Sirloin Tip Roast - The Sirloin Tip Roast comes from the front end of the rear leg.  This muscle is often cut into roasts, which are great when braised, but can also be cut into steaks or used for Ground Beef. Optimal cooking methods are roast, bake, or braise/pot roast.

Crosscut Beef Shanks/Soup Bones - I always say that this is a totally underestimated cut of beef!! Crosscut Beef Shanks or also known as Soup Bones are a portion of the leg. With this area being used extensively for movement which lends these crosscut sections best for braised dishes, like Osso Buco or for beef stock and soups.  Optimal cooking methods include braise/pot roast or pressure cooker.

Short Ribs - Short ribs are full of beef flavor and are fall off the bone tender when cooked properly.  The short rib comes from rib primal cut which is situated under the front section of the backbone and used primary for support.  Popular cuts from the rib primal include ribeye steak and prime rib roast. Optimal cooking methods include braise/pot roast, slow cooker, pressure cook, broil, sous vide.

Beef Summer Sausage - This summer sausage is the perfect addition to any charcuterie board, for packing it for a picnic or a make your own lunchable for school lunches, our summer sausage delivers a satisfying taste in every bite.