Our ground beef is a specified blend of brisket and short rib that we trim while butchering every day. It’s an exceptionally beefy blend chuck ground to an 80/20 ratio of lean meat to fat. We do a medium coarse grind for a better mouth feel. and we always grind fresh daily!

The king of braising cuts. Short rib is the extension of rib that comes from below the
ribeye in the forequarter. It is one of the most well-marbled cuts of beef. When cooked
for upwards of 2 hours this cut falls right off the bone.

Whether smoking or braising this cut is the go-to for slow cooking. Brisket is cut from
the forequarter of beef and is technically the pectoral muscle. Its heavy fat coverage
makes it perfectly suited for long-term smoking, and it’s a well-known staple in the
tradition of southern BBQ.

The New York strip is cut from the beef short loin, sometimes with the bone attached but
most often as a boneless steak. If the butcher leaves the strip loin and tenderloin intact
through the short loin, the short loin will transform into T-bone and porterhouse steaks.

For the ultimate wagyu experience, we source our New York Strip Loins from Snake River Farms. Arguably some of the best beef on the planet, this cut is perfect for any special occasion or simply as an indulgence. The high level of intramuscular fat in this
cut makes it incredibly juicy and tender.

Flavor-wise, this cut is untouchable. The Denver steak is cut from one of the most well
marbled muscles in the entire animal. It sits directly above the chuck roll and is
unexpectedly and pleasantly tender.

A well-known classic on the grill, skirt steaks are a long 1” thick strip of meat that hangs along the ribs within the animal. The steak’s thin profile makes it ideal for a quick sear on both sides. Due to the loose grain of the muscle fiber that runs through the skirt this cut is primed for marinades and seasonings. Our Outside skirt steaks are sourced from Pat Lafreida meat purveyors

The Porterhouse is a steakhouse classic. One side of the center bone is a Fillet and the
other side is the Strip. You get the best of both worlds. To be considered prime, beef
cattle must be 9–30 months of age.

It's typically cut from rib six spanning through twelve; can be bone-in or boneless. If
bone-in, the steak contains a piece of rib bone. You may often see the bone extending a
few inches beyond the tip of the steak muscle. In other cases, it may even be trimmed
with the meat. Typically cut  1 ½ – 2” thick.

Often called the butcher’s cut, hanger steaks, as its name suggests, hang in the center
of the steer’s body acting as the primary muscle in the diaphragm. This prized cut is well
marbled and eats like a skirt steak with a more intense depth of flavor. Certain to give
your favorite steak a run for its money.

A tomahawk steak is a bone-in ribeye steak that has been trimmed to resemble the
shape of a tomahawk, cut from the beef rib. It's a cut that includes the eye of ribeye,
the ribeye cap, and the complexus. Our Tomahawks are sourced from Pat Lafreida
meat purveyors

Flat iron steak—also known as a top blade steak, top blade filet, and shoulder top blade steak—is cut from the shoulder of the cow (called the chuck) and is nicely marbled with lots of beefy flavors. When cooked properly, a flat iron steak turns out tender and juicy.

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More flavor than a Ribeye Steak but more tender than a Filet Mignon. Meet the Ribeye Cap Steak, also known as Spinalis Dorsi. When the Butcher trims it off the top of the Ribs before cutting them into steaks, you get an entire 16 inch long muscle of the most amazing tender yet flavorful meat. The Ribeye Cap is to the Ribeye what the Filet Mignon is to the Tenderloin, the best, most prized part.