About Beef Cuts

A newer cut, the Flat Iron is taken from the shoulder of the beef. It’s difficult to harvest but worth the effort. Our butchers separate the meat from the silverskin to create an unforgettable steak.

• Tender cut with ideal texture and taste 
• Easy to cook, won’t suffer from extra time on the grill or in a pan
• Best cooked quickly over high heat

Cut from thin cross-sections of the first 4 to 5 ribs, Short Ribs have the perfect ratio of beef to bone. Grill or slow cook—you can’t go wrong!

• Strips of steak interwoven with buttery fat
• Perfect ratio of beef to bone
• Grill or slow cook—you can’t go wrong!

Flank Steak comes from the beef’s lower abdominal region. The muscles in this area receive a decent amount of exercise and thus have a robust flavor.

• Not your mama’s Flank Steak
• Robust beefy flavor  
• Marinate or season with salt and pepper

A cut that’s taken from the back of the beef where the muscles don’t get much exercise, hence the incredible tenderness.

• Tender with rich, buttery flavor
• Marbling and fat cap set it apart from other steaks 
• Add a dash of salt and sear on high heat

A staple in supermarkets and butcheries, T/S Steak is a flavorful semi-lean cut from near the hip area of the cow. Since it comes from well-exercised muscle, it’s considered a less tender cut of meat and is best enjoyed charred with a red center.

• Lean with big flavor 
• Marinate or rub with your favorite seasoning and cook on high heat

Simply put, Chuck Roast is part of the beef’s shoulder.

• The “Do Everything” meat 
• A perfect balance of savory beef and buttery fat
• Roast, smoke, or cook slow in high-quality stock or bone broth

A cut from the beef’s diaphragm muscle, located between the sixth and twelfth ribs. Unlike the Inside, the Outside Skirt comes from an area that gets less exercise, making it tender. It’s also thicker and more uniform in shape.

• A pitmaster’s dream come true
• Excellent marbling and rich beefy flavor
• Pat the steak dry before searing to create a better crust

A prized cut that’s taken from the middle of the tenderloin, otherwise known as the short loin. This muscle is found inside the ribcage of the beef. Since it’s not weight-bearing, the connective tissue isn’t toughened by exercise, making its meat extremely tender.

• A high-end dining experience in the comfort of your home
• Lean and delicate, all meat, little-to-no fat
• Sear both sides, then transfer to lower heat to reach the desired doneness

Also known as a rump cover, sirloin cap, and culotte steak, the Picanha is hugely popular in Brazil and comes from the upper rump. Because the rump is not an overworked muscle, the cut of beef has a melt-in-your-mouth texture and rich taste.

• One of the tastiest cuts of beef
• Triangular with a buttery fat cap
• Hugely popular in Brazil

Simply put, it’s a triangular cut of beef from the bottom of the sirloin.

• Cooks like steak and slices like brisket
• Either sear over high heat or roast slow and low

A cut from the short plate primal, a section directly under the rib primal. For context, the short plate primal also yields Ground Beef and Short Ribs.

• Perfect for tacos, stir-fry, and other dishes
• Give the cut a quick hot sear, only a couple of minutes per side

• Only quality, all-natural beef
• Dry-aged with the right amount of fat
• Each package contains 1lb of choice Red Angus beef

These are exactly what burgers should be.

• Only quality, all-natural beef
• Aged with the perfect amount of fat
• Salt and pepper, cook for 4-5 minutes on each side

This massive Brisket is the entire pectoral muscle of the beef. The muscle gets plenty of exercise thanks to the pasture-raised lifestyle our cattle enjoy, making the cut tough but extremely flavorful. (Dwayne Johnson has nothing on these pecs.) Cooking low and slow melts the Brisket’s fat, softens the muscles, and results in a tender, buttery piece of meat.

• A guaranteed feast  
• Unbeatable taste and tenderness  
• Either roast or put in the smoker