Product line "Primebeef"

Сut from the Chuck. Requires moist heat cooking to soften and tenderize. Robust beefy flavor.

This roast is well-marbled, juicy and has excellent beef flavor. The difference between this and the flat iron, is that the connective tissue has not been removed.

Juicy, flavorful and versatile cut. Generous marbling allows to grill or broil it being cut into Under Blade Steaks, as well as to roast it in whole.

Flavorful, juicy and meaty; can be cut long or short. A less tender cut. Take full advantage of its great taste by first braising. Then grill.

Slow, moist cooking is best for this roast because it can be slightly tough. Can also marinate and use for kabobs.

Robust, beefy flavor that does well when cooked in moist heat. Great for cutting into stew meat.

Kalbi/Flanken are short ribs that are cut across a 3 bone section of the short rib. These are perfect for making Korean Kalbi or traditional Jewish Flanken. The bones in the Kalbi not only add flavor, but act as a natural hand-hold.

A flavorful and classy cut that can be roasted whole or cut into medallions; great taste and texture, economical.

A flavorful and less tender cut from the heart of the shoulder clod, the shoulder clod roast is an economical cut.

A Bone-In Rib. Rich, beefy flavor. Juicy and fine-grained with generous marbling throughout. Fine-grained and tender. Can be sliced to Ribeye Steaks.