This item is $7.75 per lb. The estimated weight is between 3 and 4 lbs. The estimated price is between $23.25 and $31.00 May also be referred to as English Roast, Book Roast, Clod Roast, and Cross Rib Roast. Cut to a 1.5" thickness, it roasts in less time. It has a marrow bone in the center. It is an inexpensive cut which lies next to the ribs; it is the most tender of the chuck roast cuts. An excellent roast with exceptional beef flavor, very moist and tender when braised (pot roasting). Our family's favorite. How to Cook: Boil, Stove Top, Roast, Pot Roast This cut is one of the USDA's recommended 29 "LEAN CUTS" of beef

This item is $4.00 per lb. The estimated weight is between 4.5 and 5.5 lbs. The estimated price is between $18.00 and $22.00 This is pure Beef Fat with the lean meat trimmed off. We recommend this fat for those looking to render for cooking, baking, frying, or mixing with game meat for a better lean to fat ratio! Our Beef Fat comes in a 5lb vacuum packed portion.

This item is $5.00 per lb. The estimated weight is between 4.5 and 5.5 lbs. The estimated price is between $22.50 and $27.50 Our pure Beef Tallow comes from the fat surrounding the kidneys in the beef animal. Beef Tallow is what we recommend for those looking to render to make their own lotions and candles. This is not to cook with, see our Beef Fat - No Lean for cooking purposes. Beef Tallow comes vacuum packed in 5lb portions.

This item is $11.00 per lb. The estimated weight is between 3 and 4 lbs. The estimated price is between $33.00 and $44.00 May also be referred to as Boneless Brisket, Brisket Center Cut, Brisket First Cut, Brisket Flat Cut, Brisket Front Cut, Brisket Nose Cut, Brisket Point Cut, Fresh Beef Brisket and Whole Brisket. Flavorful, fork tender and succulent. A 2" thick--- pot roast made with this cut of Angus Beef is truly mouthwatering. Braised (pot roasting) in a Pyrex dish @ 300 degrees for 2-3 hours with salt and pepper. Simply---Wow! How to Cook: Boil, Stove top, Roast This cut is one of the USDA's recommended 29 "LEAN CUTS" of beef

This item is $10.75 per lb. The estimated weight is between 2 and 6 lbs. The estimated price is between $21.50 and $64.50 May also be referred to as Boneless Brisket, Brisket Center Cut, Brisket First Cut, Brisket Flat Cut, Brisket Front Cut, Brisket Nose Cut, Brisket Point Cut, Fresh Beef Brisket and Whole Brisket. Flavorful, fork tender and succulent. A 2" thick--- pot roast made with this cut of Angus Beef is truly mouthwatering. Braised (pot roasting) in a Pyrex dish @ 300 degrees for 2-3 hours with salt and pepper. Simply---Wow! How to Cook: Boil, Stove top, Roast This cut is one of the USDA's recommended 29 "LEAN CUTS" of beef

This item is $12.50 per lb. The estimated weight is between 0.85 and 1.15 lbs. The estimated price is between ~$10.63 and ~$14.38 May also be referred to as Blade Steak, Boneless Top Chuck Steak, Book Steak, Butler Steak, Lifter Steak and Petite Tender Steak. This cut is similar to the Beef Shoulder Top Blade Steak. It is well-marbled, flavorful and juicy. The collagen lines in the center are not fat; they resemble a feather --- thus the old name "Chicken Steak". Without a doubt...this cut offers the most beef flavor. Ask for Aunt Kate's recipe! How to Cook: Boil, Stove Top, Roast This cut is one of the USDA's recommended 29 "LEAN CUTS" of beef

This item is $9.50 per lb. The estimated weight is between 1 and 1.5 lbs. The estimated price is between $9.50 and $14.25 May also be referred to as English Steak, London Broil, Shoulder Steak and Shoulder Steak Half Cut. When marinated and cooked slowly this cut is full of beef flavor. For do-it-yourselfers this cut can be sliced for stir fry or made into chunks for kabobs. Some folks with grinders use it to make home made burger. How to Cook: Boil, Stove Top, Roast

This item is $8.75 per lb. The estimated weight is between 2.6 and 3.4 lbs. The estimated price is between $22.75 and $29.75 May also be referred to as Pot Roast, Chuck Arm Pot Roast, Chuck Blade Pot Roast and Shoulder Pot Roast. Robust beef flavor, lean, moist and tender when braised (pot roasting). It's a cut similar to the Arm Roast...without the bone. Has a lot of utility. May be cut into pieces for kabobs, stir fry, stew, etc. How to Cook: Boil, Stove Top, Pot Roast, Roast This cut is one of USDA recommended 29 "LEAN CUTS" of beef.

This item is $25.00 per lb. The estimated weight is between 1.3 and 1.7 lbs. The estimated price is between $32.50 and $42.50 Delmonico Steak, a.k.a Ribeye Steak May also be referred to as Rib-eye Steak with the bone in, Beauty Steak, Club and Spencer Steak. This steak is juicy and full-flavored with generous marbling throughout. It is the fan favorite. We cannot keep them in stock. For better value, we remove the top cap and bone --- offering them as the boneless Delmonico Steak. It is Uncle Bob's personal favorite and it will become yours, as well! How to Cook: Grill, Fry

This item is $8.25 per lb. The estimated weight is between 2.2 and 2.8 lbs. The estimated price is between $18.15 and $23.10 May also be referred to as Eye Of Round Roast and Round Eye Pot Roast. This roast is very lean and economical. Roast in oven to medium rare (145 degrees F) doneness and carve into thin slices. Also, excellent --- if slowly oven roasted until well done or cooked in a Crockpot. How to Cook: Boil, Stove Top, Pot Roast, Roast This cut is one of the USDA's recommended 29 "LEAN CUTS" of beef