At L & L Packing we source only the finest meats including All-Natural, Local, and Grass-Fed along with Japanese and Domestic Wagyu.

Wet-aged for a minimum of three weeks or authentically dry-aged in a precisely controlled environment, our hand-selected, hand-trimmed USDA Prime & Choice cuts are then custom cut to your specifications. Nothing is automated—we do things the old-fashioned way to ensure quality throughout the entire process.

All of your favorite cuts are available, including:

  • Filets
  • Bone-in Tenderloin Steaks
  • Boneless Ribeye Steaks
  • Bone-in Ribeye Steaks
  • Boneless Strip Steak
  • Briskets
  • Hanger Steaks
  • Sirloin Steaks
  • Flat Iron Steaks
  • Porthouse or T-Bone Steaks
  • Top sirloin steaks

Not sure about what cut of beef you need? See our guide below or give us a call, we are always happy to help!

If you don’t see your cut, give us a call!

We offer custom cuts, with a three week lead time for new customers. We are also continuously looking for new & unique products to reflect changing consumer tastes.


Here is a quick guide to cuts of beef to help you buy the right cut of beef for the right job.

There are 8 primal cuts of beef which include, Chuck, Rib, Loin (short loin and sirloin), Round, Flank, Plate (or Short Plate), Brisket and Shank. These primal cuts are then broken down into sub-primal cuts, including specific steaks and chops.

The most tender cuts of beef, like the rib and tenderloin, are the ones farthest from the horn and hoof. The toughest areas of the animal are the shoulder and leg muscles because they are worked the most.

Click on a section below to learn more about the different cuts that come from each specific section of beef

Guide to Cuts of Beef

Guide to Cuts of Beef
Chuck Rib Sirloin Flank Plate/Short Plate Brisket



  • Top Blade (Flat Iron Steak)
  • Chuck Rolls
  • Hamburger
  • Flap Tail
  • Chuck Short Rib (bone in & boneless)



Beef Rib

  • Bone-in Rib Eye Steaks (Cowboy Steaks)
  • Bone-in Rib Eye Steaks (Cowgirl Steaks)
  • Boneless Rib Eye Steaks
  • Tomahawk



Beef Sirloin

Short Loin

  • T-Bone
  • Porterhouse
  • Bone-in Tenderloin


  • Striploin
  • Bone-in Strip Steak (Kansas City)
  • Boneless NY Strip Steak

Top Sirloin

  • Top Butt (London Broil)
  • Top Sirloin Butt Steak
  • Steak Frites


  • Whole Cleaned
  • Tenderloin Filet

Bottom Sirloin

  • Bavette Steak




Beef Flank

  • Flank Steak

Plate/Short Plate

Beef Plate/Short Plate

  • Short Ribs (bone-in & boneless)
  • Outer Skirt
  • Inner Skirt
  • Hanger Steak (Butcher Steak)



Beef Brisket

Popular for BBQ

  • Brisket Point
  • Brisket Flat

Dry-Aging vs. Wet-Aging


So what is the difference between Dry-Aging and Wet-Aging?

  • Dry-Aging is the industry’s oldest proven method for increasing flavor and naturally tenderizing meat. During the dry-aging process, moisture is drawn out of the meat in our state-of-the-art Dry-Aging Room (one of the few in the industry). This causes the beef flavor to become more concentrated and more flavorful. In addition, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender.
  • Wet-Aging is aging meat in a vacuum-sealed plastic bag to prevent evaporation from taking place. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. However, because there there is no fluid loss (as there is in the dry-aging process), the flavor is not as robust as it is with dry-aging.

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