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our cuts - frozen only

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Folks often ask:

From what part of the animal do we get that cut? How do you prepare that cut?

So, we have prepared the following information for you to use as a guide when selecting and preparing Angus Beef cuts.

First, beef is divided into sections called primal cuts. From these large areas, the butcher makes smaller portions--- suitable for individual or family-sized packaging.

Different cuts of beef require unique cooking methods. A chuck, for example, makes an excellent roast but isn't as pleasing when pan-broiled. With these details in mind, we hope you find the following useful.

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If you require pricing before ordering: contact Uncle Bob Tel: 717-245-2820


step 1

Scroll to select a cut.

step 2

Enter quantity in the box.

step 3

Submit your order.



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Boil, Stove Top Roast Fry Marinade
Pot Roast Broiler Grill Soup

Cut Info How to Cook Packaged Quantity
Hamburger Loose Individual One Pound Plastic Sleeves
90% lean
1# per pack
Hamburger Patties
90% lean .26 lb per pattie
5# per box
Hamburger 30#/Case
90% lean
1# packs
Lean Cut Arm/Shoulder
Cut

Arm/Shoulder

May also be referred to as English Roast, Book Roast, Clod Roast, and Cross Rib Roast. Cut to a 1.5" thickness, it roasts in less time. It has a marrow bone in the center. It is an inexpensive cut which lies next to the ribs; it is the most tender of the chuck roast cuts. An excellent roast with exceptional beef flavor, very moist and tender when braised (pot roasting). Our family's favorite.

2 - 3#
Lean Cut Brisket
(Not Corned)
Brisket

Brisket

May also be referred to as Boneless Brisket, Brisket Center Cut, Brisket First Cut, Brisket Flat Cut, Brisket Front Cut, Brisket Nose Cut, Brisket Point Cut, Fresh Beef Brisket and Whole Brisket. Flavorful, fork tender and succulent. A 2" thick--- pot roast made with this cut of Angus Beef is truly mouthwatering. Braised (pot roasting) in a Pyrex dish @ 300 degrees for 2-3 hours with salt and pepper. Simply---Wow!

2 - 3#
Lean Cut Cook's Choice
(Boneless Chuck)
Cut

Cook's Choice

May also be referred to as Pot Roast, Chuck Arm Pot Roast, Chuck Blade Pot Roast and Shoulder Pot Roast. Robust beef flavor, lean, moist and tender when braised (pot roasting). It's a cut similar to the Arm Roast...without the bone. Has a lot of utility. May be cut into pieces for kabobs, stir fry, stew, etc.

2#
Lean Cut Eye Round
Cut

Eye Round

May also be referred to as Eye Of Round Roast and Round Eye Pot Roast. This roast is very lean and economical. Roast in oven to medium rare (145 degrees F) doneness and carve into thin slices. Also, excellent --- if slowly oven roasted until well done or cooked in a Crockpot.

2#
Lean Cut Mock Tender
(Means: False Tenderloin)
Cut

Mock Tender

May also be referred to as SHOULDER PETITE TENDER MEDALLIONS. This cut resembles a small filet mignon. It is one of the most tender beef cuts, it is from the same muscle as the shoulder petite tender---aka, Chicken Steak. It is lean yet juicy, with excellent beef flavor; a very versatile cut. Kate uses them with Pennsylvania Dutch Egg Noodles, as soup stock starter and as a main dish. If you grille it, it is best when marinated and cooked --- slowly. Do you like French Onion Soup? Ask for her recipe: It is the same one she uses for chicken steaks.

2.5# pack
Lean Cut Neck
Cut

Neck

Meat is basically muscle, and the chuck happens to be a heavily exercised area. Lukily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking maked the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

2 - 3#
Lean Cut Rump
Rump

Rump

May also be referred to as Bottom Round Oven Roast, Bottom Round Pot Roast and Bottom Round Rump Roast. Lean and economical, best flavor when braised (pot roasting). A very popular cut when roasted at low temperatures and served with mashed potatoes and gravy. Good eaten cold. Leftovers make wonderful roast beef sandwiches.

1.5#
Lean Cut Sirloin Tip
Sirloin Tip

Sirloin Tip

May also be referred to as Round Tip Roast, Ball Tip Roast, Crescent Roast, Full-trimmed Tip Roast, Knuckle (Peeled), and Tip Sirloin Roast. Excellent when dry roasted or marinated; this roast is both lean and economical It has a good nutritional profile. Enjoy a great meal --- cook only to medium rare (145 degrees F) doneness and carve into thin slices. Some folks cut our Sirloin Tip Roast into steaks for the little ones at the table.

3#
Lean Cut Tenderloin
Whole
Tenderloin

Tenderloin Whole

May also be referred to as FILET MIGNON ROAST. A boneless cut that is the most tender cut of beef, it is lean and yet succulent, with a fine buttery texture. Entertain in style, Roast to medium rare --- serve cold, sliced paper thin.

5#
Lean Cut Chicken Steak
Cut

Chicken Steak

May also be referred to as Blade Steak, Boneless Top Chuck Steak, Book Steak, Butler Steak, Lifter Steak and Petite Tender Steak. This cut is similar to the Beef Shoulder Top Blade Steak. It is well-marbled, flavorful and juicy. The collagen lines in the center are not fat; they resemble a feather --- thus the old name "Chicken Steak". We were around before political correctness and too much government regulation; we use the original name. Without a doubt...this cut offers the most beef flavor. Ask for Aunt Kate's recipe!

1# Pack - 1#
Chuck Eye
Chuck Eye Steak

Chuck Eye

May also be referred to as English Steak, London Broil, Shoulder Steak and Shoulder Steak Half Cut. When marinated and cooked slowly this cut is full of beef flavor. For do-it-yourselfers this cut can be sliced for stir fry or made into chunks for kabobs. Some folks with grinders use it to make home made burger.

2 per pack - 1.5#
Delmonico / Ribeye
(1" thick)
Cut

Delmonico / Ribeye

May also be referred to as Rib-eye Steak with the bone in, Beauty Steak, Club and Spencer Steak. This steak is juicy and full-flavored with generous marbling throughout. It is the fan favorite. We cannot keep them in stock. For better value, we remove the top cap and bone --- offering them as the boneless Delmonico Steak. It is Uncle Bob's personal favorite and it will become yours, as well!

2 per pack - 1.5#
Lean Cut Filet Mignon
(1 1/4" + thick)
Cut

Filet Mignon

May also be referred to as Beef Tender Steak, Chateaubriand, Filet De Boeuf, Filet, Steak, Fillet Steak and Tender Steak. A boneless cut that is the most tender steak, it is lean and yet succulent, with a fine buttery texture. Be careful not to over cook it! Filet responds well to sauces--- the meat does not overpower the flavor of the sauce. A mediocre cook becomes a "gourmet chef" when serving this cut.

2 per pack - 1#
Lean Cut Flank
Flank

Flank

May also be referred to as Flank Steak Filet, Jiffy Steak, London Broil and Plank Steak. This steak is lean, boneless and flavorful. Marinate to tenderize. Carve across the grain into thin slices after cooking. This is the cut used to prepare the "Classic London Broil". We also offer Top Round, a thicker cut, currently used to make "common London Broil".

1 per pack - 1.5#
Lean Cut Flat Iron
Cut

Flat Iron

May also be referred to as Shoulder Top Blade Steak. Second in tenderness to the tenderloin steak, this steak is well-marbled, flavored and juicy. This cut is the same meat as in the chicken and blade steak. It is cut on the horizontal vs. cross cut. It requires a skilled butcher to remove, trim and portion it. The work is worth while once you have tried it!

1# Pack - 1#
Lean Cut Hanger Steak
1.25# Pack
Lean Cut London Broil
(1" thick)
Cut

London Broil

Meat is basically muscle, and the chuck happens to be a heavily exercised area. Lukily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking maked the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

1 piece - 1.5#
Lean Cut Minute
(4 slices 1/8" thick)
Cut

Minute

May be referred to as Beef for Stir-fry or Fajitas. Tender beef trimmed and cut into uniform thin strips. It can be used for Philly Cheese Sandwiches, Pepper Steak, Stroganoff, and other recipes calling for thin strips of beef.

1# per pack
Lean Cut Mock Tender
(Means: False Tenderloin)
Cut

Mock Tender

May also be referred to as SHOULDER PETITE TENDER MEDALLIONS. This cut resembles a small filet mignon. It is one of the most tender beef cuts, it is from the same muscle as the shoulder petite tender---aka, Chicken Steak. It is lean yet juicy, with excellent beef flavor; a very versatile cut. Kate uses them with Pennsylvania Dutch Egg Noodles, as soup stock starter and as a main dish. If you grille it, it is best when marinated and cooked --- slowly. Do you like French Onion Soup? Ask for her recipe: It is the same one she uses for chicken steaks.

1# pack
Lean Cut NY Strip
(7/8th" thick)
Cut

NY Strip

May also be referred to as Club Steak, Kansas City Steak, Top Loin Steak and Strip Steak. This is a lean, tender, full flavored cut. It is boneless. Steaks average 8 ounces and are considered ideal for dinner parties. Sear both sides—takes only a couple minutes, reduce heat and cook to desired doneness. Do not cook too fast or overcook. Steak lovers mix these with Filet Mignon. Serve one of each --- it is the equivalent of eating a Porterhouse of T-Bone. However, Fido will miss the bone.

2 per pack - 1#
Lean Cut Sirloin
Sirloin Steak

Sirloin

May also be referred to as Top Sirloin Steak, Sirloin Butt Steak and Top Sirloin Butt Center-cut Steak. This most versatile steak is lean, well-flavored, juicy and tender. These tender cuts respond well to sauteing, pan-frying, broiling, pan-broiling or grilling. The steaks range in size from 3/4 # to 1.5#. Please specify ---if you have a preference.

1 per pack 1.5#
Skirt
Rolls
Cut

Skirt Rolled

May also be referred to as Diaphragm, Fajita Meat, Inside Skirt Steak, Outside Skirt Steak and Philadelphia Steak. This steak is boneless and extremely flavorful. This steak benefits from a tenderizing marinade. To promote tenderness, carve diagonally across the grain into thin slices. This cut is a main staple in Spanish house-holds, they will gladly share their recipes.

1 - 2# per pack
Lean Cut Top Round
Cut

Top Round

May also be referred to as London Broil and (Center Cut) Top Round Steak. This is the most tender part of the round; it is cut into thick steaks for braised dishes and London Broil. It is an economical, full-flavored steak with an excellent nutrition profile. Marinate in a tenderizing marinade before cooking. Serve medium rare (145 degrees F) doneness.

1.25# per pack
Chicken
Whole
When Available
Chicken
Cut Up
When Available
Lean Cut Usso Buco
Cut

Usso Buco

May also be referred to as Center Beef Shanks, Cross Cut Shanks and Fore Shank For Soup. Osso Buco is Italian for "bone with a hole" (osso bone, buco hole), a reference to the marrow hole at the center of the cross-cut beef shank.  Cross cuts are flavorful and very tender when braised (pot roasting) or cooked in liquid (stewing). Great when used for soup stock.

3.5# per pack
Lean Cut Stew Meat
Cut

Stew Meat

Meat is basically muscle, and the chuck happens to be a heavily exercised area. Lukily, this area contains a great deal of connective tissue, including collagen. Collagen melts during cooking maked the meat intensely flavorful. Cuts from this area benefit from slow, wet cooking methods like stewing, braising or pot-roasting.

1 # per pack
Liver
1# per pack
Short Ribs
Short Ribs

Short Ribs

May also be referred to as Boneless Braising Ribs, English Short Ribs and Middle Ribs. Short ribs are cut from where the steak ends on the ribs. They are moist and tender when braised (pot roasting) as a main dish. When slow cooked - covered with water, they make excellent soup stock. Economical meat with tremendous flavor.

2# per pack
Oxtail
1 per pack
Soup Bones
5# per pack
Dog Bones
5# per pack
Shares, 1/8, 1/4, 1/2 of sides are available
ASK
Honey: Raw
5.4#
Honey: Raw
12 ounce
Honey: Raw
32 ounce
Maple Syrup
32 ounce
Jam: Peach
Pint
Jam: Peach
1/2 Pint
Jam: Strawberry
1/2 Pint
Sauerkraut
Quart
Sauerkraut
Pint
Wild Salmon Fillets
6 oz. +/- pack

Boil, Stove Top Roast Fry Marinade
Pot Roast Broiler Grill Soup

Lean Cut Indicates this cut is one of USDA recommended 29 "LEAN CUTS" of beef.

Customer Contact Info







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Notify us when our order is ready.  



Upon placing your order: Uncle Bob will promptly reply by email or phone call to confirm your order and arrange pickup.

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Download Freezer Instructions

Order information:
No credit cards. Cash or personal check-only! Minimum Order: $100.00 We operate out of our home. We are not a store! WE DO NOT SHIP.
Call for Appointment Mon. thru Sat. 8 AM - 8 PM Call: 717-245-2820

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