Our in-house 80/20 ground chuck blend hits the sweet spot of juicy and flavorful. With just the right amount of fat, it is tailor-made for smash burgers, meatloaf and classic meat sauces. Ground fresh and sold by the pound so you can shape, season and cook it any way you like.

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Our custom ground blend of brisket and short rib is a burger lover’s dream. Chefs request this mix for its ideal balance of fat and deep beef flavor that cooks up outrageously juicy. Shape into patties, meatballs or meatloaf and taste the difference between true butcher-ground beef and grocery store grind. USDA Prime, hormone-free, antibiotic-free and humanely raised, ground fresh on site.

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Our signature bolognese meatball blend has been a Piccinini favorite for decades. We custom grind equal parts beef, pork and veal for a perfectly balanced mix that cooks up tender, juicy and full of flavor. Use it for meatballs, meatloaf, bolognese sauce or stuffed peppers and bask in the compliments. All meat is ground on site in our New York City butcher shop from USDA Prime, hormone-free, antibiotic-free, humanely raised cuts.

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Known in butcher circles as the “butcher’s tenderloin,” hanger steak is intensely flavorful with a loose, juicy grain. Marinate briefly, grill or pan sear to medium rare, then slice thin across the grain for steak frites, tacos or grain bowls. USDA Prime, hormone-free, antibiotic-free and humanely raised, it offers serious flavor in a modestly sized cut.

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Our pre-cut beef stew meat takes you straight to the good part of stew-making. Cut from flavorful, braise-friendly muscles, these chunks are perfect for classic beef stew, chili, bourguignon and slow-cooker recipes. Brown the pieces, add aromatics and liquid, then simmer until tender. USDA Prime, hormone-free, antibiotic-free and humanely raised.

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This beautifully marbled skirt steak is a flavor powerhouse. Marinate briefly, sear over high heat and slice thin across the grain for fajitas, steak salads, tacos or stir fry. Its loose grain delivers big flavor and tender texture when cooked quickly. USDA Prime, hormone-free, antibiotic-free.

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Cut from the shoulder, flat iron steak is well marbled and remarkably tender when cooked to medium rare. Grill or pan sear, then slice thin across the grain for salads, sandwiches or steak dinners. USDA Prime, hormone-free, antibiotic-free and humanely raised beef, sold by the pound.

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Our center-cut filet mignon is all about tenderness. These 8 ounce portions are cut from USDA Prime beef and deliver a velvety, mild steakhouse experience in every bite. Sear in a hot pan, finish in the oven and serve with simple pan juices or classic sauces. Sold by the pound.

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Our ground sirloin is a leaner alternative when you want beef flavor with less fat. It is ideal for pasta sauces, stuffed peppers, chili and lighter burgers that still feel satisfying. Ground fresh in our NYC shop from USDA Prime, hormone-free, antibiotic-free beef, it delivers clean, beefy taste and great texture.

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The first cut of brisket, also known as the flat, is leaner and slices beautifully, making it a favorite for holiday meals and sandwich lovers. Brown it first, then cook low and slow in the oven or smoker until tender and sliceable. Our USDA Prime brisket is trimmed and ready for your family recipe, from classic braises to modern barbecue.

$15.99lb

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Our beef marrow bones are pure culinary gold. Roast them until the centers turn soft and buttery, then spread the marrow over toasted bread with a sprinkle of salt and herbs. Or use them to enrich broths, stews and sauces with velvety body and unmistakable depth. Sold by the pound and cut for easy roasting or simmering.Weight advisoryFinal total will be adjusted based on actual weight

Our bone-in ribeye is a steakhouse masterpiece. Incredibly marbled, naturally tender and full of rich beef flavor, it cooks beautifully in a hot skillet or on the grill. The bone adds moisture and intensifies flavor as it sears. Raised from USDA Prime Hereford Angus cattle in top U.S. regions, always hormone-free and antibiotic-free.

$34.87lb

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The second cut of brisket, also called the point, is richer and more marbled than the flat. That extra fat melts during cooking, keeping the meat incredibly juicy. Braise for a classic brisket, smoke low and slow for barbecue, or cook overnight in the oven until fork-tender. USDA Prime, hormone-free, antibiotic-free, and humanely raised beef, cleaned and ready for your favorite recipe.

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