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 

A beef ribeye steak is a premium cut of beef known for its rich marbling, tenderness, and intense flavor. Sourced from the rib section of the cow, the ribeye features a generous amount of fat, which melts into the meat during cooking, creating a juicy and succulent bite. The steak has a balance of lean meat and intramuscular fat, giving it a buttery texture with a robust, beefy taste. When cooked, the outer layer develops a savory crust, while the interior remains tender and flavorful. It’s a favorite among steak lovers, often prepared grilled, pan-seared, or broiled.

A beef ribeye steak is a premium cut of beef known for its rich marbling, tenderness, and intense flavor. Sourced from the rib section of the cow, the ribeye features a generous amount of fat, which melts into the meat during cooking, creating a juicy and succulent bite. The steak has a balance of lean meat and intramuscular fat, giving it a buttery texture with a robust, beefy taste. When cooked, the outer layer develops a savory crust, while the interior remains tender and flavorful. It’s a favorite among steak lovers, often prepared grilled, pan-seared, or broiled.

Beef Ribeye Steak  

 Boneless -size vary 1.0 - 1.25 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

A beef filet, also known as filet mignon or tenderloin steak, is one of the most tender and lean cuts of beef. It comes from the smaller end of the tenderloin, a long, cylindrical muscle that runs along the spine of the cow. Because this muscle does very little work, the meat is exceptionally soft and lacks the marbling of fattier cuts like ribeye, giving it a delicate, almost buttery texture. While it's not as intensely flavorful as other cuts, the tenderness makes it highly prized. It’s often served grilled or pan-seared, frequently wrapped in bacon to add flavor.

A beef filet, also known as filet mignon or tenderloin steak, is one of the most tender and lean cuts of beef. It comes from the smaller end of the tenderloin, a long, cylindrical muscle that runs along the spine of the cow. Because this muscle does very little work, the meat is exceptionally soft and lacks the marbling of fattier cuts like ribeye, giving it a delicate, almost buttery texture. While it's not as intensely flavorful as other cuts, the tenderness makes it highly prized. It’s often served grilled or pan-seared, frequently wrapped in bacon to add flavor.

Beef Filet Mignon Steak

size may vary .40 lb - 1 lbs per pkg

A bone-in strip steak, also known as a Kansas City strip, is a flavorful cut of beef that includes a section of the bone, which adds depth to its taste during cooking. Sourced from the short loin of the cow, the strip steak is known for its balance of tenderness and rich, beefy flavor, with a slightly firmer texture than a filet mignon but more tenderness than a ribeye. The bone helps retain moisture and enhances the overall flavor profile, giving the meat a deeper, more robust taste. It’s often grilled or broiled, with the bone contributing to an even juicier and more succulent steak experience. We have these steaks cut 1" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

A bone-in strip steak, also known as a Kansas City strip, is a flavorful cut of beef that includes a section of the bone, which adds depth to its taste during cooking. Sourced from the short loin of the cow, the strip steak is known for its balance of tenderness and rich, beefy flavor, with a slightly firmer texture than a filet mignon but more tenderness than a ribeye. The bone helps retain moisture and enhances the overall flavor profile, giving the meat a deeper, more robust taste. It’s often grilled or broiled, with the bone contributing to an even juicier and more succulent steak experience.We have these steaks cut 1" thick, with one steak to pkg. Package size vary from .75 lb - 1.5 lb in weight

Strip Steak Bone-in

size may vary .75 lb - 2.0 lbs per pkg

A boneless strip steak, also known as a New York strip, is a popular cut of beef known for its balance of tenderness and rich flavor. It comes from the short loin of the cow, which is a muscle that does minimal work, resulting in a tender texture but with more chew compared to a filet mignon. The strip steak has a robust, beefy flavor with a firm bite. It's often cooked on the grill, pan-seared, or broiled, with the exterior developing a savory crust while the inside remains juicy. This steak is prized for its satisfying combination of flavor, texture, and ease of preparation. It is also the longer section of a T-Bone and Porterhouse. We have these steaks cut 1 1/4" thick.

A boneless strip steak, also known as a New York strip, is a popular cut of beef known for its balance of tenderness and rich flavor. It comes from the short loin of the cow, which is a muscle that does minimal work, resulting in a tender texture but with more chew compared to a filet mignon. The strip steak has a robust, beefy flavor with a firm bite. It's often cooked on the grill, pan-seared, or broiled, with the exterior developing a savory crust while the inside remains juicy. This steak is prized for its satisfying combination of flavor, texture, and ease of preparation. It is also the longer section of a T-Bone and Porterhouse. We have these steaks cut 1 1/4" thick. 

Strip Steaks - boneless

size may vary .75 lb - 1.5lbs per pkg

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

size may vary .3 lb - .75 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

Sirloin Tip Steak - is a lean cut of beef taken from the round, specifically from the area near the sirloin. Despite its name, it's not part of the sirloin section but comes from the muscles at the front of the round. This steak is known for being economical and relatively lean, with a firm texture and less marbling compared to more premium cuts. To make it more tender, sirloin tip steak is often marinated before cooking or sliced thinly across the grain. It’s best suited for quick-cooking methods like grilling, broiling, or pan-searing but can also be used in stir-fries or fajitas. For optimal tenderness, care should be taken not to overcook it. <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;USDA, much less than a prime rib. </li></ul>

Sirloin Tip Steak - is a lean cut of beef taken from the round, specifically from the area near the sirloin. Despite its name, it's not part of the sirloin section but comes from the muscles at the front of the round. This steak is known for being economical and relatively lean, with a firm texture and less marbling compared to more premium cuts. To make it more tender, sirloin tip steak is often marinated before cooking or sliced thinly across the grain. It’s best suited for quick-cooking methods like grilling, broiling, or pan-searing but can also be used in stir-fries or fajitas. For optimal tenderness, care should be taken not to overcook it.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 

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. Winter ScheduleNovember 23Dec 7 &amp; Dec 21Time: 9 am to Noon

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 ** 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 November 24Time: 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 Holiday Market 2024At the Tower Grove ParkNov 16 &amp; Dec 14Time: 9 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.

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