Beef Brisket Flat Cut comes from the Brisket Primal and is the leaner half of the whole brisket.
St. Louis Style Pork Sparerib
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
Applewood Double Smoked Thick Cut Bacon
Bacon is made from the pork belly of a pig once it has been cured and salted.
Beef Chuck Eye Roast
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
Boneless Bacon Wrapped Pork Eye of Round Filet
The Boneless Bacon Wrapped Pork Eye of Round Filet comes from the ham, near the hind end of the pig. The bacon comes from the belly of the pig.
Beef bone marrow bones come from the shank primal, a portion of the animal’s leg, and is packed with muscle, marrow, and connective tissue—largely made up of the protein collagen. As such these cuts are packed with great beef flavor, taking your soups and broths to the next level, and are loaded with healthy, beneficial nutrients.
Boneless Pork Shoulder Butt
Pork butt lays at the upper front shoulder, above the picnic shoulder.
Beef Feet
Sourced from exactly where you think, beef feet may seem unconventional, but they're a hidden gem in the culinary world. They’re packed with collagen and ideal for crafting rich, flavorful broths and soups that bring hearty, satisfying comfort to your table. Embrace this underappreciated cut and surprise yourself with some seriously extraordinary results.
Whole Pork Belly, Skinless
Pork belly comes from the underside of the pig, once the spareribs and loin have been removed.
Beef Loin Tri Tip Roast
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.
Pork Tenderloin
Pork tenderloin comes from the muscle underneath the backbone, the rear of the loin.
Ingredients: Pork
Boneless Beef Strip Loin
Boneless Beef Strip Loin is found at the short loin, which is located near or around the tenderloin.
Boneless Petite Pork Shoulder Roast
Pork roasts are cut from the picnic in the front shoulders.
Inside Skirt Steak
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
Cook-In-Bag St. Louis Style Pork Sparerib, Kansas City Style BBQ Seasoned
Below the backribs, spareribs come from the belly section of the rib cage.
Available in: Kansas City Style BBQ and Memphis Style BBQ
Beef Chuck Roast
Chuck roast cut is from the shoulder, the large primal section right after the neck.
Bone In Pork Shoulder Picnic
Pork picnic is cut from the front shoulder, below the butt.
Beef Brisket
From the breast or lower chest section comes the Boneless Beef Brisket. Located just below the shoulder, this cut is commonly referred to as the brisket point.
Allergens: INGREDIENTS: 100% BEEF ZERO Artificial Ingredients
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
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.
Stew Meat
Stew Meat comes from the Primal Cut and is also called Diced Beef or Stew Beef.
Top Sirloin Steak
Cut from the Top Sirloin of the Sirloin Primal, Top Sirloin Steak is next to the Round and below the Tenderloin.
Flank Steak
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
Flat Iron Steak
Cut from the shoulder, or chuck cut, flat iron steak is also called top blade or shoulder top blade steak.
Learn from the Meat Master Our Founder, Gustavus Swift
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