Click on the Primals Below to Explore Our Beef Cuts

Cow Cow-1

Chuck

  • Chuck Roast- Brise; Roast
  • Chuckeye Steak- Grill; Pan Sear
  • Denver Steak- Grill; Yakiniku; Hot Pot
  • Flatiron- Grill; Pan Sear
  • Crossrib Steak- Marinate & Grill
  • Country Style Rib- Braise; Stew; Marinate & Grill

Rib

  • Ribeye- Grill; Pan Sear
  • Prime Rib Roast- Dry Roast
  • Back Ribs- Grill; Smoke; Broil

Shortloin

  • NY Strip- Grill; Pan Sear

Sirloin

  • Sirloin Steak- Marinate & Grill; Stir Fry
  • Sirloin Roast- Dry Roast

Tenderloin

  • Fillet Mignon- Grill; Pan Sear & Roast
  • Chateubriand- Roast

Top Sirloin

  • Coulette Steak- Grill; Pan Sear

Bottom Sirloin

  • Tritip- Smoke; Marinate & Roast

Round

  • Top Round Steak- Marinate & Gril; Tartare
  • Bottom Round Roast- Marinate & Roast; Stir Fry
  • Eye of Round Steak- Marinate & Grill; Roast; Hot Pot

Shank

  • Crosscut Beef Shank- Braise; Stew

Brisket

  • Brisket- Smoke; Braise

Plate

  • Short Ribs (Flanken Cut)- Marinate & Grill
  • Short Ribs (English Cut)- Braise; Stew
  • Skirt Steak- Marinate & Grill
  • Plate- Braise; Stew; Slice Thin & Grill

Flank

  • Flank Steak- Grill
  • Bavette Steak (Flap Steak)- Grill

Shank

  • Crosscut Beef Shank- Braise; Stew

Our Beef

cows eating

Pono Farm’s beef program is comprised of Wagyu genetics that originated from Japan and proven Red Angus breeders sourced from Central Oregon.  Both cattle breeds are well known for producing quality beef. 

cut steak

Our cattle are raised on pasture grazing on grass, and later finished on a diet of high protein non-GMO hay grown without the use of chemical pesticides.  They are fed out long and slowly for a period ranging between 24 to 30 months.  The Wagyu genetics add a level of intramuscular marbling that is often times not possible to achieve without incorporating corn or other grains into the diet. Grass Fed beef is recognized as having many nutritional benefits including high levels of Omega-3 fatty acids and CLA’s (Conjugated Linoleic Acid).

Each carcass is hung and dry aged between 14 to 21 days to optimize the taste and tenderness of the meat.  Once broken down into primals, our butchers skillfully separate the muscles into smaller cuts for our retail case.   We utilize the entire carcass therefore able to feature items oftentimes not found in the meat section of the grocery store such as Flatiron, Chuckeye, and Coulette. 

Our beef is never frozen to ensure optimal quality for our customers.  Due to our old fashioned butchering techniques and limited availability, some cuts may not always be stocked in our meat case.  We do accept orders in advance if you are planning to prepare a special meal for your family or guests.