FROM OUR FAMILY
TO YOURS
Whether you’re looking for steak, ground beef, or deli meats, cheeses and salads, Rode’s Meats has everything you’re looking for.
We offer many cuts of our locally-raised beef and pork so you receive the freshest,
most flavorful and tender cuts of meat, sure to make you the envy of
your next family get-together or BBQ!
Types of animal/meat available for sale:
We currently offer beef for purchase by the whole, half, or half of a half and pork by the whole or half.
Click on each section of the cow and hog below to learn what you can get out of each cut.
CHUCK
Chuck meat comes from the neck and shoulder, which is worked a lot, resulting in tougher cuts of beef. It is very flavorful and can be butchered and cooked a wide variety of ways. Some chuck cuts are great for a pot roast, while the high fat content of others works well for ground beef. Chuck meat is a good option if you’re looking for beef with lots of flavor at a lower cost.
- Chuck Roast
- Chuck Steak
- Arm Roast
- English Roast
- Patio Steak
RIB
The rib meat comes from the backbone and the lower half of the ribs (the upper half of the ribs is the chuck meat). These cuts of beef are fattier, making them more flavorful and tender. Meat from the rib tends to be on the more expensive side compared to other cuts of beef.
- Boneless Ribeye Steak
- Bone-In Ribeye Steak
- Prime Rib
LOIN
This cut comes from the center of the rib and loin region of the cow, which is usually more tender than other areas. The short loin, which is the left portion of the loin behind the ribs, is a tender cut that can be used for a variety of cuts, including New York strip steak. Steaks from the short loin are the most desirable, and therefore the most expensive cuts of beef. The beef loin tenderloin steak is considered the most tender cut from the entire cow. These leaner cuts of beef are best cooked with dry heat, like a searing hot pan.
- T-Bone
- Porterhouse
- NY Strip/Filet
ROUND
The round mainly consists of meat from the back legs and rump. It tends to be lean and tough, making it a cost-effective cut of beef. This cut is divided into the top round, the bottom round and the knuckle. Both the top and bottom round are fairly lean compared to other cuts of beef, although the top round is larger and slightly more tender. Round cuts are best used for slow cooking, stews and ground beef.
- Round Steak
- Cube Steak
- London Broil
- Stew Beef
- Swiss Steak
- Rump Roast
BRISKET
Brisket is the breast meat of the cow and is usually a tougher piece of meat with a large amount of fat. This cut of beef becomes very tender with a rub or marinate and when cooked low and slow. Brisket is used for corned beef and pastrami and is a great option for smoked barbecue.
SHANK
The shank is located at the forearm, right next to the brisket and is one of the toughest cuts of beef. It is a great option for soups and stews. It will need to be braised to make the meat more tender.
- Beef Shanks
PLATE
The plate is located below the rib section and includes a portion of the short ribs. This cut contains a lot of fat and cartilage, which can be dissolved by cooking at a low temperature with moist heat, making braising an ideal option.
- Skirt Steak
- Short Ribs
FLANK
The flank is located behind the plate and has lots of flavor, but it tends to be tough. Flank meat is best when it’s either braised or marinated and grilled.
- Flank Steak
BELLY/BACON
The underside of the belly gives us the fattiest and therefore most flavorful pork cuts including bacon.
- Fresh Pork Belly
- Bacon
- Spare Ribs
LOIN
Pork loin comes from the back of the pig, starting just behind the shoulder and ending at the hip. The pork loin yields some of the most tender cuts and is the part of the animal that renders the most cuts of pork.
- Whole Loin
- Bone-In Chops
- Boneless Chops
- Butterfly Chops
- Whole Tenderloin/Catfish
LEG
The leg of the animal is the part that gives us our hams. The leg is a very lean part of the animal, but the cut is perfect for smoking and curing.
- Ham
- Ham Steaks
SHOULDER
Shoulder cuts come from behind the head, at the top of the leg down to the front hock. The shoulder cut is one of the fattier pork cuts available. Usually pretty massive in size, these pieces are rich, tender and emblazoned with lots of marbling-making pork shoulder an excellent and economical choice for family meals.
- Butt Roast
- Pork Steak
- Picnic Roast
SIRLOIN
This cut comes from the hip of the cow, which is involved in walking and makes it less tender than top loin or tenderloin. Sirloin is known for its rich, beefy flavor and tender yet chewy texture.
- Sirloin
- Sirloin Tip Steak
- Sirloin Tip Roast
HOCK
The hock, also known as ham hock or pork knuckle, is a flavorful cut of meat from the pig’s leg. It is often used to add richness and smokiness to dishes. Because it’s not very meaty, the hock is best used in long-simmering dishes like soups, stews, stocks, braises, and beans, where the collagen and fat can break down and infuse the liquid with flavor.
HOCK
The hock, also known as ham hock or pork knuckle, is a flavorful cut of meat from the pig’s leg. It is often used to add richness and smokiness to dishes. Because it’s not very meaty, the hock is best used in long-simmering dishes like soups, stews, stocks, braises, and beans, where the collagen and fat can break down and infuse the liquid with flavor.
SHANK
The shank is located on the hind leg, from the knee to the hip. The shank is one of the toughest cuts of beef. It is a great option for soups and stews. It will need to be braised to make the meat more tender.
- Beef Shanks
We also offer a large selection of hand-picked popular and unique food items in our retail.
Deli Meats
Deli Meats
Cheese
Cheese
Salads
Salads
Snack Sticks
Snack Sticks
Jerky
Jerky
Summer Sausage
Summer Sausage
Seafood
Seafood
Poultry
Poultry
And Much