ABOUT USWelcome to Master Cut, where we provide the highest quality meat directly to the public at wholesale prices. Our commitment to quality and exceptional service sets us apart as the premier choice for meat lovers. LEARN MORE
The best of the best
The team at Master Cut truly knows their craft. They take pride in their work and it shows in the quality of their products. Every cut of meat I’ve purchased from them has been outstanding. If you’re looking for the best of the best, this is the place to go.
Zwe Paing Htut
Worth the price and more
I was hesitant to try Master Cut at first because I thought it might be too fancy or pretentious for my tastes. However, I was pleasantly surprised by the friendly, down-to-earth atmosphere of the shop. The staff was approachable and helpful, and the meat was absolutely amazing. I’ve tried a few different cuts now and they’ve all been exceptional. While it’s definitely on the pricier side, I think it’s worth it for a special occasion or a treat.
I’ve been a customer of Master Cut for years, and I can honestly say that I’ve never had a bad experience. The staff is incredibly knowledgeable and always willing to help me select the perfect cut of meat for whatever occasion I’m preparing for. And of course, the meat itself is absolutely delicious. Whether I’m grilling steaks or roasting a chicken, I know that I can always count on Master Cut for top-quality meat.
Hlaing Moe Aung
The chuck primal is located in the forequarter and is divided into two main groups. This includes the arm, which includes the shoulder, and the blade. There is a large amount of connective tissue in this area and the muscles are well used. This results in cuts that are very beefy and flavorful, but can be tough. This is where the beef for pot roast and stew is often sourced.
Although the chuck is associated with tough cuts for slow cooking, there are notable exceptions you'll find at Snake River Farms. These include the flat iron steak and teres major. Meat scientists determined the flat iron is the second most tender steak after the tenderloin. The teres major has a rich beef flavor and natural tenderness. Both of these require a skillful butcher to properly extract them from the chuck.
- Top Chuck Cuts
- Top Chuck Recipes & How-To’s
The collar is located at the top of the shoulder between the blade and underblade. It is a muscle that starts at the jowl and ends close to the loin. This cut includes part of the “money muscle��? used by competitive barbecue teams. The collar is well marbled and can be cooked low and slow or roasted.
- Top Collar Cuts
- Top Collar Recipes & How-To’s