Select a cut section
Brisket
Cheek
Chuck
Flank
Knuckle
Rib
Round
Shin
Shortloin
Sirloin
Tail
Tenderloin
Grain Fed meat cuts
Deckle
H.A.M. 2326
Cooking Methods
- Braise
NE Brisket
H.A.M. 2342
Cooking Methods
- Braise
PE Brisket D/O
H.A.M. 2332
Cooking Methods
- Braise
Trimmings
H.A.M. 2561
65CL Trim
Cooking Methods
- Braise
Chuck Rib Meat
H.A.M. 2640
Cooking Methods
- Braise
Bolar Blade
H.A.M. 2302
Cooking Methods
- Braise
- Pan fry/Grill
- Stir fry
Chuck Eye Roll
H.A.M. 2268
Cooking Methods
- Braise
Chuck Tail Flap
H.A.M. 2266
Cooking Methods
- Braise
Chuck Tender
H.A.M. 2310
Cooking Methods
- Braise
Neck Meat
H.A.M. 2280
Cooking Methods
- Braise
- Stir fry
Oyster Blade
H.A.M. 2303
Cooking Methods
- Roast
Inside
H.A.M. 2010
Cooking Methods
- Braise
Outside Flat
H.A.M. 2050
Cooking Methods
- Stir fry
Knuckle
H.A.M. 2070
Cooking Methods
- Pan fry/Grill
- Roast
- Stir fry
- Thin Slices
Inside Skirt
H.A.M. 2205
Cooking Methods
- Braise
Internal Flank Plate
H.A.M. 2203
Cooking Methods
- Braise
- Stir fry
Flank Steak
H.A.M. 2210
Cooking Methods
- Braise
- Thin Slices
Knuckle
H.A.M. 2070
Cooking Methods
- Pan fry/Grill
- Roast
- Stir fry
- Thin Slices
Cube Roll Lip
H.A.M. 2228
Cooking Methods
- Pan fry/Grill
- Stir fry
- Thin Slices
Intercostals
H.A.M. 2430
Cooking Methods
- Braise
Short Rib Meat
H.A.M. 2465
Cooking Methods
- Braise
Thick Skirt
H.A.M. 2180
Cooking Methods
- Braise
Thin Skirt
H.A.M. 2190
Cooking Methods
- Braise
Eye Round
H.A.M. 2040
Cooking Methods
- Braise
- Roast
- Thin Slices
Shin Shank
H.A.M. 2360
Cooking Methods
- Braise
Rostbiff
H.A.M. 2110
Cooking Methods
- Stir fry
- Thin Slices
Rump Cap
H.A.M. 2091
Cooking Methods
- Stir fry
Tritip
H.A.M. 2131
Cooking Methods
- Braise
- Roast
Striploin
H.A.M. 2142
Cooking Methods
- Pan fry/Grill
- Roast
Tail
H.A.M. 6070
Cooking Methods
- Braise
Tenderloin
H.A.M. 2150
Cooking Methods
- Pan fry/Grill
- Stir fry