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Ground Beef

Ground Beef


Ground Beef

Made of beef finely chopped by a mincer. Ground Beef is used in many recipes including hamburgers and cottage pie. In some parts of the world a mincer is sometimes called a meat grinder, although the device works by a process of fine chopping (mincing) and not grinding.

Beef Patties


4oz Patties  |  6oz Patties

Made of beef finely chopped by a mincer. Our all Beef Patties are used in many recipes including hamburgers and sliders. In some parts of the world a mincer is sometimes called a meat grinder, although the device works by a process of fine chopping (mincing) and not grinding.


NY Strip  |  Filet Mingon  |  Sirloin Steak Tip  |  T Bone  |  Porterhouse  |  Tri Tip SteakBeef KabobCubed Steak

 Cuts of beef from the loin are among the most tender and the most expensive, but not necessarily the most flavorful. The tenderloin is the most tender of all steaks. It is a boneless cut that comes from the long muscle that runs along both sides of the backbone. It lies beneath the strip loin (strip steak). It can be purchased as a whole or partial tenderloin, but is usually cut into small medallions or filet mignons. Since filet mignons contain very little fat or marbling, they are usually wrapped in bacon or cooked with some form of fat to add flavor. Chateaubriand is a large section cut from the thickest part of the tenderloin. It is meant to serve two people. The T-bone is a steak with a T-shaped bone: on one side is an oval tenderloin, on the other side is a top loin, or strip steak. Some call it the “king of steaks” because it is two steaks in one, the best of both of the cuts in one steak: the tenderness of the tenderloin and the flavor of the strip steak. The porterhouse is a larger T-bone, containing more of the tenderloin and the sirloin strip.



Chuck Steak  |  Stew Meat  |  Chuck Roast Shoulder London BroilFlat Iron Fillet

Quick Overview

There are more than a half dozen cuts from the shoulder (the area between the neck and the shoulder blade) including arm steak, blade steak, chuck steak, chuck eye steak, mock tender steak, seven bone steak, shoulder steak and under bone steak. All of them have excellent flavor, but they are usually tougher than cuts from the loin, sirloin or rib sections, and are thus less expensive. These multi-muscled steaks are best cooked by braising. Ground chuck has the best percentage of meat to fat for hamburger. The blade steak is one of the most tender of all steaks after a line of tough connective tissue down the middle is removed. It has a great flavor and is inexpensive compared to steaks from the loin, sirloin and rib. The rest of the steaks from the chuck all have good flavor and texture, but they can be quite fibrous. They can be bone in or boneless, cut thick or thin, and can be broiled or roasted successfully, especially if marinated or tenderized. However, the best way to cook chuck steaks is to braise them by searing on both sides, adding a small amount of liquid (seasoned broth or wine), covering tightly and simmer until tender.

Short Plate


Short Ribs  |  Hanger Steak

A cut from near the center of the diaphragm, hanger steak is flavorful and very tender towards the edges, but sinewy in the middle. It is best marinated and grilled or broiled, and served rare or medium-rare to avoid toughness.




Flank Steak

  The long, triangular-shaped muscle from the fibrous underside of a flank of beef. A traditional preparation is marinated, broiled rare and sliced thin against the grain of the beef (London Broil is a misnomer, as the dish did not originate in London). Flank steaks, along with sirloin steaks, have a robust, beefy flavor, but they are substantially tougher. Thus, they are generally marinated or cooked using a moist method such as braising. They also can be rolled and stuffed, then baked in the oven or cooked in a crock pot. See London broil.




Delmonico  |  Boneless Rib Roast   |  Ribeye

 Also known as the Delmonico, Spencer and Beauty Steak, this flavorful, boneless cut of prime rib (i.e., a boneless rib steak) is a favorite of steak lovers. Due to its rich marbling of fat, it is one of the most flavorful and juicy of steaks. It is also only a little less tender than the tenderloin, while adding a lot more flavorful because of the rich marbling. In its uncut form, the rib eye is known as a rib roast (prime rib). See also Rib Cuts.




Top Round London Broil  |  Eye Round 

The round is the hind section of the beef. Since the rear of the animal has been toughened by exercise, the round is less tender than the rib, short loin and sirloin cuts. However, many steak lovers feel that it offers the best combination of texture and flavor. Cuts from the round include bottom round, cube steak, eye of the round, top round, round tip and rump steak.




Brisket  |  Cross Cut Shank

Brisket is a flavorful cut of meat from the breast or lower chest, directly behind the fore shank. It is best suited for long-cooking preparations like barbecue, braising, smoking, slow roasting, casseroles and stews.




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Steak Samplers


The perfect gift or a great way to sample our Steaks. Filet Mignons, Boneless Strips and T-Bone Steaks . . .our Gourmet Steak Sampler has just what you're looking for. Order now and experience the incomparable taste of Naturally Grass Fed.

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