Mr. Keagan Borer
May 9, 2026
Incredible quality — perfectly trimmed, beautifully marbled.
Featured
About this cut
What makes this cut.
Coarse-ground chuck with the ideal 80/20 fat ratio. Ground daily for burgers, meatballs, and meat sauce.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.7/5
Based on 9 reviews
5
7
4
1
3
1
2
0
1
0
9 reviews
Abbey Ondricka
May 3, 2026
Texture was a bit tougher than I hoped. Flavor was solid though.
Willard Cruickshank
May 3, 2026
Incredible quality — perfectly trimmed, beautifully marbled.
Elna Schiller
Apr 29, 2026
Incredible quality — perfectly trimmed, beautifully marbled.
You might also like
Other cuts worth knowing.
FeaturedBeefRated4.9out of 5 stars
Dry-Aged Ribeye
Approx. 0.75–1.25 lb cutUSDA Prime ribeye, dry-aged 28 days in-house. Concentrated flavor, deep marbling, butter-soft texture.
$32.99/lb
FeaturedBeefRated4.9out of 5 stars
Tomahawk Steak
Approx. 2–3 lb cutA long-bone ribeye trimmed clean — the show-stopper cut. Built for the grill or a hot cast-iron sear.
$36.99/lb
BeefRated4.5out of 5 stars
Filet Mignon
Approx. 0.4–0.75 lb cutThe most tender cut of beef, hand-trimmed and portioned. Buttery texture, clean mild flavor.
$39.99/lb
BeefRated4.6out of 5 stars
NY Strip Steak
Approx. 0.6–1 lb cutUSDA Prime strip steak with a defined fat cap and a firm, beefy chew. The steakhouse staple.
$28.99/lb