Showing 1–9 of 20 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).
$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.
$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.
Arm Roast (Bone-in)
Arm Roast is great for making “pot roast” or oven roasted and thinly sliced. Rich beef flavor, becoming moist and tender when braised.