Beef Cuts & Best Uses
Every cut clearly explained. From brisket to Berkshire blend, see what makes each one special and how to cook it. Pasture-raised in South Georgia, dry-aged for depth.
Quick chooser
Not sure where to start? Pick the experience you want and we will point you toward the cuts that fit.
Lean & refined
Balanced steakhouse
Rich & indulgent
Budget vibe
Low & slow comfort
Marinade-friendly
Showpiece plating
Table of contents
Every cut, organized
Savory Cuts & Roasts
7 cuts
Brisket
Barbecue showstopper with signature bark and smoke ring.
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Chuck Roast
Hearty, sauce-building comfort food on a budget.
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Shoulder Roast
Lean, flavorful, and remarkably flexible across cook styles.
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Picanha (Sirloin Cap)
Brazilian churrasco classic with a crisp, self-basting fat cap.
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Short Rib
Big beef flavor, fall-apart tender after a long, slow cook.
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Oxtail
Gelatin-rich, comfort-food luxury with built-in body and gloss.
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Osso Buco (Beef Shank)
Bone-in shank that braises into velvety, marrow-rich elegance.
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Dry Aged Steaks
11 cuts
New York Strip
The steakhouse middle ground: tender, beefy, predictable.
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Flank Steak
Lean, beef-forward, and made for marinades and quick grilling.
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Hanger Steak
The butcher's cut: rare, deeply beefy, and quick to sear.
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Filet Mignon
The tenderest steak on the animal, refined and lean.
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Sirloin Tips
Lean, flavor-soaking pieces ready for fast weeknight cooking.
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Flat Iron
Near-tenderloin softness from the shoulder, at a friendlier price.
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Skirt Steak
Bold, beef-forward ribbon built for high heat and bold flavors.
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Cube Steak
Mechanically tenderized, gravy-loving, weeknight friendly.
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Bone-In Sirloin
Steakhouse plate with beefier bite and subtle marrow lift.
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Boneless Ribeye
Buttery, heavily marbled, the flavor champion of the case.
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Chuck Eye Steak
Ribeye taste at a bargain price, the butcher's favorite secret.
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