All of our beef, including our delicious 'Herman's burger', is hand selected and dry-aged for maximum flavor and tenderness. Our steer are free-range and grass fed with minimal corn, soy, and alfalfa. This means our beef is antibiotic and hormone free and always all-natural, so for a cut unrivaled in quality, nutrition, and flavor ask one of our meat cutters how they can assist you!
CHUCK
- Chuck Eye (Jewish Tenderloin)
- Brisket, trimmed (for roasting)
- Brisket, untrimmed (for smoking)
- Corned beef brisket (Boar's Head)
- Ground chuck (92-95% lean)
- Ground chuck patties
- Boneless bolar roast (pot roast)
- Boneless chuck roast (pot roast)
SIRLOIN
- Full cut sirloin steak (bone-in or boneless)
- Sirloin top butt roast
- Tri-tip
- Ground sirloin (98-99% lean)
- Ground sirloin patties
GROUND BEEF
- 85-88% lean
- Ground beef patties
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RIB
- Rib roast, boneless (rolled rib-eye)
- Rib roast, bone-in (standing)
- Rib-eye steak, boneless (delmonico)
- Rib steak, bone-in
- Short ribs
- Skirt steak
ROUND
- Bottom round roast
- Rump roast
- Eye of round roast
- Beef stew cubes
- Top round (London Broil)
- Chip steak (steak sandwiches)
- Cubed steak (Swiss steak)
- Beef roll-ups
- Sirloin tip roast
- Ground round (98-99% lean)
- Ground round patties
- Steak tartare
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SHORT LOIN
- T-Bone
- Porterhouse
- New York Strip
- Beef tenderloin, roast
- Beef tenderloin, steak (filet mignon)
- Steak cubes (kabobs or fondue)
- Steak strips (stir-fry)
- Flank steak
VARIETY
- Oxtail
- Kidneys
- Liver
- Beef tongue (fresh or smoked)
- Suet
- Marrow bones
- Shank meat (soup meat)
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Our 'Herman's burgers' are served by various local restaurants!
