Sugar Creek Piedmontese

Roast - Top Round by Sugar Creek Piedmontese

Roast - Top Round by Sugar Creek Piedmontese

Top Round Roast

size may vary 2.5 lb - 3.5 lbs per pkg

Roast - Tri-Tip by Sugar Creek Piedmontese

Roast - Tri-Tip by Sugar Creek Piedmontese

Tri-Tip Roast

size may vary 3.0 lb - 4.75 lbs per pkg

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

The beef we use for Kebobs is sirloin tip steak. Sirloin Tip steak has a little fat and has a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn't overpowering.

Beef Kebobs

size may vary .75 lb - 1.5 lbs per pkg

Roast - London Broil by Sugar Creek Piedmontese

Roast - London Broil by Sugar Creek Piedmontese

London Broil 

size may vary 1.0 lb - 2.0 lbs per pkg

Beef soup bones are:<ul><li>Cut from the shank marrow bone or the upper leg of the animal.</li><li>Roughly 4–6-inch oval-shaped discs with a cylindrical marrow bone surrounded by meat.</li><li>Known for their rich flavor and high collagen content, which adds depth to soups and broths.</li></ul>

Beef soup bones are:Cut from the shank marrow bone or the upper leg of the animal.Roughly 4–6-inch oval-shaped discs with a cylindrical marrow bone surrounded by meat.Known for their rich flavor and high collagen content, which adds depth to soups and broths.

Beef Soup Bones

BEEF RING SHANK is found on the leg of a beef, just above the knee or hock. This cut of meat is cut in horizontal cuts (cut 1-inch thick), which is why beef shank looks like a steak with a circle of the leg bone in each piece. Inside the bone there is piece of marrow that is edible as well. Since beef shank is the leg parts of the animal, it is a tough, dry, sinewy piece of meat. Naturally, the legs are hard-working and so it is full of muscles, connective tissue, bone and joints. However, beef shanks can become extremely tender, as in; eat-it-with-a spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot). Therefore, braising or slow coking beef shank is ideal. However, when slow cooked at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich source of important nutritional minerals, and the beef shank has a deep and rich flavor.

BEEF RING SHANK is found on the leg of a beef, just above the knee or hock. This cut of meat is cut in horizontal cuts (cut 1-inch thick), which is why beef shank looks like a steak with a circle of the leg bone in each piece. Inside the bone there is piece of marrow that is edible as well.Since beef shank is the leg parts of the animal, it is a tough, dry, sinewy piece of meat. Naturally, the legs are hard-working and so it is full of muscles, connective tissue, bone and joints. However, beef shanks can become extremely tender, as in; eat-it-with-a spoon-tender if it is cooked for a long time in moist heat (like simmering it all day in your crockpot). Therefore, braising or slow coking beef shank is ideal.However, when slow cooked at a low temperature, the nutritional value of this cut really comes out. Bone and cartilage are rich source of important nutritional minerals, and the beef shank has a deep and rich flavor.

RING SHANK

Beef ribs are located next to the ribeye, one of the most famous beef cuts.&nbsp;They are meaty, fat, right as much as one rib needs to be. All these make them ideal for low and slow cooking or&nbsp;<a href="https://carnivorestyle.com/how-to-grill-beef-ribs/" rel="noopener noreferrer" target="_blank" class="ql-size-large" style="background-color: transparent; color: rgb(0, 0, 0);">grilling ribs on BBQ</a>. According to a 2011 study published in the National Library of Medicine, apart from their specific flavor, back ribs also have a high nutritional value. Their meat contains many essential amino acids, fats, minerals, and vitamins like vitamins B, E, and B12, linoleic acid, and omega-3 fatty acids.

Beef ribs are located next to the ribeye, one of the most famous beef cuts. They are meaty, fat, right as much as one rib needs to be. All these make them ideal for low and slow cooking or grilling ribs on BBQ.According to a 2011 study published in the National Library of Medicine, apart from their specific flavor, back ribs also have a high nutritional value.Their meat contains many essential amino acids, fats, minerals, and vitamins like vitamins B, E, and B12, linoleic acid, and omega-3 fatty acids.

Beef Ribs - Full Slab Back Ribs

size may vary 1.5 lb - 3.0 lbs per pkg

<h2>What is Cube Steak?</h2>Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that’s pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove. You can, of course, use cube steak exactly as you would use stew beef, slowly simmering it to tenderness, but you’ll get the most value and convenience by searing it like a steak. An extra bonus with cube steak? Its textured “cubed” surface means nooks and crannies that hold anything you coat it with—seasonings, breading or marinades—particularly well, giving you super-tasty results.<h2>How Do You Cook Cube Steak?</h2>Think of cube steak like the chicken or pork cutlet of the steak family: A cut that does best when cooked quickly over high heat. Cube steak has very little marbling (internal fat), so it can dry out easily, becoming tough and losing flavor. Remember its alternate name “minute steak” and aim to cook it just a minute or two (or maximum three) on each side. The simplest way to cook it? Season it with salt and pepper, dust it with flour and sear it in a very hot pan with a little oil until it’s just browned on both sides.Cube steak is also famously breaded or battered and pan-fried for the comfort-food favorites chicken-fried steak or country-fried steak. Saucy accompaniments like brown or white gravy, mushrooms and caramelized onions are traditionally paired with cube steak to complement its firm texture. The steak is also perfect for searing and using in dishes like tacos, steak and eggs, sandwiches and more. You can grill it, too; just be careful to keep it from overcooking and drying out.&nbsp;

What is Cube Steak?Also known as minute steak, cube steak is an inexpensive, flavorful cut of beef that’s pre-tenderized by a process of pounding and cutting. It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove. You can, of course, use cube steak exactly as you would use stew beef, slowly simmering it to tenderness, but you’ll get the most value and convenience by searing it like a steak. An extra bonus with cube steak? Its textured “cubed” surface means nooks and crannies that hold anything you coat it with—seasonings, breading or marinades—particularly well, giving you super-tasty results.How Do You Cook Cube Steak?Think of cube steak like the chicken or pork cutlet of the steak family: A cut that does best when cooked quickly over high heat. Cube steak has very little marbling (internal fat), so it can dry out easily, becoming tough and losing flavor. Remember its alternate name “minute steak” and aim to cook it just a minute or two (or maximum three) on each side. The simplest way to cook it? Season it with salt and pepper, dust it with flour and sear it in a very hot pan with a little oil until it’s just browned on both sides.Cube steak is also famously breaded or battered and pan-fried for the comfort-food favorites chicken-fried steak or country-fried steak. Saucy accompaniments like brown or white gravy, mushrooms and caramelized onions are traditionally paired with cube steak to complement its firm texture. The steak is also perfect for searing and using in dishes like tacos, steak and eggs, sandwiches and more. You can grill it, too; just be careful to keep it from overcooking and drying out. 

Round Steak - Cubed

size may vary .5 lb - 1.25 lbs per pkg

Stew Meat is a phrase used to describe meat that is cubed, diced, or cut into chunks that is then cooked in stew dishes. Stew meats can come in a variety of different beef cuts, such as round, chuck, or sirloin cuts.Stew meat is cooked into a stew by adding it to a liquid broth to simmer for a long period of time on low heat. Stewing meat with a long cooking time makes the stew meat soft, fork-tender, and flavorful.

Stew Meat is a phrase used to describe meat that is cubed, diced, or cut into chunks that is then cooked in stew dishes. Stew meats can come in a variety of different beef cuts, such as round, chuck, or sirloin cuts.Stew meat is cooked into a stew by adding it to a liquid broth to simmer for a long period of time on low heat. Stewing meat with a long cooking time makes the stew meat soft, fork-tender, and flavorful. 

Stew Meat

size may vary .98 - 1.10 lbs per pkg

Steak - Skirt by Sugar Creek Piedmontese

Skirt Steak

size may vary .50 lb - 1.0 lbs per pkg

Eye of Round Steak, in a nutshell, it’s part of the cow’s butt, and it makes up part of a not so fancy team of meat and&nbsp;steak cuts. The hip and buttocks are hardworking muscles, and as such, they produce lean cuts.I It comes as a perfectly round 4 to 6-inch cut that is 1/8" inch thick. Although many chastise the eye of round for being tough — it will never be one of the&nbsp;best grilling steaks&nbsp;— with a little preparation and the correct approach, it has the potential to be a flavorful and enjoyable meal. Sometimes refer to it as a minute Steak. Great for breakfast or a quick sandwich.

Eye of Round Steak, in a nutshell, it’s part of the cow’s butt, and it makes up part of a not so fancy team of meat and steak cuts. The hip and buttocks are hardworking muscles, and as such, they produce lean cuts.I It comes as a perfectly round 4 to 6-inch cut that is 1/8" inch thick. Although many chastise the eye of round for being tough — it will never be one of the best grilling steaks — with a little preparation and the correct approach, it has the potential to be a flavorful and enjoyable meal. Sometimes refer to it as a minute Steak. Great for breakfast or a quick sandwich.

Eye of Round steak (thinly sliced)

size may vary .75 lb - 1.25 lbs per pkg

Beef - Canned SCP takes our stew meat &amp; beef bones and pressures it with herbs and onions. Then we take the meat from the bones and then we pack the meat in canning jars with some Beef broth. We then pressure seal the jars for longevity &amp; freshness. Uses: soups, salads, sandwiches &amp; Etc.

Beef - Canned SCP takes our stew meat & beef bones and pressures it with herbs and onions. Then we take the meat from the bones and then we pack the meat in canning jars with some Beef broth. We then pressure seal the jars for longevity & freshness.Uses: soups, salads, sandwiches & Etc.

Beef Meat canned  

1 pint jar

A&nbsp;ribeye bone-in roast&nbsp;is a large cut of beef that comes from the rib area of the cow, which is the same part that’s known for producing the tender, flavorful, and popular ribeye steak. Essentially, a ribeye steak is cut from the ribeye roast area.&nbsp;Like a ribeye, the ribeye roast can either be cut into a boneless roast or a bone-in roast when it’s removed from the cow. A&nbsp;ribeye bone-in roast&nbsp;and a&nbsp;prime rib roast&nbsp;are both cuts of beef that come from the rib area of the cow.&nbsp;The main difference between the two is that a&nbsp;prime rib roast&nbsp;is typically cooked with the bone-in, while a&nbsp;ribeye roast&nbsp;is prepared boneless.The prime rib roast is a larger cut of steak that includes the bone and more fat content, while the ribeye roast is a smaller cut of steak that does not include the bone and has less fat. Alternative names: Delmonico steak&nbsp;·&nbsp;Scotch fillet&nbsp;·&nbsp;beauty steak&nbsp;·&nbsp;market steak&nbsp;·&nbsp;Spencer steak&nbsp;·&nbsp;<a href="https://www.bing.com/ck/a?!&amp;&amp;p=d59b444a4a427b6fJmltdHM9MTcwNTE5MDQwMCZpZ3VpZD0xZDY5OWVjMS1mY2FiLTZhNzUtMGVmYS04ZTBjZmQ0ZDZiYTMmaW5zaWQ9NTkxMg&amp;ptn=3&amp;ver=2&amp;hsh=3&amp;fclid=1d699ec1-fcab-6a75-0efa-8e0cfd4d6ba3&amp;u=a1L3NlYXJjaD9GT1JNPVNOQVBTVCZxPUVudHJlYyVjMyViNHRlJmZpbHRlcnM9c2lkOiJmMTliNTU2My1lNDc1LTE0ZDktYzBhOS05ZDk5NjQyYzgxNGEi&amp;ntb=1" rel="noopener noreferrer" target="_blank" class="ql-size-large" style="color: rgb(204, 98, 1);">Entrecôte</a>&nbsp;(French)

A ribeye bone-in roast is a large cut of beef that comes from the rib area of the cow, which is the same part that’s known for producing the tender, flavorful, and popular ribeye steak. Essentially, a ribeye steak is cut from the ribeye roast area. Like a ribeye, the ribeye roast can either be cut into a boneless roast or a bone-in roast when it’s removed from the cow. A ribeye bone-in roast and a prime rib roast are both cuts of beef that come from the rib area of the cow. The main difference between the two is that a prime rib roast is typically cooked with the bone-in, while a ribeye roast is prepared boneless.The prime rib roast is a larger cut of steak that includes the bone and more fat content, while the ribeye roast is a smaller cut of steak that does not include the bone and has less fat.Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)

Prime Rib Roast - Bone-in

This is a Pre-order Item.  Allow 3 to 4 weeks 

Beef Broth - SCP takes our stew meat &amp; bones and pressures them with herbs and organic , onions. Then strain the broth and place in canning jars. We then pressure seal the jars for longevity &amp; freshness.

Beef Broth - SCP takes our stew meat & bones and pressures them with herbs and organic , onions. Then strain the broth and place in canning jars. We then pressure seal the jars for longevity & freshness.

Beef Broth - canned

pint 

Steak - Flank by Sugar Creek Piedmontese

Flank Steak

size may vary 1.25 lb - 2.5 lbs per pkg

Fajita Meat - Our fajita meat is sliced from the top round. This cut is lean but is very flavorful. This cut can also be used to make Philly Cheese Steak Sandwiches.

Fajita Meat - Our fajita meat is sliced from the top round. This cut is lean but is very flavorful. This cut can also be used to make Philly Cheese Steak Sandwiches. 

Beef Fajita Meat

size may vary 1.0 lb - 1.25 lbs per pkg

The hanger steak hangs (hence the name) between the rib and the loin, where it supports the diaphragm. It was originally known as a "butcher's steak" since butchers kept and enjoyed it for themselves as consumers didn't know to ask for it but is now a standard cut of meat in supermarket meat departments. Hanger steak is best marinated and grilled and is often the type of meat found in steak tacos. <h2>What Is Hanger Steak?</h2>Hanger steak comes from the lower belly of the beef and is comprised of a pair of muscles that make a sort of v-shape. Although there is a long inedible membrane running down the middle, hanger steak is often the tenderest cut of meat.Historically popular in Europe, hanger steak is often seen on a French bistro menu listed as&nbsp;onglet;&nbsp;you may also hear it referred to as "skirt" in the UK,&nbsp;lombatello&nbsp;in Italy, and&nbsp;solomillo de pulmón&nbsp;in Spain. In the U.S. it might be labeled as "hanging tenderloin" or "hanging tender" due to its location on the cow.

The hanger steak hangs (hence the name) between the rib and the loin, where it supports the diaphragm. It was originally known as a "butcher's steak" since butchers kept and enjoyed it for themselves as consumers didn't know to ask for it but is now a standard cut of meat in supermarket meat departments. Hanger steak is best marinated and grilled and is often the type of meat found in steak tacos.What Is Hanger Steak?Hanger steak comes from the lower belly of the beef and is comprised of a pair of muscles that make a sort of v-shape. Although there is a long inedible membrane running down the middle, hanger steak is often the tenderest cut of meat.Historically popular in Europe, hanger steak is often seen on a French bistro menu listed as onglet; you may also hear it referred to as "skirt" in the UK, lombatello in Italy, and solomillo de pulmón in Spain. In the U.S. it might be labeled as "hanging tenderloin" or "hanging tender" due to its location on the cow.

Beef Hanger Steak

steak

Short Ribs bone in and boneless

Beef Short Ribs 

Bone-in 1.0 to 3.0 lbs

Boneless 1.0 to 3.0 lbs

Beef Tallow

pint jar

location: American Legion Post 397 parking lot.&nbsp;This is located right behind Bristol's Seafood GrillTuesday Pickup is a pre-order only pickup Times: 10 am to 10:30

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Pickup at booth

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Tuesday's mid-day Fulfillment times will be from 11:00 am to 3:00 pm

St. Charles County Tuesday Delivery

Market Wagon delivery zone

Lincoln County Pickup Location

This is a Tuesday Delivery. Please call if your address is currently not in the delivery area. Orders over $300 will have free delivery

St. Louis County Delivery area (Brentwood, Chesterfield, Creve Coeur, Town & Country, Maryland Heights)

Lake St. Louis Thursday PICKUP July 17Location: 901 Civic CenterTimes: 5 pm - 5:30 pm

Lake St. Louis Thursday Pickup 

The Boulevard Winter Pickup location Time: 11 - noon <ul><li> March 19</li></ul> This pickup location at: 33 The Boulevard, St. Louis, MO. We are in the parking lot.

closed 

Winter Pickup Dates: Second and Fourth Saturday of the Month pickup Times: 10:00 am 11:00 am<ul><li> </li><li>March 9, March 23</li></ul>

Non-Fullment Dates

Boulevard FarmersMarket Every Sunday Starting May 4 - end of OctoberTime: 9 am - 1 pm Google Crate &amp; Barrell, 1 The BLVD, Richman Heights, MO. The Market is on this street. Please call if you have questions 636-734-6620

Boulevard Farmers Market

closed

TGFM Winter MarketAt the Baptish Church, 4257 Magnolia Ave, St. Louis MOJan 4 &amp; 18Feb 1 &amp; 15Mar 1 &amp; 15Time: 10 am - 1 pm

Tower Grove Farmers Holiday Markets

Welcome to Sugar Creek Piedmontese Store

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Sugar Creek Piedmontese is a small farm that is family owned and run. In 1996 we purchased our first Piedmontese bull. In 2010 we started sell Piedmontese Beef cuts at Farmers Markets. We started our on-line store in 2019.

Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area.

Our current service areas can be found under our Service Location page.

When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!

You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery.

We cannot accept returns or cancellations the same day of your order but we will do our best to address any issue with your order. You can cancel or change your order up until the cutoff hour for your service region.

Have a question? We have answers. Here are some common ones: What are your order cutoff times? Our order cutoff times vary by our service zones. Please visit our Service Location page to see the full details for your specific area., Where do you deliver? Do you have pickup locations? Our current service areas can be found under our Service Location page., Why do I see a pre-authorization / payment hold on my statement? When you place an order, we place a hold for a slightly higher order total on your card. This pending hold is replaced by the correct charge upon successful packing and delivery. This ensures that suppliers can charge accurate weights for products (i.e. 1.09lb or 0.98lb steak vs. 1lb ordered). If you cancel the order or the payment hold is not captured, the authorization is cancelled and the funds are released back. It&#39;s very similar to the gas pump!, Why do I see a pre-authorization / payment hold on my statement? You can cancel your order up until the order cutoff time before delivery or pick up. Because our team starts very early in the morning, we are not able to accommodate changes to your order on the day of delivery., etc.

Shop Sugar Creek Piedmontese

Products

Top Round Roast

Tri-Tip Roast

Beef Kebobs

London Broil

Beef Soup Bones

RING SHANK

Beef Ribs - Full Slab Back Ribs

Round Steak - Cubed

Stew Meat

Skirt Steak

Eye of Round steak (thinly sliced)

Beef Meat canned

Prime Rib Roast - Bone-in

Beef Broth - canned

Flank Steak

Beef Fajita Meat

Beef Hanger Steak

Beef Short Ribs

Beef Tallow

Sugar Creek Piedmontese

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