Chuck Roast
$7.50
A beef chuck roast is a flavorful, affordable, and heavily marbled cut from the cow's shoulder. It is notoriously tough, making it ideal for "low and slow" cooking methods like potting or braising. When cooked correctly over several hours, it transforms from tough to fork-tender, perfect for shredded beef, pot roast, or stews.
Chuck Steak
$13.00
What it is: A 1–2 inch thick slice cut off the roast, usually boneless.
Best Way to Cook: Either pan-seared like a normal steak (if it’s thin) or braised (cooked in liquid) like a mini-roast.
What to Expect: Because it is thinner, it cooks much faster than a roast. It is very flavorful but can become dry if cooked too long like a large roast.
Best Way to Cook: Either pan-seared like a normal steak (if it’s thin) or braised (cooked in liquid) like a mini-roast.
What to Expect: Because it is thinner, it cooks much faster than a roast. It is very flavorful but can become dry if cooked too long like a large roast.
Cube Steak
$6.00
tenderized beef cut (usually top round or sirloin) featuring distinct indentations from a meat tenderizer machine. It is best cooked quickly over high heat to avoid toughness, or braised in liquid for "smothered" comfort dishes. Common cooking methods include pan-searing and oven-braising, typically floured for a crust
Delmonico
$20.00
a thick-cut, heavily marbled premium beef steak, usually a boneless ribeye or chuck-eye, known for its rich flavor and tenderness. It is best cooked using high-heat methods like searing in a cast-iron skillet, grilling, or reversing searing to a medium-rare temperature
Eye Roast
$8.00
An eye roast (or eye of round) is a lean, cylindrical, and budget-friendly beef cut from the rear leg, resembling tenderloin in shape but requiring careful cooking to avoid toughness. It is best roasted at low temperatures (225°F–300°F) to an internal temp of 125°F–130°F (medium-rare), then sliced very thin
Filet
$20.00
A beef filet—often sold as filet mignon—is a premium steak cut from the tenderloin, a long, narrow muscle nestled under the backbone of the cow. Because this muscle does little work, it is exceptionally tender, featuring a buttery, melt-in-your-mouth texture with a mild, delicate flavor. Filet mignon is notoriously lean, often lacking the heavy marbling found in ribeyes, making it prized for its tenderness rather than intense beefy flavor
Flank Steak
$13.00
Flank steak is a long, flat, lean cut from the cow's abdominal muscle, known for intense beefy flavor but a tough, fibrous texture. It is best cooked quickly over high heat (grilling, searing, or broiling) to medium-rare () and must be sliced thinly across the grain to ensure tenderness
Beef Heart
$3.00
Beef heart is a nutrient-dense, lean organ meat with a firm, steak-like texture and mild, slightly gamey flavor. It is technically a muscle, best prepared by either searing quickly over high heat to medium-rare or slow-cooking to break down connective tissue. Key methods include grilling thinly sliced pieces (anticuchos) or stewing.
Pan-Sear/Grill (Best for Steaks): Marinade slices (olive oil, garlic, herbs) for at least an hour. Sear over high heat (or on a grill) for 2–3 minutes per side. Do not overcook, as it becomes tough and dry. Aim for rare to medium-rare.
Slow Cook/Stew: Cube the heart and sear the pieces in a hot pan. Transfer to a slow cooker or Dutch oven with broth, vegetables, and herbs, cooking low for several hours.
Pan-Sear/Grill (Best for Steaks): Marinade slices (olive oil, garlic, herbs) for at least an hour. Sear over high heat (or on a grill) for 2–3 minutes per side. Do not overcook, as it becomes tough and dry. Aim for rare to medium-rare.
Slow Cook/Stew: Cube the heart and sear the pieces in a hot pan. Transfer to a slow cooker or Dutch oven with broth, vegetables, and herbs, cooking low for several hours.
Beef Liver
$3.00
Beef liver is a nutrient-dense organ meat (offal) from cattle, considered a superfood high in iron, protein, and vitamins A and B12. It has a strong, earthy, and slightly metallic taste, often described as sweet yet bitter. It is best prepared by soaking in milk to reduce bitterness, then quickly pan-searing with onions to keep it tend
Soak: Soak slices in milk or buttermilk for 30–60 minutes to remove toxins and mellow the strong flavor.
Dry and Trim: Pat the liver very dry with paper towels to ensure a good sear, and remove any tough membrane or sinew.
Season: Season with salt, pepper, and garlic powder. Lightly dredging in flour can help create a browned crust
Sauté Onions: Melt butter or oil in a skillet over medium heat. Cook sliced onions until soft and caramelized, then set aside.
Sear Fast: In the same pan, turn heat to medium-high. Add liver, cooking for 2–3 minutes per side. Avoid overcooking, as this makes it tough.
Ensure Tender Texture: The interior should remain slightly pink for the best texture and taste.
Finish: Combine the liver with the onions, optionally deglazing the pan with balsamic vinegar or white wine for flavo
Soak: Soak slices in milk or buttermilk for 30–60 minutes to remove toxins and mellow the strong flavor.
Dry and Trim: Pat the liver very dry with paper towels to ensure a good sear, and remove any tough membrane or sinew.
Season: Season with salt, pepper, and garlic powder. Lightly dredging in flour can help create a browned crust
Sauté Onions: Melt butter or oil in a skillet over medium heat. Cook sliced onions until soft and caramelized, then set aside.
Sear Fast: In the same pan, turn heat to medium-high. Add liver, cooking for 2–3 minutes per side. Avoid overcooking, as this makes it tough.
Ensure Tender Texture: The interior should remain slightly pink for the best texture and taste.
Finish: Combine the liver with the onions, optionally deglazing the pan with balsamic vinegar or white wine for flavo