Our Cuts of Beef


Please use this handy guide to help you better understand the difference in the cuts of meat we sell, where on the animal they are from, and how best to prepare them.

We offer Steaks, Roasts, RibsGround/Stew/Stir Fry, some Offal options, and Shank/Bones.

And now, you can download our Product List here (pdf 257kb)

Steaks

What exactly is a steak? A steak is simply any cut of meat across the muscle into a thick slice with some exceptions such as the flank or skirt steak. Steaks are intended to be cooked quickly by broiling, grilling or searing. We sell the following steak cuts:

STEAK
CUTS/PACKAGE AVERAGE WT/PACKAGE
Filet Mignon
2 .6 lbs
New York
2 2 lbs
Rib Eye
2 2 lbs
Rib Steak
2 2.2 lbs
Top Sirloin
1 1.3 lbs
Sirloin Tip
1 1.8 lbs
Chuck Steak
1 1.4 lbs
Clod Tender
1 1.5 lbs
1 1 lbs
1 1.2 lbs
1 1 lbs
1 1 lbs
1 1.1 lbs
1 2.4 lbs
2 .5 lbs

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Roasts

What are roasts? Meat cut as roasts are larger sections of the muscle left big enough to feed several people in one sitting. Due to their large size and often from meat less desirable for cutting into steaks, roasts are meant to be cooked using lower temperatures and often with dry heat methods as in ‘oven roasting’. Though some of the leaner roasts are meant to be slow cooked in a liquid base to assure they stay moist and break down better palatability. Our roast options include:

ROAST
AVERAGE WT/PACKAGE
Chuck Roast
2.4 lbs
Cross Rib Roast
3 lbs
Eye of Round Roast
3 lbs
Tri Tip Roast
2.2 lbs
Top Sirloin Roast
2.8 lbs
Rump Roast
1.8 lbs

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Ribs

We have two options of ribs. Short Ribs are cross cut to one inch from the meaty, upper rib section. Back Ribs come in racks of approximately 10 ribs 5 – 6 inches in length.

RIBS
PER PACKAGE AVERAGE WT/PACKAGE
Short Ribs
2 strips/4 ribs/strip 2.2 lbs
Back Ribs
1 rack 3.2 lbs

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Ground, Stew Meat, Stir Fry/Fajita Strips

Our Ground Meat is ground from the excess meat we don’t have cut into steaks or roasts and trimmings from throughout the carcass. We’ve had great reviews of our ground meat and it is one of our best sellers.

Stew Meat are 1 x 1 inch chunks of meat from the chuck. Extremely popular for stews and often sells out quickly.

Stir Fry/Fajita meat (named obviously for the preferred cooking methods) are strips approximately 2 inches long by 1/2 inch wide most often from the round. A very delicate meat if carefully cooked to medium rare.

OTHER MEAT OPTIONS
AVERAGE WT./PACKAGE
Ground Beef
1 lbs
Stew Meat
1 lbs
Stir Fry/Fajita Strips
1 lbs

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Offal

Offal, a term used to describe the internal organs and various entrails of the beef, are considered delicacies. We offer three of the more popular choices from this category; heart, tongue, and oxtail.

OFFAL OPTIONS
AVERAGE WT.
Heart
2.2 lbs
Tongue
1.4 lbs
Oxtail
1.1 lbs

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Shank & Other Bones

Cross-cut shanks are a popular braising meat option. The bone marrow adds a level of flavor complexity to stew recipes. Of our three options, the Cross-cut Shank is the only one that has meat still attached to the bone.

SHANK & BONES
AVERAGE WT./PACKAGE
Cross-cut Shank (includes leg meat)
1.6 lbs
Soup/Stock Bones
1 bag – 12 lbs
Knuckle Bone
3.1 lbs

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