Beef

Flavor Profiles for Every Palette

We feature a variety of USDA Prime, upper two-thirds Choice and Choice programs, as well as one of the largest Wagyu importers in the country. Our state-of-the-art dry-aging facility offers a variety of aging options for our customers, with unique flavor profiles for various cuts of beef. From wet-aged products with a minimum of 21 days’ age to custom dry-age programs, we cater to every one of our customers’ wishes.

Beef Variety

See What's Possible

We feature a variety of USDA Prime, upper two thirds Choice and Choice programs, as well as one of the largest Wagyu importers in the country.

Interact with the butcher’s diagram by hovering over a red circle to learn more:

CMP_Diagram-02

Brisket

Sirloin

Rib

Chuck

Neck

Cheek

Tongue

Foreshank

Short Ribs

Flank

Tri-tip

Tenderloin

Rump

Hind Shank

Beef Options

Take Your Pick: