Nothing on this shelf right now.
We don’t have any roasts put by at the moment — but there is usually more in the freezer than there is on the website.
Where it comes from.
Point at a part of the animal to see what comes off it. Every one of them comes 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