Brisket & Roasts

Showing all 8 results

  • Brisket


    Brisket is a beef cut from the breast section of the animal and normally sold boneless. Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised in a slow cooker.

  • Sale!

    Thor’s Hammer (Beef Shank)


    Ranging between 5.5-8lbs, Thor’s Hammer is cut from the leg portion of the steer. This hard to find, cut is quite lean, and delicious, and it makes a great cut for the smoker or the oven. This cut is best cooked slow.

  • Beef Dino Ribs


    Beef Dino Ribs are sometimes sold as beef short ribs, but they are un-cut. They are larger and meatier than back ribs which has them nicknamed as ‘dino ribs’. These ribs do especially well with a long slow smoke. By the time they finish cooking, the meat is juicy and fork-tender

  • Beef Back Bone Ribs


    Beef Back Bone Ribs are cut from the back of the steer in the dorsal area behind the shoulders. The rib area is where the ribeye, and prime rib roast are cut from. After the ribeye and prime rib are cut, the amount of meat attached to the rib bones, is the Beef Back Bone Ribs.

  • Tri – Tip


    Tri-tip comes from the bottom (“tip”) of the sirloin. Its name comes from its triangle shape and the fact that it is at the very tip of the sirloin. It’s rich in meaty flavor and lower in fat than other cuts.

  • Sale!

    Rump Roast


    Rump Roasts are an extra lean piece of beef that come from a heavily used muscle group. All that use of the muscle develops a rich beef flavor that is great with a wide variety of seasonings or sauces.

  • Sale!

    Chuck Roast


    Comes from the shoulder area and yields cuts known for their rich, beefy flavor. Chuck roasts are great for slow-cooking.

  • Short Ribs


    The beef short ribs are known for bursts of flavor and tender texture as compared to other beef cuts. This beef cut has a bone that looks pretty awesome when served.