Beef NY Strip (1 ct Ave 0.7 lbs/11oz)

Beef suet is the hard, clean fat found around the kidneys and loins, prized for its high melting point and rich flavor. Traditionally used in cooking and baking—especially for making flaky pastries, savory puddings, or adding richness to stews and gravies. It’s also perfect for making natural soaps and candles.

Ribeye is prized for its rich marbling, which provides exceptional tenderness and a juicy, flavorful eating experience. Cut from the rib section, this steak’s fat content helps keep it moist and enhances its bold beef flavor during cooking. Ideal for grilling, pan-searing, or roasting.

Short ribs are a richly marbled cut taken from the lower rib section, known for their bold flavor and tender texture when cooked low and slow. Ideal for braising or slow roasting, they break down beautifully over time, creating a melt-in-your-mouth result.