Top Quality Beef

New York Steaks (also called Strip Loin steaks)

  • Large side of the Porter House or T-Bone steak
  • Marbled with a small strip of fat on back side
  • Great for cholesterol watchers
  • 1” approximately 14 ounces
  • 1 ¼” approximately 16 ounces

Rib Eyes

  • Well marbled for lots of flavor, a Texas favorite
  • 3/4” approximately 12 ounces
  • 1” approximately 14-16 ounces

Filets

  • Leaner than the New York steak
    prepared plain, seasoned or bacon wrapped
  • 1” approximately 6-8 ounces
  • 1 ¼” approximately 8-10 ounces
  • 1 ½” approximately 8-12 ounces

Whole Tenders or Tenderloins

  • Average weight 6 pounds
  • We remove silver and trim at no charge
  • Smoked and cooked $10.00 extra

Prime Rib

  • Boneless, always out of the small end
  • Bones-in, always out of the small end, it is a little more expensive.

Rib Eye Roast - 3 to 10 pounds

Beef is the simplest, most flavorful meat. It is the cleanest because it eats grass and grain. It is the cleanest to dress. The USA has the best health inspection service in the world. Beef is our main business.

 

Sirloin

A less expensive cut, is a good tender meat and another great steak for cholesterol watchers.

Brisket

We offers a smoked, fully cooked brisket made from a flat cut, the lean part only. All you have to do is heat and eat. We smoke it, chill it, slice it, flash freeze it and vacuum pack it so you don't have to.

 

Specialty Items

  • Veal - choice custs only: T-Bone, Scaloppini, Roast, Cutlets and Ground
  • Heavy Aged - Bone in Rib Eyes Steak or Roast
  • Flank Steak (Plain or tenderized)
  • Skirt Steaks (Plain, tenderized, or tenderized with seasoning)

Ground Beef - Our ground beef is made with whole muscle meat that has been aged with low moisture. It has a great taste and is low in fat.


 



Beef Jerky - This jerky took 3 years to develop to get the perfect flavor, tenderness, texture.

 

(All steaks are aged 3 to 4 weeks and are also hand trimmed and vacuum sealed.)