Order pickupPicanha for the grill. Teres major for a tender steak dinner. Bavette for tacos. Get to know the cuts we carry, what makes each one different, and how to make the most of it at home.
Certified Piedmontese is the foundation of our beef program: naturally tender beef with a leaner structure. We cut fresh in-house and help you choose for the way you like to cook.
Most of these cuts are regulars in the shop; a few rotate. Browse the beef selection in our online shop for current availability and pickup orders.
Shop beef for pickupThe cap of the top sirloin, recognizable by its layer of fat. It can be cooked as a whole roast or cut into steaks. Choose it when you want beefy flavor with a fat cap that browns beautifully.
Grill or roast. Give the fat time to render, manage flare-ups on the grill, and slice across the grain when serving.
A shared steak dinner with chimichurri and roasted potatoes.
A small, tender muscle from the shoulder. Its slender shape makes it easy to cook whole and slice into medallions. It is a good cut to try when tenderness matters more to you than a big strip of fat.
Sear in a hot pan or grill, then use gentler heat if needed to finish the center. Rest before slicing.
Steak medallions with a pan sauce and a simple vegetable side.
A loose-grained cut from the bottom sirloin with plenty of beef flavor. Its texture takes well to marinades, and it shines when sliced for the table.
Grill or pan-sear. Identify the direction of the grain before cooking, then slice thinly across it after resting.
Steak tacos, fajitas, or a generous steak salad.
A deeply flavored steak with a pronounced grain. It is a satisfying choice for people who like a more robust beef flavor and a cut with some character.
Sear or grill, let it rest, and slice against the grain. Ask us about trimming and portioning before you take it home.
Bistro-style steak with fries or roasted potatoes.
A tall, rounded sirloin steak with the substantial shape of a filet. It brings sirloin flavor to a thick steak that deserves a little more attention to its center.
Sear for a crust, then finish over gentler heat or in the oven. Use a thermometer rather than judging a thick steak by its surface.
An individual steak dinner with mushrooms and a baked potato.
A triangular, boneless cut from the bottom sirloin. It is a good fit for a meal where everyone helps themselves to sliced beef, with enough versatility for the grill or oven.
Roast or grill with indirect heat. The grain changes direction, so check each section as you carve and turn the roast to keep slicing across it.
A weekend cookout, family roast dinner, or sliced beef sandwiches.
The roast from the rib section, where ribeye steaks also come from. Cooked whole and carved at the table, it makes a generous centerpiece for a gathering.
Oven-roast and monitor the center with a thermometer. Allow for carryover cooking and resting before carving. Ask us to help choose a size and preparation for your table.
Holiday dinner with horseradish sauce, potatoes, and pan juices.
A thin cut known for bold flavor and a coarse, visible grain. It is especially useful when you want sliced steak to carry the flavor of the whole meal.
Marinate if you like, then cook over high heat. Slice thinly against the grain; the direction of your knife makes a big difference with skirt steak.
Carne asada, fajitas, or steak tucked into warm tortillas.
Not sure which one to choose? Tell us your cooking method, how many people you’re feeding, and what you enjoy. We’ll help with the cut, thickness, and a plan for cooking it.
Our selection and beef standards come from Prescott Meat Company’s beef program. General cut and cooking references include coulotte, shoulder petite tender, sirloin cuts, outside skirt, and rib roast from Beef. It’s What’s For Dinner.; sirloin filet from Certified Piedmontese; and hanger steak from Snake River Farms. These describe the cuts, not additional brands offered by our shop.
Browse the ordering portal, or stop by and ask what we would take home.