The Best Beef in the North East
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Beef Hot Dog - uncured ($9.50 )
Made from our own 100% grassfed beef by VT Smoke and Cure, these are the best hotdogs out there. Lamb casings. 6 ct in 12oz pack.
Brisket ($75.00 )
Whole Brisket with cap on. Ideal for your BBQ or slow roast. Tons of flavor and juiciness. Most brisket will weigh in between 6 and 9 lbs. Half brisket are available but not always in stock.
Cheeks ($18.00 )
A rare delicacy. only about 4-6 lbs per beef. Braise them slowly (cows do chew a LOT), but the flavor is amazing. Then stuff your homemade pasta with the meat.
Delmonico ($22.00 )
Delmonico Steak, a bone-out Rib Eye. Absolutely delicious. A classic. Named after the famous NY City restaurant which first served it.
Filet Mignon- Tenderloin steak ($25.00 )
Filet Mignon or Tenderloin Medallion. The most tender cut in a beef, usually only around 5 to 6 lbs total in one animal. Treat yourself.
Flank/Flap steak ($30.00 )
Flank steak or Flap meat (from the loin just above the flank of the beef) is ideal for Stir Fry and Fajitas.
Flat Iron Steak ($14.00 )
Flat Iron steak is part of the shoulder of the beef. It has a strong connective tissue in the middle but that is cut out before serving. The muscle itself is a neat rectangle and after marinating makes on of them most flavor packed steaks. Also called Top Blade.
Ground Chuck (from $8.00 )
Our ground comes from whole muscle, mostly chuck, shoulder and round. We choose a 85/15% blend which ensures enough fat in the mix to give outstanding flavor and cohesion but not too much fat so you don't set the grill or kitchen on fire when you trow your burgers on.
Hanger Steak ($30.00 )
The rarest cut in a beef. Only 1 -1.5lbs per animal. Most of the hanger steak served in restaurants is actually something else. Try the real thing here. Full of flavor this is the muscle that holds the rumen in place. Marinate and fry.
Kalbi - Korean style short ribs ($15.00 )
Korean style short ribs from the front 4 or 5 ribs. Meaty. Skinny.
Marrow Bones ($40.00 )
Cross-cut marrow bones , about 3" tall and packed in a 10 pack. Roast them and serve with garnish and a shot of your preferred digestiv.
NY Strip Steak ($20.00 )
The NY Strip Steak is a T-bone with out the bone. Excellent choice for a single steak serving. Broil or pan-fry. Simple.
Porterhouse Steak ($27.00 )
the best of all world in steak universe. Tenderloin on one side and a NY strip on the other side of the bone in the middle. Broil, grill or pan-fry. Juicy and mouthwateringly delicious.
Rib Eye Steak ($20.00 )
Rib Eye Steak, THE steak. this is the cut we use to measure our quality. Here with some bone in (semi-boneless). Pan fry, grill or broil
Rib Roast - Prime Rib ($120.00 )
Wow, does it get any better, 4-6 Rib Eye all next to each other. Bone-in Rib Eye roast.
Shanks - cross cut ($15.00 )
This is the best ingredient for soup base or a stew. Basically a crosscut marrow bone with the meat on. Absolute flavor and goodness.
Short Ribs ($15.00 )
Short Ribs braised, then cooled overnight and served grilled over open flame and smoke the next day... the best. Ribs vary in size and will weigh between 1 and 2 lbs.
Sirloin Roast ($36.00 )
All the full flavor of a sirloin steak, here as a roast. Deep, rich beefy flavor. 3-4 lbs each.
Sirloin Steak ($35.00 )
The standby steak. Pan fry, then slice and serve over a bed of greens with some lemon juice and the meat drippings as dressing.
Sirloin Tip Steak ($14.00 )
Sirloin tip steak, same full flavor as a Sirloin Steak, but in a smaller cut and a little bit more tender, with less connective fascia. Delicious pan fired with some greens.
Skirt Steak ($25.00 )
The Skirt steak tender and ideal for Fajitas or Stir Fry. Marinate. A treat and often served as a substitute for Hanger steak.
Stew Meat ($45.00 )
Our stew meat is custom cut from the chuck and has deep beefy flavor. It falls apart beautifully in a stew or beuf bourgingnon
Strip Loin ($120.00 )
A whole strip loin is a great holiday or special treat. This is the entire boned out loin from one half of the beef. Essentially a whole bunch of NY strip steaks next to each other, you cut to your desired thickness for serving.
T-Bone Steak ($18.00 )
T-Bone steak. The T-Bone comes just behind the Porterhouse steak on a beef loin. Boned out this is a NY Strip steak. So here you get two of your favorites. A bone and a strip steak combined.
Tenderloin ($125.00 )
Tenderloin. The most tender cut in a beef. here in its full glory as a whole muscle roast. Also known as Chateaubriand. Weighs in anywhere between 3 and 5 lbs. A special treat for a special day or when you have had it with Turkey for those occasions.
Top Round Roast ($32.00 )
Roast Beef sandwich on your mind, start with a Top Round Roast. 3-4 lbs, priced by actual weight.