MiBek Beef -Locally Raised, Pasture Grazed and Dry-Aged!
MiBek Beef for the Grill - Everyone Loves Grilled Meat!
|Ground Beef – available in 1lb. or 2 lb. packs|
|MiBek Burgers- 8 quarter-pound patties to a pack.|
|Flat Iron Steak- sometimes called the “chuck tenderloin” (limited supply)|
|Similar to the Delmonico in shape and size, but not quite as tender. A good steak at a good price- historically nicknamed “the poor man’s rib-eye”.|
|Top Blade Steak - small thin steaks - flavorful and tender|
|Bluffton Blade - a premium top blade steak|
|Bone-In Rib Eye - large and thickly cut (limited supply)|
|Bone-in NY Strip- sometimes called a Kansas City strip, thickly cut.|
|Sirloin Steak - a great tender family size steak - grill, slice and serve.|
|Flavorful and versatile 1/2" steaks for breakfast, lunch or dinner. Grill, broil, or skillet-cook these individually sized steaks (3 to a pack).|
|London Broil - marinate, grill, and slice thinly. Leftovers are great for salads!|
|Kabobs - marinate and skewer- made from the eye round roast.|
|Sirloin Tips - ready for the skewer. Made from the sirloin tip roast|
Brisket – Texas BBQ favorite. (Also can be made into corned beef.)
Great for convenience and flavor. These individually sized (3-5 oz.) circular steaks are quick and easy for the grill or skillet
MiBek Beef for Braising or the Slow Cooker -
Have Dinner Ready When You Get Home!
|Stew Beef – beef chunks ready to be made into a hearty meal.|
|Cube Steak - great for the skillet too!|
|Shoulder Pot Roast- comfort food for the family. Great for leftovers|
|Bottom Round Roast- lean roast, slice thinly. Makes great sandwiches.|
|(Bone-in Kosher Cut Style) Braise and enjoy these well marbled meaty morsels!|
MiBek Beef for the Oven - Tastes Great & Makes the House Smell Wonderful!
|Rolled Shoulder Roast - hand cut and tied. Brown and braise to cook|
|Sirloin Tip Roast – makes delicious roast beef, slice thinly.|
|Eye of Round Roast- a lean roast, slice thinly|
|Rump Roast- great flavor; season, brown and slow roast.|
Other cuts to order - long ribs, shank cross cut, flank steak, skirt steak, liver,
tongue, and heart