The most prized piece of beef, the bone in ribeye sits in the forequarter of a steer between the shoulder and the loin, which lends to its richness and heavy marbling. Best cooked on the bone for consistent temperature and added flavor. Typically cut 1 ½ – 2” thick.
A large lean cut of beef from the round sometimes called the silverside or outside flat. This cut is perfect for a traditional roast beef. It’s the only cut that boasts a beautiful cap of fat that slowly bastes the meat while roasting.
The chuck eye steak, like the Denver steak, is an unexpected hero. This cut is an extension of the ribeye as it stretches further into the shoulder. You basically get the flavor and tenderness of a ribeye, without having to pay the price.
This cut is the traditional pot roast. Cut from the shoulder, it’s one of the tougher cuts of beef. However, when braised slowly the chuck becomes tender enough to melt in your mouth. The chuck makes a perfect easy-to-cook centerpiece for a large get together.
Cut from a combination of brisket and chuck, our stew meat is ideal for the 2hr braise. Our butchers carefully cut each piece into 1”cubes for consistent cooking and even browning.
Our ground beef is a specified blend of chuck, brisket, short rib and flavorful cuts of steak that we trim while butchering every day. It’s an exceptionally beefy blend ground to an 80/20 ratio of lean meat to fat. We do a medium coarse grind for a better mouth feel. and we always grind fresh daily!
For the ultimate wagyu experience, we source our New York Strip Loins from Blackmore Wagyu in Australia. Arguably some of the best beef on the planet, this cut is perfect for any special occasion or simply as an indulgence. The high level of intramuscular fat in this cut make it incredibly juicyand tender.
Oxtail are the tough meaty pieces of the tail. Although less well known among household cooks, this cut may be the best choice for a long slow braise. The cartilage found in the joints in the tail give it an unctuous, “stick to your lips” texture when cooked for nearly 4 hours.
Our flatiron steaks are incredibly well-marbled and extremely tender. The flat iron is know to be one of the most tender pieces of beef second only to the tenderloin.
Whether smoking or braising this cut is the go-to for slow cooking. Brisket is cut from the forequarter of beef and is technically the pectoral muscle. It’s heavy fat coverage makes it perfectly suited for long-term smoking, and it’s a well-known staple in the tradition of southern BBQ.
Beef offers few indulgences quite as rich in flavor as bone marrow. Cut from the femur, tibia and humerus bones, marrow bones can be cut down to 2-3” pieces or canoed in half to meet your needs. When it comes to marrow, the simpler the preparation the better.
A well-known classic on the grill, skirt steaks are a long 1” thick strip of meat that hangs along the ribs within the animal. The steak’s thin profile makes it ideal for a quick sear on both sides. Due to the loose grain of the muscle fiber that runs through the skirt this cut is primed for marinades and seasonings.
Often called the butcher’s cut, hanger steaks, as its name suggests, hang in the center of the steer’s body acting as the primary muscle in the diaphragm. This prized cut is well marbled and eats like a skirt steak with a more intense depth of flavor. Certain to give your favorite steak a run for its money.
A true chef’s cut, this muscle is peeled from the top of the ribeye and comes as a result of cutting ribeye filets. It’s arguably the most flavorful and dynamic cut of beef. About an inch thick, the ribeye cap eats like a hybrid of flank steak and flatiron.
A unique cut of beef rarely seen in butcher’s cases, the ribeye filet is the true center cut eye of the rib. It’s similar to a filet mignon in size and tenderness, but hearty and well-marbled like the fan favorite boneless rib eye.
677 Newman Springs Road Lincroft, New Jersey
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