Can’t decide which cut to cook ? Our expert’s guide has got you covered.
We know that choosing from the hundreds of delicious cuts we carry can be a little overwhelming, but help is at hand with our butcher’s top 10 picks. Whether you’re looking for the finest prime steak, the best value, or want to try something new, we’ve got meat for everyone’s taste and budget.
Prime 5 oz. filet mignon
Known as the most tender cut, this prime filet is selected from our exclusive Local Angus RWA program, which means it’s made from beef raised without antibiotics, added hormones, and animal by-products. If you’re going to eat a filet, this is the one to eat! Buy it here.
Grass-Fed Rib Eye Steak
If you like ribeye, but don’t love all that fat you get on a grain-fed ribeye, this is the cut for you. While fat is flavor, you want the right kind and the right amount. Unlike a lot of grass-fed beef, this steak is not gamey and very tender. Because our cattle are eating lush grass with high energy conversion, you don’t get iron or liver flavors like you do with most grass-fed beef. Right now these are aged to perfection, so get them while they’re great!
Cooking Tip: Grass-fed beef cooks very differently than regular beef. The key is low and slow, or else you risk making a tough, dry steak. For the rib eye, sear on medium (instead of the usual high), then continue cooking on low heat. If butter is burning, the pan is too hot. For the grill, sear on medium, then cook on indirect heat, flipping often.
Organic Bone-in Pork Chop
These are our best pork chops. Period. Our organic pigs are pasture raised, which leaves you with nothing but a super clean pork flavor. These don’t need marinade, just good sea salt and pepper. What’s our secret? Crossing the Duroc and Berkshire breeds gives these chops the perfect balance of marbling and fat. Then, we take only the center cut of the rib to make these bone in rib chops, making them the perfectly portioned chop every time. And that deep rich color? It’s a sign of high PH, which is an indication of quality and good inter-muscular fat, which leaves the meat firm but with a tender texture. Add some chops to your cart here.
Local Angus Beef Skirt Steak
The best of the best skirt steak! Great for sharing at backyard barbecues. It has just the right amount of fat and flavor, and is cut to the perfect size for awesome steaks. Alternatively, for premium fajitas, grill, then let rest and slice against the grain. The Angus cattle are grass-fed and grain-finished, which leads to the delicious buttery flavor in this steak. Get yours here.
Now for a little skirt steak 101: There are two types of skirt steak, inside skirt (skinny and tough) and outside skirt (wider and tender). Most restaurant fajita meat is made from marinated inside skirt. However, we only sell outside skirt, which means this steak does not need marinade—it stands on its own as a steak. Just unroll it, add some salt/pepper/oil, and throw it on the grill!
Grass-Fed Lamb Sirloin Chump Chop
The top sirloin of lamb is oh-so delicious! We discovered chump on a sourcing trip to Scotland—where we saw more sheep than people—and quickly realized that every restaurant there serves it. It’s not a huge steak, but it has amazing flavor and tenderness without all the fat of a shoulder chop. It’s hard to find too, as there are limited quantities (only about 2 lbs. per lamb). We love it on the grill or in the pan, and since it’s 100% grass fed, it cooks quickly. Buy it here.
Cooking Tip: Sear on medium heat in butter, then finish on medium low. Or try it as a roast, sliced like roast beef, or medium rare on a crostini. The list goes on and on!
Local Angus Beef Round Cube
It’s kebob season once again, and we prefer these over the traditional kebob cube. Cut from the beef leg, they are lean and uniform—perfect bite-size pieces for skewering (about 1-1.5” cubed). They marinate faster than regular kebob cubes, and are easier to cook medium or medium/rare without burning the vegetables on your kebob stick. Because most of our local Angus is high choice (aka almost USDA Prime grade), they have great marbling, fat, and flavor that carry through to these round cubes! Get your kebob on here.
Grass-Fed Beef Bottom Round Roast
With the exception of the prime rib roast of the holidays, this is our absolute favorite roast to make. It’s great value, and when cooked low and slow (crock pot, indirect heat on grill, or even better—a smoker!), it is fall-apart pulled beef with great texture and flavor. Don’t make the mistake of dry-roasting it or grilling over high heat as it will turn out stringy and tough. This bottom round roast has a lot of inter-muscular fat, so when cooked properly, it shreds easily for carnitas, tacos, or just on a bun with barbecue sauce. Then of course, there are the overall health benefits and great taste of our 100% grass-fed local program. Buy a bottom round roast here.
Grass-Fed 90% Lean Ground Beef
Having a cookout and want to serve better-for-you burgers? Use this juicy grass-fed ground beef. We could go on and on about all the health benefits of 100% grass-fed beef, but we’ll limit it to just this: with an omega-3 and 6 complex that rivals salmon, you can’t go wrong by making this ground beef be your new go-to weeknight option. Pick some up here.
Cooking Tip: If you want to use some binder to hold the beef together, use instant mashed potato flakes. It will capture the little fat that is in the meat, making it juicier. They work better than bread crumbs, with absolutely no effect on the flavor of the burger.
Grass-Fed Ground Lamb
After some trial and error, we finally got the best-tasting lamb out there. Our grass-fed lamb is ground fresh at the source, and with a blend of lamb brisket and chuck, it has amazing flavor and texture without the gamey taste. A better-for-you ground meat option, use it to make your own burgers, as gyro meat, or meatballs. Add it to your cart here.
St. Louis Ribs
Way meatier than a baby back rib, this rack is perfect for two people to share. These can be as fall-off-the-bone tender as the baby back ribs if you know how to cook it right. These pigs are humanely raised, and never given hormones or antibiotics, leading to unbelievable flavor. Shop ribs here.
Cooking Tip: If you don’t have 12 hours to slow roast them in a smoker (because really, who does?), the best way to cook these is to cut the rack into 3 or 4 large pieces. Then, put it in boiling water, simmer about an hour, then throw in the refrigerator with your favorite marinade (preferably overnight for the flavor to soak in). The next day, finish in the oven or on the grill. Perfection!