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The Pride of Richard's Meat Case...
BEEF!!!
STEAKS
All of Richard's steaks are Chairman's Reserve by
IBP and Tyson Foods. Chairman's Reserve grades at top choice and prime.
Beef Tenderloin
-the most tender and sought after of any cut of beef, great
in steaks or as a whole roast
Bacon-Wrapped Filet Mignon
-beef tenderloin wrapped in smoked bacon (our best selling steak of
all)
Rib Eye Steak
-probably the most flavorful cut of meat available, and second in
tenderness only to the tenderloin
Strip Steak
-also known as a NY or KC strip, a tender, sophisticated cut of
meat from the loin.
Porterhouse and T-bone steak
-a bone-in strip steak with the addition of a beef tenderloin on
the porterhouse
Sirloin
-a large, lean steak great for the hungry, best grilled medium-rare
to medium. also, great for k-bobs.
ROASTS:
All of our beef roasts are USDA choice or Chairman's reserve.
We will always cut to order any roast we offer.
Tenderloin Roast
-the most tender and sought after of any cut of beef, great in
steaks or as a whole roast
Prime Rib (standing rib roast) and Rib Eye
Roast
-probably the most flavorful and tender of any roast, Prime Rib is
a whole rib roast cut and tied to the bone for easy carving.
-a Rib Eye Roast is a boneless prime rib just as tender and
succulent
Center Chuck Roast
-a tender pot roast with incredible marbling and flavor
English Cut Roast
-a pot roast from the shoulder that is a slightly leaner
alternative to the chuck
Top Round
-a very versatile piece of meat that can be dry roasted, cut thin
and pan fried, or just sliced for jerky or stir-fry
Eye of Round
-similar to the top round as a dry roast, but a unique shape that
makes it easy to slice thin for tender sandwiches
Rump Roast
-very popular dry roast that is lean and easy to slice
BASIC BEEF (for easy meals):
We proudly fresh grind extra lean ground beef(85% lean) and diet lean ground beef(95% lean).
We have beef for stew, short ribs and soup bones.
FOR YOUR CONVENIENCE:
As a service to our customers, we package shop-made ground beef patties-fresh or frozen.
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