BUTCHER BEEF CUTS
COLORADO’S BEST SPECIALTY BEEF: SLV WAGYU
100% Hormone & Steroid Free
When you order direct from Ponderosa Partnership you have the option to purchase a half or whole specialty beef for your family. So, here is how you get started!
Custom Cut: Custom cutting is available for all beef options. Don’t get scared, we know this can be intimidating, but we help make it easy! We work with local butchers that will walk through each step and every option for you over the phone to help you determine what the best beef package is for you. And remember a whole beef is your best value as it costs less than the half packages, so you might think about getting someone to split a whole or half with you.
Our preferred local processor is Salazar Meats out of Manasa, CO.
The following cuts are generally included.
New York
Commonly Called: New York Strip
Well marbled, this cut consists of two lean tender steaks - the strip, and the tenderloin. *
Custom cuts can combine NY and Filet for a T-Bone Cut.
Top Sirloin
Commonly Called: Sirloin Steak
Versatile, juicy and delicious.
Arm Roast
Commonly Called: Pot Roast
The arm roast, which is cut from the beef chuck primal, is one of the most popular pot roasts.
Bottom Round
Commonly Called: Round Roast/London Broil
This lean steak is best in a tenderizing marinade and cooked no more than medium rare. Slice thin to maximize tenderness.
Chuck Roast
Commonly Called: Chuck Pot Roast
This is the classic pot roast, becoming moist and tender when braised and full of rich beef flavor.
Short Ribs
Commonly Called: Ribs
Ribs are commonly cooked on the bone and are excellent when cooked on the BBQ or slow cooked in the crockpot.
Top Round
Commonly Called: Top Round Pot Roast
Economical, moderately tender and full-flavored. Slice thin against the grain.
Rib Steak
Commonly Called: Ribeye
This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.
Tenderloin
Commonly Called: Filet
The most tender beef cut. Melts in your mouth with subtle flavor and compact shape.
Flank
Commonly Called: Flank Steak
Lean and flavorful, and should be thinly sliced against the grain when carving. An ideal choice to marinate.
Skirt Steak
Commonly Called: Outside Skirt Steak
Boasts deep, rich, beefy flavor. Best when marinated before grilling; when slicing, cut against the grain.
Beef for Stew
Commonly Called: Stew Meat
Well-trimmed beef, cut into 3/4 to 1 1/2 inch pieces that are covered with liquid and simmered slowly in a covered pot. Commonly cut from the sirloin but can come from any tender cut.
Brisket
Commonly Called: Beef Brisket
A flavorful cut that becomes tender when cooked slowly at low temperatures. The traditional cut used for corned beef, and popular as smoked barbecue.
Ground Beef
Commonly Called: Hamburger
Versatile, flavorful and economical. Shape into patties, meatballs, or meatloaf; or brown and crumble for a variety of dishes.