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What do you get from a whole cow?
Cuts of Steak
One of America’s favorite steaks, Wheeler Farms Ribeye is juicy, flavorful, and sure to please. The excellent marbling of our ribeye steaks makes your dinner time delight full of flavor without the need of sauces or marinades to cover up our quality meat. Just a dusting of salt and pepper is all this prized cut really needs. Be sure to order enough.
05 tbone
Not hard to figure out, the name of this steak comes from the shape of its bone. Similar to the Porterhouse, the T-Bone Steak really is two steaks in one divided by the name-sake t-bone with top loin on one side and the tenderloin on the other which just exudes juicy tender goodness.
16 flank

Watch out Taco Tuesdays, because here comes Fajita Fridays! Wheeler Farms Flank Steaks go great sliced across the grain and cooked in a skillet, grilled, broiled, or braised for a variety of tantalizing creations.

The most desired cut of meat, the Filet Mignon is tender and succulent. Which is why the French named it “tender filet” (filet mignon in French). From the tenderloin, this steak contains very little connective tissue, which means this cut is the most tender cut of meat from the entire animal. A true Filet Mignon comes from the smaller end of the tenderloin, where only about 1 pound or meat from each animal exists. Wrap it with a strip of bacon, and you have a great celebratory dinner.
07 sirloin steak
Coming from the back end of the animal, the Sirloin (or TOP-Sirloin) is much more tender than the cheaper bottom-sirloin. The story goes that King James I of England was so pleased with this cut of meat that he drew his sword on knighted it on the spot, hence making it Sir Loin of Steak. But in reality, the term Sirloin comes from the old French word for “Sur” (meaning above) and loin. But whichever story you choose to tell, the flavor of the Wheeler Farms Sirloin Steak can’t be a myth but surly it is legendary. Grill it up with cross-hatched marks and serve it with a dollop of garlic butter for a true cost effective treat. Steak for breakfast anyone?
Similar to the T-Bone steak, the Porterhouse Steak is really two steaks in one with the top loin on one side and the tenderloin on the other. The Porterhouse steak is named for the inns that served it along with ale, beer, and porter. Hence, Porterhouse? The difference between the Porterhouse and the T-Bone steak is the Porterhouse offers up a larger potion of the lovely tenderloin. Salt, pepper, heat, don’t you mess with no sauce, and supper is ready.

he round, or far back end of the animal, is often separated into three sections: the top, bottom, and eye of round. Due to its lack of connective tissue, Round Steak is best cooked slow with lots of moisture such as slow cookers and braising. Find your favorite recipe for London Broil, pick up a Wheeler Farms Round Steak, and cook up a memorable meal that will be ready when you are.

Roasts

The round, or far back end of the animal, is often separated into three sections: the top, bottom, and eye of round. Due to its lack of connective tissue, Rump Roast is best cooked slow with lots of moisture such as slow cookers and braising. Find your favorite recipe for Italian Beef, pick up a Wheeler Farms Rump Roast, and cook up a memorable meal that will be ready when you are.

11 sirloin tip

Sirloin Tip (or Tri-Tip) is popular along the western coast of the United States, and especially in California. Often ground into hamburger, Wheeler Farms Sirloin Tip Roasts are great grilled medium rare with salt, pepper, fresh garlic, and other seasonings. Sirloin Tip can also be roasted, smoked, baked, braised, and seared. Slice it across the grain just before serving.

Product description coming soon.

13 chuck

A thick cut coming from the shoulder of the cow, this inexpensive crowd pleasing cut of meat is best cooked low and slow in a slow cooker. Nestled among carrots, onions, garlic, and red wine, this pull-apart tender dinner, ready in 4-5 hours, is a great week night supper with no fuss involved.

The Brisket, harvested from the lower front of the cow, is great baked, boiled, roasted, and (the most popular way) smoked over indirect heat. Enter the Battle of the Q – barbecue that is. Texas barbecue smokes the Brisket over indirect heat. Kansas City barbecue lets it go a little longer creating those mouthwatering burnt ends. Whip up your prize winning dry rub, soak it in some marinade, and your Wheeler Farms Brisket will make your Sunday Night dinners memorable.

Product description coming soon.

Ground Meats

A standard on the American dinner table. Use it in burgers, spaghetti Bolognese, or for taco Tuesdays. Wheeler Farms ground beef is juicy and rich without any added grease or fat. Pick some up today.

Lean, mean, hunger-squashing machine. Wheeler Farms Ground Sirloin cooks up deliciously savory, and contains only about 10% fat which makes it the healthiest choice for ground meat.

Wether your deep in the supper-time crunch, or have lots of hungry mouths, Wheeler Farms already prepared burgers are a great time saver. Throw them on the grill, flip, crown them with cheese, and then nestle them between two buns and you have the perfect summer time hit. Wheeler Farms has you set for Game Day, Memorial Day, or any day. Grab a pack today.

Miscellaneous

Thick nuggets of meaty goodness are perfect for those busy weeknight suppers because these morsels sing after their hot bath in the slow cooker for 10-12 hours on low. Find the perfect Beef Stew recipe, pick up some Wheeler Farms Stew Meat, and Wednesday Nights never looked so good.

Once you have experienced the rich pure taste of fresh eggs, you’ll never settle for supermarket eggs again. With a brilliantly orange yolk and crystal clear white, Wheeler Farms Farm Fresh Eggs are a great start to your day.