Top Round Steak
Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.
Brisket Flat Half
The leaner half of the whole Brisket also known also as the “first cut,” this full-flavored meat can be sliced or shredded.
Chuck Tender Steak
Lean cut that resembles a Tenderloin Steak but is not as tender. Slow-cook or tenderize with a marinade before grilling.
Eye of Round Steak
A tremendous value cut that is lean and boneless. Ideal for marinating then grilling or skillet cooking.
Bottom Round Roast
Great value and very lean. Best for roasting or slow-cooking and slicing thin.