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Chuck Steak, 20 oz. - The chuck section yields some of the most flavorful and economical cuts of meat. It is best to cook them slowly in liquid.

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Filet Mignon, 2-6 oz. -
The most tender part of the beef, an expensive special occasion steak.

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Flank Steak, 20 oz. -
Marinate this and cut into thin strips for the most flavorful beef entrée.

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Ground 10/15, 1 lb.
- This organic ground beef has 15% fat for delicious organic hamburgers, meat balls or meat loaf.

 

   

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Ground Beef Patties, 1 lb.  -
Four organic beef hamburger patties perfect for grilling.

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London Broil Steaks, 20 oz. -
After marinating and broiling, cut into thin slices across the grain for a more tender steak.

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Top Round Steak, 10 oz. -
Beef Top Round is suitable for a variety of uses including marinated steaks, kabobs or stir fry.

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Top Loin Steak, 10 oz. -
This tender cut may be broiled, grilled or sautéed. It is the signature steak at many steak houses.

   

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Rib Eye Steak, 10 oz.
- One of the most popular, juiciest, and tenderest steaks on the market.

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Stew Meat, 1 lb.
- Fresh stew meat is usually taken from the tougher but flavorful cuts of beef. It tenderizes in cooking.

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Top Sirloin Steak, 2-8oz. -
According to legend, King Henry VIII of England so loved this steak he knighted it.