The flat iron steak is the overachiever of the butcher case, in fact, they used to keep them for themselves. Its due to the fact that its a challenge to get to, with a huge piece of connective tissue that is removed to create a chuck masterpiece. Born from the shoulder but refined like it went to finishing school, it’s absurdly tender, perfectly marbled, and cooks faster than your willpower disappears. Time to start calling your home a Michelin kitchen.
Chuck
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SOLD OUTDenver Steaks
$24.00Quick ViewNever heard of a Denver Steak!?! The Denver steak is the sneaky underdog of the beef world—the cut that shows up quietly and steals the show. Carved from the chuck but flexing ribeye energy, it’s ridiculously tender, wildly marbled, and cooks up like it’s got something to prove. It’s the steak equivalent of a flannel-wearing ranch hand who drinks craft bourbon, splits logs for fun, and somehow still moisturizes.
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Chuck Roast
$59.00Quick ViewThe chuck roast is the blue-collar legend of the beef world. The cut that clocks in before sunrise and leaves the whole house smelling like victory. It’s not here for a quick sear and applause… it’s here for the long haul, breaking down slow and low until it’s fall-apart tender and dripping with “Grandma’s Sunday dinner” energy. Toss it in a Dutch oven or smoker and it transforms from humble workhorse to pot-roast royalty—the kind of meal that hugs your soul.
Weight: ~3 lbs
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Petite Tender
$28.00Quick ViewThe tenderloin has a baby sister. The muscle is known as the Teres Major, she’s hidden in the front shoulder and it takes some time to find her. You’ll be glad you did because she turns out to scientifically be the most tender cut on the entire cow. Also one of the rarest to find, and here you are!
Weight: 8-10 oz