Ribs, Brisket, Steak, Ground Beef, and Much More
At The Prime Cut Butcher Shop, beef is what we do best. We're the only butcher shop in all of Colorado that has earned the right to sell Certified Angus Beef Prime products. Our beef products are known far and wide as the juiciest, most flavorful choices around. With over 16 different cuts available, there's no better place to find the right meat for your restaurant or your dinner party. If you'd like a custom cut, then contact us today.
*prices based on market value
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(719) 653-3929
3 Bone Short Rib/Chuck Short Ribs/English Short Ribs These short ribs are known for their delicious flavor and fall-off-the-bone tenderness. They taste best when braised.
Brisket Flat/Beef Brisket/Whole Brisket This cut bursts with flavor and melts in your mouth when braised. This is a popular choice for corned beef and smoked barbeque.
Chuck Roast/Chuck Eye Roast This classic cut is used for most pot roasts because it becomes moist and tender when braised. It is full of that traditional rich beef flavor.
Cowboy Ribeye/Delmonico Steak/Filet of Ribeye This boneless steak is generously marbled for that fatty and full-flavored taste. The best way to cook cowboy ribeye is through grilling or sautéing.
Filet Mignon/Tenderloin Steak/Tenderloin Tips As the most tender of all the beef cuts, filet mignon has a reputation for a lean yet succulent flavor. The juicy tenderness, subtle flavor, and compact shape add to its reputation. Most chefs choose to grill or sauté this cut.
Flank Steak This cut is leaner than the others but just as flavorful. It should be thinly sliced against the grain when carving. To bring out the flavor, marinate and grill this cut.
Flat Iron/Top Blade Steak/Top Blade Filet This steak comes second in tenderness to the tenderloin steak. It is a well-marbled and richly flavored steak that satisfies your tastebuds. The flavor comes out best by grilling or sautéing to medium doneness.
New York Strip/Manhattan Steak/Kansas City Steak The New York Strip is a steakhouse classic that is famous for its marbling, tenderness, and flavor. Cook this steak through grilling or sautéing.
Ground Chuck/Ground Beef/Ground Sirloin. This versatile choice can be shaped into patties, meatballs, or meatloaf. Ground beef can also be crumbled and added into a wide variety of dishes. Cook your ground beef through baking, broiling, grilling, or sautéing.
London Broil/Top Round Steak London Broil is an economical cut that makes for a full-flavored dish. Marinate and slice thinly against the grain for the best taste.
Meaty Back Ribs These are the perfect choice for a summer backyard barbeque. They taste best when braised or grilled.
Porterhouse/T-bone Steak Porterhouses consist of two lean, tender steaks, the strip and the tenderloin, which are connected by that famous T-shaped bone. This well-marbled steak both looks and tastes great. Grill or sauté this cut for the best taste.
Ribeye Bone-In/Ribeye Roast Many consider this cut to be the grand champion of beef roasts, thanks to its rich flavor, tenderness, and appearance. The ribeye bone-in is also one of the most well-marbled and tender beef cuts around. Roast for the best flavor.
Sirloin Steak/Top Sirloin The sirloin steak is a lean and moderately tender choice that balances great taste with an affordable price tag. Broil, grill, and sauté sirloin steak for the best flavor.
Tomahawk The tomahawk is well-known for its unique shape and rich, beefy flavor. As one of the most tender beef cuts available, it melts in your mouth.
Top Round Roast Top round roast is a more economical yet still full-flavored beef cut. Cook by slicing thinly against the grain and braising or roasting.
Tri-Tip Roast/Bottom Sirloin Roast/Tri-Tip Roast This West Coast favorite is gaining more popularity by the day for its unique triangular shape and satisfying flavor. Cook by grilling or roasting.
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