Flank steak is a lean, flavorful cut taken from the lower abdominal muscles of the cow. Known for its rich beefy taste and long, distinct grain, it’s ideal for marinating and grilling. Best served sliced thinly across the grain, flank steak is a favorite for fajitas, stir-fry dishes, and steak salads. Its bold flavor and tender texture—when prepared correctly—make it a versatile and popular choice for home cooks and chefs alike. 

The sirloin tip roast, also known as the round tip roast, is a lean and moderately tender cut from the hindquarter of the cow, just below the sirloin. It’s known for its robust beef flavor and uniform shape, making it ideal for roasting, slow cooking, or braising. When cooked low and slow and sliced thin against the grain, this roast delivers a satisfying balance of flavor and tenderness. It’s a favorite for family meals, sandwiches, or hearty entrees. 

 The filet is the most tender cut of beef, sourced from the small, cylindrical end of the tenderloin. Known for its buttery texture and delicate flavor, this premium steak requires minimal seasoning and is best prepared with care — whether grilled, pan-seared, or oven-roasted. With its melt-in-your-mouth tenderness and elegant presentation, the filet is a fine dining favorite and a top choice for special occasions.

Top sirloin is a flavorful, moderately tender cut taken from the upper portion of the sirloin primal. Known for its rich, beefy taste and lean composition, it strikes a perfect balance between tenderness and bold flavor. Versatile and value-friendly, top sirloin is ideal for grilling, broiling, or slicing for steak salads and stir-fries. It’s a go-to cut for those who want a hearty steak experience without the higher fat content of premium cuts. 

 The New York Strip is a classic steakhouse favorite, prized for its bold flavor, fine marbling, and firm texture. Cut from the short loin, this premium steak delivers a satisfying balance of tenderness and rich, beefy taste. Often considered one of the best all-around cuts, the New York Strip is ideal for grilling or pan-searing and shines with simple seasoning. It’s a top choice for those who enjoy a hearty, flavorful steak with just the right amount of fat.

 Picanha, also known as the sirloin cap or coulotte, is a prized cut in Brazilian cuisine and gaining popularity across the U.S. This triangular-shaped roast is known for its rich flavor, tender texture, and signature fat cap that enhances juiciness when cooked. Best prepared over open flame, grilled, or roasted, picanha is often sliced and skewered or cooked whole to preserve its bold, beefy character. With the perfect balance of tenderness and taste, picanha delivers a steakhouse-quality exper

 The bottom round roast is a lean, economical cut from the rear leg of the cow. Known for its robust beef flavor and firm texture, it’s best suited for slow cooking methods such as roasting, braising, or pot roasting. When cooked low and slow and sliced thin against the grain, this cut becomes tender and juicy — ideal for hearty meals, roast beef sandwiches, or classic Sunday dinners. Its versatility and value make it a staple in both home kitchens and delis.

 The top round roast is a lean, flavorful cut taken from the inside of the rear leg. With its fine grain and low fat content, it’s ideal for roasting, slow cooking, or slicing thin for deli-style roast beef. While it’s not as tender as premium cuts, proper preparation—such as marinating or slow roasting—brings out its rich, beefy flavor and satisfying texture. The top round roast is a reliable choice for hearty family meals, sandwiches, or sliced roast entrees.

 Brisket is a richly marbled cut from the breast or lower chest of the cow, prized for its deep, beefy flavor and melt-in-your-mouth tenderness when slow-cooked. This cut is ideal for smoking, braising, or slow roasting, making it a staple in barbecue and comfort food traditions. Whether served sliced or shredded, brisket delivers a satisfying, hearty eating experience with every bite. It’s a favorite for gatherings, holidays, and anyone who appreciates bold, slow-cooked flavor.

 The shoulder roast, also known as the chuck shoulder roast, comes from the upper front portion of the cow and is known for its rich flavor and marbling. Though naturally a tougher cut, it becomes exceptionally tender and flavorful when slow-cooked, braised, or roasted. Ideal for pot roast, stews, or shredded beef dishes, the shoulder roast is a hearty, economical option that delivers comfort and flavor in every bite.

 The flat iron steak is a tender, well-marbled cut taken from the shoulder (chuck) of the cow. Known for its rich, buttery flavor and fine texture, it’s considered one of the most tender cuts of beef—second only to the filet. Its even thickness and uniform shape make it ideal for grilling, pan-searing, or broiling. Whether served whole or sliced across the grain, the flat iron delivers steakhouse-quality taste with exceptional value.

 Skirt steak is a long, thin, and flavorful cut taken from the plate section of the cow. Known for its pronounced beefy taste and visible grain, it’s a favorite for marinating and quick, high-heat cooking methods like grilling or searing. When sliced thin against the grain, skirt steak is incredibly tender and perfect for fajitas, tacos, stir-fry, or steak salads. Its bold flavor and versatility make it a staple for both chefs and home cooks seeking an unforgettable bite.

 Short ribs are a richly marbled cut taken from the lower rib area, known for their deep, beefy flavor and melt-in-your-mouth tenderness when slow-cooked. Whether braised, smoked, or cooked sous-vide, short ribs become exceptionally tender and flavorful, making them a favorite in both comfort food and gourmet cuisine. Their meaty texture and robust taste make them ideal for hearty meals that showcase the best of slow cooking.

 The ribeye steak is a premium cut known for its exceptional marbling, tenderness, and rich, buttery flavor. Sourced from the rib section, this steak features a perfect balance of fat and lean meat, delivering a juicy, flavorful bite every time. Whether grilled, pan-seared, or broiled, the ribeye’s natural marbling ensures a tender texture and robust taste that steak lovers crave. It’s a signature cut for those who appreciate bold flavor and indulgent quality.

 Chuck roast is a hearty, well-marbled cut from the shoulder section of the cow, known for its rich beef flavor and tenderness when slow-cooked. Ideal for braising, roasting, or use in stews and pot roasts, this cut becomes fork-tender and juicy with low-and-slow preparation. Its deep flavor and satisfying texture make it a classic comfort food choice, perfect for family dinners or meal prepping with leftovers in mind.

 Our Wagyu ground beef and patties offer a premium take on a classic favorite. Made from richly marbled American Wagyu, this ground beef delivers exceptional juiciness, tenderness, and deep, buttery flavor in every bite. Whether you’re grilling burgers, making meatballs, or preparing gourmet dishes at home, Wagyu ground beef elevates any meal with its signature richness and quality. It’s a simple way to enjoy the indulgence of Wagyu—everyday.