Our Cuts
Cuts we have occasionally
Cuts we have occasionally
These are the cuts we have every week, although we usually have limited quantities at each market.
- Filet mignon
- Ribeye steaks (boneless)
- New York steaks
- Sirloin tip/top sirloin steaks
- Chuck roasts
- Brisket
- London broil
- Rump roast
- Eye of round roast
- Short ribs/back ribs
- Fajita meat/carne asada
- Stew meat (in the winter)
- Cross cut shanks
- AMAZING GROUND BEE
These are the cuts we have every week, although we usually have limited quantities at each market.
- Filet mignon
- Ribeye steaks (boneless)
- New York steaks
- Sirloin tip/top sirloin steaks
- Chuck roasts
- Brisket
- London broil
- Rump roast
- Eye of round roast
- Short ribs/back ribs
- Fajita meat/carne asada
- Stew meat (in the winter)
- Cross cut shanks
- AMAZING GROUND BEEF
Even for these cuts, we often sell out so get there early or text Paul at (916) 531-2668
Cuts we have occasionally
Cuts we have occasionally
Cuts we have occasionally
These are the cuts that we get with every animal, but usually only 1 or 2 per animal
Delicacies
Cuts we have occasionally
Delicacies
These are the cuts that we get with each animal (only 1) so we don't bring to every market:
- Hanger Steak
- Tongue
- Oxtail
- Heart
- Neck Bones
- Knuckle Bones
- Marrow bones
If you're interested in one of these cuts, please text Paul at (916) 531-2668
Unfortunately, we don't get the liver or kidneys (they are too much work to clean).
London Broil
Ball Tip Roast
London Broil
Brisket
Ball Tip Roast
London Broil
Ball Tip Roast
Ball Tip Roast
Ball Tip Roast
Ribeye Steak
Shredded Eye Round
Ribeye Steak
Back Ribs
Shredded Eye Round
Ribeye Steak