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Our Ebert Grown Beef Patties are made with 85% lean ground beef formed into 1/4 pound patties. Pre-formed for your convenience, just add seasoning and grill away! (16 oz.)

Our Ebert Grown Ground Beef is a kitchen staple to add to a variety of dishes. The fat content of ground beef can vary, and it is often labeled with a specific percentage indicating the ratio of lean meat to fat. Our Ground Beef is 85% lean. (16 oz.)

Oxtail is a flavorful and gelatinous cut of meat that comes from the tail of cattle. Oxtail is known for its rich taste, tender texture, and the unique mouthfeel contributed by the gelatin released during slow cooking. Oxtail is a popular ingredient in many dishes, including soups, stews, and braised dishes. (Approximately 32 oz.)

Beef tongue, also known as ox tongue or lengua, is often praised for its tender texture and rich taste. To prepare beef tongue, it is typically boiled or braised for an extended period until the meat is tender and easily sliced. Once cooked, the outer skin or membrane of the beef tongue is usually removed to reveal the tender meat underneath. Beef Tongue can be thinly sliced and used in a variety of dishes. (Approximately 48 oz.)

Beef Short Ribs are a flavorful and rich cut of meat that comes from the lower portion of the ribcage, near the belly and breastbone. These ribs consist of meat surrounding the bone, with layers of well-marbled meat, fat, and connective tissue. Our Ebert Grown Short Ribs are available either whole or 1/4 inch sliced. (Approximately 68 oz.)

Skirt Steak is a long, thin, and flavorful cut of beef that comes from the diaphragm muscles of the cow. The two primary types of Skirt Steak are the Inside Skirt (from the flank area) and the Outside Skirt (from the plate area). Both types are flavorful, but the Inside Skirt is generally thicker and more marbled, while the Outside Skirt is longer and thinner. Skirt Steak is popular in dishes such as fajitas, tacos, and stir-fries. (approximately 32 oz.)

Beef Flank is a lean and flavorful cut of meat that comes from the abdominal muscles of the cow. This long, flat cut is known for its distinct grain and pronounced beefy taste. While it may not be as tender as some other cuts, it becomes deliciously tender when cooked and sliced correctly. It is often used in dishes like fajitas and stir-fries (Approximately 28 oz.)

Beef Shank is a flavorful and often underrated cut of meat that comes from the lower part of the leg of the cow. This cut is known for its rich beefy flavor and is well-suited for slow-cooking methods like braising or stewing. Beef Shank is typically divided into cross-cut slices, each containing a section of the leg bone with marrow surrounded by meat and collagen-rich connective tissues. Perfect to add to soups, stews, and braised dishes. (Approximately 16 oz.)

The Brisket Flat is a specific portion of the beef brisket, which is a large and flavorful cut that comes from the lower chest area of the cow. The brisket is composed of two main sections: the flat and the point. The brisket flat is a leaner and flatter portion of the brisket, known for its thickness and uniformity. It is separated from the point by a layer of fat. This cut is highly prized for its ability to produce tender, moist, and flavorful meat when cooked low and slow. The preferred cooking method is typically slow smoking or braising, making Brisket Flat a popular choice for barbecue and smoking enthusiasts. (Approximately 64 oz.)

Our Stew Meat is a cut of beef specifically chosen and prepared for use in making stews, soups, and other slow-cooked dishes. This type of meat is typically derived from tougher cuts of beef but still contain rich flavors and tender textures when subjected to long, slow cooking methods. (Approximately 16 oz.)

A Flat Iron Steak, sometimes called a Top Blade Steak, is a relatively tender and flavorful cut of beef that has gained popularity in recent years. It is cut from the shoulder or chuck region of the cow, specifically from the Top Blade Roast, and is known for its tenderness, marbling, and rich flavor. The Flat Iron Steak gets its name from its shape, which resembles a flat iron. It is typically uniform in thickness and has a rectangular form. While the chuck is not traditionally considered one of the most tender parts of the cow, the Flat Iron Steak is an exception. (Approximately 8 oz.)

Tri-Tip is a flavorful cut of beef that comes from the bottom Sirloin region of the cow. This cut is known for its excellent beefy flavor, tenderness, and suitability for various cooking methods. Tri-Tip is often seasoned with a dry rub or marinade to enhance its flavor before being cooked. Grilling is a popular method for preparing Tri-Tip, but it can also be roasted, broiled, or pan-seared depending on personal preference and kitchen equipment. (Approximately 40 oz.)

The Chuck Eye Steak is a cut of beef that comes from the chuck primal, specifically from the area adjacent to the Ribeye. Chuck Eye Steak shares some similarities with the Ribeye, featuring good marbling and a rich beefy flavor. Because of its affordability and good taste, the Chuck Eye Steak is a popular choice for those who want a flavorful steak without the higher price tag often associated with premium cuts. (Approximately 12 oz.)

Chuck Roast, from the shoulder area of the cow, specifically from the primal cut known as the Chuck is great for a variety of cooking methods. While it may not be as tender as more premium cuts, the presence of marbling still makes it well-suited for slow-cooking techniques like braising, pot roasting, or stewing. (Approximately 32 oz.)

A Chuck Steak is a cut of beef that comes from the shoulder area of the cow, specifically from the primal cut known as the Chuck. While it may not be as tender as some premium cuts, the Chuck Steak is valued for its rich flavor and affordability. It contains a good amount marbling, which contribute to its robust taste. (Approximately 16 oz.)

Our Ebert Grown Ribeye Steak is a premium cut of beef known for its rich marbling, tenderness, and intense flavor. It is sourced from the rib portion of the cow and is characterized by the generous amount of intramuscular fat, or marbling, which contributes to its juiciness and robust taste. The marbling not only enhances the steak’s flavor but also makes it exceptionally tender when cooked. (Approximately 16 oz.)

Our Ebert Grown Rib Roast is a classic cut of beef that comes from the primal rib portion of the cow. We currently only offer a boneless Rib Roast. (Approximately 64 oz.)

Top Sirloin Steak is a popular and flavorful cut of beef known for its balance of tenderness and robust taste. This steak is obtained from the Sirloin portion of the cow, specifically the Top Sirloin, and is recognized for its versatility and relatively lean profile compared to some other cuts. (Approximately 8 oz.)

Our Ebert Grown Tenderloin Medallions are premium, boneless cuts known for their exceptional tenderness and subtle, buttery flavor. These medallions are sourced from the tenderloin muscle, a part of the animal that experiences minimal use, resulting in a lean and incredibly tender meat. (Approximately 8 oz.)

Our Bacon-Wrapped Tenderloin Medallions combines the tenderness of our Ebert Grown Beef Tenderloin with our savory, smokey Salmon’s Double Smoked Bacon. (Approximately 8 oz.)

Our Ebert Grown New York Strip steak, often referred to as a “strip steak”, is a high-quality cut of beef known for its balance of tenderness and robust flavor. This steak is obtained from the Short Loin of the cow. (Approximately 12 oz.)