Descriptions of Meat cuts
Grass-Fed Beef
*retail beef cut descriptions*
Ground Beef
85/15 great for every day meal planning
Beef Patties
4 per pack, 3 per pack or 8 - 2oz. per pack
New York Strip
cut from the short loin, with a fat strip that runs along the side, tender, great for grilling, average steak 3/4 inch thick, just shy of half pound
Delmonico
cut from the rib section, with delicate marbling, tender, can be broiled, fried or grilled, also known as a boneless rib-eye steak, average steak 3/4 inch thick, just shy of half pound
Tenderloin Fillet
cut from the loin, known as an eye fillet, amazingly tender, great for steak tartare, average steak 3/4 inch thick, just shy of quarter pound
Sirloin Steak
cut from the back of the animal above the tenderloin on the rump, lean, not as tender, can be broiled, fried or grilled, good for marinating and summer stir-fry, average steak 3/4 inch thick, just shy of a pound
Flank Steak
cut from the abdominal of the animal or the belly, not as tender, long and flat, can be broiled, fried,grilled or braised, best cut against the grain, great for fajitas, average steak 3/4 inch thick, about a pound or just over
Sizzler Steak
cut from the bottom sirloin ball tip, known as a petite sirloin, firmer to the bite, well-marbled for richer beef flavor, can be broiled, fried, or grilled, average steak 3/4 inch thick, just shy of half pound
Skirt Steak
cut from the plate, long and flat, known for its flavor, not tenderness, can grill but typically braised, best when marinated, great for fajitas, cut against grain to get more tenderness, average steak 3/4 inch thick, about a pound
Chuck Roast
Typical roast is 2 1/2 - 3 pounds. Best cooked slowly with liquid, such as pot roast.
Rump Roast
This large, loaf shaped cut of meat comes from the bottom round, the rear leg of the cow. Best prepared by slow roasting until tender.
Brisket
The perfect cut to cook low and slow on your smoker for a summer (or any time of the year!) BBQ
Heart
A lean organ, it is best when stewed or braised. Very high in iron and vitamin B12
Tongue
Beef tongue is high in fat, the skin is typically scalded and then removed. The meat can then be roasted
Liver
High in protein, low in fat, the beef liver can be used for many purposes, from the classic Liver & Onions to Liver Pâté
Ox Tail
Due to the gelatin-rich nature of this cut, it cannot be beat when it comes to making rich, flavorful broths for soup and sauces.
Soup Bones
Leg shank sections, with meat included.
Broth Bones
These are just the bare bones, no meat. Good for making a basic broth.
Short Ribs
When cooked low and slow, short ribs not only become incredibly tender but also add richness to any sauce made from their cooking liquid due to the collagen content breaking down.
Stew Meat
It's meat, that you use to make stew!
Suet
Beef suet is raw, hard fat that particularly comes from around the kidneys. Frequently used to render into tallow, but it also has numerous uses in traditional dishes.
Milk-fed pork
*retail pork cut descriptions*
Pork Chops
Cut from the loin, which runs from the hip to shoulder.
Pork Steak
Cut from the shoulder of the pig, out of the same primal cut that is used for pulled pork. Great when grilled and then simmered slowly to tenderize.
Pork Spare Ribs
The spare ribs are taken from the belly side of the rib cage. While they have a higher bone to meat ratio, they also have more fat which adds to their flavor.
Baby Back Ribs
Cut from the upper portion of the rib cage, near the spine. Can be a bit meatier than spare ribs.
Pork Tenderloin
The tenderloin runs along the backbone and is nice and tender due to the fact that it is used for posture, not movement. Lends itself well to marinades and quick cooking methods such as grilling or searing.
Pork Shoulder Roast
Pork shoulder perfect for pulled pork.
Fresh Ham Roast
This is a great roast for smoking to become a smoked ham, also good for slow roasting in the oven.
Pork Loin Roast
Can be sliced into steak-like pieces or slow-roasted.
Smoked Ham
The traditional smoked ham, picnic ham or small boneless ham.
Smoke Ham Slice
Ham Steak a.k.a Farmer John's favorite breakfast.
Bacon
Everyone's favorite cured meat product. Sold in 1 lb packages.
Cottage Bacon
Cut from the shoulder of a pig, which makes for a meatier bacon.
Canadian Bacon
like "small" slices of ham. cut from the loin.
Jowl Bacon
Particularly a Southern delicacy, pork jowl is taken from the cheek and is cured and smoked.
Smoked Ham Hock
The shank end of the leg bone, often served with greens, beans, or for added flavor in soups.
Breakfast Links
A classic for breakfast or any time of the day. Sold in links.
Kielbasa Links
A Fresh Polish sausage.
Bratwurst Links
A sausage variety of German origin.
Italian Links
The taste of Italy, in convenient link form.
Ground Pork
Feeling creative? Ready to come up with your own signature sausage recipe? Well then you will need some of this ground pork for a high quality base.
Sausage (Bulk)
Italian/Breakfast/Chorizo
Neck Bones
Typically cooked low and slow, or used similarly to ribs.
Back Fat
Fat... From the back. Try it diced up and sautéed with veggies, or render it for lard.
Leaf Fat
Fat from around the kidneys. Render it for lard. Leaf lard makes the best pie crusts.
Pastured Raised Poultry
*raised seasonally-only available through the Meat Share*
Whole Cornish Cross Chicken
Cornish cross are a breed that everyone knows as the meat bird of commercial agriculture. They eat more grain then graze. They are a great bird for beer butt chicken, or for making your meals dollars stretch.
Whole Red Bro Chicken
Red Bros are a cross of heritage breeds. They are more of a traditional bird. They graze more and eat less grain, but take longer to mature.
Whole Cornish Game Hen
Butterflied wonderfully on the grill or roasted in the oven.
*Prices are subject to change without prior notice and weights are approximate*