Great American Beef Co.

Our Beef Cuts

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All Weight Approximate (Based on animal)
Whole 470lb @ $10/lb | Half 235lb @ $10.50/lb| Quarter 117lb @11/lb


Ribeye steak is a popular and highly regarded cut of beef known for its exceptional tenderness, rich marbling, and bold flavor. It is sourced from the rib section of the cow, specifically from the rib primal, which is close to the backbone. This prime location contributes to the steak’s succulence and intense, beefy taste. The generous marbling throughout the meat adds juiciness and contributes to its tender texture when cooked to perfection. Ribeye steaks are often prized by steak enthusiasts and grillmasters for their ability to deliver a mouthwatering and satisfying eating experience, whether prepared on the grill, in a pan, or under a broiler. Its delicious, well-balanced combination of tenderness and flavor makes the ribeye a favorite choice for those seeking a premium steak dining experience.

TRI TIP $16.99/LB*

Tri-tip beef is a triangular cut of beef from the bottom sirloin subprimal cut, consisting of the tensor fasciae latae muscle. It is a relatively lean cut of meat with a good amount of marbling, which gives it a nice flavor and tenderness. Tri-tip is often referred to as a “California cut” or a “Santa Maria steak,” as it is particularly popular in those regions.

Tri-tip can be grilled, roasted, or broiled. It is important to cook tri-tip to an internal temperature of 135-140 degrees Fahrenheit for medium-rare, or 145-150 degrees Fahrenheit for medium. Overcooking tri-tip will make it tough and dry.

Tri-tip is a versatile cut of meat that can be enjoyed on its own or used in a variety of dishes. It is often served with grilled vegetables, mashed potatoes, or rice. Tri-tip can also be used in sandwiches, tacos, or salads.


Skirt steak is a long, thin cut of beef that comes from the diaphragm muscles of the cow. It is a relatively lean cut of meat with a strong, beefy flavor. Skirt steak is often used in fajitas, tacos, and stir-fries.

Here are some tips for cooking skirt steak:

  • Marinate the steak in a flavorful marinade for at least 30 minutes, or up to overnight.
  • Cook the steak over high heat for a short amount of time, just until it is cooked to your desired doneness.
  • Cut the steak against the grain to make it more tender.
  • Serve the steak with your favorite sides.


Sirloin steak is a cut of beef that comes from the sirloin primal cut, which is located on the rear of the cow. It is a relatively lean cut of meat with a good amount of marbling, which gives it a nice flavor and tenderness. Sirloin steak is often grilled, broiled, or pan-fried.

There are two main types of sirloin steak: top sirloin steak and bottom sirloin steak. Top sirloin steak is the more tender of the two cuts and is typically more expensive. Bottom sirloin steak is less tender, but it is also less expensive.


Round steak is a cut of beef that comes from the round primal, which is located in the hindquarters of the animal. It is a lean and flavorful cut that is commonly used in various cooking methods.

Round steak is typically taken from the top round or bottom round subprimal, which consist of muscles that are well-exercised by the animal, resulting in a slightly tougher texture compared to other cuts. However, this also contributes to its rich beefy flavor.


ROAST $10.99/LB*

Beef roast refers to a large cut of beef that is typically cooked by roasting or slow cooking methods. It is known for its tenderness, rich flavor, and the ability to feed a group of people. Roasts are commonly sourced from various primal cuts of beef, such as the chuck, rib, sirloin, or round.


Flank steak is a flavorful and versatile cut of beef that is known for its long, flat shape and distinctive grain pattern. It is sourced from the flank area of the animal, which is a muscular section located on the underside between the loin and hind legs.

Flank steak is lean and characterized by its robust beefy flavor. It has a coarse texture with long, well-defined muscle fibers running across the grain. This grain pattern makes it important to slice the flank steak against the grain when serving to maximize tenderness.

BRISKET $14.99/LB*

Beef brisket is a popular and flavorful cut of meat that comes from the breast or lower chest area of the cow. It is well-known for its rich taste, tenderness, and versatility in various culinary preparations.

Brisket is composed of two main muscles, the flat and the point. The flat, also known as the lean or first cut, is a leaner and more uniform portion with a thick layer of fat on top. The point, also called the deckle, is fattier and more marbled, offering an extra layer of succulence and flavor.


Beef filet tenderloin, often referred to simply as filet or tenderloin, is a prized and highly sought-after cut of beef known for its exceptional tenderness and delicate flavor. It is sourced from the tenderloin muscle, which is located in the loin area of the animal and is not heavily exercised, resulting in its buttery texture.

Filet tenderloin is lean and boasts a fine-grained texture. It is typically cylindrical in shape, tapering towards one end, and is usually sold as a whole piece or as individual steaks, often referred to as filet mignon. This cut is prized for its tenderness as it contains little connective tissue or fat marbling, making it exceptionally tender and requiring minimal effort to chew.


Beef stew is a comforting and hearty dish that has been enjoyed for generations. It is a classic preparation that transforms tough cuts of beef into tender, succulent pieces through slow and gentle cooking methods.

The main ingredient of beef stew is typically cubed beef, often sourced from tougher cuts such as chuck, brisket, or round. These cuts are well-suited for stewing because they have more connective tissue, which breaks down during the long cooking process, resulting in tender and flavorful meat.


Beef short ribs are a flavorful and succulent cut of meat that is derived from the rib section of the cow. They are known for their rich marbling, tender texture, and robust beefy taste.

Short ribs are cut from the lower portion of the ribcage, closer to the belly area. They consist of meat that surrounds the rib bones, creating a desirable combination of meat and fat. This marbling contributes to the moistness, tenderness, and depth of flavor in the meat.

The meat on beef short ribs can be found in two main forms: English-style and flanken-style. English-style short ribs are cut parallel to the bone, resulting in meaty, rectangular-shaped pieces. Flanken-style short ribs are cut across the bone, resulting in thinner, cross-cut slices with a circular bone in the center.


Ground beef, also known as minced beef or hamburger meat, is a versatile and widely consumed form of beef that has been finely chopped or ground into small pieces. It is made by processing various cuts of beef, including chuck, sirloin, or a combination of cuts.

Ground beef is a popular choice for its convenience and wide range of culinary possibilities. It is commonly used as a base ingredient in numerous dishes, including hamburgers, meatballs, meatloaf, chili, tacos, Bolognese sauce, and many more.

Ground beef is known for its rich flavor and juicy texture. The fat content can vary depending on the type of ground beef used, such as lean, regular, or extra-lean. The fat contributes to the meat’s tenderness and helps to keep it moist during cooking, while also adding flavor.




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