Can’t decide which cut to cook ? Our expert’s have 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 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 Reserve NY Strip
We call this Reserve, because just like a fine wine, this is the best of the best. Each week we select only the best USDA Prime graded meat from our local never-ever Angus beef. It starts with rich marbling, which we carefully age to the peak of flavor and tenderness. Grab one of these delicious custom cut steaks today!
Local Angus RWA Boneless Center-Cut Top Sirloin Steak
Remember those giant sirloin steaks of yesteryear? The kind that are larger than your plate? Well, we took those and created a premium center-cut sirloin, offering the ultimate intersection of value and high quality. Each steak is about the size of an average-sized palm, and cooks quickly for an easy and inexpensive steak dinner.
Local Angus RWA Beef Burgers
These quick-cooking juicy burgers are perfect for summer entertaining. They’re ideal for double-stack cheeseburgers, kids’ burgers, or just a lighter option. Our Local Angus Burgers start with steak-worthy cuts that are then ground into a flavorful burger. And of course they’re made from Angus beef raised without antibiotics in the Mid-Atlantic region.
100% Grass-Fed Local Lamb Leg Steak
Do you enjoy leg of lamb but don’t want all the hassle of cooking an entire roast? These leg steaks are literally the steak version of the roast you love. Unlike regular lamb, our high quality grass-fed lamb is not gamey at all, and has a mild, sweet taste unlike any other. So slap on a salt/pepper/olive oil combo, and throw it on the grill for a great beef alternative.
St. Louis-Style Pork Spareribs, Raised Without Antibiotics
Way meatier than a baby back rib, this rack is perfect for two people to share. If you know how to cook it right, it can be as fall-off-the-bone tender as baby back ribs. The pigs are raised right, and are never given hormones or antibiotics, resulting in great flavor.
Cooking tips: 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 to 4 large pieces. Put 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!