Retail Beef Prices
All Prices per pound
Steak
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Skirt Steak $15.00
Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter.
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New York Strip $24.00
The strip steak is a cut of beef steaks from the short loin from a cow. It consists of a muscle that does little work, the longissimus, making the meat particularly tender, although not as tender as the nearby psoas major or tenderloin.
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Ribeye, Tomahawk, Delmonico, Roast $26.00
The rib eye or ribeye is a beef steak from the rib section. The rib section of beef spans from ribs six through twelve. Ribeye steaks are mostly composed of the longissimus dorsi muscle but also contain the complexus and spinalis muscles.
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T-Bone $25.00
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.
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Porterhouse Steak $30.00
The T-bone and porterhouse are steaks of beef cut from the short loin. Both steaks include a "T"-shaped lumbar vertebra with sections of abdominal internal oblique muscle on each side. Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderloin steak, along with a large strip steak.
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Picanha & Hanger Steak $15.00
Hanger steak resembles flank steak in texture and flavor. It is a vaguely V-shaped pair of muscles with a long, inedible membrane running down the middle. The hanger steak is usually the most tender cut on an animal, aside from the tenderloin, which has no fat.
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Rib Roast $20.00
A rib roast, also known as prime rib, is a cut of beef from the primal rib, one of the nine primal cuts of beef. While the entire rib section comprises ribs six through 12, a standing rib roast may contain anywhere from two to seven ribs.
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Bone-in Sirloin $17.00
Bone in sirloin steak has all the same premium texture of classic sirloin steak, but keeping the bone in adds extra flavour. It's a delicious beef cut from further back on the sirloin. It is generally less moist than rib-eye but keeping the bone in helps retain the moisture to get an incredibly tender steak.
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Flat Iron Steak $14.00
Flat iron steak, butlers' steak, or oyster blade steak is a cut of steak cut with the grain from the shoulder of the animal. This produces a flavorful cut that is a bit tough because it contains a gristly fascia membrane unless removed.
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Flank Steak $15.00
Flank steak is a cut of beef taken from the abdominal muscles or lower chest of the steer. French butchers refer to it as bavette, which means "bib". Similarly, it is known in Brazil as fraldinha. The cut is common in Colombia, where it is known as sobrebarriga.
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Filet Mignon $42.00
Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin, or psoas major of the cow carcass, usually a steer or heifer. In French, this cut is always called filet de bœuf, as filet mignon refers to pork tenderloin.
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Sirloin $17.50
The sirloin steak is a steak cut from the back of the animal. In US butchery, the steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. ... The top sirloin is the most prized of these and is specifically marked for sale under that name.
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Tenderloin $30.00
A steak cut from the beef tenderloin, which is the inside muscle of the short loin. It is among the most desirable, tender, and expensive cuts of beef. The tenderloin makes an excellent roast or it can be cut into steaks.
Roast
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Rump Roast $10.50
A Rump roast is most often a bottom (outside) round, cut from the sirloin end of the round (different muscle from the eye). Somewhat tough, some marbling - can be braised or roasted. Traditionally used for thin sliced roast beef by deli's etc.
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Eye Round Roast and steak $10.50
Also Known As: Round Eye Pot Roast. A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal. Butcher's Note. Roast cut from the elongated muscle located in the center of the Round, thus the name “Eye.”
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7 Bone / Chuck Roast $10.50
The 7-bone roast is basically a slab of beef produced by making thick vertical cuts straight through a whole square-cut beef chuck, which comes from the shoulder section of the steer.
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Sirloin Tip Roast $10.50
Despite the name, sirloin tip is actually cut from the round portion of the steer, while tri tip comes from the bottom half of the sirloin. Whereas tri tip is a triangle-shaped roast with a decent amount of marbling, the sirloin tip is leaner and benefits from more robust seasoning.
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Bottom Round $10.50
The round is the rear leg of the cow. ... Bottom Round: One area is tougher than the other, and it's usually divided into two smaller cuts -- bottom round roast and rump roast (the end that comes to a point). Bottom Round Roast: Roasts from the bottom round. A bit tough and best suited as corned beef or pot roast.
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London Broil $10.50
London broil is a beef dish made by broiling marinated beef, then cutting it across the grain into thin strips. Despite its name, the dish and the terminology are North American, not British.
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Brisket $11.00
Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. The brisket muscles include the superficial and deep pectorals.
Ground Beef
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Ground Beef $8.00
Ground beef, minced beef or beef mince is beef that has been finely chopped with a knife or a meat grinder or mincing machine. It is used in many recipes including hamburgers and spaghetti Bolognese.
Misc.
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Osso Bucco $7.50
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Stew Meat $9.50
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Soup Bones $7.50
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Beef Heart $7.00
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Beef Tongue $9.00
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Short Ribs $9.00
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Ox Tail $11.50
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Beef Liver $11.00
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Bones for broth and marrow $6.00
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Beef Fat $5.50