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.
Bone-in pork loin rib chop
Fat is flavor! This is pork’s answer to beef’s bone-in ribeye—so think rich, succulent, and savory. And because it’s raised without antibiotics, it’s super clean, which allows the rich flavor to shine. We love to pan fry it for a quick and delicious dinner. Get yours here.
Grass-fed local lamb chops
This best-of-the-best cut of lamb is super rich, incredibly juicy, and deliciously fatty. The secret to our awesome flavor? Our lambs only ever eat grass—never grain. Raised exclusively for FreshDirect, our 100% grass-fed lamb has an unbelievably clean flavor that’s not gamey at all. Add some chops to your cart here.
Local Angus rib eye steak family pack
Want to impress a crowd? Host a dinner party with these perfectly aged ribeye steaks. It won’t break the bank and your friends and family will think they’re eating at a high-end steak house. Juicy? You bet. Flavorful? You better you bet. Great value? You bet you better you bet. Get a pack here.
You know this baby is the real deal because it’s the cut the butcher always saves for his family. A great value and customer favorite, these hangers have a super beefy taste. As one of the most flavorful cuts, they’re great on the grill or slow-roasted. Buy them here.
Grass-fed top round roast
A super versatile cut, it’s great slow-roasted to make a fantastic Sunday dinner, or thin-sliced for a week’s worth of roast beef sandwiches. Butcher’s tip: Buy the whole roast for the best value per pound. This way you can cut some for cubes for a stew, some thin for a stir-fry, and still have some left for a great roast. Since this is a whole muscle piece of meat, you don’t need to be a trained butcher to cut it up. Give it a go! Add one to your cart here.
Grass-fed local half leg of lamb
Wham, bam, thank you, lamb! Looking for a great value lamb with fantastic flavor? You’ve found it. Lamb has a relatively small bone, so there’s lots of value in buying bone-in. Slow-roast this cut in the crock pot until it practically falls off the bone. All you need is some basic lamb seasoning–rosemary, oregano, garlic, salt and pepper—and you’re good to go! Buy yours here.
Grass-fed local beef cubes
These dense, flavorful cubes of rich beef get better and better with slow cooking in wine or broth and make a mean meaty chili. And the extra leanness that comes from 100% grass-fed cattle makes our stew meat better for you than other meats. For maximum flavor, always sear the cubes in a very hot pot or Dutch oven until they are nice and brown before stewing. Get them here.
Grass-fed beef cheeks
This hard-to-find cut is cherished by chefs for its extraordinarily juicy flavor that picks up extra succulence the longer it’s cooked. While typically a stronger and tougher muscle, beef cheeks transform into meltingly tender, meaty goodness that nearly fall apart when braised or cooked low and slow. We love to prepare beef cheeks braised in a red wine reduction sauce over creamy polenta or mashed potatoes with a side of roasted greens like spinach or asparagus. Get cheeky here.
Absolutely the best bacon ever! Smokey, sweet, and not as salty as regular bacon, this bacon will have you begging for more. Our exclusive pasture-raised organic pork has a clean flavor, allowing you to taste pork how it should taste. Our heritage pigs are cross-bred for maximum flavor with not too much fat. And unlike most regular bacon, this bacon is not “pumped,” so when you cook it it doesn’t shrink as much. We also use real soaked wood and real organic Vermont maple syrup to enhance and complement the natural flavor of the pork. Start your new bacon-ing here.