Fontana beef is aged 21 days and cut to our specifications, however we can age and cut to your unique specifications. Our most popular cuts are regularly available and include:

Chuck
The chuck section of beef is found around the shoulder and neck area. While chuck is one of the least expensive cuts of meat and arguably has the most flavor, it also tends to be a bit fatty with more bone and gristle than most people prefer. For best results, cooking the chuck slowly in some kind of liquid captures the best taste and overall outcome.

Loin
The loin takes up most of the upper and lower mid sections, farther back than the ribs. Loin is pricier and is less flavorful than sum cuts, but very tender. Many regard the tenderloin as the best as it is extremely tender and lean. These cuts are seldom marinated or cooked higher than medium, as the taste is naturally delicious.

Sirloin
The sirloin encompasses different cuts named for the hip bone, which is left in it. Included are the pin bone sirloin, flat bone sirloin, the round bone sirloin and lastly, the wedge bone sirloin. Since these cuts are near the rump, the meat is tougher than that of the loin or ribs sections. Additionally, boneless sirloin (rump steak) tends to be grilled or broiled to enhance their flavor.

Round
The round is located at the very end, past the sirloin and is usually leaner, but a little tougher than the loin. This area, along with most other sections, should not be overcooked. Roasting is a popular method and best if it can be cooked with moisture in the heat.

Shank
The shank is located below the round and below the area known as the brisket. Though it is not a very tender section, this area is ideal for making soups.

Flank
The flank is below the loin section and is a flat, tender, lean and flavorful cut. This steak is typically grilled or broiled and often marinated (which with many other cuts would be unnecessary). A popular way to serve flank is in slices, which are cut against the grain.

Ribs
The ribs are on the upper section, farther back from where the chuck is. Ribs are easy to distinguish because of their most known characteristic, the marbling. Marbled with fat, which makes the steak very juicy and flavorful, it is not recommended to marinate this area.

Fillets
Fillets are cut from the tenderloin in the loin section, and are the most tender steaks you can get, though not the highest in flavor. Though many people refer to the tenderloin as filet mignon, the filet mignon is technically the small part above the tenderloin, which is regarded as the best. These cuts of beef should not be. marinated and should not be served cooked any higher than medium-rare.

Rib Eye
The rib eye, located near the chuck, in the rib section, is most noted for it’s marbling. The marbling makes the steak extra juicy and flavorful. Rib eye steaks are popular in beef sandwiches and also served as prime rib or as a smoked steak.

T-Bone
T-bone steaks are named after the unique and eye catching "T" shape, and are the center cut, located near in the short loin. This steak is full of flavor from the bone, which remains in the steak, making this cut very tender. These cuts are dry-aged for about 25 days and are usually best if they are grilled or broiled.