We offer a full–service meat and seafood department, including many hard–to–find specialty cuts. Learn more about our meat cuts below.
Beef For Stew
Trimmed & cut into bite–size cubes, stew beef is generally chuck or round.
Bottom Round Steak
The Beef Bottom Round Steak contains muscles which are less tender than the top round muscle. The two muscles of this steak are the eye of the round on the left & the bottom round on the right. Note the heavy band of connective tissue separating the muscles. Moist heat is recommended for this steak.
The Beef Brisket is a very course textured muscle. The heavy layer of fat & the sternum or breast bone have been removed. Due to the course texture of this muscle, cooking in liquid is recommended.
Chuck Arm Roast
The Beef Chuck Arm Roast is identified by its thickness as a roast, the large round bone in the center of the cut & the many small muscles of which it is made. This roast may or may not have a cross cut of rib bones showing, but if present would be at the bottom of the picture.
Chuck Blade Roast
This large roast contains many small muscles & is easily identified by the blade bone located in the upper center of this cut. Note also that rib bones & a portion of the backbone are located along the lower left portion of the cut. However, these bones may be removed from this large roast before it is packaged.
Chuck Roast, Boneless
Common Names: Chuck Eye Roast, Chuck Pot Roast. This is the classic pot roast, becoming moist & tender when braised & full of rich, beef flavor.
The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It is usually cut less than one inch thick. The blade bone shown in this picture has the typical shape of the “sevenbone”, a term frequently used in the meat trade.
Cube steak is a cut of beef, usually top round or top sirloin, tenderized by fierce pounding with a meat tenderizer, or use of an electric tenderizer. The name refers to the shape of the indentations left by that process (called “cubing”).
Cubes For Kabobs
Trimmed & cut into cubes, perfect for kabobs.
Delmonico/Rib Eye Steak
The Beef Rib Eye Steak comes from the large end of the beef rib & is made by removing back & rib bones.
English Cut Roast
The beef chuck cross rib pot roast cut, & boneless version of the same cut. Best when braised & boasts robust beef flavor. May also be roasted in the oven & thinly sliced.
Eye Of The Round
The Beef Round Eye Round Steak is a small round boneless steak. It usually has a layer of external fat on two sides.
Filet Mignon/Tenderloin Steak
The most tender beef cut from the entire beef carcass is the Beef Loin Terderloin Steak. This steak has a fine texture, is circular in shape & is usually about three inches in diameter.
Beef Flank Steak is the only steak containing an entire large muscle. Most other steaks are cut across the muscle fibers, but the flank steak fibers run the full length of the steak. To help tenderize these long fibers, you will notice the knife scores across the cut. The flank steak is one of the less tender steaks; cook it with moist heat cookery.
Versatile, flavorful & economical. Shape into burger patties, meatballs or meatloaf; or brown & crumble for a variety of dishes.
New York Strip Steak
The boneless large eye muscle from the T–bone steak is called the Beef Loin Top Loin Steak, Boneless – aka, New York Strip Steak.
The Porterhouse Steak is similar to the beef loin T–bone steak. However, the tenderloin muscle is much larger & an extra muscle is located in the center of the porterhouse steak on the upper side.
Rib Roast, Small End
The Beef Rib Roast, Small End, contains several ribs, a portion of the backbone & one large muscle, the rib eye.
This steak is identified by the round leg bone & three muscles.
Rump Roast, Boneless
When the rump is removed, boned, rolled & tied, the Beef Round Rump Roast is made. This represents a cut only moderately tender, moist heat is often used. However, with a cut from choice & prime cattle, it is often cooked with dry heat.
Shank Cross Cut
The Beef Shank Cross Cut is identified by a cross section of the arm bone & many very small muscles, each surrounded by connective tissue.
Short Ribs are small cubes containing a section of the rib bone & thin layers of muscles. The muscles of the chest perform considerable work & are therefore not very tender.
Sides of Beef & Hind Quarters
Custom cut to order. All pricing includes custom cutting & freezer wrapping. See FREEZER PACKS.
Sirloin Steak, Boneless
The Beef Loin Sirloin Steak is an excellent steak for broiling & is made by removing all of the bones from any of the other types of sirloin steaks.
Sirloin Steak, Flat Bone
The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of sirloin steak if both the flat hip & backbones are left in the steak.
Sirloin Steak, Round Bone
The Sirloin Steak, Round Bone is located further back on the sirloin area of the beef loin. This particular sirloin steak has the greatest amount of lean and the least amount of bone.
This steak has the characteristic “T” shaped vertebrae & the large eye muscle. The smaller muscle located below the T–bone is the tenderloin.
The Beef Round Tip Roast is a rolled & tied roast identified by four individual muscles within one large muscle mass.
The Tip Steak is cut from the tip roast. Like the roast, this steak is identified by four individual muscles within one large muscle mass.
Top Round Steak
The Top Round Steak is the most tender of the various round steaks. This boneless steak consists of a large muscle called the top or inside round. Note the cover fat on the curved top surface, the cut surface on the left side, and connective tissue along the bottom.
This rectangular–shaped cut consists of meat & rib bones. Boneless breast can be stuffed with bread crumbs, rolled, & braised or roasted.
These are cut from the breast & usually trimmed of fat. They'’re best broiled, barbecued or braised.
Scraps from the breast & foreshank are often ground into lambburger.
Lamb Cubes for Kabobs
Kabobs are cubes of meat, ideally free of fat, bone or connective tissue, usually meant to be grilled, as in shish kabob or souvlaki.
Lamb for Stew
Shoulder meat, trimmed of fat & connective tissue, is the best choice for stew. It is usually sold already cut into cubes.
Leg American-Style Roast
Also called “Leg of lamb”, it is often semi–boneless. The long shank bone is removed, & the meat is tied into a roast shape.
Leg Sirloin Off
This is the lean shank half of the leg that is higher in connective tissue, which becomes tender with long cooking.
These diminutive T–bone steaks contain a portion of the loin & tenderloin & are the leanest, tender–est, & priciest cuts.
A bone–in roast. It is not a large cut & should be cooked carefully to prevent overcooking & drying out.
One of the most popular cuts, ranging in size from dainty New Zealand chops to meaty Colorado ones. Each has a tender eye of lean, pink meat & a thick layer of flavorful fat.
Rib Frenched Chops
Frenching is a technique where the rib bone is exposed & all meat is removed from the bone for a great plate presentation & added flavor.
A whole rib roast, or “rack of lamb” has seven or eight ribs. When “Frenched”, it is prepared with the upper ends of the rib bones trimmed (& often capped with decorative covers).
Rib Roast, Crown
Two or three racks are combined end to end & then curved into a circle to make a Crown Roast.
A lamb shank is the lower end of the shank half of the rear leg. The foreshanks are also known as lamb shanks.
Shoulder, Arm Chop
This cut from the lamb’s shoulder section has rich marbling & can be cooked in a number of ways; try marinating & pan–frying or broiling them to medium rare.
Shoulder, Blade Chop
The most flavorful & economical chops come from the shoulder. They can vary a lot in degree of tenderness.
Shoulder, Neck Slice
Typically sold as thick, bone–in slices, lamb neck is full of flavor. Neck meat also has plenty of collagen, a natural compound in red meat that lends a silky richness to stews & other slow cooked dishes.
Shoulder, Square Cut
This flavorful, ample cut consists of nicely marbled meat that has a pronounced sweetness. Because the shoulder muscles do more work than the leg muscles, they’re less tender & do well with long, slow roasting or braising.
Sliced bacon is sliced from slab bacon. It generally consists of 18–20 slices per pound. In this picture the bacon is shingled to improve attractiveness & ease with which slices may be separated.
Bacon, Smoked Slab
The wholesale pork side is usually smoked & cured. It is usually sliced into strips referred to as bacon.
Center Loin Roast
Common Names: Center Cut, Pork Roast, Loin Roast Center Cut. Most desirable loin from the pork carcass which contains the characteristic T–bone with eye muscle & tenderloin.
Fresh Ham (Leg), Center Slice
Common Names: Fresh Pork Leg Steak, Center Cut, Leg of Pork Steak. This cut is sliced from the center area of the pork ham. The cut is seldom more than one inch thick. It contains the leg bone & top, bottom, & eye muscles.
Fresh Ham (Leg), Rump
Common Names: Butt Portion, Pork Leg Butt, Fresh Ham Butt, Pork Leg Roast Sirloin Portion. This is taken from the area next to the sirloin. It contains the round leg bone. Muscle system characteristic of the leg & the aitch bone should be exposed.
Fresh Ham (Leg), Whole
Common Names: Fresh Ham. This is made up of the round hip bone, the aitch bone, & consists of fat covering about halfway up the leg. This has a large amount of muscling.
Fresh Ham Shank Portion
Common Names: Shank Roast, Leg Roast Description: This portion of the fresh ham is the lower leg (shank) portion of the pork.
Fresh Pork Side
Common Names: Chunk Side of Pork, Fresh Belly, Streak of Lean.
Fresh Pork Side, Sliced
Sliced side pork is sliced from the fresh pork side. The picture shows one slice removed from the slab of bacon. “Bacon” usually refers to products smoked & cured. Not all smoked & cured products are called bacon.
Loin Blade Chop
Common Names: Pork Chop End Cuts, Blade Steaks. This cut comes from the blade end of the loin. It contains several muscles & the blade bone as the roast.
Loin Blade Roast
Common Names: Pork 7–Rib Roast, Pork 5–Rib Roast, Rib & Roast, Pork Loin Rib End. This roast contains part of the blade bone, rib bones, & the backbone. The muscles are separated by seam fat.
Common Names: Loin End Chop, Center Loin Chop. This cut has the same muscle & bone structure as the beef loin T–bone steak.
Loin Sirloin Chops
Common Names: Sirloin Steaks. The pork loin sirloin chop contains portions of the hipbone & backbone.
Loin Sirloin Roast
Common Names: Hipbone Roast, Loin End Roast, Sirloin End Roast. This comes from the sirloin end of the loin & contains the loin eye muscle, tenderloin, backbone, & hipbone.
Shoulder Arm Picnic Roast
This roast contains the shank bone, the arm bone, & a portion of the blade bone. The arm bone will not be visible on the cut surface. This cut comes from the lower portion of the shoulder.
Shoulder Arm Steak
Common Names: Arm Chop, Picnic Steak. This cut comes from the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The round arm bone is located in the upper center.
Shoulder Blade Boston Roast
Common Names: Fresh Pork Butt, Boston Shoulder, Pork Butt Roast, Boston–Style Butt. Roast is square in shape from the top portion to the whole shoulder. It contains several muscles & the blade bone.
Shoulder Blade Steak
Common Names: Pork 7–Rib Cut, Pork Steak. This cut is from the Pork Shoulder Blade Boston Roast. It contains the blade bone & several muscles.
Smoked Boneless Ham
This cut contains no bone & has a thin layer of fat covering. It is smoked & cured.
Smoked Ham Rump (Butt) Portion
Common Names: Ham Sirloin End, Ham Butt End, Ham Butt Portion. The small dark area near the top is the aitch bone. The aitch bone is the key to identifying this cut.
Smoked Ham Shank Portion
Common Names: Ham Shank End. This cut is the lower leg (shank) portion of the cured & smoked pork ham cut.
The jowl is a fat cut of meat along the side of the head. It is smoked & cured, often used as flavoring for other food.
Smoked Loin Chop
Common Names: Center Cut Chops, Smoked. This is made by curing & smoking a fresh pork rib chop. The lean muscle will have a similar color to cured ham.
Smoked Pork Loin, Canadian Style Bacon
Common Names: Canadian Bacon, Back Bacon. Cured & smoked eye muscle of the pork tenderloin. It contains no bone & has little fat.
Smoked Pork Picnic Ham, Whole
This is fresh pork shoulder picnic that is cured & smoked. The retail cut is usually roasted or sliced & fried.
Smoked Whole Ham
This comes from the fresh whole ham that has been cured & smoked. The aitch bone & hip bone are in this portion of the pork ham.
Spare Ribs – Back Ribs
Spareribs contain about 12 ribs & are intended to have a limited amount of meat. This cut is separated from the inside of the pork fresh belly. Pork spareribs are the highest–priced of the cuts.