A dramatic bone-in cut delivering visual impact, smoke affinity, and rich beef flavor.

*Built for barbecue, casual dining, and menus where presentation matters.

Deep beef character with the versatility to perform across slow-cooked, sliced, or value-added applications.

*A flavorful working cut for chefs and processors who value yield, adaptability, and honest beef taste.

Rich, balanced, and built for dependable performance across a wide range of culinary formats.

*A core foodservice cut that delivers consistency, flexibility, and strong beef flavor.

A heritage cut defined by patience, smoke, and unmistakable depth of flavor.

*Positioned for barbecue, premium slow cooking, and authentic regional menus.

Meaty, richly marbled, and designed for long cooking that rewards the plate.

*A premium comfort cut for braising, smoking, and chef-driven presentations.

Compact, lean, and naturally suited to controlled cooking and precise portioning.

*A versatile shoulder cut for roasting, slicing, braising, and value-conscious premium menus.

Lean, bold, and naturally suited for slicing across the grain.

*A versatile grilling cut for fajitas, bowls, plated entrees, and high-volume kitchens.

Loose-grained, deeply flavorful, and highly responsive to marinades and live-fire cooking.

*A high-impact cut for carne asada, steak plates, and fast-casual execution.

A collagen-rich cut that builds body, structure, and depth in every preparation.

*Ideal for broths, braises, osso buco applications, and traditional slow-cooked dishes.

Lean, substantial, and engineered for efficient slicing, roasting, or further fabrication.

*A dependable volume cut for foodservice, processing, and value-focused programs.

A small, distinctive cut with intense flavor and a naturally tender bite when properly handled.

*A chef-favorite specialty cut for limited menus, live fire, and premium differentiation.

Dense, flavorful, and naturally suited to long, controlled cooking.

*A traditional braising cut for soups, stews, broths, and globally inspired menus.

Lean, uniform, and built for clean slicing and disciplined portion control.

*Positioned for roast beef, deli programs, institutional kitchens, and further processing.