Ordering beef in bulk is a great value that comes standard with steaks, roasts, and ground beef. Bulk beef packages include but are not limited to, New York Strip, Ribeye, Tenderloin/Filets, Sirloin Steaks, a variety of 2-3 pound roasts, arm, top, bottom, and/or chuck, flank steak and/or brisket, beef shanks, stew meat, short ribs and 1 lb. packages of grass-fed ground beef.
Bulk orders require a 50% deposit.
Order By The Cut Or Pound
New York Strip
Well-marbled, this cut consists of two lean tender steaks –
the strip, and the tenderloin.
*Custom cuts can combine NY and Filet for a T-Bone cut
The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
This steak is rich, tender, juicy, and full-flavored, with generous marbling throughout
Lean and flavorful and should be thinly sliced against the grain when carving. An ideal choice to marinate.
Sirloin Steak/Top Sirloin
Versatile, juicy, and delicious.
Boasts a deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
The arm roast, cut from the beef chuck primal, is one of the most popular pot roasts.
Well-trimmed beef, cut into 3/4 to 1 1/2-inch piece that is covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut is used for corned beef and is popular as smoked barbecue.
This is the classic pot roast, becoming moist and tender when braised and full of rich, beef flavor.
Versatile, flavorful & economical. Shape into patties, meatballs, or meatloaf; or brown and crumble for a variety of dishes.
Ribs are commonly cooked on the bone and are excellent when cooked on the BBQ or slow-cooked in the crockpot.
Contact us to purchase or to ask questions