Jones Farm Station

10 - 1 Pound Packages American Wagyu Ground Beef

The tenderest of all the steaks and lean. Buttery and mild in flavor. 2 per pack

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Also know as boneless Ribeye. Deeply beefy and juicy, with plenty of fat to carry their flavor. Only Salt and Pepper needed!

Bone in Ribeye - known for its rich, buttery flavor and tender texture thanks to its generous marbling, which melts during cooking, infusing the meat with flavor and juiciness

Lots of beefy flavor, tender with a nice balance of lean meat to fat.

It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tend

T-bone steak is a cut of beef from the short loin, featuring a T-shaped bone that separates the New York strip steak and the tenderloin (filet mignon)

A nice cut with a tender yet chewy texture and a quintessentially beefy flavor. Great grilling steak that is lean enough to enjoy any night of the week.

Tender and well marbled with nice beefy flavor.

Taste the Wagyu difference in these juicy burgers. Premade 1/2 pound burgers for your convenience.

Leaner and less tender than Sirloin. Best to marinade and cook to medium or less.

Lean cut with less fat and marbling compared to other steaks. Best suited for slow, moist-heat cooking methods like braising, stewing, or slow roasting to tenderize the meat.

Also known as Top Blade Steak. Tender yet flavorful cut with lots of bold beefy flavor.

Thick cut Top Round steak.

A triangular, boneless cut of beef from the bottom sirloin, known for its tender texture and rich, beefy flavor. Tri-tip is well-suited for grilling, roasting, or smoking.

Lean without much fat. Beefy and takes well to marinades. Cut flank into thin strips against the grain for maximum tenderness.

Taste the Wagyu difference in these juicy burgers. Premade 1/3 pound burgers for your convenience.

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A long thin steak. Extremely beefy flavor and takes especially well to marinades. Best seared or grilled and makes great stir-fry meat.

Boneless Chuck Roast netted to stay together while cooking.

Point or Tip of the brisket. Slow cook to obtain tenderness and flavor

The brisket flat is a leaner, flatter portion of the brisket and is known for its uniform thickness and suitability for slow-cooked dishes like smoking or braising

Packer Cut - Full Brisket ready to smoke NOT AVAILABLE TO SHIP Available for pickup.

Known for it marbling and flavoring, best when roasted or stewed low and slow over the course of hours.

Thanks to the extra fat and gelatin on the meat, this meat can produce amazing stocks, broth, soups and stews.

Also known as: Bottom Round Oven Roast; Bottom Round Rump Roast; Round Roast. Great value and very lean. Best for roasting or slow-cooking and slicing thin.

A lean, flavorful cut of beef from the cow's hindquarters, near the loin, often used for braising or slow cooking methods like roasting or stewing.