B&B Grocery, Meat & Deli's meat market is an old-style butcher shop located in Des Moines' Southside.  Watch our family butchers as they cut some of our customer's favorite cuts.

Standing Rib Roast

A standing rib roast is a cut of beef from the rib section where rib-eye steaks are generally cut from. A lot of our customers know this particular cut as “Prime Rib”. It’s called a “Standing Rib Roast” because it includes up to seven rib bones and is most commonly cooked in a “standing” position. To ensure you have enough to go around, we recommend a serving size of two people per rib, with a minimum size of three ribs. Anything less than that is basically a nice thick steak.

Watch as we cut a standing rib roast:

Short Loin (Porterhouse & T-Bone Steaks)

This area boasts extremely tender steaks with or without the bone.  Porterhouse Steaks are cut from the rear end of the short loin; the name originated from the days when it was served in public alehouses that also served a dark beer called porter. The porterhouse consists of both tenderloin and strip steak. The tenderloin is often served separately as filet mignon. T-bone Steaks are cut from the middle section of the short loin. It is similar to the porterhouse steak, but generally has a smaller piece of the tenderloin.

Watch as we cut a beef short loin:

Top Round Steak
These are thick steaks cut from the top round which is considered the most tender part of the round. They're usually broiled, braised, or cooked in a liquid. A London broil is name of a finished dish, but this cut is sometimes given that name.

Watch as we cut Top Round Steaks:

Chicken

Chicken tends to be lower in saturated fat than other meats, so it's a good choice if you're worried about your health or weight.

Watch us cut a chicken: