Product line "Primebeef"

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

The Striploin is a lean, tender and flavorful roast that is fine-grained with a sturdy texture. Can be sliced into New York Strip Steaks.

The cut is made from the hindquarter after removal of the Round and the Short plate. The most gourmet steaks, such as T-Bone and Porterhouse, are sourced from it.

The Tenderloin is the leanest and most tender cut. The highest-quality beef roast. Fine texture and mild, yet succulent flavor. Can be prepared whole or cut into center-cut steaks.

Economical, moderately tender roast from the top round. Marinate before grilling.

These large, round or loaf-shaped cuts require braising to tenderize. Firm texture can be coarse, dry and stringy if overcooked. Very economical.

An economical, lean and flavorful cut. Can be cooked either whole or separated into certain muscles or portioned steaks. The meat requires tenderizing or long period cooking.

An economical cut that can be slightly tough and dry. A great dollar-stretcher that can be prepared in the slow cooker or braised for optimum flavor.

Lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.

Silverside consists of one large lean muscle. Contains a lot of connective tissue, therefore long period and low temperature cooking is preferred.