All our beef is grass-fed, natural, pasture raised, USDA inspected and Virginia Finest Quality Assured, and delicious! It is vacuum packed and frozen in accordance to USDA regulations to ensure you the best and freshest quality.

Due to the nature of our business we do not always have everything in stock, so please check back if you don’t find what you’re looking for, or email us if you have a special order. This is what we currently have available:

About Beef Cuts
See below for more information about beef cuts. If you have any questions please don’t hesitate to call us!

Filet Mignon
Filet mignon is cut across the grain from beef loin tenderloin roast and is considered the most tender steak. It is usually prepared by roasting, broiling, or grilling.

Flank Steak
Flank steak is a boneless flat-oval cut containing very little fat. It is usually prepared by braising, broiling, or grilling.

Rib Eye Steak
Beef rib eye steak is cut across the grain from beef rib eye roast. It has little or no fat, and is usually prepared by broiling, grilling, panbroiling, or panfrying.

Roasts
Roasts are larger cuts of beef that are best for braising or roasting as they need to be cooked for longer periods of time. Some are boneless and some have bone-in.

Short Ribs
Short ribs come in rectangular-shaped alternating layers of lean meat and fat along with a rib bone. They are usually prepared by braising or by cooking in liquid.

Sirloin Steak
The sirloin steaks are cut from the loin with a large cut of meat and a tapered smaller end. They are usually grilled or broiled.

Skirt Steak
Skirt steak is a boneless cut that is usually prepared by braising, broiling, grilling, pan-broiling, or pan-frying.

Stew Cubes
Stew cubes consists of meaty pieces, cut into one-inch or two-inch squares. Beef for stew is usually prepared by braising or by cooking in liquid and are perfect for stews, hence the name!

T-Bone Steak
The T-bone steak gets its name from the T-shape bone. It contains top loin and tenderloin meat. The tenderloin is smaller in beef loin T-bone steak than in beef loin porterhouse steak. It is usually prepared by broiling, grilling, pan-broiling, or pan-frying.

Porterhouse Steak
A porterhouse steak contains top loin, tenderloin and bone. It is similar to beef loin T-bone steak, but the tenderloin is larger. It is usually prepared by broiling, grilling, pan-broiling, or pan-frying.