Guide to Beef Cuts

                                                                                     Slow Cook -Braise

Chuck-Brisket-Shank-Ox Tail -Slow Cook-Braise
Meat is basically muscle, and the chuck happens to be a heavily exercised area. Luckily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking, making the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

Chuck Roasts 2-3 lbs $ 6.50 per pound

Brisket -7.25 per pound

Shank Bones- $ 4.75 per ound

Ox Tail -$ 5.25 per pound

Stew Beef - $ 6.50 per pound



One of our favorite cuts, It has tons of flavor and is well marbled. Grill over a medium heat with salt and pepper, your favorite dry rub at medium heat until desired tenderness. $ 15.50 per pound

This area boasts extremely tender cuts and can be prepared without the aid of moist heat or long cooking times. Cuts from the short loin may be sautéed, pan fried, broiled, pan broiled or grilled.
Porterhouse Steak is a very popular steak cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and sirloin tip. The tenderloin is often served separately as filet mignon. Porterhouse $ 16.99 per pound
T-bone Steak is cut from the middle section of the short loin; similar to the porterhouse steak; has a smaller piece of the tenderloin; usually grilled or pan-fried. $15.99 per pound
Tenderloin is often considered the most tender cut of beef; responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon. $19.99 per pound
Strip Steak -this full of flavor and juciness of a ribeye but much leaner. $ 15.99 per pound

Boneless and lean this cut is the perfect balance of tenderness and full flavor. Grill it up and serve with a fresh herb butter with chives and rosemary or butter and garlic. $ 15.99 per pound

Flank Flat Iron-Hanger Steaks-Grill-Sear
This meat is lean, muscular and very flavorful. Flank is primarily used for flank steaks and rolled flank steaks. It can also be used for kabobs.
Flank Steak has a great flavor, and should be sliced thin against the grain for maximum chewability. Flat iron the second most tender stea is an anomaly. Full flavored, lean cut. Hanger Steak, called the butchers steak for a reason. There is only one hanger steak on a steer and it has tons of flavor. Serve medium rare be sure to slice against the grain. $12.25 per pound
Short Ribs also come from this area.

Top Round -London Broil
The round consists of lean meat well-suited to long, moist cooking methods.
Top Round is the most tender part of the round; it can be prepared as pot roast or cut into thick steaks for braised dishes

Top Round Steak $8.50 per pound

London Broil $ 7.25 per pound
Eye Round Roast is a very popular cut for pot roast, but can also be roasted at low temperatures



Standing Rib Roast-This classic holiday roast is perfect for impressing and feeding your family. Use the leftover bones for stockade by

Made to order. Please call 413-668-6843 to place your order.

$ 13.99 per ound

Top Round Roast- Your grandfathers roast beef. Sliced thinly full of flavor. This is a great option for a dinner party and leftover shaved steak sandwiches.  $ 8.50 per pound.

Tenderloin Roast- made to order. $ 19.99 per pound


Ground Beef                      $ 6.99 per pound

Patties                               $ 7.50 per pound 4 per package

Hot Beef Sausage           $ 7.50 per ound

Sweet Beef Sausage     $ 7.50  per pound



Heart/Tail/Tonge            $ 5.25 per pound

Liver                                $ 4.00 per pound

Suet                                 $ 2.00 per pound