Beef
Guide to Beef Cuts
Pork
Guide to Pork Cuts
Chicken

BEEF 

We offer the following beef cuts:
Loin — Tenderloin Roast, Porterhouse Steak, T-bone Steak
Round — Eye Round Roast, London Broil
Breast and Flank — Short Ribs, Skirt Steak
Rib — Rib Roast, Rib Eye Steak
Chuck — Blade Steaks, Chuck Roast, Chuck Steak
Other — Hamburg, Sausage, Stew Beef

Guide to Beef Cuts

• Chuck
  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.
  — Blade Steaks are an inexpensive cut which lies next to the ribs; more tender than most chuck; makes an excellent roast. 
  — Chuck Roast is a good choice for kabobs if well marinated
  
• Rib
  Tender and flavorful ribs can be cooked any number of ways. Most recipes call for ribs to be roasted, sautéed, pan-fried, broiled, or grilled.
  — Rib Roast is known as a standing rib roast (bone left in), or without the bone for convenient slicing. Excellent when dry roasted. A seven-bone prime rib roast can be quite a hefty addition to the dinner table. It is great for a crowd, but for a small family a bone roast will do. 
  — Rib Steak is also cut from the rib section. These tender steaks can be purchased bone-in or as boneless rib-eye.
  
• Loin
  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
  — 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
  — 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.
  
• Sirloin
  "The backbone's connected to the hipbone" isn't a song, but a sirloin. These tender cuts respond well to sautéing, pan-frying, broiling, pan-broiling or grilling.
  — Sirloin Steaks are available in a variety of boneless and bone-in steaks
  — Sirloin Tip Roast is excellent when dry roasted or marinated
  
• Flank
  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.
  — Short Ribs also come from this area. 
  
• Round
  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
  — Eye Round Roast is a very popular cut for pot roast, but can also be roasted at low temperatures
  
• Short Plate
  This section is best used for stew meat, where its rich, beefy flavor can be appreciated.

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We offer the following pork cuts:

Hams — Sliced Ham Steak, Smoked Ham
Pork Chops — 2 Chops per Package, 4 Chops per Package
Pork Ribs — Country Style Ribs, Spare Ribs
Pork Roasts — Loin Roast, Pork Roast, Shoulder rRast
Pork Sausage — Breakfast, Italian
Other — Bacon, Soup Bones, Fat Back

Guide to Pork Cuts

• Pork Shoulder — Meat from this section is relatively fatty, which makes for juicy, tender, and flavorful roasts. 
  
• Pork Loin — This is where we get the leanest and most tender pork cuts. Since they're lean, these cuts tend to dry out if overcooked. Pork is safe to eat if it's cooked to an interior temperature of 160 degrees. There are three main parts of the loin: the blade end, which is closest to the shoulder and tends to be fatty; the sirloin end, which is closest to the rump and tends to be bony; and the center portion in the middle, which is lean and tender. 
  
• Pork Leg — The meat from this part of the pig is usually made into hams, but fresh leg meat is lean and makes a terrific roast. 
  
• Pork Side — This is where the spareribs come from. Other meat from this section is usually cured as bacon and salt pork.
  
• Pork Picnic Shoulder — This comes from the lower part of the pig's shoulder. It's usually made into smoked hams, but fresh picnic shoulder makes for very juicy barbecued pulled pork.
  

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CHICKEN

We offer whole chickens for roasting, for the barbeque rotisserie or you can cut them up for frying. 

We accept cash, checks, Visa and Mastercard

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