4. Dry Age
14 days of carcass hanging in cooler. This is natural process of tenderizing, enhancing the flavor.
- All
- On Sale
- ground
- hamburger
- Roast
- Ribs
- organ
- heart
- tail
- bones
- marrow bone
- brisket
- boneless
- fajita
- little steaks
- fillet
- patty
- strip
- steak
- tenderized
- chicken fry steak
- cube
- thin cut
- philly
- picanha
- sirloin cap
- bone - in
- chunks
- tips
- sirloin
- skirt
- soup bone
- bones with meat
- stew
- tallow
- hot dogs
- chopped brisket
- shreded
- bbq
- beef stick
- summer sausage
- rib
- bundle
- variety
Sirloin Steak
-1" thick 1 per pkg boneless
Sirloin Tips
Boneless avg. 1# pkg
Skirt Steak
-whole
Smoked Chopped Brisket
-2# pkg.
Smoked Chopped Brisket w/ BBQ Sauce
-2# pkg.
Soup Bone
Bones with meat
Stew
-small chuncks
Summer Sausage
-1# log
T Bone
-Bone-in 2 per pkg. 1" thick
Tongue
-whole
Tri Tip Raost
-whole boneless
Weekly Beef Bundle
-changes weekly, variety of beef cuts
Weekly Combo Bundle
-variety of beef and pork cuts value of $75
weekly Steak Bundle
-beef steaks only value of $100
- Prev
- Next