasting; full of juicy, savory flavor.
PORTERHOUSE
PORTERHOUSE
A steak with filet mignon on one side, New York strip on the other; thick, juicy, and flavorful.
SIRLOIN
SIRLOIN
A lean, flavorful cut with a balance of tenderness and beefy taste, perfect for grilling or pan-searing.
FILET
FILET
Also known as filet mignon, an extremely tender, lean cut from the tenderloin, prized for its mild flavor and buttery texture. It's often enjoyed grilled or pan-seared for a delicate, melt-in-your-mouth experience.
NY STRIP
NY STRIP
A tender, flavorful cut from the short loin, known for its rich beefy taste and fine texture. Perfect for grilling or pan-searing.
SHORT RIBS
SHORT RIBS
A flavorful, meaty cut known for their rich marbling. They become tender and succulent when slow-cooked, making them perfect for braising or barbecuing.
RIBEYE
RIBEYE
A richly marbled, tender steak known for its deep, beefy flavor. Perfect for grilling or pan-searing, it’s juicy and full of savory goodness.
SHANK
SHANK
A lean, tough cut from the leg, ideal for slow cooking or braising. It becomes tender and flavorful when cooked low and slow, often used in soups or stews.
STEW MEAT
STEW MEAT
Small, cubed pieces of beef, typically from tougher cuts like chuck or round, ideal for slow-cooking. It becomes tender and flavorful in soups, stews, and braises.
SOUP BONES
SOUP BONES
Bones with marrow, ideal for making rich, flavorful broths and stocks.
BRISKET
BRISKET
A flavorful, tough cut from the chest, best suited for slow cooking or smoking. When cooked low and slow, it becomes tender and juicy, perfect for barbecues or hearty meals.
ROUND STEAK
ROUND STEAK
A lean, firm cut from the rear leg, best for slow cooking or marinating to enhance tenderness. Ideal for braising or stews.
T-BONE
T-BONE
A T-shaped bone with a New York strip on one side and a smaller portion of tenderloin on the other. It's a flavorful cut, great for grilling or broiling.
CUBE STEAK
CUBE STEAK
A tenderized cut of beef, usually from the round or chuck, with a distinctive dimpled texture. It's ideal for quick cooking methods like pan-frying, often used in dishes like chicken-fried steak.
TIP ROAST
TIP ROAST
A lean cut from the sirloin, known for its rich flavor. Best cooked by roasting, it's ideal for slicing thin and serving as a tender, flavorful main dish.
RUMP ROAST
RUMP ROAST
A lean, flavorful cut from the hindquarter. It's best suited for slow roasting or braising, resulting in tender, juicy slices perfect for hearty meals.
FLANK STEAK
FLANK STEAK
A lean, flavorful cut from the abdominal area. Best when marinated and grilled, it should be sliced thin against the grain for maximum tenderness.
BEEF SNACK STICKS
BEEF SNACK STICKS
Seasoned, cured meat sticks, perfect for on-the-go snacking. They’re flavorful, convenient, and great for a quick protein boost.
BLADE ROAST
BLADE ROAST
A flavorful cut from the shoulder, known for its marbling. It’s best suited for slow cooking methods like braising, resulting in tender, juicy meat.
GROUND BEEF
GROUND BEEF
Finely chopped beef, perfect for burgers, tacos, meatloaf, and various dishes. It ranges in fat content, offering options for different cooking needs.
BEEF SUET
BEEF SUET
BEEF FEMUR
BEEF FEMUR
HOT DOGS
HOT DOGS
BEEF PATTIES
BEEF PATTIES
Pre-packaged ground beef patties ready for your next BBQ
TRAIL BOLOGNA
TRAIL BOLOGNA
BEEF LIVER
BEEF LIVER
HEART-TONGUE-TAIL
HEART-TONGUE-TAIL
BACON
BACON
BACON ENDS
BACON ENDS
SLICED HAM
SLICED HAM
PORK SAUSAGE
PORK SAUSAGE
PORK NECK BONES
PORK NECK BONES
SAUSAGE PATTIES
SAUSAGE PATTIES
LARD
LARD
BREAKFAST SAUSAGE
BREAKFAST SAUSAGE
GROUND PORK
GROUND PORK
PORK SPARE RIBS
PORK SPARE RIBS
Meaty ribs cut from the belly of the pig, known for their rich flavor. They’re best when slow-cooked or smoked, making them tender and juicy, perfect for barbecues.
PORK CHOPS
PORK CHOPS
Tender, versatile cuts from the loin, known for their mild flavor. They can be grilled, pan-fried, or baked, making them a popular choice for quick, delicious meals.
HAM HOCKS
HAM HOCKS
A flavorful, smoky cut from the lower leg of a pig, often used to add depth to soups, stews, and beans. It's typically slow-cooked to release its rich, savory flavor.
PORK SHOULDER
PORK SHOULDER
A flavorful, marbled cut from the upper part of the pig's front leg, ideal for slow cooking, roasting, or smoking. It becomes tender and juicy, perfect for pulled pork and hearty dishes.
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