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The filet mignon comes from a part of the cow called the tenderloin that is high up and doesn’t get much exercise. The muscle it is cut from is not a weight-bearing muscle, and contains only a small amount of connective tissues, which is why this steak is so tender.Typical Weight: .8lbs each

Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder or mincing machine. It is used in many recipes including hamburgers and spaghetti Bolognese. This Ground Beef comes in 1lb packages easy to thaw, prepare and enjoy.

Comes from the shoulder area and yields cuts known for their rich, beefy flavor. Chuck roasts are great for slow-cooking. Estimated Weight: 3lbs

Ribeye has the ultimate juicy, beefy flavor. These ultra-flavorful steaks come from the cow’s upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.  Estimated Weight Each: 1.5lbs

Cut from the round roast, our grass-fed minute steak is hand carved and tenderized to ensure an even thickness. It takes well to marinades, but is delicious with just salt and pepper. This is a quick-cooking cut perfect for stir-frying, sautéing, or country frying. Estimated Weight Each:  1lb +/-

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. One of the most popular ways to cook this cut is in a slow cooker. Estimated Weight: 3lbs +/-

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, smoked or braised in a slow cooker.  Estimated Weight Each: 4lbs +/-

Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work. The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout. Estimated Weight Each: 1.5 lbs +/-

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.Estimated Weight Each: 5lb +/-

Lean, juicy and moderately tender beef that is very affordable. This steak has no bones and very little fat, making it taste delicious any way it’s cooked. Estimated Weight Each: 1lb +/-

Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. Estimated Weight Each: 2lbs +/-

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. One of the most popular preparation techniques is to cook in the slow cooker. Weight: 3lbs +/-

This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter. The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon). Estimated Weight: 2lbs +/-