The brisket flat is the disciplined older sibling of the brisket world—the cut that went to military school while the point was out partying. Lean, structured, and all business, it doesn’t rely on flashy fat to win you over… it earns respect the hard way with perfect slicing lines and smoke-ring swagger. Corned Beef, Braised in beer, excuse me for a second, I just made myself hungry.
Showing 1–24 of 27 results
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Beef Marrow Bones
$18.00Quick ViewThese are a cattleman’s caviar, cups of joy, a sliver of decadence that can only come from high quality of beef. These not only taste amazing but marrow is primordial. It builds immunity, heals wounds and reduces inflammation. We’re not doctors, but this stuff cures everything.
Weight: 1-1.5 lbs
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Bottom Round Roasts
$59.00Quick ViewLots of options with this flavorful cut but keep it low and slow. Roast Beef is easy one but people tell me to smoke these, I’ve had a hell of time trying to light it though (ba-dum, chash).
Try a good sear, drop in some mushrooms, garlic, onion, carrot, celery. Top off the braise and let the very earth bring forth its bounty. Red wine, a couple of candles… Forget “Netflix and Chill”, its “Bottom Round Roast Night”, and its sexy.
Don’t have a slow cooker (Aunt Loretta has had mine for over a decade). Slice this roast into 1/2 steaks. Work it over a little with a tenderizer, egg bath, bread crumbs, hot pan with butter. BOOOOM, chicken fried steak. The crowd goes wild, its a homerun down the middle.
The normal order is going to come in around 3 pounds, but they can get much bigger (15-20lbs). If your looking for the big boys, drop us a line, because bigger is better.
Weight: 2.5-3 lbs
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Brisket Whole
$189.00Quick ViewThe big boy, the final boss of the beef universe, the cut that seperates backyard grillers from smoke-stained legends… but don’t let it intimidate you. This massive, two-muscle behemoth (flat and point riding together like barbecue royalty) demands time, fire, patience, and at least three unsolicited opinions from guys named Dave or Johnny. You don’t cook a full brisket… you embark on a meat pilgrimage. Hours of smoke, spritz, and emotional growth (maybe some beers)—until it emerges bark-crusted, juice-dripping, and glorious enough to make people preemptively loosen their belt in silent gratitude. Ours are already trimmed, the way they should be. Come and get one.
Weight: 11-14 lbs
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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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Filet Mignon Steaks
$29.00Quick ViewGet out of here. You don’t want this, there are so many better cuts. Lets get creative, maybe a little crazy, don’t buy this… on the other hand.
Filet mignon is the elegant assassin of the steak world. Butter-soft, fork-tender, it doesn’t rely on brute force flavor—it wins with velvet texture and quiet confidence. It’s the steak equivalent of black-tie luxury: understated, smooth, and fully aware that it’s the most expensive thing in the room. Own a Sous Vide, warm it up, if you don’t, check out our REVERSE SEAR Method. We eat them raw (but maybe not for everyone), please don’t overcook this, it hurts our feelings.
Weight: 6-8 oz
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Flank Steaks
$45.00Quick ViewThe flank steak is the long, lean troublemaker of the meat world. It’s got bold, beefy flavor running through it like racing stripes. Treat it right—marinate it, sear it hot, slice it thin—and it transforms into a juicy, swagger-packed legend that struts onto the plate like it owns the ranch. From the under side, below the loin. We love this steak marinaded and on the grill but don’t be afraid of the broiler or a little wok with stir fry if your equipped.
Weight: 1.5 lbs
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Flat Iron Steak
$20.00Quick ViewThe 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.
Weight: +8oz
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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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Ground Beef and Burgers
$12.00Quick ViewDid you also know that high quality ground beef is the cause of most of the world’s happiness. We just here trying to make the world a better place.
Also, there’s a lonely brioche bun out there somewhere and it doesn’t swipe right for just any patty. Jericho Mountain is what it’s been waiting for. Your not a hungry carnivore, your a matchmaker. Lets get these guys together the next time you fire up the grill.
Ground beef is the everyday superhero of the meat universe—the cut that doesn’t need a cape because it’s too busy saving dinner on a Tuesday. Burgers, tacos, meatballs, chili, Bolognese… this overachiever shows up to every cuisine like, “Don’t worry, I got this.” It’s the culinary equivalent of a pickup truck—reliable, versatile, and somehow capable of hauling your entire appetite without breaking a sweat.
75/25 Lean to Fat
Ground Beef : 1 lb Packs
Burger Patties: 2 x 8 oz, 1 lb Packs
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New York Strip Steaks
$59.00Quick ViewThe bone-in strip steak is the sophisticated heavyweight of the steakhouse world. It shows up in a tailored suit but still knows how to throw a punch. It’s got that iconic New York strip swagger, but with the bone left in like a built-in flavor amplifier and a handle for dramatic presentation. Juicy, bold, and unapologetically classic.
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Oxtail
$32.00Quick ViewOxtail is a sure way to take your stew from mild mannered reporter to a stone cold superhero. It’s going to turn up the intensity while adding a velvet finish. Oxtail has a unique flavor all of its own but don’t take our word, make your own mind up and blow away your tastebuds. In case you didn’t know… it is actually the tail of the cow, they only have one, which makes it more exclusive than filet.
Weight: 2-3 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
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Porterhouse Steak
$90.00Quick ViewThe porterhouse is the T-bone’s bigger brother. This steak is cut near the end of the short loin so it comes bigger with a lot more filet (theres actually rules about how much needs to be there to call it a Porterhouse). Plenty for 2 people, but don’t let me tell you how to live ya wild thing.
Weight: 2-3 lbs lbs
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Short Ribs
$39.00Quick ViewLets get excited. If your looking at short ribs, you have cracked the beef code. You know that marbleization is the secret to happiness. That these bones are wrapped in some of the most tender meat on the planet that thrive on the low-and-slow life. You also know that the closer the bone, the sweeter the meat. Come get ’em meat lover, these beauties are waiting to melt in your mouth.
Weight: ~2 lbs
Cut: 3-4 rib (3-4 Inches) -
Sirloin Steaks
$45.00Quick ViewFlavor-Town! The world isn’t all tenderloins and rib eyes. Sirloin is the feeder. The all-time flavor champion. Tender enough to take to the grill, strong enough to remind you what you’ve got teeth for and why you want to use them. Throw them on high heat and they deliver bold flavor, proud grill marks, and just enough swagger to make your tongs feel underdressed. We cut them 1.5” so that you can nail the temperature even without a cooking degree.
Weight: ~1.5 lbs
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SOLD OUTStrip Loin Roast
$220.00Quick ViewLove the New York Strip? Us too. Want a bunch of them together that can be roasted to perfection? You’ve found it. Strip Loin Roasts are a classic primal cut the area below the backbone is home to some of the most tender and popular cuts of beef, such as the Tenderloin, Strip Steak, T-Bone and Porterhouse Steaks. Loin cuts are great prepared on the grill or under a broiler.4
Usually but to about ~6lbs, but we are happy to make them bigger.
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T-Bone Steak
$59.00Quick ViewStrip steak or tenderloin… Strip steak or tenderloin…. It hurts to make these decisions, so don’t. Get them both with this awesome bone down the middle that enhances the flavor of both sides. I pity the fool that doesn’t take this steak for a ride.
Weight: 1-1.5 lbs
Cut: 1.25″ thick -
Tomahawk Rib Eyes
$99.00Quick ViewA Tomahawk steak is what happens when a ribeye decides to hit the gym, grow a Viking beard, and carry a battle axe to the dinner table. This prehistoric slab of American Greatness makes your grill think that it is wrestling a dinosaur. The bone is long enough to signal passing ships or defend yourself from jealous tablemates. Juicy, marbled, and unapologetically excessive—it’s less a steak and more a carnivorous power move that says, “Where we’re going, we don’t need a salad.”
