Hangers are a delicious steak anomaly: in addition to being the only steak of which there is only one per animal, Hangers can also be categorized as offal! Don’t let that scare you away though, Hanger Steak is one of the most tender and flavorful steaks you can find, with a beautiful grain and minerally notes. A choice butcher’s cut if ever there was one.
Note that this is one of the few beef cuts that is removed by our butcher before the dry aging process begins. Don't worry though — they still have a TON of flavor.
Kabobs are one of our cookout staples — they can be prepared in advance and throw on the grill as your guests arrive. We cut our Kabobs into 1.5 inch chunks, so you can achieve a nice char without worrying about drying out the interior. Alternate these cubes of dry aged Sirloin with whatever vegetables are in season, then brush with a simple marinade before grilling. A dry aged Kabob is a Kabob you won’t soon forget!
Teres means rounded in Latin, but you might forget that, your name, and everything else once you take a bite of this steak. This incredible butcher's cut is also known as the "petit tender" because the texture so closely resembles that of Tenderloin. Tenderness isn't all this cut has to offer, though: It has an intense flavor thanks to the beef's pasture-raised lifestyle and our two week dry aging process.
Beef
Beef, Best Sellers, butchers_cut, cookingtime_Under 15 min, dry_aged, Flow_pub, Flow_Pub_BestSellers, flow_pub_butcherscut, MadBBQ, Petite Tender, pr favorites, prepare_Grill, prepare_Pan/Skillet, recipe, section_chuck, Shoulder Tender, steak, tres major
27,00
USD
PorterRoad
US
porterroad.com
103.943
Stew Meat
Our pre-cut Stew Meat is for those days when you want the house to smell amazing, and dinner to be worth every last second of prep. In short, it’s the kind of meal primed and ready for that next chilly day. Like all our beef, our Stew Meat is dry aged, creating the kind of beef flavor you have to taste to believe. This cut is made to be cooked all day long without falling apart, so get started early for a dinner that will knock your socks off. If you want something that will cook faster, check out our Steak Tips.
No need to break out the fancy cooking techniques or seasonings with this impressive cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged, creating an incredibly flavorful piece of meat. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.
If a full Picanha, or Sirloin Cap, is just too much meat, enjoy these individual dry aged steaks. This is a choice cut in Brazil, and a favorite at churrascarias. Grill this steak over high heat, sear in a cast iron skillet, or sous vide and finish in a pan. We suggest leaving the fat cap on for cooking to keep the steak nice and juicy (plus the fat is crazy delicious). Serve rare for great results every time.
You may have had Flank Steak in a London broil, in a taco, maybe atop a salad, or—a taco salad. Wherever you had it, it probably didn’t taste like this. Like all of our beef, the Flank Steak is dry-aged, creating a concentrated beef flavor that you have to taste to believe. Our Flank is great sliced in a favorite dish, or on its own as a hearty steak. In short, it’s the steak that’s up for anything. Make note of the large muscle fibers before cookings — as with all cuts, it's important to cut against the grain.
Read on, backyard smoke masters. This piece of meat takes all day to cook—and it’s worth every second. Regardless of where you’re preparing your feast, you’ll immediately make your guests feel like they’ve just entered a Texas smokehouse. And because we dry age all our beef, this Brisket has a next-level beef flavor and a sink-your-teeth-in texture. The half brisket includes both the point and flat. Need more meat? Check out our Whole Brisket.
Osso Buco is comprised of beef shank that has been cut into portions. The shank is a crazy hard-working muscle that wraps around a marrow-rich bone. When cooked low and slow, the meat becomes tender and the marrow softens, adding an extra richness to your dish. James loves braising these all day and serving them over grits or polenta. Pro-tip: Add some Osso Buco to your next pot of beef broth to make it extra hearty!
Looking for a steak on the lean side, but still want big flavor? Sirloin Filet is the answer. This dry-aged cut has a one-of-a-kind flavor that shines when this steak is seared and served rare. This boneless cut is a more readily available, and more budget-friendly alternative to the ever-popular Filet Mignon. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.
No need to break out the fancy cooking techniques or seasonings with this cut of meat. Natural marbling and a fatty cap make it stand out as one of our most tender, juicy cuts. Like all our beef, the Ribeye is dry aged, creating an incredibly flavorful piece of meat. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about.
Calling all smoke masters! This huge piece of meat takes all day to cook, and it’s worth every second. Regardless of where you’re preparing your feast, you’ll immediately make your guests feel like they’ve just entered a Texas smokehouse. And because we dry age all our beef, this Brisket has a next-level beef flavor and a sink-your-teeth-in texture.
Beef Bacon is bacon… made out of dry beef. We take meat from the navel, which is then cured in a mixture of salt and sugar before being smoked over cherry wood. Prior to curing, we dry age the beef, leading to a concentrated flavor unlike anything you have ever tasted.
The Flat Iron steak is the second most tender cut in the entire animal (after Filet), and has the benefit of being significantly easier to cook. This cut is one of the few that doesn't suffer from being cooked beyond medium-rare, making it great for cooking novices and pros alike. Like all of our beef, it’s pasture-raised and dry aged, creating the ideal texture and flavor you have to taste to believe. In short, the kind of steak you’ve been waiting for.
Short Ribs are a wildly flavorful and rich cut that beg to be cooked low and slow. They combine the large rib bones, and layers of meat and fat that create an amazing mouthfeel and deep flavor. Slow cooking this dry aged cut produces fall-off-the-bone deliciousness that is perfect served atop polenta or pasta when you're craving a hearty dinner.
Versatility is the name of the game for chuck roast. Whether it's braised, roasted or smoked, you're in for a treat. The perfect ratio of meat and fat are held together by delicate connective tissue, which when cooked properly, makes for one serious bite after another. Like all our beef, our chuck roast is dry aged, creating a one-of-a-kind taste that stands out from the rest.
THE BURGER TO END ALL BURGERS
We’re not going to pretend it’s kobe or sirloin, because it absolutely doesn’t matter. What does matter, is that the beef in this patty has been dry aged, and mixed with the right ratio of fat to achieve the ideal taste. In short, it’s the world’s most perfect burger.
Picanha, also known as the Sirloin Cap, is the cut of choice in Brazil and a favorite at your local churrascaria (think big hunk of meat with a sword poked through it). This cut is incredible for the grill and a great option for feeding a crowd. Roast this bad boy off, slice it up, cover it with chimichurri. Our dry aging period ensures that this Picanha will be the most flavorful and tender you've ever tasted.
The Denver Steak is a hidden gem, and one that very few butcher shops carry. We love this beautifully marbled cut because it is as versatile as it is delicious. Our preferred cooking method is to sous vide, then char it on the grill. You can also braise it like short ribs, or sear it in a hot cast iron pan. Regardless of the preparation method, you're in for dry aged meaty goodness. For a smaller, faster cooking option, try the Petite Denver.
Can you tell the difference between a Chuck Eye Steak and a Ribeye? The Chuck Eye is cut from the same muscle as the better-known Ribeye, and contains the same delicious texture, flavor, and marbling. The intense beefy flavor is evidence of the pasture-raised lifestyle of the animal, and dry aging.
THE BURGER TO END ALL BURGERS
We’re not going to pretend it’s kobe or sirloin, because it absolutely doesn’t matter. What does matter, is that the beef in this patty has been dry aged, and mixed with the right ratio of fat to achieve the ideal taste. In short, it’s the world’s most perfect burger.
What's the difference between Kansas City Strip and New York Strip? We're going to fill you in on a little secret: almost nothing. It’s the bone-in version of a New York Strip. Apparently in the 1930's, restaurants in New York City decided that selling a steak named after Kansas City (where the stockyards and slaughterhouses were located) wasn't fancy enough, so they renamed it. Like all our beef, our strips are dry aged, creating an incredibly flavorful cut.
Beef
Best Sellers, bestsellers_sub, Bone-In NY Strip, Bone-In Top Loin Steak, Club Steak, cookingtime_Under 30 min, Country Club Steak, dry_aged, Flow_pub, grill_master, Kansas City Strip, Nevada Strip, prepare_Grill, prepare_Pan/Skillet, section_loin, Shell Steak, steak, sub_flow
29,00
USD
PorterRoad
US
porterroad.com
103.962
Oxtail
The Oxtail is a specialty cut that cooks down for the most amazing stews, soups, and even sauces. There is not a lot of meat on this cut, and takes quite a bit of work to retrieve, but the end result is totally worth it. While the meat is amazing, the real star is the luscious, gelatinous cooking liquid that is left behind after braising.
Note that this is one of the few beef cuts that is removed by our butcher before the dry aging process begins. Don't worry though — they still have a TON of flavor.
Our dry aged, hand-cut New York Strip is unlike any you’ve ever tasted. This delicious steak brings together tenderness and flavor perfectly. Less fussy than a Ribeye, and more flavorful than Filet Mignon, this is the perfect cut for a memorable meal. We dry age our beef whole to give each and every cut a rich, steakhouse flavor. All of our beef are pasture-raised with no antibiotics and no added hormones.
The holy grail of beef: the Whole Tenderloin. There's a reason this cut is held in such high esteem — out of an entire 1,200 lb steer or heifer, there are only 12 pounds of Tenderloin, and it just so happens to be the most tender cut in the entire animal. Like all our beef, our Tenderloin are dry aged, creating a one-of-a-kind taste that stands out from the rest. This cut feeds 6-9 people making it a great centerpiece for special meals with family and friends. For more intimate gatherings (or a personal treat), check out our Filet Mignon, which
There are no reviews yet.