Several of our gourmet meats are available
FRESH CUT TO
ORDER. You tell us the size you want, how many people you are serving and we will provide you with the perfect size.
Our meats are available in Choice, Prime or Dry
Aged
Choice:
The type most restaurants use. Choice grade beef has less marbling --flecks of fat within the lean -- than Prime, but is of very high quality. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful.
Prime: The type only gourmet restaurants serve. Prime grade beef is the ultimate in tenderness, juiciness, and flavor. It has lots of marbling which enhances both flavor and juiciness.
Dry Aged: Top quality cuts are 'aged' in a carefully controlled, refrigerated environment. This dry-aging breaks down muscle proteins and increasing tenderness.
It is expensive, because of lengthy storage time and weight loss during aging.
Other than High Mountain Foods, dry-aged steaks rarely make an appearance outside of five star-quality restaurants.
100 % Grass Fed is our most requested and healthiest option. 100% grass fed beef is lower in fat content than grain fed beef and it contains higher levels of Omega 3 "good fat" -not all fat is created equal. A diet rich in Omega 3 fatty acids has been reported to prevent cancer in animals and slow the growth of existing cancer. A sirloin steak from a grass fed steer has approximately one half to one third as much fat as a similar cut from a grain fed steer. In fact, grass fed beef has almost the same fat content as skinless chicken, wild deer or elk. 100% grass diet produces a very lean beef cow that is "90-95% fat free" and is lower in calories. The average American eats 66.5lbs of beef per year and switching to grass fed beef can save you over 17,000 calories per year - without requiring any will power or change in eating habits! If everything else in your diet remains constant, you will lose about 6 lbs per year!
Information on USDA Grades from www.USDA.gov
Special occasions deserve special attention. That’s why at High Mountain Foods you can order any cut of steak or roast to your specifications. Always fresh never frozen. Whether it is a family reunion or a family dinner, just call and tell us how many people and we will be glad to serve you.
Extra large Chicken or Chicken parts are available. If you’re having a party and want fresh chicken parts ready to marinate and grill, just give us a call. Fresh never frozen.
NY Strip Executive Cut
Cut from the center of the Strip loin, they are well marbled to insure a juicy and flavorful experience. These steaks are for serious outdoor griller’s who wants to make a lasting impression on his guests. Beef loin top loin steak boneless is the same as beef loin top loin steak but with the backbone removed. It contains top loin muscle and is usually prepared by broiling, grilling, pan broiling, or pan frying. Our Angus New York Strip Steaks are perfect for that meal when you want that nice quite dinner alone or they are perfect for entertaining both indoors or taking them "hot off the grill" and serving them outdoors. Either way once you cut into one of these steaks you will think you are dining at one of the great steakhouses in America.
Filet Mignon
Our Angus Filets will leave you almost breathless as they roll right off your fork. Your guests will think you are a meat commeasure extraordinaire once they take one bite of our Angus Filets. Cut from the heart of the tenderloin our Filets are "aged up to 28 days" that gives them a flavor and tenderness that you would expect from "top quality Angus beef. It is usually prepared by roasting, broiling, or grilling.
T - Bone Steak
A generous New York strip steak combined with a melt in your mouth filet, separated by a t-bone, makes for a marriage of optimum grilling flavor.
Beef loin T-bone steak gets its name from the T-shape of the finger bone and backbone. It contains top loin and tenderloin muscles. The tenderloin is smaller in beef loin T-bone steak than in beef loin porterhouse steak, with a diameter of no less than one-half inch when measured across the center. It is usually prepared by broiling, grilling, pan broiling, or pan frying.
Prime Rib Steaks
Beef rib eye steak is cut across the grain from beef rib eye roast. It has little or no fat cover, and is usually prepared by broiling, grilling, pan broiling, or pan frying. Our Angus Rib eye Steaks are so tender that they will almost "melt in your mouth". Once you have had one of our Rib eyes you will know why our customers say they are "the best of all the rest" when it comes to the flavor and tenderness of this hand cut steak. Our Rib eye steaks come from the heart of the rib, giving our Rib eye that great tasting "prime rib" flavor
Porterhouse Steak
The Emperor of steaks with a mouth watering combination of NY Strip on one side and Filet Mignon on the other. Beef loin porterhouse steak contains top loin, tenderloin muscles, backbone, and finger bone. It is similar to beef loin T-bone steak, but the tenderloin is larger, with a diameter larger than one-and-a-quarter inches when measured across the center. It is usually prepared by broiling, grilling, pan broiling, or pan frying.
Chateaubriand
The king of our Angus Roast is the "Chateaubriand". Cut form the center of the tenderloin, this cut of beef is "great for dinner parties, special occasions, or as a corporate gift" Like our Black Angus Filets, this roast is as tender as it is flavorful. It will almost melt in your mouth.
London Broil
If you are looking for a great piece of beef to marinate then either grill or broil, then our "London Broil Roast" is your choice. Taken from our Black Angus Steers hindquarters it makes a great dish for any meal and is best suited for "roast beef sandwiches" or goes great chopped up in a salad. A steak that is tender, juicy and bursting with flavor.
Beef Loin Tenderloin Roast
Is cut from the tenderloin muscle. It is elongated with a rounded large end, gradually tapering to a thin, flat end. It is boneless, with little, if any, fat covering, and very tender. It is usually prepared by roasting or broiling. Cut form the center of the tenderloin, this cut of beef is "great for dinner parties, special occasions, or as a corporate gift" Like our Black Angus Filets, this roast is as tender as it is flavorful. It will almost melt in your mouth.
Top Sirloin Roast
Our best seller, the "Top Sirloin Roast", is cut from the middle of the muscle between the loin and the round. If you are looking for roast beef that is known for its "beefy flavor and tenderness" then our Top Sirloin Roast will meet your expectations.
Chuck Roast
If you love to make "pot roast" then our "Chuck Roast" is your best bet. Cut from the eye of the chuck out of the shoulder, it is certainly a low cost favorite for our customers who enjoy cooking pot roasts.
Eye Round Roast
Simply add to your favorite pot roast recipe and you have a meal made in heaven.
Beef round eye round roast is cut from eye round muscle removed from bottom round. It is naturally boneless, with an elongated shape and a slight fat covering. It is usually prepared by braising or roasting.
Prime Rib Roast
Center cut prime rib roasts, available with or without the bone. We slice the bone off and then tie it on for cooking purpose, when cooked remove sting and bone fall off. Slice your own servings of prime rib from this boneless, naturally aged and extremely juicy roast
Beef rib eye roast is the large center muscle of rib (rib eye), with all other muscles, bones, and seam fat removed. It is usually prepared by roasting.
Flat Iron Steak
Our Angus Flatiron Steak is a "low cost alternative" to the Filet. The Flatiron Steak is "the second tenderest cut" after the Filet. No matter how you cook this steak, broil, grill or braise, it has a "bold beefy flavor". Add your favorite marinade and you get a steak that that is being more and more recognized by leading chefs as one of their favorite cuts of beef because of its "great flavor".
Cowboy Steaks
No doubt about it: This is our biggest, brawniest bone-in rib steak - a hefty two pounds of USDA high-prime, aged beef. The cowboy steak's characteristic frenched rib bone accentuates the he-man look of this cut. It's serious business for the serious steak lover. If you are having friends over serve them these steaks.
Chopped Sirloin
Our Fresh never frozen chopped Sirloin is 90% lean and ground twice to insure a juicy flavor. This is a great staple item to have on hand when your recipe calls for chopped meat. Use it for your meatloaf, favorite meat sauce, and home-made burger and they will taste that much better with 100% sirloin.
French Cut Veal Chops
Milk-fed veal, tender and delicious. Veal loin chops contain backbone and finger bone. Muscles include the top loin and tenderloin. The presence of tenderloin distinguishes this chop from a rib chop. The size of the chops gets smaller as the chops near the rib. Veal loin chops are usually prepared by braising or pan frying.
Boneless Pork Roast
Cut from the tenderloin, these roasts are tender and flavorful.
Pork loin top loin roasts boneless (double) is two boneless loins reversed and tied together with the fat side facing out. It is used to make boneless roast and is usually prepared by roasting.
Boneless Lamb Roast
Roast in the oven with lemon and parsley or garlic and pepper or mint pesto…, the possibilities are endless with this succulent meat.
Lamb leg American-style roast is the whole leg with the sirloin section removed. It contains the same muscles and bones as lamb leg
French-style roast, but with the shank removed, the meat folded back into a pocket on the inside of the leg, and fastened with skewers.
It is usually prepared by roasting.
Bone-In Leg of Lamb
The bone-in leg of lamb has marvelous flavor and is a traditional roast for festive family gatherings.
Boneless Leg of Lamb
We completely remove the bone from the leg of lamb. The roast is then rolled and tied to help keep its shape while roasting and for easy slicing when it's time to serve.
Butterflied Leg of Lamb
The bone is removed from the leg of lamb, and the roast is left open and flattened. This cut is ideal for grilling because it cooks quickly and evenly.
Fresh Chicken
Fresh whole chicken or fresh chicken parts. Never frozen fresh cuts.Try these at your next pary and your guest will be amazed.Large pices that taste so good.
