ROAST / BRISKET / RIBS

The brisket flat is a leaner, flatter portion of the brisket and is known for its uniform thickness and suitability for slow-cooked dishes like smoking or braising

Point or Tip of the brisket. Slow cook to obtain tenderness and flavor

Packer Cut - Full Brisket ready to smoke NOT AVAILABLE TO SHIP Available for pickup.

Thick cut Top Round steak.

Cut from thin cross sections of the first four to five ribs where there is a good ration of meat to bone.

Short section of rib bone encased in meat, and known for being versatile and delicious when braised or slow cooked.

Also known as: Bottom Round Oven Roast; Bottom Round Rump Roast; Round Roast. Great value and very lean. Best for roasting or slow-cooking and slicing thin.

Known for it marbling and flavoring, best when roasted or stewed low and slow over the course of hours.

A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

Also known as Chuck Roast. Has marbling throughout, making it ideal for one-pot cooking.

A lean, flavorful cut of beef from the cow's hindquarters, near the loin, often used for braising or slow cooking methods like roasting or stewing.