USDA Choice Beef is high quality with the right amount of marbling. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if “braised” — roasted, or simmered with a small amount of liquid in a tightly covered pan.
Only USDA Choice Beef is good enough for our customers. Let us cut your beef steaks as thick or as thin as you want them. Our beef has superior marbling perfectly balanced with right trimming. Nothing wasted. Perfect cuts for pan frying, seared over a charcoal grill, or slow cooked in a crock pot.
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