Products
We have large range of beef, lamb & goat meat. Below are some of our best selected products.
Beef Chunk
Beef Chuck is a huge primal cut that comes mainly from the shoulder section of the steer, as well as parts of the neck, ribs, and the upper arm. The entire thing can weigh more than 100 pounds, and it makes up fully 30 percent of an entire side of beef.
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Beef Flank
Beef Flank is a relatively long and flat cut. It is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried, broiled, or braised for increased tenderness. It is frequently used in Asian cuisine.
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Beef T-Bone
Beef T-Bone is cut from the short loin area of the beef. A center "T-Shaped Bone" divides two sides of the steak. On one side is a tenderloin filet and the other is a top loin which is better known as the New York Strip Steak. The T-bone is made for grilling.
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Beef Rib Eye
The Beef Rib Eye is cut from the roast that sits at the top of the rib primal. As a roast is known as a standing rib roast or, more commonly, Prime Rib. The Rib-Eye is a boneless cut. When the bone is left attached it is called a Rib Steak The Beef Rib Eye is best grilled or broiled and will remain tender up to medium though it is still good at medium well.
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