Our beef is Certified Angus Beef® which means it has standards more selective than USDA Choice and Prime. Each cut meets or exceeds 10 standards for quality. Each bite meets or exceeds 10 “I should eat this everyday” thoughts.
The most tender beef cut. Lean yet succulent, elegant and convenient. Buttery texture, subtle flavor and compact shape.
Filet of Sirloin
Filet of Sirloin, Sirloin
A thick-cut, center-cut top sirloin steak. Well-flavored and moderately tender. Economical, versatile, tender and juicy.
Combines two lean, tender steaks. Consist of both top loin (strip) and tenderloin steaks, connected by a tell-tale T-shaped bone. If diameter of tenderloin is larger than a golf ball, it’s generally considered a Porterhouse.
Family-sized steak that offers lean, well-flavored and moderately tender beef at an affordable every day price. Convenient and a great value with no bones and little fat. Versatile, juicy and delicious.
New York Strip, Kansas City Steak, Manhattan Steak, Shell Steak
Lean, tender and full-flavored. Available boneless and bone-in. Quick-cooking. Fine-grained with sturdy texture.
Combines two lean, tender steaks. Consists of both top loin (strip) and tenderloin steaks, connected by a tell-tale T-shaped bone. If diameter of tenderloin is smaller than golf ball, it’s usually considered a T-bone.
We have more cuts than shown on this page, but we thought a basic description of the common cuts may help. Our staff is very knowledgeable and we can help you with any questions you may have in store.
Cheshire Pork from Heritage Farms in Seven Springs, NC has provided us a product that is not as lean as your everyday pork. This means that your tenderloin will be more tender, and your shanks more flavorful.
Baby Back Ribs
Comes from the loin ribs, making them more tender.
Nicely marbled. Lends itself to a more flavorful, tender and moist portion.
From the loin: Pork Chops (bone-in or bone-out), Double Chops, T-bones to Porterhouses (loin and tenderloin), New York or Crown Roast (about 1/3 to half of the loin)
Just below the Pork Butt. It’s the other ham!
Pork Butt or Boston Butt
Comes from the shoulder (not the rear!). Braise it, smoke it, grill it or all of these things combined! Rich and flavorful, thanks to all that glorious fat.
Spare Ribs (St. Louis Ribs)
Rich flavor from the bacon slab that rests on top of them (source of Short Ribs).
Most tender portion with least amount of marbling. Great for sautéing, grilling and pan-roasting.
We also have fresh hams (bone-in or semi-boneless), shanks and hocks, and bacon! That wonderful bacon. Grab a slab and we’ll slice it for you.