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Welcome In!
THE BUTCHER SHOP
We only cut 1 whole beef each week, so our beef cuts go quick!
-STEER BURGER
-TOMAHAWK & RIB-EYE
-PORTERHOUSE
-T-BONE
& MORE..
Don't wait! - First come First Serve.
-WE DO SELL OUT-
We offer cuts and prime quality you will not find in the supermarket.
We hang our beef the old fashioned way - In Halves and is DRY-AGED for 3-4 weeks.
Our unique artisan method is a family tradition passed down for 6 generations and is considered a lost art.
Our beef is harvested In-House by us and is USDA inspected at our facility that started in the early 20th century.
100% Grass-Fed Kaua’i beef from my fathers ranch.
ANRADE SLAUGHTERHOUSE & CATTLE CO.
RANCHING KAUA'I SINCE 1888
Pick up at Minnie’s Mercantile
~The Ranchers Daughters Modern Day Trading Post~
(We also offer local Chicken, Lamb, Fresh Eggs, Tallow, Bone Broth, and so much more!)
Located @ 2-2880 Kaumualii Hwy., Kalaheo, HI. 96741
T-BONE
The T-bone steak consists of both the filet mignon and the strip steak! The filet mignon side is super tender and has a subtle flavor. The strip side is bold and full of beefy flavor! Why choose between one or the other when you can have both!
The Cut: Consisting of two of the most prized cuts of beef, the short loin, and the tenderloin, T-bone steaks are generally considered amongst the highest quality steaks. These subprimals are carved from the center of the animal where there is less activity. This means both sides are delicious, tender cuts of beef.
The Cut: Consisting of two of the most prized cuts of beef, the short loin, and the tenderloin, T-bone steaks are generally considered amongst the highest quality steaks. These subprimals are carved from the center of the animal where there is less activity. This means both sides are delicious, tender cuts of beef.
PORTERHOUSE
Return to glamour, the best of both worlds 1/2 Filet Mignon and 1/2 New York strip steak. Great for when you can’t decide between one or the other.
The Cut: Porterhouse steaks are cut from the rear end of the short loin. They include a bigger portion of filet mignon (compared to the T-bone steak), along with a large strip steak (New York Strip Steak) on the other side of the bone. If you remove the bone and cut out the two steaks that make up this cut, you get a Filet Mignon and a New York Strip
The Cut: Porterhouse steaks are cut from the rear end of the short loin. They include a bigger portion of filet mignon (compared to the T-bone steak), along with a large strip steak (New York Strip Steak) on the other side of the bone. If you remove the bone and cut out the two steaks that make up this cut, you get a Filet Mignon and a New York Strip
NEW YORK
A steakhouse and our families favorite with a light texture and a strong beefy flavor.
The Cut: Our Boned-In New York Strip Steak is a cut from the short loin. It is hugely popular and also known as the Kansas City Strip Steak, Contre Filet, Sirloin Steak, or Strip Loin Steak.
The Cut: Our Boned-In New York Strip Steak is a cut from the short loin. It is hugely popular and also known as the Kansas City Strip Steak, Contre Filet, Sirloin Steak, or Strip Loin Steak.
FILET MIGNON
Perfect for lavish entertaining or indulging your health-conscious tenderloin loving family! The filet mignon is an elegant steak with a fork-tender texture and mild flavor. It’s the steak that you choose for special occasions. A steak that’s designed to impress.
THE CUT: The filet mignon is cut from the tenderloin, which is part of the loin primal. The tenderloin itself runs through the short loin (which also includes the strip) and the sirloin (which includes the top sirloin) sections of the loin primal. This highly-prized cut of beef only represents 2-3% of the total animal. That’s why it’s so rare, and why it tends to be more expensive than other steaks.
THE CUT: The filet mignon is cut from the tenderloin, which is part of the loin primal. The tenderloin itself runs through the short loin (which also includes the strip) and the sirloin (which includes the top sirloin) sections of the loin primal. This highly-prized cut of beef only represents 2-3% of the total animal. That’s why it’s so rare, and why it tends to be more expensive than other steaks.
FLAT IRON
Perfect for lavish entertaining or indulging your health-conscious tenderloin loving family! The filet mignon is an elegant steak with a fork-tender texture and mild flavor. It’s the steak that you choose for special occasions. A steak that’s designed to impress.
THE CUT: The filet mignon is cut from the tenderloin, which is part of the loin primal. The tenderloin itself runs through the short loin (which also includes the strip) and the sirloin (which includes the top sirloin) sections of the loin primal. This highly-prized cut of beef only represents 2-3% of the total animal. That’s why it’s so rare, and why it tends to be more expensive than other steaks.
THE CUT: The filet mignon is cut from the tenderloin, which is part of the loin primal. The tenderloin itself runs through the short loin (which also includes the strip) and the sirloin (which includes the top sirloin) sections of the loin primal. This highly-prized cut of beef only represents 2-3% of the total animal. That’s why it’s so rare, and why it tends to be more expensive than other steaks.
SPENCER
If you love our Boned-In Ribeye, kick it up a notch and try the Spencer. Unlike the center cut of the Ribeye steak or the big Delmonico, the Spencer is French cut from the front end of the rib primal. It is the most marbled of the ribeye steaks so it's full of juicy flavor. This meat is flavorful on its own before one even adds seasoning! With its beautiful shape, the Spencer steak cut is easy to prepare and cook!
The Cut: The Spencer Steak is a bone in rib-eye steak. It normally weighs .80 - 1 pound per steak. It’s an amazing flavorful, tender cut of beef that comes from the front end of rib section.
The Cut: The Spencer Steak is a bone in rib-eye steak. It normally weighs .80 - 1 pound per steak. It’s an amazing flavorful, tender cut of beef that comes from the front end of rib section.
DELMONICO
Reserve the Delmonico when you want something special for yourself or for a special occasion. This is an impressive big bone-in ribeye steak with the cap on. Whether you’re looking to make a lasting impression serving those special people in your life or simply to treat yourself, our prime rib steaks are truly a cut above. 3, 4, and 5 bone-in prime rib roast are available upon request. We recommend reserving your beef early because these go quick!
Our bone-in ribeye steak with the cap on, also known as the big end of the ribeye. This is a fantastic prime rib steak ranges in weight from 1-2 pounds. It consists of high-quality meat with plenty of marbling!
Our bone-in ribeye steak with the cap on, also known as the big end of the ribeye. This is a fantastic prime rib steak ranges in weight from 1-2 pounds. It consists of high-quality meat with plenty of marbling!
RIB-EYE
Bone In Ribeye, the gentlemen's cut. You will savor the flavor. The ribeye is a crowd favorite with intense marbling and rich flavor. This cut of meat is delicious! It’s tender, juicy, and very flavorful, with the perfect balance of fat.
The Cut: Rib-eye steaks, one of the most common and best types of steak, come from the beef rib primal cut.
The Cut: Rib-eye steaks, one of the most common and best types of steak, come from the beef rib primal cut.
TRI TIP
This meat lover’s cut is ultra-thick, nicely marbled, and strongly flavored. Our Tri-tip is an extremely popular cut, reserve yours today! Since it’s a lean cut of meat, the Tri-tip cut benefits from quick cooking methods such as grilling, broiling, and pan-searing.
The Cut: Tri-tip is taken from the bottom sirloin subprimal cut, it comes from a triangular muscle with plenty of flavors. A boneless steak, Tri-tip is generally around 1-inch thick and is lean and tender, with a reasonable amount of marbling.
The Cut: Tri-tip is taken from the bottom sirloin subprimal cut, it comes from a triangular muscle with plenty of flavors. A boneless steak, Tri-tip is generally around 1-inch thick and is lean and tender, with a reasonable amount of marbling.
PICANHA
Something new for the grill. It is the most prized cut of beef in Brazil but is relatively unknown to most. Try our beef sirloin cap, called Culotte in France and Picanha in Brazil. Grill it over medium heat, then slice it.
The Cut: Picanha is a cut of beef that comes from the rump cap muscle located on the top of the Round.
The Cut: Picanha is a cut of beef that comes from the rump cap muscle located on the top of the Round.
BRISKET
Brisket is one of the original cuts of beef. Brisket can be cooked in many ways, including baking, boiling, and roasting. To enhance its flavor and prevent it from drying out, keep the fat on while cooking.
The Cut: Brisket is a cut of meat from the breast or lower chest of beef.
The Cut: Brisket is a cut of meat from the breast or lower chest of beef.
TOP SIRLOIN
The finest top sirloins you’ll have the pleasure of tasting. Perfect for large gatherings, or a fast family kid-friendly meal. This is the filet of sirloin and is naturally lean, boneless, and incredibly tasty. We hand carve these steaks into tender baseball cuts.
The Cut: This cut is a naturally lean steak, the sirloin is cut from the primal loin or subprimal sirloin. This is an area that gets more exercise which is why the sirloin tends to be lean. The sirloin is actually divided into several types of steak, the top sirloin is the most prized of them.
The Cut: This cut is a naturally lean steak, the sirloin is cut from the primal loin or subprimal sirloin. This is an area that gets more exercise which is why the sirloin tends to be lean. The sirloin is actually divided into several types of steak, the top sirloin is the most prized of them.
TOP ROUND
SKIRT
Skirt steak is taken from the plate of the beef. Prized for its flavor over its tenderness, it is a long and flat piece of meat. This is one of the most flavorful steaks despite it being a tougher cut, it’s fantastic when grilled.
The Cut: This cut is the trimmed, boneless part of the cattle’s diaphragm muscle on the underside of the short plate. It is covered in a tough membrane that should be removed before cooking.
The Cut: This cut is the trimmed, boneless part of the cattle’s diaphragm muscle on the underside of the short plate. It is covered in a tough membrane that should be removed before cooking.
HANGER
FLAP
The Flap Steak is a family favorite and is often the butcher’s secret cut of beef (because we like to keep it for ourselves). It is similar to flank steak or skirt steak because it’s best marinated and cooked on high, dry heat. When prepared the Flap Steak has a delicious meaty flavor and fine texture. Marinate it or grill it with simple ingredients. Stir-fry with broccoli or make an amazing beef stew.
This cut comes from a bottom sirloin butt-cut of beef and is generally a very thin cut of meat.
This cut comes from a bottom sirloin butt-cut of beef and is generally a very thin cut of meat.
FLANK
This lean piece of meat is flavorful while containing little to zero fat! Our flank steak is a long, flat cut that can be used in a ton of dishes (like fajitas!) It’s tasty and tender when marinated and is great grilled over high heat or slow-braised.
This cut is from the abdominal muscles or lower chest, which means it’s an economic cut. It’s generally long and thin. Flank is often cooked whole instead of dividing into smaller steaks.
This cut is from the abdominal muscles or lower chest, which means it’s an economic cut. It’s generally long and thin. Flank is often cooked whole instead of dividing into smaller steaks.
Tomahawk
The Tomahawk steak is essentially a ribeye steak with a longer rib bone left intact.
SLICED BEEF
STEW MEAT
Our stew meat is the perfect staple for any kitchen. Use our moist, tender cubed beef in any stew or stir-fry with vegetables. Stew meat is conveniently packed in 1 pound portions for quick easy meals.
KALBI RIBS
Short ribs have a beefy flavor with rich marbling, making it ideal comfort food. Our Short Ribs are a local favorite! In Hawaii, our short ribs are traditionally cross-cut (Kalbi Style) into thin slices. Marinate overnight and grill. Served with rice this is a classic Hawaiian comfort dish.
The Cut: Short ribs are a cut of beef taken from the rib areas of beef cattle. They consist of a short portion of the rib bone with meat that varies in thickness.
The Cut: Short ribs are a cut of beef taken from the rib areas of beef cattle. They consist of a short portion of the rib bone with meat that varies in thickness.
OX TAIL
The Cut: The tail is cut into sections; each section has a tailbone with some marrow in the center, and a bony portion of meat surrounding the tail.
CHUCK
This steak is flavorful and affordable with generous marbling that makes it taste great.
Notes from our rancher: This steak is the perfect pau hana steak for after a long day of work. Enjoy this steak with good friends gathering around the grill talking story. This steak will satisfy your cravings and you won’t mind the extra chew for its big, beefy, juicy flavor.
Notes from our rancher: This steak is the perfect pau hana steak for after a long day of work. Enjoy this steak with good friends gathering around the grill talking story. This steak will satisfy your cravings and you won’t mind the extra chew for its big, beefy, juicy flavor.
OHANA 10#
Steer Burger is the Creme de la Creme of Ground Beef.
The Cut: Enjoy an exclusive blend from the sirloin, round, ribs, brisket, and chuck of a young market steer yielding an 85-90% lean product. Ground twice for a finer texture and a great eating experience. Our Steer Burger is coveted by award-winning chefs and served in the world's top-rated restaurants. * 5 convenient individual packages that weigh 2 lbs. for a total of 10 lbs.
The Cut: Enjoy an exclusive blend from the sirloin, round, ribs, brisket, and chuck of a young market steer yielding an 85-90% lean product. Ground twice for a finer texture and a great eating experience. Our Steer Burger is coveted by award-winning chefs and served in the world's top-rated restaurants. * 5 convenient individual packages that weigh 2 lbs. for a total of 10 lbs.
OHANA 5#
Steer Burger is the Creme de la Creme of Ground Beef.
The Cut: Enjoy an exclusive blend from the sirloin, round, ribs, brisket, and chuck of a young market steer yielding an 85-90% lean product. Ground twice for a finer texture and a great eating experience.
Our Steer Burger is coveted by award-winning chefs and served in the world's top-rated restaurants. * 5 convenient individual packages that weigh 1 lb. for a total of 5 lbs.
The Cut: Enjoy an exclusive blend from the sirloin, round, ribs, brisket, and chuck of a young market steer yielding an 85-90% lean product. Ground twice for a finer texture and a great eating experience.
Our Steer Burger is coveted by award-winning chefs and served in the world's top-rated restaurants. * 5 convenient individual packages that weigh 1 lb. for a total of 5 lbs.
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