Filet Mignon

  • Also Known As: Beef Loin, Tenderloin Steak, Side Muscle Off, Skinned; Chateaubriand Filet De Boeuf; Filet Mignon

    This is the most tender steak, lean yet succulent, with a fine buttery texture. Sold boneless. This steak also meets government guidelines for lean.

Flank Steak

  • Also Known As: Beef Flank; Flank Steak Filet; Jiffy Steak; Plank Steak

    Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.

7 Steak

  • Also Known As: 7-Bone Steak, 7-Bone Chuck Steak; Bone-In; Bone-In Chuck Steak

    Identified by the 7-shaped bone it contains.

    Slow-cook to bring out its full, savory flavor.

Skirt Steak

  • Also Known As: Arrachera; Fajita Meat; Fajita Steak; Skirt Steak

    This cut is known for its robust flavor profile. Marinate and grill hot for fajitas or use for stir-fry.a thin, flavorful cut that's best when marinated and seared over high heat.

Sirloin

  • Also Known As: Center Cut Sirloin; Top Sirloin, Sirloin Steak, Cap Off

    This steak is cut from the cap off Top Sirloin Butt and is a tender and lean cut that is ideal for many cooking methods and dishes.

Round Steak

  • Also Known As: Round Petite Tender Steak

    A simple, lean cut for a lighter steak experience. Marinate and grill quickly over high heat.

Shoulder Steak

  • Also Known As: Clod Heart; Shoulder Center; Shoulder Clod Arm Roast

    Largest section of the Shoulder Clod that is cut into the Arm Chuck Roast, Arm Chuck Steak and Ranch Steak. Steaks are best cut across the grain with connective tissue removed to improve tenderness.

T-Bone Steak

  • Also Known As: Loin, T-Bone Steak; T-Bone

    Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

Strip-Loin

  • This well-marbled boneless roast comes from the Short Loin, near the Tenderloin. The Strip Loin can be prepared as a roast, but is typically fabricated into the popular Strip Steak.

Ribeye

  • Also Known As: Ribeye Roll Steak; Ribeye Steak, 1" Tail; Ribeye Steak, 2" Tail; Ribeye Steak, Lip-On, Boneless

    This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike. Bone In Rib Steaks offer great plate coverage and impressive presentations. 

Brisket

  • This cut is from the animal's breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow-on the barbecue or in a slow-cooker.

Chuck Roast

  • Also Known As: Chuck Filet; Medallion Pot Roast; Mock Tender Roast; Scotch Tender

    Lean roast that requires slow-cooking to tenderize.

Rump Roast

  • Also Known As: Bottom Round Roast; Round Tip Roast

    Boneless and lean and best for slow-cooking.

7 Roast

  • Also Known As: 7-Bone Pot Roast; 7-Bone Roast; Chuck 7-Bone Pot Roast; Chuck Arm Pot Roast, Bone-In; Chuck Blade Roast, Bone-In; Pot Roast

    Identified by the 7-shaped bone it contains. Rich and flavorful, it’s ideal for the slow-cooker.

Sirloin Tip

  • Also Known As: Ball Tip Roast; Crescent Roast; Knuckle Peeled; Knuckle Roast; Round Tip Roast

    This boneless, lean cut is great value. Best when roasted and carved into thin slices.

Liver

  • Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals.

Pike’s Peak

  • Also Known As: Outside Round Roast - Heel

    Smaller section of the full Bottom Round that is separated from the Outside Round (Flat). Ground for Ground Beef or cut into the Braison and Merlot Steaks.

Stew Meat

  • Also Known As: Beef for Stew; Diced Beef; Stew Beef

    A full-flavored staple. Great for slow-cooking, chili and stews.

Heart

  • A lean, flavorful, and economic cut, beef heart is best when cooked quickly on the grill (try them as kabobs!) or seared in the pan, it can also be included in a beef stew to add another layer of flavor.

Ground Brisket

  • The famed low-and-slow smoking cut, with it's delicious meat to fat ratio and dry aged flavor, is transformed into this ultra-flavorful ground meat that will bring your backyard burger night to life!

Tongue

  • The cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce.

Short Ribs

  • Also Known As: Beef Ribs; Short Ribs

    Full of beef flavor and fall-off-the-bone tender, but also available boneless. Grill or slow-roast for a succulent beef dish.

Soup Bone

  • While there is not enough meat on them for a full meal, these work wonderfully for adding more flavor to your soup.

Eye Round

  • Also Known As: Round Eye Pot Roast

    A lean, flavorful cut often used for roast beef at the deli. Can be roasted or slow-cooked at home for an everyday meal.

Ground Beef

  • Also Known As: Chopped Steak; Ground Chuck; Ground Round; Ground Sirloin; Ground Steak; Market Trim

    Versatility and rich flavor make it ideal for burgers, tacos or wraps. Perfect for breakfast, lunch and everything in-between.

Cheek

  • Beef cheeks have an amazing pulled pork texture and incredible flavor. You get a similar effect as shredded short rib or the point of a brisket. This makes them great for pot roasts, tacos, stews, and other low and slow recipes.

Round Roast

  • Also Known As: Inside Round Roast; London Broil; Round Roast; Top Round Roast Cap Off; Top Round Roast Cap On

    A lean roast that should be slow-cooked to improve its tenderness and then sliced thinly across the grain.

Call to order or shop our selection at Riverside Specialty Meats in Plaquemine or
Po Folks Fruits & Vegetables in Port Allen!

24569 Church Street | Plaquemine, LA 70764

1280 N Lobdell Hwy | Port Allen, LA 70767