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TASTE
the difference
STEAKS
1.25" THICK
Tenderloin is a premium, lean cut of beef prized for its buttery tenderness and mild flavor, often used for filet mignon and best cooked with gentle methods like grilling or roasting.
TENDERLOIN
Striploin is a flavorful, moderately tender cut of beef with a fine grain and a balance of marbling, ideal for grilling, pan-searing, or broiling.
STRIPLOIN
Ribeye is a rich, well-marbled cut of beef known for its exceptional juiciness, bold flavor, and tenderness, perfect for grilling, pan-searing, or broiling.
RIBEYE
Top sirloin is a versatile, lean cut of beef with a robust flavor and moderate tenderness, ideal for grilling, broiling, or slicing into stir-fry and steak dishes.
TOP SIRLOIN
Eye of round steak is a lean, boneless cut of beef taken from the rear leg, known for its mild flavor and firm texture, best suited for slow cooking or marinating to enhance tenderness.
EYE OF ROUND
Tomahawk steak is a dramatic, bone-in ribeye with excellent marbling and rich flavor, known for its tenderness and impressive presentation, perfect for grilling or searing.
TOMAHAWK
Blade steak is a flavorful, economical cut of beef from the shoulder, known for its rich marbling and best suited for braising or slow cooking to achieve tenderness.
BLADE
Flank steak is a lean, long-grain cut of beef with a bold flavor, ideal for grilling, marinating, and slicing thinly against the grain for tacos, salads, or stir-fries.
FLANK
ROASTS
4 LB
Tip roast is a lean, flavorful cut from the sirloin, ideal for roasting or slow-cooking to tenderize the meat, often used for sandwiches or sliced into steaks.
TIP ROAST
Clod roast is a flavorful, tougher cut of beef from the shoulder, best suited for slow-cooking or braising to enhance its tenderness.
CLOD ROAST
Inside roast is a lean, tender cut of beef from the round, ideal for roasting or slow cooking to retain moisture and flavor.
INSIDE ROAST
Outside roast is a flavourful, slightly fattier cut of beef from the round, perfect for roasting or slow cooking to achieve a tender, juicy result.
OUTSIDE ROAST
EXTRAS
Beef franks are flavorful, fully cooked sausages made from ground beef, typically seasoned with spices and ideal for grilling or boiling.
BEEF FRANKS
Burgers are ground beef patties, often seasoned and grilled, served in a bun with various toppings, offering a delicious and customizable meal option.
BURGERS
Ground beef is finely minced beef, typically from leaner or fattier cuts, versatile for a variety of dishes like burgers, tacos, and sauces.
GROUND BEEF
Soup bones are beef bones, often with marrow or remnants of meat, used to create rich, flavorful broths for soups, stews, and stocks.
SOUP BONES
Cow liver is a nutrient-dense organ meat known for its rich flavor and versatility, often used in dishes like pâté, stir-fries, or traditional liver and onions.
LIVER
Oxtail is a flavorful, gelatin-rich cut of meat from the tail of a cow, often slow-cooked or braised to create tender, hearty stews and soups.
OXTAIL
Cow heart is a lean, protein-packed organ meat with a firm texture and rich flavor, commonly used in grilling, stews, or as an ingredient in various cuisines.
HEART
Beef shanks are tough, flavorful cuts from the lower leg, ideal for slow-cooking or braising to create tender, savory dishes with rich, hearty broths.
BEEF SHANKS
Stewing beef consists of lean, flavorful cuts of meat, typically from the chuck or round, that are perfect for slow-cooking in stews, soups, or braises to achieve tender, juicy results.
STEWING BEEF
Smoker point brisket is a flavourful cut from the point of the brisket, known for its marbling and tenderness when slow-cooked or smoked, ideal for producing juicy, melt-in-your-mouth BBQ.
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