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We have endless amounts of meat options all guaranted to be 100% local and fresh. Browse our store to see our full selection.
Do you know what you’re buying?
At Wiatreks we not only want our customers to get the best quality meat, but we also want to educate you on what your buying. Follow our beef diagram below to make the right selection for your next meal.
This is the upper part of the hind leg, or the rump, and contains the top round, bottom round, eye of round, and sirloin tip. It’s lean and super versatile.
Broil, Oven Roast, Skillet, Stir Fry
Near the hip of the cow, this area is split into the top sirloin, ball-tip, and the tri-tip. Versatile and great for a variety of cooking methods, especially grilling!
Broil, Grill, Skillet, Smoke, Sous Vide, Stir Fry
3- SHORT LOIN
The short loin is the jackpot for some of the most desirable cuts of steak, including T-bone, porterhouse, strip loin, and tenderloin.
Broil, Grill, Pan Fry
One of the most well-known and delicious cuts of beef, famous for Prime Rib and Ribeye steak. Exhibits remarkably tender, marbled, and flavorful qualities.
Broil, Grill, Pan Fry, Bake
This cut comes from the shoulder and is packed with lots of rich flavors. Perfect for pot roast!
Broil, Grill, Pan Fry, Pot Roast
Featured in barbecue competitions across the country! Famous for its sloooooooow cooking method, the brisket is located along the pectoral of the cow, and when cooked over an extended period of time on low heat, has a nice dense texture that falls apart with ease. Sold as a point, flat, or whole.
Grill, Slow-Roast, Smoke
The flank steak is long and lean without much fat and has a lot of fibers running through it. Soaks up marinade really well. Great for stuffing or rolling, or slice it up for a quick stir-fry. Pro-tip: Cut against the grain for maximum tenderness.
Broil, Grill, Pan Fry
The plate is right underneath the ribs and has a high-fat content. This is where ever-popular short ribs come from, as well as skirt steak.
8- FORE SHANK
The lower part of the front legs contains the shin and the hock. Because these muscles work so hard, they’ve built up some strong tendons and muscle tissue, which can be tough at first, but in the end, contribute to its rich and dynamic flavor. Great for making superb beef stock.