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We Ship All of  Our
Orders by USPS ONLY
(United States
Postal Service)
FREE In The U.S.

Click Here to Contact Us by E-Mail.

Wholesale Orders
We do sell many of our
products at wholesale
prices in wholesale
quantities.

Please email us with the
product you are interested
in at wholesale prices!

We Accept The Following Credit Cards

We Also Accept Checks & Money Orders by Postal Mail.

We Now Accept Payment
by Bill Me Later^®

<sup>We Also Accept
PayPal

AND
PayPal Pay Later
on Orders Over $50.00!</sup>

Testimonials

Click Here For Our Special Sale!

 Video Clips of all of our DVD's!!   Click Here To View.

Our Own
Bar-Be-Que Sauces

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves!  Click Here
To View.

The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Casings

Witt's BBQ Seasoning

How-To Meat
Processing DVD's

Snack Stick Kits

 Color Beef Cutting
Chart Poster

Color Pork Cutting
Chart Poster

Meat Cutter Kits
(Combination of Butcher
Knife, Cut-Resistant
Gloves, Aprons & Steels)

Black and White
OLD TIME BUTCHER
SHOP Pork Poster

Black and White
OLD TIME BUTCHER
SHOP Beef Poster

Notebook Size Meat Charts

Our Meat Cutting and Slaughtering DVD's Make EXCELLENT Gifts!
AND They're
UNDER $30.00 -
With FREE Shipping!

Forschner-Victorinox
5 Inch Boning Knife

Forschner-Victorinox
8 Inch Breaking Knife

Forschner-Victorinox
6 Inch Skinning Knife

 Knife
Sharpening Stone

Dog Bones

Smoked Sausage
Fibrous Casings

Snack Stick
Collagen Casings

Fresh (Natural)
Hog Casings

Smoked Beef & Deer
Sausage Seasoning

Snack Stick Seasoning

Spicecraft (Witts)
Shake-On Seasonings

Witts Fresh
Sausage Seasonings

AC Legg Fresh
Sausage Seasonings

Marinades, Rubs
And Cures

Sausage Making Kits

Beef and Deer
Jerky Seasonings

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher/BBQ Aprons
New LOWER Prices!

Beef Suet For Bird Feed

Meat Thermometer

Meat Handsaws

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

Ordering Questions

Ordering Guide
& FAQ's

About Us

The Ask The Meatman™
Website is Owned
and Operated By:

Jackson Frozen Food Locker
400 South High,
Jackson, MO
 63755.

Craig Meyer/Owner
is the MEATMAN!

Contact Us

Our Own "Beef Processing" DVD - ONLY $26.97- Shipped FREE!
Learn how the Professionals Cut Up A Beef!

This DVD is 2 HOURS LONG and includes Chapter Menus for EASY Navigation!
These are in DVD+R Format and will play on ANY DVD Player!
We show how to process a beef using a meat band saw, grinder, knives and meat handsaw.

Below is a short clip from Our Beef Processing DVD

Order Your Ask The Meatman Beef Processing DVD™
 for ONLY $26.97 TODAY by clicking on the "Add To Cart" button below!  Shipped FREE!

We Offer A 100% Money Back Guarantee on EVERYTHING We Sell!

If you are planning on cutting your own beef hind quarter, you will need a good boning knife.  Why not order one of our Forschner Boning Knives!  This is the same knife we have used for decades at Jackson Frozen Food Locker.  Order one today for only$24.99 - shipping included in this price!  We believe we have the lowest price on the Internet on Forschner Boning Knives.  If you find a lower price, including shipping, please e-mail us, and we will try and beat that price!

Interactive Beef  Front Quarter Cuts Page

You can find the up-to-date prices for purchasing a  hind quarter of beef (available in-store only) by clicking this link.

Find almost every recipe and fact for Beef Steaks at

The following website, YellowSheet.com, has a picture of every cut available on the hind quarter!  Very informative and quick loading.

To learn how to cook the various cuts of beef on the hind quarter, check out the beef cooking times.

Beef Steaks Different Names

There are 5 Grades of Beef:

Prime Grade - is produced from young, well-fed beef cattle. Only 2% of the beef in the U.S. is graded Prime. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (i.e., roasting, broiling, and grilling).

· Choice Grade - is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat, but be careful not to overcook them. Using a meat thermometer takes the guesswork out of cooking and assures a safe internal temperature: 145 ° F is medium rare; 160 ° F, medium; and 170 ° F, well done.

Choice Grade is also subdivided further by Yield Grades.
Yield Grade 1 is the best.
Yield Grade 5 is the "Least" best.

· Select Grade - is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or cooked with moisture to obtain maximum tenderness and flavor.

· Standard and Commercial grades – frequently are sold as ungraded or as "store brand" meat.

 · Utility, Cutter, and Canner grades - are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.

Short Loin
Cuts from this area are very tender, and can be prepared without the aid of moist heat or long cooking times. You can sauté, pan fry, broil, pan broil, or grill these cuts. The steaks cut from this area are especially tender.

Porterhouse Steak - Cut from the rear end of the short loin, porterhouse is very popular. The name originated from the days when it was served in public alehouses that also served a dark beer called porter. It consists of a hefty chunk of tenderloin with an even heftier chunk of sirloin tip. Some folks like to remove the tenderloin to serve separately as filet mignon. Others cook the whole thing, and cut it into several portions.

T-bone Steak - Cut from the middle section of the short loin, a T-bone steak is similar to the porterhouse steak; it has a smaller piece of the tenderloin. Grilled or pan-fried, this steak is tender and tasty.

Club Steak - This steak has many names - Delmonico, New York strip loin, Kansas City steak, strip steak, and shell steak. It is cut from the rib end of the short loin. It has a bone along one side, and contains no portion of tenderloin.

Tenderloin - Although considered by many to be the most tender cut of beef, this portion of the loin seems to have less of that meaty flavor. For this reason it responds well to sauces, meaning the meat does not overpower the flavor of the sauce. It can be cut as the whole strip, or into individual steaks for filet mignon.

{Bavette Steak} Weighs approximately 3 lbs.. Cut from the short loin, this steak is sliced thin and can be pan-broiled.

Sirloin

The sirloin is where the backbone's connected to the hipbone. Still very tender, these cuts respond well to sautéing, pan-frying, broiling, pan-broiling, or grilling. Marinating is recommended.

Sirloin Steaks - Come with three varieties of bones. The pin bone steak is the most tender, followed in order of decreasing tenderness by the flat, round, and wedge bone steaks. These are large steaks, suitable for the whole family. Sirloin steaks are also available in a variety of boneless steaks.

Sirloin Tip Roast - Tender enough for a dry roasting method, this roast is best when well marinated.

Round

Flank

Flank Steak - This steak has a great flavor, and should be sliced against the grain for maximum chewability.

Hanger Steak

Other Common Names For This Cut: Hanging Tender. This steak is part of the diaphragm muscle and is best served rare or medium rare.

Since Ask The Meatman does not sell any meat over the internet,
we HIGHLY recommend you purchase the absolute best beef from My Butcher.com!

My Butcher.com offers the top USDA grade of beef: USDA Prime Beef, plus Premium Black Angus, and more - so you can buy exactly the kind of meat you want! 
ONLY 2% of ALL beef is graded USDA Prime!

All the beef My Butcher.com sells has been carefully aged for a minimum of 21 days.
This is very important to insure that the steaks have the proper level of tenderness and flavor.

All of My Butcher.com's meat is freshly cut when we get your order, rather than pre-cut meat being stored frozen like many other steak sellers. Your steaks are always hand-trimmed to your order by highly experienced meat cutters. All of the hand picking, hand trimming, and vacuum packaging of your ordered items is done in a fully USDA inspected facility. Not only do you get the freshest possible product, but this also allows us to take special orders.

Last Updated - Wednesday, April 29, 2009 02:42 PM