Canoe cut marrow bones are center-cut pipe bones from the leg that have been halved with a band saw to expose the buttery, rich marrow. This cut makes them very easy to serve and easy for diners to enjoy.
Bone-in Beef Shanks consist of the bone and meat of the lower part of the upper leg.
Cross-Cut Beef Shanks are typically braised to make flavorful, fork-tender dishes such as Osso Buco. Can be bone-in or boneless.
Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (French).
Beef Short Plate, also known as Navel, is a large boneless cut from the plate primal. The Navel has a lot in common with both beef brisket and pork belly.
The Tomahawk Steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact and frenched.
We recommend that you use our cuts for fajitas or bulgogi. You can also use it to make steaks or ground beef.
Smaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
The Cube Roll, or rib-eye roll, is prepared from the forequarter, running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin.
The Cube Roll, or rib-eye roll, is prepared from the forequarter, running along the back of the animal from the 4th to the 13th rib between the chuck and the striploin.
Rib Fingers are thin strips of beef cut from between individual ribs in the Rib primal.
This large piece of flavor-packed beef is often cured or smoked, but it’s also one of the best cuts for braising and slow cooking.
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