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.

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

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

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

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

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

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

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

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

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

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