Marrow & Soup Bones
Five pound bag. Roast them first, then simmer.
$15.00
What’s for sale.
Shares are priced by the pound of hanging weight and reserved with a deposit. Everything else is a fixed price, straight off the shelf.
Where it comes from.
Point at a part of the animal to see what comes off it. Six of these are on the shelf below; the rest come in a share, cut the way you ask.
Cuts by part of the animal
- ChuckChuck roast, flat iron, Denver, shoulder clodThe shoulder. Works hard, so it wants time and liquid — this is Sunday dinner.On the shelf
- RibRibeye, prime rib, back ribsBarely used, heavily marbled. The steak most people picture.On the shelf
- Short loinT-bone, porterhouse, strip steak, tenderloinThe strip and the tenderloin, either side of one bone. The T-bone is both at once.On the shelf
- SirloinTop sirloin, tri-tip, sirloin flapLeaner than the loin and full of flavour. Ask for tri-tip on your cut sheet.In every share
- RoundTop round, bottom round, eye of round, rump roastThe back leg. Lean roasts, and the best beef in the animal for jerky.In every share
- FlankFlank steakOne flat muscle off the belly. Marinate it, cook it hot, slice it across the grain.In every share
- Short plateSkirt steak, short ribsFatty and forgiving. Short ribs come off here, and they are worth the long cook.On the shelf
- BrisketFlat cut, point cutThe chest. Twelve hours of smoke and it turns into the best thing you have eaten.On the shelf
- ShankSoup shankBone, marrow and collagen. Roast it first, then simmer it all afternoon.On the shelf
Bones & Tallow
Fixed price, no waiting on a scale. Weights are close approximations — beef does not come in round numbers.
Ranch pickup or local delivery. We don’t ship — we’d rather hand it to you cold. Questions about a cut?Ring 208-507-0766.