Ribeye steak
Rich marbling, a hard sear, and a little rest. Ribeye is the cut customers grab when the grill is the main event.
Perfect for
- Grilling
- Searing
- Cookouts
In store
The Farm Country meat counter
Walk in, ask what is fresh today, and let the counter team help you plan the meal. Fresh cuts handled at the case in Union.
Available in store. Specials can change with the week.
Service
Cut to order at the caseLearn cuts
Explore the butcher diagrams belowGatherings
Group orders for trays and teams
Market favorites by category
Choose a category to see the cuts, grill favorites, and market staples customers ask about. Availability changes with the case, so ask the counter team what is fresh today and what fits your cookout, weeknight dinner, or gathering.
From the case
Customer favorites
These are the cuts customers come back for. Availability changes with the case, so ask the counter team what is fresh and what fits your cook.
Sirloin steak
Big beef flavor without needing a special occasion. Sirloin works for weeknight steaks, kabobs, or slicing over the table.
Perfect for
- Grilling
- Kabobs
- Weeknight meals
Pork chops
A dependable Farm Country dinner cut. Keep pork chops simple on the grill or in a cast-iron pan and pull them before they dry out.
Perfect for
- Grilling
- Pan-searing
- Family dinners
Packer brisket
Built for the smoker and a patient Saturday. A whole packer gives you both the flat and point for slices, burnt ends, and leftovers.
Perfect for
- Smoking
- Barbecue
- Low and slow
The butcher’s cuts
Every steak, roast, and rack starts somewhere on the animal. Explore the beef and pork charts below to see where each cut comes from, how it likes to be cooked, and what to ask for at our counter.
Pick an animal, pick a cut
The same chart our butchers learned on. Choose beef or pork, then click a section of the animal to see what it’s good for.
Click each section to learn more.
Beef cutUnion, MO
The Chuck
Forequarter: neck, shoulder blade, and upper arm
Beef chuck comes from the forequarter. These hard-working muscles carry a good deal of connective tissue, which is why they reward low, slow cooking. A chuck roast that simmers all afternoon turns into the classic fork-tender pot roast.
A few cuts hidden in the shoulder, like the flat iron, are surprisingly tender and take well to the grill. Thanks to its fat content, chuck is also the backbone of great ground beef, and it shows up in most of our grinds and burgers.
- Best for
- Pot roastBraisingStewBurgers
- Ask the counter for
- Chuck roast
- Flat iron steak
- Stew meat
- Ground chuck
Ask what is fresh today
The case changes with the week and the season. Tell us what you are cooking and our team will help with cut, size, and prep. Great for weeknight dinners, grilling, BBQs, parties, and family meals.
House-smoked favorites and deli items are prepared in store. See what is ready when you walk in.
Group orders for trays and gatherings
Planning for a church supper, team meal, school event, or workplace lunch? Browse group orders and tell us about the gathering. Our team helps with cuts, quantities, and pickup timing.
Browse group ordersFeed Lot Grill
Sandwiches, burgers, and lunch plates made on the in-store grill. Stop in for hot food while you are already at the market.
See the grill menuStop by the counter in Union
Built for family dinners, cookouts, and gatherings. See what is fresh today at the case.