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Since 2001, Gourmet Wholesaler has been a
distributor of the finest gourmet food. Our
specialty is helping you create delicious experiences.
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Other Grass Fed Beef Cuts

Explore our entire list of alternative cuts of beef today. Not only are many of these options just as good as the more popular cuts, but they are generally much cheaper! Enjoy low prices without sacrificing any of the quality or flavor of your meat by trying out some of these lesser-known options. At Gourmet Wholesaler, we pride ourselves on supplying you with not only the highest quality meats on the market but also a range of options you won’t find at your local supermarket or sometimes even at your butchers. Make us your one-stop-shop for all things food-related and start enjoying gourmet food at wholesale prices today!
1 - 14 of 14 products:
Angus Grass Fed Beef Tri Tip
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Coulotte
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Trim 65%
by Broadleaf
 
Grass Fed Beef Chuck Tail Flap
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Eye of Round
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Brisket, 5 Rib
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Shoulder Clods
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Top Blade Flat Iron
from Australia by Angus Pure Special Reserve
 
Grass Fed Beef Flap Meat
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Bottom Round Flat
from Australia by Brunette Downs
 
Grass Fed Beef Chuck Tender
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Chuck Eye Roll
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Top Round, Cap Off
from New Zealand by Angus Pure Special Reserve
 
Grass Fed Beef Hanging Tenders
from Australia by Brunette Downs
 
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You know the Porterhouse, NY Strip, and the Ribeye, but how about the Hanging tenders? Chuck eye roll? Or the Flat Iron steak? Establishing your repertoire of knowledge on beef cuts and how to properly prepare them, not only makes you a better chef but helps save you money, and who doesn’t like that? When butchered a cow is broken down into two sides. Each side of beef is then further broken down into what are known as the primal cuts. These consist of the chuck, rib, loin, and round. There are also the lesser primals which include, the shank, brisket, and plate. The ends of the animal do most of the work resulting in cuts that are chewier but are also more flavorful. Towards the middle, we start to see the cuts that are well-marbled with fat and more tender, thanks to a lack of exercise and use. Both contain some of the most well-loved steaks, and both contain lesser-known steaks that are saved for the butchers and chefs that know what they’re doing. Just because these cuts are used less often doesn’t translate into a sacrifice of taste or texture, instead, they open up a whole new range of options that take advantage of the other 1,800 pounds of beef most of us never experience.

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