About Beef Cuts

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

This tender, mouthwatering steak comes from the beef chuck primal, which is an entire muscle weighing about a pound. Due to the location and difficulty of removal, many packing houses grind the meat into hamburgers instead of harvesting the cut. Not us! We went the extra mile so you could enjoy this fantastic steak.

• Think Filet Mignon but with more flavor 
• Cooks fast, only needs salt and pepper

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

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

Part of the chuck primal, a muscle near the cow’s shoulder, this is a cut of lean meat with showstopping beef flavor.

• The best-kept secret among meat lovers
• All meat, little-to-no fat, with incredible beefy flavor
• Marinate or add a dash of salt, then cook hot and fast

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

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

These are exactly what burgers should be.

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

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 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 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

A cut from a section of the shoulder called the chuck flap. While on the ranch, this muscle gets plenty of exercise, which gives the meat a robust beef flavor. To harvest the Denver Steaks, a method called “seam butchery” is used. Extra work, but worth every second!

• A best-kept secret with delicious marbling and versatility 
• Braise, sear, or char on the grill

Nowadays the term “London Broil” refers to any thick, lean cut typically from the sirloin or round sections (flank area of the beef). Our London Broil is an inside round cut, which comes from the inside of the rear leg.

• A lean, thick steak perfect for marinating 
• Carve against the grain and serve in thin strips

People have been debating the definition of this cut for nearly two hundred years. Simply put, Delmonico is a cut of beef from the upper midsection of the cow or steer. Ours comes from the chuck roll.

• Big, thick, and possibly the best steak you’ve ever tasted
• Season with salt and pepper, then sear in a hot, dry skillet

Baseball Steak comes from the beef’s sirloin primal, located between the round primal and the loin. It’s cut from the top sirloin.

• A hidden gem with rich, beefy flavor
• Puffs and swells when cooked, forming a dome shape much like a ball

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

A cut from the top of the beef’s hip bone, an area called the bottom sirloin butt.

• Best when marinated and cooked medium-rare
• Great for making fajitas, stews, and more

Cut from the Loin Primal, an area below the beef’s backbone, the Filet Tail is a tender steak comparable to Porterhouse and Filet Mignon.

• Incredibly versatile
• Lean with a decadent texture
• Grill, broil, or pan-sear

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

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

Simply put, Chuck Tail Flap comes from the beef’s shoulder.

• Your new favorite Roast
• Fine texture and incredible flavor
• Ideal for slow cooking and grilling

If cattle had a six-pack, the Hanger Steak would come from it. Taken from the upper abdomen, from a muscle used to support the beef’s diaphragm, the Hanger is tender because, unlike abs, it doesn’t get much exercise. Robust flavor and cut-with-a-fork texture—that’s a Hanger Steak.

• One-of-a-kind steak  
• Incredibly tender and flavorful
• Sear in a pan or on a grill

Simply put, the Sierra Steak comes from the beef’s shoulder region. This area gets a lot of exercise, which gives the meat a robust flavor.

• Underdog of the beef scene  
• Best served rare and sliced against the grain
• Great canvas for your favorite marinade

Taken from the lower belly of the beef, the Bavette has thicker muscle fibers, which give it a unique and delicious texture. The muscles in the lower belly receive a decent amount of exercise and thus give the Bavette a rich, meaty flavor.

• Like a Skirt Steak but thicker and larger  
• Perfect entrée for a crowd
• Shines with seasonings and marinades

Cut from thin cross-sections of the first 4 to 5 ribs, Korean 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!

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

The Sirloin Tip Roast comes from the beef’s hindquarters, adjacent to the sirloin. Although lean, the meat is rich in flavor and becomes deliciously tender when braised, stewed, or oven roasted.

• Simple and sophisticated  
• Incredibly versatile
• Braise, stew, or oven-roast