High Quality All-Natural Beef
All beef carried here at Kloster’s is bred and raised to the highest quality possible. We achieved this standard by only sourcing beef raised on grass pastures in Prince Edward Island – with no hormones or antibiotics – and finished on oats, barley, and potatoes. We proudly know where our beef comes from and that it is grass fed, all natural, and stress free in a natural and healthy environment.
You will find a variety of cuts in our meat cases, such as:
- New York Striploin
- Ribeye (boneless or bone-in)
- Tenderloin
- Sirloin
- T-Bone
- Flank steak
- Skirt steak
- Prime Rib
- Blade roast
- Eye of round
- Inside round
- Cross cut
- Rump roast
- Sirlion tip roast
- Brisket
- Beef shanks
- Ground beef (ground daily)
- Braising ribs
- Beef side ribs
- Ox tail
- Stew beef
We offer beef marrow bones. They are fantastic for making soup and broth, or for treating your dog to something extra special.
If you are planning to try a new beef recipe, don’t hesitate to ask if we can get you what you need. We welcome you to place special beef orders for more “exotic” cuts such as beef tongue or cheeks.
How to Cook Beef Roasts
Chuck Roasts (blade, cross cut, short rib)
Cook long and slow, approximately one hour per pound or in a crock pot.
Hip Roast (rump, sirloin tip, top round, eye of round)
Preheat your oven to 400 degrees and place the roast into an open pan with ¼-½ inch of water. Cook for 20 minutes then turn the temperature down to 350 and cook for 15 minutes per pound. Once cooked to desired doneness, let the roast stand for 15 minutes before slicing thin.
Prime Rib
Preheat your oven to 400 degrees. Put ¼ inch of water into an open pan and cook the roast 30 minutes. Next, turn the temperature down to 350 degrees and cook for 15 minutes per pound.
More Beef Recipes
Put a new spin on a dish you’ve made countless times. Try a cut you’ve been too intimidated to cook before. Sharpen your culinary skills with our collection of beef recipes.
