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• 2 packs Cube Steak (about 2 LBs)
• 1 pack Chuck Roast (2-3 LB)
• 5 packs Ground Beef

• 2 Sirloin Steaks (6-10 oz)
• 2 packs Stew Meat (about 2 LBs)
• 6 packs Ground Beef

• 4 T-Bone Steaks (6-10 oz)
• 1 package Rump Roast (2-3 LB)
• 6 packs Ground Beef

• 4 New York Strip Steaks (6-10 oz)
• 1 pack Sirloin Tip Roast (2-3 LB)
• 2 packs Stew Meat (about 2 LBs)
• 2 packs Cube Steak (about 2 LBs)
• 6 packs Ground Beef

Brisket is one of the best slow-cooking barbecue meats, cut from the breast or lower chest. An unbeatable combination of flavor and tenderness when cooked properly.

Chuck roast is an excellent cut for a flavorful, fall-apart pot roast. You can also use it in stews and for shredded beef.

Cube steak, also known as minute steak, is an inexpensive, flavorful cut of beef. It's taken from the top or bottom round — a tough portion near the rump of the cow. Round steak is commonly purchased for stewing.

The Round is an extremely lean cut from the rear leg of the cow. Similar in shape to a Tenderloin, but tough. Often packaged as roasts or steaks. It requires low, slow, or moist heat cooking to make tender. Ideal for Pot Roast, Stew, and Jerky.

Filet mignon, cut from the tenderloin, is the most tender cut of beef. To preserve the tenderness of this cut, it's best cooked simply –avoid overcooking.

One of the best choices of beef from Bohannon Farms in East Tennessee.

Flank cuts, AKA London Broil, comes from the belly of the cow, behind the chest. These muscles get a workout so the meat can be somewhat chewier and not very tender in this area. Marinades can help get into the nooks and crannies. Excellent choice for stir fry, fajitas, and tacos. Best cooked over high heat to medium-rare and sliced thin.

This cut is lean (less marbling than a Chuck Roast) and on the tough side, also known as Round Tip. Budget-friendly and super tender when braised or roasted.

Also called Top Sirloin or Top Loin, come from an area just behind the ribs. Not as tender as Ribeyes or Tenderloins but are well-marbled, full-bodied with beefy flavor. Firm and tender in texture with ideal ratio of fat to flavor.

Oxtail is the tail of either beef or veal and contains a high amount of marrow and collagen. Oxtail requires long and slow braising to release maximum flavor. Great stew for slow cooker of pressure cooker.

A great choice for a tender, juicy, and flavorful steak. Typically higher in fat content, marbling, which allows them to be cooked at high heat and still remain juiciness. Boneless and Bone-in (for maximum flavor) option.

Beef ribs have a lot of fat marbling so they are very tender when cooked properly. Beef ribs are also known as short ribs, plate short ribs, back ribs, or chuck short ribs. Beef ribs need more active attention while cooking to ensure a tender finish.

From the rear legs of the cow Round is very tough but are very versatile cuts. Great for jerky, ground beef, roasts, steaks, thin cut deli meat, stir fry, fajitas, and more.

Called Rump for its triangular shaped tip. Not to be confused with the Chuck Roast yet they have similarities. Rump Roast comes from the hindquarters so it's very tough. Best slow roasted, Rump Roast needs liquid and time to bring out the tender and delicious flavor.

Comes from the top of the cow's back - from sirloin to short loin where the T-Bone, Porterhouse, and Club Steaks are cut. Sirloins have just the right balance of tenderness and flavor. Often leaner with high protein and low fat content. Top Sirloin is great for grilling, broiling, sautéing, or pan-frying.

An inexpensive, yet versatile, cut of beef that is thin and long in shape. Very flavorful with bold beefy flavor. This cut found on inside or outside of the ribs, will be on the chewy side, and needs special preparation to maximize flavor. Cut against the grain is best practice with these steaks. Trust us.

Also known as stock bones, are great for soups, stews, and bone broth. While soup bones don't have enough beef on them for a full meal, your family will notice a punch of flavor and heartiness in your dish. Beef Soup Bones are prized for their high bone marrow and collagen content which makes them nutrient dense and extremely healthy. Prepare yourself for the compliments!

Stew Meat are cuts from the Round or Chuck so they are extremely tough and require being simmered in liquid to break down the meat and become melt-in-your-mouth tender. Very versatile and cost-effective. Stretch your budget with Stew Meat. Best braised or stewed with dishes like –beef stew, beef stroganoff, enchiladas, and more. Cook low and slow.

T-Bones have lower fat marbling than a ribeye but contain meat from two of the most prized cuts of beef –short loin and tenderloin. Best medium-rare.

Bone-in or boneless chuck eye steaks and chuck steaks. These have great flavor.