315 Fayette St, Manlius, NY 13104 315.682.MEAT (315.682.6328)
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Our Beef

Family-owned Madison County farms raise our beef locally. Our cattle are never fed antibiotics or given hormones or growth promotants. Their forage diet is supplemented with locally-grown grain, yielding the unique rich flavor and texture of our beef. Our Butchers are in the shop every day custom cutting our beautifully marbled beef; they can answer any questions you may have about the beef cuts, and how to prepare and cook them. Our steaks are cut fresh daily, and our ground meat is fresh-ground daily.

Our extensive beef cuts list is below. Please note that the cuts of beef we feature in the case can change daily. And we love “special cuts” and cut-to-order requests: if you have a specific need or desire, or if the beef cut you’re looking for is not in the case, call us or talk to one of our Butchers. We will be delighted to cut it for you.

We are so proud of our sustainably-raised, antibiotic-free, hormone-free beef. Click below to see the locally-owned CNY farms that raise the beef, or to see the fresh homemade deli meats that our staff prepare from our own beef.

Beef Farmers

Homemade Deli Meats

DRY-AGED RIB CUTS

Bone-in Ribeye

Bone-in Ribeye

Buttery, rich, juicy, beefy flavor with generous marbling throughout. One of the most tender beef cuts. Frequently dry-aged at SHF.

Source

Cut from the Rib section, with a section of rib bone included.

Cooking instructions

Pan sear, Grill, Broil

Boneless Ribeye

Boneless Ribeye

A rib steak minus the bone. Fine-grained steak. Buttery, rich, juicy, beefy flavor with generous marbling throughout. One of the most tender beef cuts.

Source

Cut from the Rib section, with the rib bone not included.

Cooking instructions

Pan sear, Grill, Broil

Prime Rib Roast

Prime Rib Roast

Source

Cooking instructions

DRY-AGED LOIN CUTS

Bone-in NY Strip

Bone-in NY Strip

Lean, tender and full-flavored. Quick-cooking. Fine-grained with dense texture; frequently dry-aged at SHF.

Source

From the strip loin, located between the rib section and the round, cut with the bone left in.

Cooking instructions

Pan Sear, Grill

Boneless NY Strip

Boneless NY Strip

Lean, tender and full-flavored. Quick-cooking. Fine-grained with dense texture; frequently dry-aged at SHF.

Source

From the strip loin, located between the rib section and the round, cut without the XX bone.

Cooking instructions

Pan sear, Grill

Petite Strip Roast

Petite Strip Roast

Source

Cooking instructions

Top Sirloin Steak

Top Sirloin Steak

A lean, tender cut, rich in flavor; frequently dry-aged as SHF.

Source

Cut from the Top Sirloin, at the top of the hind leg of the animal

Cooking instructions

Roasts, Steaks

ROUND

Bottom Round Roast

Bottom Round Roast

One of the hardest working muscles, with great flavor and minimal marbling. Good for pot roast and long term cooking methods. Slice thing for roast beef sandwich.

Source

From the "round", the rear leg of the beef animal.

Cooking instructions

Braise, Smoke, Slice thin

Crosscut Shanks

Crosscut Shanks

Juicy cut with a rich, beef flavor.

Source

A cross-section of the hind and fore arm. Composed of several small muscles, each surrounded by connective tissue and tendons.

Cooking instructions

Braise, Stock, Soup

Eye Round Roast

Eye Round Roast

A boneless roast that looks like tenderloin, but not as tender. Use for a roast or cut into steaks. An economical cut that is best used in slow, moist cooking.

Source

Located next to the Bottom Round

Cooking instructions

Braise, Roast, Stew, Jerky

Fayette Steak

Fayette Steak

Lean, mild flavor

Source

Sits on top of the bottom sirloin

Cooking instructions

Sear, Grill, Slice thin

Lean Stew Beef

Lean Stew Beef

Source

Cooking instructions

London Broil

London Broil

Steaks cut 1 1/2″ – 2″ think, crosscut against the grain. A full-flavored cut, economical for grilling.

Source

Steaks cut from the top round

Cooking instructions

Grill, Roast, Braise

Merlot Steak

Merlot Steak

The merlot is the best cut of from this area of the round: fine-grained, lean, and flavorful.

Source

From a group of muscles behind the kneecap of the rear leg

Cooking instructions

Pan sear, Slice thin, Good for marinades

Oyster Steak

Oyster Steak

A well-marbled, tender, fajita-style steak.

Source

The oyster blade comes from the hipbone

Cooking instructions

Pan Fry, Grill, Stir-Fry

Sirloin

Sirloin

Sirloin donec fermentum mauris eget ligula vulputate sit amet laoreet urna condimentum. Donec fermentum.

Source

Etiam porta sem malesuada magna mollis euismod. Cras mattis consectetur purus sit amet fermentum.

Cooking instructions

Sirloin cooking faucibus mollis interdum.

Sirloin Tender Roast

Sirloin Tender Roast

Most tender muscle of the hind leg. Treat like a tenderloin. Has medium beefy flavor.

Source

Located in the Bottom Round

Cooking instructions

Sear, Roast

Sirloin Tip/ Salad Tender Steak

Sirloin Tip/ Salad Tender Steak

Medium beefy flavor

Source

Cut from the Bottom Sirloin

Cooking instructions

Grill, Pan Sear, Braise

Top Round Roast

Top Round Roast

Leaner and more tender than the Bottom Round.

Source

From the Round on top of the Bottom Roast

Cooking instructions

Braise, Roast, Steaks

Western Griller Steak

Western Griller Steak

A bottom Round steak that is a hard working tough muscle as is flavorful and some marbling.

Source

Cut from the Bottom Round

Cooking instructions

Gill, Braise, Roast

LOIN

Bavette Steak

Bavette Steak

It is a strong working muscle, which produces its flavor. It does need tenderization.

Source

From the sirloin area between the tenderloin and flank; also known as the Sirloin Flap

Cooking instructions

Marinate, Grill, Sear, Slice Thin

Flank Steak

Flank Steak

Lean and very flavorful; primarily used for fajitas and should be sliced thing against the grain. Best marinated before roasting or grilling.

Source

Cut from the side flank of the carcass, below the loin

Cooking instructions

Pan Sear, Grill, Slice Thin

Porterhouse

Porterhouse

Consists of two lean, tender steaks; top loin (strip) and tenderloin steaks, connected by a telltale T-shaped bone. Frequently dry-aged at SHF.

Source

Rear half of the strip loin with the tenderloin intact. Tenderloin must be 1/3 the size of the strip or 1 1/4" wide.

Cooking instructions

Broil, Grill

T-Bone

T-Bone

Consists of two lean, tender steaks: top loin (strip) and tenderloin steaks, connected by a telltail T-shaped bone; frequently dry-aged at SHF.

Source

Cut from the front half of the Strip Loin with the tenderloin intact

Cooking instructions

Broil, Grill

Tenderloin (Most Tender)

Tenderloin (Most Tender)

The highest-quality and most tender beef muscle. Lean, fine texture with a mile beefy flavor; frequently dry-aged at SHF.

Source

Found within the loin

Cooking instructions

Roast, Sear, Fillets/Grill, Pan Sear

Tri Tip

Tri Tip

It is a strong working muscle, which produces its flavor.

Source

Comes from the bottom of the top sirloin

Cooking instructions

Roast, Braise, Grill, Steaks (if large enough)

RIB/PLATE

Flanken

Flanken

A style of short rib cuts, flanken ribs are four to eight inches long and about 1 1/2 inches wide, with four or five oval-shaped cross-sections of bone along the edge. Well-marbled, but not as tender, with lots of connective tissue, flanken lends itself well to slow-cooked stews.

Source

Short ribs cut across the bone

Cooking instructions

Braise, Oven Roast

Hanger Steak

Hanger Steak

A hightly flavorful cut. Like the Outside Skirt, it is a working muscle. Due to its close proximity to the kidneys, the hanger steak has a very unique flavor.

Source

Derived from the diaphragm of of the beef animal

Cooking instructions

Grill, Pan Sear

Korean Short Rib

Korean Short Rib

Same style as the Flanken Style but marinated in a Korean-spiced marinade.

Source

Short ribs cut across the bone

Cooking instructions

Broiler, Grill, Pan Sear, Oven Roast

Marinated Steak Tip

Marinated Steak Tip

Tenderized and marinated in a balsamic marinate.

Source

Smaller steak cuts from the round

Cooking instructions

Kabob, Grill, Pan Sear, Roast

Outside/Inside Skirt

Outside/Inside Skirt

Contains the perfect amount of fat within the grain. A flavorful, rich, beefy flavor.

Source

Cut from the "plate", the lower side of the beef animal, under the ribcage

Cooking instructions

Pan Sear, Slice Thin, Fajita Style

Short Ribs

Short Ribs

Beefy, tender, require long, slow, moist cooking methods; cooked as small blocks.

Source

Short ribs are cut from the bottom of the ribs

Cooking instructions

Braise, Smoke, Roast

Stir-Fry Beef

Stir-Fry Beef

Almost any tender beef cut may be trimmed and cut into uniform strips

Source

Cut from the Outside Skirt

Cooking instructions

Pan Sear

GROUND BEEF

Dry-aged Ground Beef

Dry-aged Ground Beef

Source

Cooking instructions

Ground Beef

Ground Beef

The ground beef at SHF is ground fresh daily, with about 85/15 ratio of lean to fat.

Source

Sourced from Chuck, Round, and Sirloin cuts.

Cooking instructions

Bake, Broil, Grill, Saute

Ground Beef and Bacon

Ground Beef and Bacon

Source

Cooking instructions

Meatball Mix

Meatball Mix

Source

Cooking instructions

CHUCK/SHOULDER

Brisket

Brisket

Rich, beefy flavor. Typically sold boneless; available both fresh and corned. A less-tender cut, it becomes tender and delicious with long, slow, moist cooking.

Source

Derived from the chest area of the beef animal

Cooking instructions

Braise, Smoke

Chuck Eye Roll

Chuck Eye Roll

A fall-apart tender roast. Great for pulled beef, stew beef, roast, and steaks.

Source

Derived from the upper shoulder of the beef animal

Cooking instructions

Braise, Stew

Delmonico

Delmonico

Source

Cooking instructions

Denver Steak

Denver Steak

Juicy, tender and well marbled; has a rich, beefy taste. Flavorful and tender.

Source

A continuation of the short rib into the chuck

Cooking instructions

Grill, Broil

Faux Tender

Faux Tender

The second most tender muscle in the beef carcass, with increased flavorful due to its placement in the chuck. Treat like a hyper-flavored tenderloin.

Source

Derived from the Chuck section the Faux Tender sits under a layer of fat and under the short ribs on the shoulder

Cooking instructions

Pan Sear, Roast

Flat Iron

Flat Iron

The Flat Iron is one of the top five most tender cuts in the beef carcass. It is well-marbled, tender, juicy, and flavorful (although not with the intense beefiness of the Faux Tender.

Source

One of the three blade bone muscles in the Chuck section

Cooking instructions

Pan Sear, Grill, Cut Against the Grain

Ranch Steak

Ranch Steak

Beefy, and one of the top five most tender cuts in the beef carcuss

Source

Cut from the chuck

Cooking instructions

Pan Sear and Roast, Grill, Broil

Shaved Steak

Shaved Steak

Source

Cooking instructions

Sierra (aka Back Iron)

Sierra (aka Back Iron)

Great flavor; very juicy and versatile. One of the more tender cuts from the chuck.

Source

Located on the flat side of the blade bone in the Chuck section

Cooking instructions

Grill, Pan Sear

Stew Beef

Stew Beef

Small Chunks cut from the Chuck Eye.

Source

Cut from the Chuck Eye

Cooking instructions

Stew, Braise

MISC.

Beef Cheeks

Beef Cheeks

A flavorful muscle that does a lot of work, but becomes very tender when cooked low and slow

Source

From the facial cheeks

Cooking instructions

Stew, Braise

Fresh Beef Tongue

Fresh Beef Tongue

A whole lean muscle, with deep flavor, and a nice grain.

Source

The tongue of the beef animal

Cooking instructions

Brined or Pickled, Smoked

Heart

Heart

Leanest muscle on the whole animal, undertones of organ meat.

Source

Heart

Cooking instructions

Jerky, Ground, Sliced and Pan Seared

Kidney

Kidney

Whole kidneys from the beef animal.

Source

The kidney of the beef animal

Cooking instructions

Slice and Sear

Knuckle Bones

Knuckle Bones

Source

Cooking instructions

Liver

Liver

Strong mineral taste.

Source

The liver of the beef animal

Cooking instructions

Bake, Broil, Boil, Fry, Stir-fry

Marrow Bones

Marrow Bones

Source

Cooking instructions

Oxtail

Oxtail

High in collagen and gelatin, rich beefy flavored meat. Great for meat sauces and ravioli fillings.

Source

Tail of the beef animal

Cooking instructions

Stew, Braise, Stocks

Stock Bones

Stock Bones

Stock bones contain high amount of collagen, and therefore make a wonderful, healthy, stock for soups and stews.

Source

Neck/Spinal Structure, Knuckle Bones, Blade Bones, Tendons, Connective Tissue

Cooking instructions

Roast and Simmer

Suet

Suet

Raw beef fat.

Source

Hard fact located around the liver and kidneys

Cooking instructions

Rendered to become suet for birds.

Tendon

Tendon

Tough and full of collagen, tendons are a natural thickener for slow-cooked meats.

Source

Located in the legs and shanks

Cooking instructions

Stocks, Soups, and any slow-cooked moist-heat dish