Sugar Creek Piedmontese

Sirloin Steak - sirloin is almost always broken down into two boneless wholesale cuts: the top sirloin butt and bottom sirloin butt. The top sirloin butt is what we use to make our boneless steaks.&nbsp;Top sirloin steaks make economical choices for the grill that still come close in enjoyment to the more expensive short loin and rib cuts such as the New York strip and rib-eye. <ul><li>Sirloin and tenderloin are types of beef cuts that have the&nbsp;lowest fat&nbsp;among other types of beef cuts. However, the fat and protein content of the two types of meat cuts are slightly different. </li></ul> <ul><li>Sirloin steak has&nbsp;multiple minerals&nbsp;that have different functions in the body.&nbsp;Selenium&nbsp;boosts the immune system and is important for thyroid function. </li></ul>﻿<ul><li>Sirloin steak has a moderate amount of total fat, and&nbsp;little saturated fat. In comparison, 3 ounces of t-bone steak contain 14 grams of total fat, which is almost double.</li></ul>

Sirloin Steak - sirloin is almost always broken down into two boneless wholesale cuts: the top sirloin butt and bottom sirloin butt. The top sirloin butt is what we use to make our boneless steaks. Top sirloin steaks make economical choices for the grill that still come close in enjoyment to the more expensive short loin and rib cuts such as the New York strip and rib-eye.Sirloin and tenderloin are types of beef cuts that have the lowest fat among other types of beef cuts. However, the fat and protein content of the two types of meat cuts are slightly different. Sirloin steak has multiple minerals that have different functions in the body. Selenium boosts the immune system and is important for thyroid function. ﻿Sirloin steak has a moderate amount of total fat, and little saturated fat. In comparison, 3 ounces of t-bone steak contain 14 grams of total fat, which is almost double.

Beef Sirloin Steak

size vary 1 lb - 2 lbs 

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

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

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

Ribeye steak is a cut of beef that comes from the beef rib primal cut.&nbsp;It is known for its&nbsp;tenderness,&nbsp;juiciness, and&nbsp;flavor.&nbsp;Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak.&nbsp;They are tender, juicy, and very flavorful, with just the right amount of fat.&nbsp;The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise.&nbsp;Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle.&nbsp;The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet.&nbsp;Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.&nbsp;Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.&nbsp;&nbsp;A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F.&nbsp;Let it rest for 5 to 10 minutes before serving.&nbsp;Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness. ﻿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">Entrecôte</a>&nbsp;(French)

Ribeye steak is a cut of beef that comes from the beef rib primal cut. It is known for its tenderness, juiciness, and flavor. Ribeye steaks are sometimes called beauty steaks and are one of the most common and best types of steak. They are tender, juicy, and very flavorful, with just the right amount of fat. The main muscle in a ribeye steak is the longissimus dorsi, a long, tender muscle that runs from the cow’s hip bone to the shoulder blade. It’s tender because it doesn’t get much exercise. Ribeye steaks can be boneless or bone-in, meaning the steak contains a piece of rib bone and muscle. The best way to cook a ribeye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy. Brush the steak lightly with oil on both sides and get the grill or pan smoking hot before you add the meat.  A 1.5 -inch-thick steak takes about 3 to 5 minutes per side for medium-rare; monitor the internal temperature with an instant-read thermometer and pull the steak when it reaches 130 to 135 F. Let it rest for 5 to 10 minutes before serving. Increase the cooking time by 1 or 2 minutes per side for each additional degree of doneness.﻿Alternative names: Delmonico steak · Scotch fillet · beauty steak · market steak · Spencer steak · Entrecôte (French)

Beef Ribeye Steak - Bone-in

Bone-in  - size vary 1.0 - 2 lb

Steak - Rib-eye by Sugar Creek Piedmontese

Steak - Rib-eye by Sugar Creek Piedmontese

Beef Ribeye Steak  

 Boneless -size vary 1.0 - 1.75 lbs per pkg

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s&nbsp;Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:<ul><li>133 calories</li><li>20.35 g of protein</li><li>4.78 milligrams (mg) of iron</li><li>16,814 international units of vitamin A</li><li>1.1 mg of vitamin C total ascorbic acid</li><li>274 mg of cholesterol</li></ul>A small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories.

Beef liver is a nutritious food item naturally high in protein, vitamins, nutrients, and minerals. The nutritional properties of beef liver can benefit the immune system, tissue repair, and energy production. According to the United States Department of Agriculture’s Food Data Central Database Trusted Source, per 100 grams (g), beef liver contains:133 calories20.35 g of protein4.78 milligrams (mg) of iron16,814 international units of vitamin A1.1 mg of vitamin C total ascorbic acid274 mg of cholesterolA small amount of beef liver can provide more than the Daily Value for many essential nutrients and typically contains more vitamins than many fruits and vegetables.It is also rich in high quality protein and low in calories. 

Beef Liver

size may vary 1. lb - 1.5 lbs per pkg

Beef Tallow

pint jar

Steak - Filet Mignon by Sugar Creek Piedmontese

Steak - Filet Mignon by Sugar Creek Piedmontese

Filet Mignon Steak

size may vary .40 lb - 1 lbs per pkg

Kansas City Strip steak is bone-in. Tender, juicy steak from the short loin primal. It can also be called the New York (boneless). It is also the longer section of a T-Bone and Porterhouse. This tender steak that comes from a less-worked muscled, so this steak is great <ul><li>grilled,</li><li>broiled or </li><li>seared in a skillet. </li></ul>We have these steaks cut 1 1/4" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

Kansas City Strip steak is bone-in. Tender, juicy steak from the short loin primal. It can also be called the New York (boneless). It is also the longer section of a T-Bone and Porterhouse. This tender steak that comes from a less-worked muscled, so this steak is great grilled,broiled or seared in a skillet. We have these steaks cut 1 1/4" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

Kansas City Strip Steak

size may vary .75 lb - 2.0 lbs per pkg

Roast - Brisket - large by Sugar Creek Piedmontese

Roast - Brisket - large by Sugar Creek Piedmontese

Roast - Brisket - large

size may vary 3.55 to 5.0 lbs per pkg

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking.&nbsp;Even after that, though, it will still be a bit chewy.&nbsp;It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker.&nbsp;In an oven, allow 45 to 50 minutes per pound (450g.)&nbsp;You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews. Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart is a tough meat — it’s a hard-working muscle, after all — so it needs low and slow cooking. Even after that, though, it will still be a bit chewy. It has a pronounced taste, which fans call “robust.”Trim off any membrane left on it.Pot roast it, either in the oven, in a crock pot, or in a pressure cooker. In an oven, allow 45 to 50 minutes per pound (450g.) You can use water, broth or red wine as the pot roasting liquid.You can also chop it into cubes and use it in stews.Some people like to stuff it by wrapping it around a stuffing and tying it.Some fans say that if you slice it very thinly, you can sauté it, or bread and fry it.

Beef Heart

size may vary 1.25 lb - 2.5 lbs per pkg

Steak - Flank by Sugar Creek Piedmontese

Flank Steak

Flat Iron Steak was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). When these two guys realized that this meat that was worth more than turned into hamburger could actually be cut in a way that made it a delicious steak. Fast-forward to now and this steak is now the fifth most popular cut of steak, and one of the most economical. Some even think it has a better taste than more expensive cuts like the New York Strip. <ul><li>&nbsp;The flat iron steak should not be cooked past medium temperature, or it will get a little tough.&nbsp;It’s best at medium rare.&nbsp;</li><li>Second most tender cut of beef available after a filet mignon.</li><li>Known for its rich with flavor, and juicy.</li><li>Great quality steak for a more economical value.</li><li> </li></ul>Cooking Suggestions: Grilled, Broiled, Pan-fried, Skillet

Flat Iron Steak was “developed” in 2002 by two researchers at the Universities of Nebraska and Florida (what a job, huh?). When these two guys realized that this meat that was worth more than turned into hamburger could actually be cut in a way that made it a delicious steak. Fast-forward to now and this steak is now the fifth most popular cut of steak, and one of the most economical. Some even think it has a better taste than more expensive cuts like the New York Strip. The flat iron steak should not be cooked past medium temperature, or it will get a little tough. It’s best at medium rare. Second most tender cut of beef available after a filet mignon.Known for its rich with flavor, and juicy.Great quality steak for a more economical value.Cooking Suggestions: Grilled, Broiled, Pan-fried, Skillet

Flat Iron Steak

New York Strip Steak Boneless - Tender, juicy steak from the short loin primal. It can also be called the KC Strip (bone-in). It is also the longer section of a T-Bone and Porterhouse. This tender steak that comes from a less-worked muscled, making this steak great to:<ul><li>grilled,</li><li>broiled or </li><li>seared in a skillet</li></ul> We have these steaks cut 1 1/4" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

New York Strip Steak Boneless - Tender, juicy steak from the short loin primal. It can also be called the KC Strip (bone-in). It is also the longer section of a T-Bone and Porterhouse. This tender steak that comes from a less-worked muscled, making this steak great to:grilled,broiled or seared in a skilletWe have these steaks cut 1 1/4" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

New York Strip Steak

size may vary .75 lb - 1.5lbs per pkg

Beef Cheek Meat - Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor. Perfect for a slow cooker, as the best beef cheeks are cooked low and slow for maximum tenderness and flavor.

Beef Cheek Meat - Also known as barbacoa meat, beef cheek meat is great in tacos, quesadillas, burritos and other delicious dishes. What is beef cheek meat? Beef cheeks come from the face of the cow, next to the jaw muscle. Our cheek meat produces a wonderful, melt-in-your-mouth bite packed with traditional flavor. Perfect for a slow cooker, as the best beef cheeks are cooked low and slow for maximum tenderness and flavor.

Beef Cheek Meat

size may vary 1 - 2.5 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

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" style="background-color: transparent; color: rgb(0, 0, 0);" class="ql-size-large">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

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

size may vary 1.0 lb - 2.0 lbs per pkg

A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder. It is one of the most tender beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions. It is shaped like a pork tenderloin, and weighs 8 to 10 ounces. The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.

A shoulder tender also called beef shoulder petite tender, beef shoulder tender petite roast, bistro filet, rat or teres major steak is a US cut of beef of the teres major muscle from the blade of the shoulder. It is one of the most tender beef muscles and is said to be "white-tablecloth quality", being a similar quality to filet mignon, but less expensive. It is seldom used, as it requires skill to extract. It is known as petite tender medallion, petite tender or tender medallions if sliced into medallions. It is shaped like a pork tenderloin, and weighs 8 to 10 ounces. The flat iron steak lies above it, and is distinct from this steak, as it is formed from different muscles: teres minor and infraspinatus.

Beef Shoulder Tender Steaks

size may vary .75 lb - 1.0 lbs per pkg

beef Shoulder Tender Roast

Beef tongue&nbsp;(also known as&nbsp;neat's tongue&nbsp;or&nbsp;ox tongue) is a cut of beef made of the&nbsp;tongue&nbsp;of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef tongue (also known as neat's tongue or ox tongue) is a cut of beef made of the tongue of a cow. It can be boiled, pickled, roasted or braised in sauce. It is found in many national cuisines, and is used for taco fillings in Mexico and for open-faced sandwiches in the United States.

Beef Tongue

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

Roast - Eye of Round by Sugar Creek Piedmontese

Roast - Eye of Round by Sugar Creek Piedmontese

Beef Eye of Round Roast

size may vary 2.5 lb - 3.0 lbs per pkg

Sirloin Tip Roast -Contrary to what the name suggests, a beef sirloin tip roast is&nbsp;not&nbsp;a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round roast.As this muscle gets lots of exercise, the meat is lean and flavorful.&nbsp; <ul><li>Sirloin Tip is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!</li></ul> <ul><li>Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for&nbsp;roast beef sandwiches, beef vegetable soup and other dishes.</li></ul> <ul><li>Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the&nbsp;<a href="https://www.ars.usda.gov/ARSUserFiles/80400525/data/beef/retail_beef_cuts02.pdf" rel="noopener noreferrer" target="_blank" class="ql-size-large">USDA</a>, much less than a prime rib. </li></ul>﻿<ul><li> </li></ul>

Sirloin Tip Roast -Contrary to what the name suggests, a beef sirloin tip roast is not a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round roast.As this muscle gets lots of exercise, the meat is lean and flavorful. Sirloin Tip is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for roast beef sandwiches, beef vegetable soup and other dishes.Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the USDA, much less than a prime rib. ﻿

Beef Sirloin Tip Roast

size vary 2 lb - 3 lbs 

Sirloin Tip Steak -Contrary to what the name suggests, a beef sirloin tip roast is not a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round steak.As this muscle gets lots of exercise, the meat is lean and flavorful.  <ul><li>Sirloin Tip is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!</li></ul> <ul><li>Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for roast beef sandwiches, beef vegetable soup and other dishes.</li></ul> <ul><li>Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the <a href="https://www.ars.usda.gov/ARSUserFiles/80400525/data/beef/retail_beef_cuts02.pdf" target="_blank">USDA</a>, much less than a prime rib. </li></ul>﻿<ul><li> </li></ul>

Sirloin Tip Steak -Contrary to what the name suggests, a beef sirloin tip roast is not a sirloin roast. Rather, it comes from the round primal next to the sirloin, being cut from the hindquarters. It’s sometimes called a round tip or tip round steak.As this muscle gets lots of exercise, the meat is lean and flavorful. Sirloin Tip is tender and juicy with delicious beefy flavors. Some simple seasonings and slow roasting to produce an easy dinner. Serve au jus with pan juices drizzled on top!Sirloin tip is one of my favorite cuts of beef. It’s full of delicious beefy flavor when cooked in the oven. With a low price tag, it’s economical enough to add to your weekly rotation if you like. Plus, it makes fabulous leftovers you can use for roast beef sandwiches, beef vegetable soup and other dishes.Since sirloin tip is leaner than other beef cuts, it has less than 150 calories per 3 oz serving according to the USDA, much less than a prime rib. ﻿

Beef Sirloin Tip Steak

size vary 1 lb - 1.75  lbs 

Roast - London Broil by Sugar Creek Piedmontese

Roast - London Broil by Sugar Creek Piedmontese

London Broil 

Roast - Chuck by Sugar Creek Piedmontese

Chuck Roast

size vary 2.21 lb - 3 lbs 

Prime rib is a classic roast beef preparation made from the&nbsp;beef rib primal cut, usually&nbsp;roasted&nbsp;with the bone in and served with a simple pan sauce made from its natural juices (au jus). Not all prime ribs are prepared bone-in, but the bone adds flavor and moisture. Also, the rib bones make it easier to&nbsp;roast the prime rib&nbsp;since they act as a natural roasting rack. Even so, when cooked to perfection, a boneless prime rib can be every bit as sublime as the bone-in kind.

Prime rib is a classic roast beef preparation made from the beef rib primal cut, usually roasted with the bone in and served with a simple pan sauce made from its natural juices (au jus). Not all prime ribs are prepared bone-in, but the bone adds flavor and moisture. Also, the rib bones make it easier to roast the prime rib since they act as a natural roasting rack. Even so, when cooked to perfection, a boneless prime rib can be every bit as sublime as the bone-in kind.

Prime Rib Roast - boneless

size may vary 3.0 lb - 4.75 lbs 

Steak - Skirt by Sugar Creek Piedmontese

Skirt Steak

size may vary .50 lb - 1.0 lbs per pkg

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 

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

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

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

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and be kept in the freezer for up to a year.

﻿Ground Beef 90% lean is not only exceptionally lean, but full of flavor. Ground Beef is extremely versatile. It is a healthier option that adds pure, beefy flavor you all your home cooking recipes. It is easy to keep on hand for healthier burgers, casseroles, chilies, and other favorites. All of Sugar Creek Piedmontese beef is raised without hormones or antibiotics. All of the ground beef is frozen right upon production and be kept in the freezer for up to a year.

Ground Beef 90% lean

1 lb packages

Bulk 20 (1 lb Pkg)

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 

This pickup location is in the 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 We also offer home delivery for this area on Tuesdays.

Creve Coeur Pickup Locations

The Lake St. Louis Farmers and Artists Market at the Meadows. Every Saturday8 am - 12 noon

Lake St. Louis Farmers & Artists Market at the Meadows

SCP will deliver to your home on ﻿Thursday afternoons Fulfillment times will be from 5:00 pm to 8:00 pm

St. Charles County Thursday 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 ** PRE-ORDERS ONLY ** Location: 901 Civic Center Times: 6:00 pm - 6:30 pm

Lake St. Louis Thursday Pickup Location

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.

The Boulevard Farmer Winter Pickup location  - Sunday

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 Farmers' -Holiday Market Sundays May - 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 Market Dates for 2024First &amp; Third Saturdays of the MonthTime: 10 am - 1 pm Feb 24Mar 2, Mar 16

Tower Grove Farmers Winter Market

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

Beef Sirloin Steak

Eye of Round steak (thinly sliced)

Beef Kebobs

Stew Meat

Beef Ribeye Steak - Bone-in

Beef Ribeye Steak

Beef Liver

Beef Tallow

Filet Mignon Steak

Kansas City Strip Steak

Roast - Brisket - large

Beef Heart

Flank Steak

Flat Iron Steak

New York Strip Steak

Beef Cheek Meat

Round Steak - Cubed

Beef Ribs - Full Slab Back Ribs

RING SHANK

Beef Shoulder Tender Steaks

beef Shoulder Tender Roast

Beef Tongue

Beef Meat canned

Beef Eye of Round Roast

Beef Sirloin Tip Roast

Beef Sirloin Tip Steak

London Broil

Chuck Roast

Prime Rib Roast - boneless

Skirt Steak

Beef Broth - canned

Tri-Tip Roast

Top Round Roast

Beef Fajita Meat

Ground Beef 90% lean

Prime Rib Roast - Bone-in

Sugar Creek Piedmontese

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