Brisket & Roasts

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  • 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.

  • 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.

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    Chuck Roast


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

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    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.

  • 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.