BEEF CUSTOM CUTS
LOWVILLE, NEW YORK
Est 1962
FROM FARMERS FIELDS, TO OUR KNIVES…
FOR YOUR FAMILY’S TABLE
We are a “one stop shop” for your custom cutting needs. We age carcasses in our large hanging cooler for a minimum of 10 to 14 days for optimum flavor and tenderness. Our state of the art smokehouses make it possible to provide an array of delicious custom products made in house. We cut and vacuum pack your meat to your specifications.
At Miller’s Custom Meats we strive to give each customer the very best personal service possible. Our customers are extremely important to us.
BUTCHER CUTS
Short Loin
Located on the hind portion of the beef, the short loin provides the succulent T/bone or Porterhouse steak. Take the bone out and you can enjoy the NY strip steak (usually leaner than the ribeye) and the tenderloin (filet) which is the most tender portion of the beef delivering a delicious boneless steak.
Bone in T-Bone /Porterhouse Steak
Boneless-Fillet & NY Strip
Chuck
This is the shoulder blade portion of the beef and as a roast is a crock pot favorite. This section is moist, tender and has good flavor.
Chuck Roast
Chuck Steak
Rolled Roast (Boneless or Bone In)
Sirloin Tip
A boneless lean cut that is not as tender as the sirloin, but often used as a steak. This a popular steak for marinating and slicing into narrow strips or as a crock-pot or broiled roast.
Sirloin Tip Steaks
Sirloin Tip Roast
Round
(Top, Bottom, Eye of the Round) This is a lean section of the beef and is not as tender or juicy as other cuts. These are great steaks and roasts to marinate.
London Broil
Top Round Steak
Sandwich Steaks (Shaved)
Cubed Steaks