1. Skip to Menu
  2. Skip to Content
  3. Skip to Footer

Email Newsletter

Subscribe to our email newsletter and receive monthly specials, great meal ideas, and so much more!

Store Hours

Tuesday - Friday:  9:00-6:30
Saturday:  9:00-5:00
Sunday and Monday:  Closed

Gift Cards Available

Our Gift Cards make the perfect gift idea!


steakBeef Steak Cuts

  • Top Sirloin Steak

Our top sirloins are center cut, aged a minimum of 21 days
lean and flavourful

  • New York Steak

Also called striploin.  This steak is more marbled then the top sirloin, but leaner then the ribeye

  • Ribeye Steak

The tender, juicy center of the prime rib.

  • Tenderloin Steak

Also called filet mignon.  This is the most tender part of the beef.

  • T-Bone Steak

Consisting of tenderloin on one side and striploin on the other with a “T” shaped bone dividing the two. This is a tender, juicy, delicious steak for those with big appetites.

  • Prime Rib Steak

A ribeye steak with the rib bone left on. Heavily marbled, tender and flavorful this steak and the ribeye are the personal favorites of most professional butchers.

    Other Cuts

    • Round Roast

    Lean, versatile, and economical this cut is perfect for pot roast, stir fry, Swiss steak, roulade, stewing beef, fajitas, etc. Be sure to let us know what you’re using it for so we can do the cutting for you.

    • Top Sirloin Roast

    Lean, tender, and delicious this is a great cut to use for seasoning and oven roasting or barbequing.

    • Prime Rib Roast

    The king of beef. Tender and delicious this roast is best served medium rare.

    • Brisket

    A favorite cut of back yard meat smokers.