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OUR MEATS knife BEEF

100% natural -- delicious, healthy, and good for the environment.

We source the highest quality beef that the northeast has to offer; grass-fed, wagyu, and tender veal. Every portion we cut is anitbiotic hormone free and traceable from start to finish. Every animal is ethically raised and humanely slaughtered so you know you’re getting only the best.

Chunk Rib Short Loin Sirlon Round Flank Short Plate Fore Shunk Brisket
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Chuck

Source of steaks and roast like chuck steak, flat iron and pot roast. Excellent when marinated, braised or slow cooked in a stew.

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Ribs

Well marbled and juicy, the rib contains the beef ribs, rib roast, and rib eye steaks.

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Short Loin

Bone-in, delivers the T-bone and Porterhouse steaks. Boneless, strip steak. The Short Loin also contains the most tender muscle of the animal, the tenderloin. Beautiful as a roast to share or as filet mignons, it has no rival in tenderness.

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Sirloin

The sirloin is the muscle group behind the short loin, closer to the hind quarters. It is tender for grilling, takes marinades well and is a crowd pleasure for larger events. Just because it is more economical doesn’t mean you will be lacking in flavor. The bottom and top sirloin are favorites to many for their overall flavor and versatility.

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Fore Shank

Used primarily for stews and soups due to its deep flavor and marrow bone.

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Round

Lean, moderately tender, and affordable. The round sections offer a variety of options from London broil steaks to the eye round and rump roasts. Remarkable flavor is what sets these cuts apart.

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Flank

A tender, versatile cut that’s great for sharing, it takes marinades especially well and is perfect for thin slicing. Great for tacos or stir fry, flank steak can also be cooked whole with minimal seasoning.

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Short Plate

From the lower rib section of the cow come a variety of cuts, including skirt steak, hanger steak for the grill, or short ribs for a braise.

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Brisket

Cut from the breast or lower chest of the cow, brisket is best braised or barbecued, or used for special dishes like corned beef and pastrami.

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Chuck

Source of steaks and roast like chuck steak, flat iron and pot roast. Excellent when marinated, braised or slow cooked in a stew.

img

Ribs

Well marbled and juicy, the rib contains the beef ribs, rib roast, and rib eye steaks.

img

Short Loin

Bone-in, delivers the T-bone and Porterhouse steaks. Boneless, strip steak. The Short Loin also contains the most tender muscle of the animal, the tenderloin. Beautiful as a roast to share or as filet mignons, it has no rival in tenderness.

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Sirloin

The sirloin is the muscle group behind the short loin, closer to the hind quarters. It is tender for grilling, takes marinades well and is a crowd pleasure for larger events. Just because it is more economical doesn’t mean you will be lacking in flavor. The bottom and top sirloin are favorites to many for their overall flavor and versatility.

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Fore Shank

Used primarily for stews and soups due to its deep flavor and marrow bone.

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Round

Lean, moderately tender, and affordable. The round sections offer a variety of options from London broil steaks to the eye round and rump roasts. Remarkable flavor is what sets these cuts apart.

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Flank

A tender, versatile cut that’s great for sharing, it takes marinades especially well and is perfect for thin slicing. Great for tacos or stir fry, flank steak can also be cooked whole with minimal seasoning.

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Short Plate

From the lower rib section of the cow come a variety of cuts, including skirt steak, hanger steak for the grill, or short ribs for a braise.

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Brisket

Cut from the breast or lower chest of the cow, brisket is best braised or barbecued, or used for special dishes like corned beef and pastrami.