Individual Beef Retail Cuts
All cuts are frozen, vacuum packaged and labeled with the name of the cut and weight.
Filet Mignon
This is THE beef cut. It exemplifies all the goodness of beef’s tenderness and flavor. This steaks is cut from the tenderloin muscle and the LFF production and dry aging make it the BEST!
Delmonico Steaks
This steak is cut from the rib section of the animal and is one of the best tasting steaks—some would say the best tasting! The steak will be cut about an inch thick but will not be tied as pictured.
Porterhouse Steaks
This is the King of Steaks, boasting not only the sizable NY Strip on one side of the bone but and elegant piece of filet on the other. It offers the best of both worlds. It is cut 1-1 ½ inches thick. Enjoy!
New York Strip Steak
This steak is a high-end steak cut from the top loin of the animal. It is traditionally one of the most tender steaks in the animal. It eats well no matter whether you eat your beef rare or well done.
Flank Steak
This cut is recognized to be a great marinating piece of meat that offers quick grilling and tasty thin slices of meat. The flank weighs about a pound in size and is a favorite cut for many.
Top Sirloin Steak
This steak is a tender cut from the center of the sirloin. It is lean and flavorful. It is great grilled or braised. 1-2 per package cut 1-1 ½ inches thick.
T-Bone Steak
The T-Bone Steak get its name from the shape of the bone in the cut. It is great grilling steak cut 1-1 ½ inches thick. The dry aging makes the flavor explode!
Flat Iron Steak
This is a new cut from the top shoulder, which, according to research, is the second most tender muscle in the animal. It offers a beefy flavor and is great pan-fried, broiled, or grilled. There are only four of these per side of beef.
Skirt Steak
This is an elongate muscle meat that is truly under-appreciated. It is a great piece of meat for a quick grill with some spices. It is best known for its use in Latin American cuisine. The size varies with one per package.
Denver Steak
This is also a new cut of steak from the under shoulder blade. It is said to be the fourth most tender muscle in the animal and offers great beef flavor similar to that of a pot roast. It can be grilled, broiled, or pan-fried.
Ranch Steak
Another economical steak cut from the shoulder center muscle. It offers a strong beef flavor and is tender enough to be grilled or broiled.
Brisket Full Cut
This is a great, under-appreciated cut that weighs about 5-8 pounds. The full cut has the deckling on, an additional muscle that appears as a flap on the top of the brisket. Brisket preparation is a lengthy, slow cooking process but so worth the wait.
Chuck Pot Roast
The pot roast is about 2-3 pounds in size. This cut is a traditional standby for slow cooking and provides a beefy flavor like no other.
Tenderloin Roast
This is the roast that memories are made of. Celebrate with your family or friends with this roast. It melts in your mouth and leaves a great-tasting beef experience. The roast is the whole tenderloin muscle and usually weighs about 3-5 pounds.
Tri-Tip Roast
This is a new roast cut from the sirloin that has been popularized by chefs on the West Coast. It can be either grilled with a rub or moist cooked as a roast in the oven. It is lean yet tender for the health conscious beef eater.
Brisket Flat Cut
This is the brisket with the deckling removed. It is considered one of the 29 lean cuts of beef in the entire animal. It weighs from 3-5 pounds and once cooked is easily sliced and served.
Eye of Round Roast
This roast weighs 2-3 pounds and is a lean cut that economically serves a family with the dry age beef taste that everyone loves. Moist cooking is preferable.
Shoulder Petite Tender Roast
A whole muscle roast from the shoulder. This single muscle cut is best braised. It is an economical alternative to tender loin and feeds a crowd of beef eaters. It ranges from 1 1/2 to 2 pounds in size. No waste all great meat.
Rib Roast
A holiday favorite, this roast is the most flavorful roast in the animal. It’s flavor outshines any other cut of beef and makes a beautfiul presentation on the table. Depending on how many people, it can be from 5-15 pounds in size.
Sirloin Tip Roast
Traditional roast cut from the bottom of the sirloin weighing 2-4 pounds in size. This is considered one of the 24 lean cuts of beef as compared to a serving of chicken. Best prepared by roasting or braising.
Ground Steak Loose
One pound packages of >85% lean. Twice ground from whole muscle meats dedicated from one animal. No co mingling of trim from different animals.
Ground Steak Burgers 1/3 Pound
Enjoy our 1/3 pound burgers for a fast dinner or on the grill. 4 per package which are easily separated for preparation.
Ground Steak Burgers 1/2 Pound
Enjoy our 1/2 pound burgers for a fast dinner or on the grill. 4 per package which are easily separated for preparation. These are great prepared as Salisbury Steaks too!
Beef Kabobs
Time saving beef kabobs are cut from the sirloin tip. Use them on the grill, for braising, or in your favorite recipe of Beef Burgundy. There is about a pound in a package.
Fajita Strips
This is a great convenience item for the working family. The fajita strips are cut from the top round of the animal with about a pound in each package.
Shoulder Petite Medallions
These petite medallions are cut from the shoulder tender and can be grilled or braised. They are packaged 2 or 4 per package. This is a nice size for the petite beef eater.
Country Style Ribs
A new cut from the shoulder that resembles ribs by their cut. They are boneless and packaged 4-5 per package to the weight of about a pound. Braise with your favorite sauce.
Fajita Strips
This is a great convenience item for the working family. The fajita strips are cut from the top round of the animal with about a pound in each package.
Beef Kabobs
Time saving beef kabobs are cut from the sirloin tip. Use them on the grill, for braising, or in your favorite recipe of Beef Burgundy. There is about a pound in a package.