Cuts - Certified Hereford Beef

Mock Tender Steaks

Lean and economical. Marinate overnight before grilling; best sliced thin.

Porterhouse

This well-marbled classic steakhouse cut consists of two tender steaks – the strip and tenderloin – connected by a T-shaped bone. In a Porterhouse, the tenderloin is 1 1/4 inch or larger in diameter.

Mock Tender Roast

Lean, economical roast; best sliced thin.

Ground Chuck

Economical, versatile and flavorful. Holds its shape well for cooking and is ideal for burgers, meatloaf and meatballs.

Hanger Steak

This cut is full of flavor. Best when marinated and cooked to medium rare or medium doneness.

Flat Iron

Second in tenderness to the tenderloin steak, the flat iron is well-marbled, richly flavored and juicy. Best when cooked to medium doneness.

Ground Sirloin

Versatile, flavorful and economical. Ideal for recipes calling for browned, crumbled ground beef, such as chili, tacos and spaghetti sauce.

Short Ribs

Short ribs cut thinly across the bones. Marinate before grilling to maximize tenderness.

Denver Cut

Juicy and well-marbled with a rich, beefy taste. May be marinated for additional flavor.

Filet Mignon

The most tender beef cut. Lean with a mild flavor. Thought to be a very prestigeous cut.

Country-Style Chuck Ribs

Juicy and flavorful; becomes extremely tender when cooked slowly at a low temperature.

Culotte Steak

One of the most tender cuts from the sirloin cap. Versatile and flavorful.

Chuck Flap

Rich in flavor and well-marbled. Can be braised in the classic style of short ribs; may also be cut into Denver Steaks for grilling when aged a minimum 28 days.