Showing 1–9 of 23 results
Virginia raised, grass-fed, grass-finished, delicious ground beef.
Filet Mignon needs no introduction. Some believe the tenderloin to be the most prized cut of beef there is. Tender and flavorful. Will melt in your mouth! 2 inches thick and typically two cuts per package if over 0.75 pounds.
New York Strip
$20.18 – $24.42
These New York Strip Steaks are cut 1 1/4″ thick. Well marbled, flavorful, and particularly tender. Great for the grill or pan seared. 2 per pack (1 per pack if < 1 lb).
Rib Steak (Bone-in)
$35.26 – $42.82
Bone in Rib Steaks are flavorful and well marbled. Fattier than your strip and sirloins, these are packed with beefy goodness. Great for the grill! We leave the bone in to add additional flavor and nutrients to your cut.
$14.57 – $17.81
Cut to 1 1/4″ thick. Great for grilling or braising, the Sirloin Steak provides great flavor at a modest price.
Top Round Roast
$19.02 – $27.97
The Top Round (Rear Hip) is slightly more tender than the rump roast. Great when cooked on low heat and slow. Also makes great meat for soups and stews.
$13.13 – $14.88
Short Ribs are meaty and tender, especially when braised. Try cooking in slow cooker for ‘fall off the bone’ tenderness!
London Broil here refers to cuts of the top & bottom round. London Broil is actually a cooking method (vs a cut of beef) that involves marinating / seasoning the cut, then searing on high heat. It’s a tougher cut of beef that is delicious and tender when done right.
Chuck Roast (Bone-in)
$20.87 – $26.83
From the front shoulder, the Chuck Roast is commonly used for and referred to as “Pot Roast”. Rich beef flavor, becoming moist and tender when braised.