Beef

Our ground beef is the biggest seller at Moody Meats. We pride ourselves in providing you with lean and flavorful ground beef that is made from chuck, round, sirloin, and other lean cuts from the front and hindquarters of the beef. It will always be 92-94% lean and it will always be fresh ground in the case every day.

Items available from the Chuck Primal portion:

Chuck Roast, Chuck Steak, Chuck Eye Roast, Chuck Eye Steak, Mock Tender Steak, Flat Iron Steak

Chuck Roast

An excellent choice for the price. This roast, also known as the seven bone roast, has wonderful flavor, texture, and tenderness. Great for beef and noodles!

Chuck Steak

A thinner version of a chuck roast. It marinades nicely and grills well.

Arm Roast

The cream of the crop in pot roast, its flavor is enhanced by the round marrowbone, making for a rich broth and tender roast.

English Roast

A special order cut from the shoulder/arm. Boneless, semi-lean it shreds well for beef bbq.

Chuck Eye Roast

Chuck eye roast is a favorite of the Moody family. A smaller version of the ribeye, it is a small roast for two. Very nice wrapped in bacon and baked about 1 hour.

Chuck Eye Steak

The Chuck eye steak a fair steak on the grill. Small for light eaters.

Items available from the Brisket and Shank:

Brisket, Shank, Soup Bones, Knuckle Bones

Brisket

This cut is often confused with the flank. The brisket is located under the front shoulders. Untrimmed, the brisket is most commonly used in smokers. As a trimmed cut the brisket makes great beef BBQ. As a whole piece a brisket is triangular in shape. “Point off” will remove the fattier angle.

Soup Bones  

The Shank is flat with a small round bone and meat surrounding bone. These can be roasted and then placed in soup to simmer for flavor. A Knuckle bone is meatless and is generally simmered for stock.

Items available from the Rib Primal portion:

R & R Rib Roast, Prime Rib Roast, Ribeye Steaks, Club Steaks, Beef Ribs for Grilling

Standing Rib Roast

A roast of rib resting on its own ribs. These ribs can be removed and retied (called an R&R). Although the ribs add weight and increase the total price they add an additional rich flavor to the roast. After cooking the butcher twine can be cut and the ribs easily removed before slicing roast. R&R can be ordered any size up to 7 ribs.

Prime Rib Roast

Prime rib is simply a boneless roast of rib.

Ribeye Steak

An excellent choice for grilling, it can be cooked from medium rare to well done while remaining a very tender, juicy steak.

Club Steak

This is simply a bone-in ribeye steak.

Beef Ribs for Grilling

Back Ribs of beef are removed directly off of the rib roast. A little chewy but if cooked correctly can be very flavorful and filling.

Items available from the Short Loin Primal portion:

T-Bone Steak, Porterhouse Steak, Beef Tenderloin Roast, Filet Mignon, Strip Steak

T-Bone Steak

Next to the porterhouse, this steak has great flavor coming into it from the bone. A juicy, tender cut making for a great grilling steak.

Porterhouse Steak

This steak is cut from the short loin of the beef. It is a leaner cut of beef, best cooked at medium to medium rare.

Beef Tenderloin Roast

This is the most elite roast in all beef cuts. A small elegant roast that is rich and delicate, the beef tenderloin roast is an excellent choice for fine dining at home.

Filet Mignon

This steak, cut from the beef tenderloin, is very lean and filled with richness and tenderness. Can be grilled, baked, or broiled, and is best medium to medium rare.

Strip Steak

This steak is cut from the short loin of the beef. It is a leaner cut of beef, best cooked at medium to medium rare.

Items available from the Sirloin Primal portion:

Sirloin Steak, Tri-Tip Roast, Tri-Tip Steak, Beef Kabobs, Beef Stir-fry, Sirloin beef tips

Sirloin Steak

A great choice for grilling, this steak is lean and juicy. Best if grilled to medium/medium rare. Sirloin is also an excellent choice for kabobs and stir-fry.

Tri-Tip Roast

A cut of beef popular in California. The Tri tip is the cap of the sirloin. This is a special order cut at Moody Meats.

Beef Kabobs

Large bite size pieces of sirloin placed on a skewer.

Beef Stir-fry

Thin strips of sirloin.

Sirloin Beef Tips

Large bite size pieces of sirloin great for beef stroganoff.

Items available from the Plate and Flank:

Short Ribs, Skirt Steak, Flank Steak

Short Ribs

These particular ribs are not for grilling. Braised or roasted is the best way to prepare these ribs. They are often used for soup as well.

Skirt Steak

Primarily used for fajitas, a skirt steak is very long in length and narrow in width and thin.

Flank Steak

Often confused with the brisket, a flank weighs only 1- 11/2 #. Very nice marinated and grilled and can be tenderized upon request.

Items available from the Round Primal Portion:

Rolled Rump Roast, Sirloin Tip Roast, Swiss Steak, Round Steak, Tenderized Round Steak, London Broil, Eye of Round, Top Round, Stew Meat, Cube Steaks

Rolled Rump Roast

A top of the line boneless beef roast, lean and tender with superb flavor, and ideal for baking, roasting, and slow cooker recipes.

Sirloin Tip Roast

The leanest of the beef roast, ideal for baking and slow cooking. Makes great roast beef for sandwiches.

Swiss Steak

This is a cut of meat as well as a recipe. A swiss is 11/4 inch cut from the round. It contains the eye, bottom and top round with a small round bone at the top. This and other cuts can be used for the swiss steak recipe.

Round Steak

Looking very similar to the swiss a round steak is simply ¼ to ½ inches thick and contains the eye, bottom and top round. Its thinner cut allows it to be tenderized with ease.

London Broil

Actually a recipe using a top round that has been scored and is baked under the broiler.

Eye of Round

A whole eye is a perfectly round, whole muscle. It is very lean and can be cut into steaks.

Top Round

As a whole muscle this is the roast seen carved at the end of a buffet line. Lean and flavorful, best cooked to rare or med. rare.

Cubed Steak

The ever popular Hoosier favorite! Moody Meats only uses top round or very lean eye of round for its cubed steaks.

Stew Meat

We think a nice mix is best for stewing beef. Sirloin, brisket, chuck and round make a great combination for soups and stews.

Hanger Steak, Beef Liver, Oxtail, Beef Tongue, Beef Heart, Dog Bones