Beef Brisket Flat Cut comes from the Brisket Primal and is the leaner half of the whole brisket.
Pork belly comes from the underside of the pig, once the spareribs and loin have been removed.
From the Chuck Primal comes the Chuck Eye Roast, is typically cut from the center, or shoulder section. It’s proximity to the rib eye makes it more tender with extra beef flavor.
Available in: Choice and Black Angus Choice
Pork tenderloin comes from the muscle underneath the backbone, the rear of the loin.
Ingredients: Pork
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat
Top Sirloin Cap Roast comes from the Primal Cut Loin, commonly referred to as Picanha
The Beef Plate Skirt Steak comes from the Plate Primal, the section below the Rib Primal.
From the Rib Primal, comes the Beef Ribeye Roast, a generously marbled roast that yields the flavorful ribeye steak
Loin is cut from the back of the pig, between the shoulder and the beginning of the leg.
Ingredients: Pork, Salt, Water
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfsh, Soy, Tree Nuts, Wheat
Cut from the Chuck Primal comes the Beef Shoulder Petite Tender. Juicy and tender, this cut is similar to the Tenderloin in shape but smaller
Beef Tenderloin comes from the Loin Primal, the area below the backbone.
Cut from the Bottom Sirloin of the Sirloin Primal, the Tri Tip Roast is also known as the Bottom Sirloin Roast, or the Triangle Roast, because of its triangular shape.
Chuck roast cut is from the shoulder, the large primal section right after the neck.
Bacon is made from the pork belly of a pig once it has been cured and salted.
Available in:Double Smoked Applewood Bacon and Double Smoked Hickory Bacon.
The Beef Chuck Eye Edge Pot Roast comes from the Chuck Primal, and is cut from the shoulder to square off the Chuck Roll.
Pork roasts are cut from the picnic in the front shoulders.
The Beef Loin Flap Meat Steak comes from the Sirloin Primal and is cut from the inner surface of the Bottom Sirloin.
Bone-In Beef Hind Shanks come from the Shank Primal, a portion of the leg that is cut into cross sections that can be braised to make fork-tender dishes.
Pork butt lays at the upper front shoulder, above the picnic shoulder.
Ingredients: Pork Steak, Shoulder Blade, Boston Butt, Raw, Urmis 3186
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat
The New York Strip is cut from the Loin Primal, the area below the backbone.
Ribeye steak is cut from the rib primal, under the front section of the backbone.
Stew Meat comes from the Primal Cut and is also called Diced Beef or Stew Beef.
Cut from the Top Sirloin of the Sirloin Primal, Top Sirloin Steak is next to the Round and below the Tenderloin.
Cut from the belly muscles, flank steak is next to the plate primal cut and below the loin.
Available in: Choice, Black Angus Choice, Black Angus Select
Pork picnic is cut from the front shoulder, below the butt.
Inside skirt steak comes from the beef plate primal cut, opposite the outside skirt steak on the inner side of the muscle.
Available in: Choice, Black Angus Choice, Black Angus Select
Cut from the shoulder, or chuck cut, flat iron steak is also called top blade or shoulder top blade steak.
Backribs come from the loin, from the rib section closest to the spine.
Ingredients: Pork
Allergens: Contains Egg, Fish, Milk, Peanut, Shellfish, Soy, Tree Nuts, Wheat
Below the backribs, spareribs come from the belly section of the rib cage.
Available in: Kansas City BBQ, Apple Ancho Chili, Whiskey Black Pepper and Jalapeño Bacon
Below the backribs, spareribs come from the belly section of the rib cage.
Available in: Kansas City Style BBQ and Memphis Style BBQ
Ground pork is made from the pork shoulder, which lays at the front of the pig.
