Boneless Sirloin Tri-Tip Roast
A general term covering eye of round roast, bottom round roast, and cross rib roasts. A selection of roasts are included in all of our Big Sky beef packs. Because there are two Tri-Tip Roasts per beef animal, the availability of Tri-Tips can vary during the year. Customers like Tri-Tip for its multiple menu applications and convenient size. The whole Tri-Tip Roast can be cooked by oven roasting, grilled or can be cut into 3/4 to 1-inch steaks ideal for grilling. A tender cut, the Tri-Tip does not require marinating to tenderize; however, prior to cooking, it can be marinated or rubbed with seasonings to add flavor.
Rolled Round Roast
The Round Roast is a large roast typically ranging in size from 3 - 4 lbs. These roasts are ideal for the slow moist cooking style of a crock pot or wrapped in tin foil and placed in the oven at 250 degrees for four to six hours. This cut of our Big Sky Roast offers a variety of uses - roasts, steaks, kabobs, stir-fry and fajitas.
Our Chuck Roast is a full-flavored roast which is rectangular in shape and averages 3 lbs. or better in weight. It can be simmered in a crock pot, or as we have recently discovered, cut into chunks and stir-fried to tender perfection. The Chuck Roast is an extremely well-marbled roast and is very flavorful. If you are looking for a full bodied robust cut, this could by your answer. In our professional opinion, this is the most underrated cut out there.
The premier steak, often the ladies favorite, the Filet Mignon is our most requested steak.
Whole Filet Mignon/Tenderloin
The Filet Mignon (a.k.a. Papa Nick's Tender) maintains a reputation of being the most tender of all beef cuts. It is typically characterized as lightly-marbled and mild flavored. This is the most flexible cut on the carcass. It is prepared with any dry heat cooking method, including: roasting, grilling, sautéing and smoking. The whole tenderloin is essentially one big filet mignon that can serve a group of people.
The Flank Steak is a very popular selling steak for us. Flank Steak is the perfect size for many menu items and limited fabrication or trimming time is required, which translates into reduced labor for our valued customers. Flank Steak is an all-season cut, headlining in char-grilled summer dishes as easily as cold weather braised roulades. Flank strips also taste great in spicy stir-fries, salad toppings and wraps. A Flank Steak can be rolled, stuffed, and roasted in the oven or crock pot or marinated and barbequed.
Ground Beef/ Ground Sirloin/ Ground Round
This is part of our business that really turns peoples' heads. Our Big Sky Ground Beef is twice hand ground from our Choice quality dry-aged trimmings and customers remark how it tastes like ground steak. Big Sky Ground Beef built our business due to the fact that it has minimal shrink and product loss during cooking. Our target is 90% lean and you will see the difference when compared to most consumer beef. By popular demand, we have added to the ground category Ground Sirloin and Ground Round which have a target of 95% lean. All product is sold in 1lb. packages for your convenience.
Extra Lean Ground Beef Patties (3 sizes)
In addition to our bulk Ground Beef, we sell hamburger patties. Big Sky offers our 90% lean patties in 4 ounce, 5.3 ounce, and the "BJ Burger" - an 8 ounce extra-thick patty made by special request with proper lead time.
Our London Broil is a thick cut Top Round Steak. This cut is excellent when marinated for 6 to 24 hrs. Either broiled or barbequed. We have found it best when cut in thin slices which are against the grain of the beef, as indicated.
New York Steak
Also know as a New York Strip Steak or Boneless Strip Steak, our New York Steak is firm in texture and well-marbled for a delicious eating experience. This is a favorite of our steak-loving customers.
Sirloin Tip Steak
Our leanest steak, the Sirloin Tip, is firm in texture and cut thinly by our expert meat cutters. This steak is best marinated for 6 to 24 hours and barbequed or broiled. The Sirloin Tip is also available as a lean rolled and tied roast.
This steak offers the perfect balance of tenderness and rich flavor. The trademark of the Ribeye Steak is the ribbon of marbling running through the steak which melts when cooked to deliver a deliciously succulent flavor.
Top Sirloin Steak
A lean cut which is firm in texture and flavorful, the Top Sirloin Steak is best prepared using a marinade for 6-24 hours, then broiled or barbequed.
T-Bone / Porterhouse
The Porterhouse and the T-Bone are two steaks in one. One side is a New York Strip, and the other side is a Filet. The primary difference between a Porterhouse and T-Bone is that the Porterhouse will always have a large sized Filet portion (over 1.25"). You will be able to satisfy large appetites along with making dramatic plate presentations. The bone guarantees additional flavor.