The Vrola Meat Company takes pride in serving our customers with only the freshest products available. Therefore, Vrola handles primarily American beef. Domestic cattle are bread and raised in the United States and are fed a specific diet.
Vrola offers fresh boxed beef for those interested in portioning themselves. We also offer fresh hanging beef.
J. Vrola Meat Company houses a state of the art cutting facility. This enables us to offer our customers full portion control services. All of our steaks are cut according to the customer's request and are portioned from only the finest beef. Vrola offers certified Prime, Choice, Dry-aged, and Angus. Grass Fed Beef is also available.
Vrola Meats has a complete dry aging room. We offer dry aged choice and prime strip loins. These are used to cut our dry aged porterhouse, t-bone and strip steaks. These steaks are aged a minimum of 28 days.
*NOTE: All photos below our actual pieces of beef cut inside our facility.
Cut from the center portion of the tenderloin, the filet mignon is both the leanest and the most tender cut available. Our Filet Mignon Steak is naturally aged and expertly trimmed.
Our generous cowboy steak is cut from the first 6 ribs. The Cowboy is also known as the bone/in rib steak. A nice variety of taste and texture.
A popular cut of beef in many fine steakhouses, the porterhouse steak is cut from the end of the short loin. These steaks are usually cut at about 24 ounces and contain both a large strip loin and tenderloin.
The New York Strip Steak, also known as a shell steak, is a classic for the true steak lover. Hand-cut from the center of the strip loin, these boneless steaks are tender and full of flavor.
Also known as the top blade steak, the flat iron compares its tenderness to the ribeye or strip steak. This item is offered many restaurants due to the taste and affordability.
Similar to the porterhouse, T-Bone steaks contain both a strip loin and a tenderloin however the strip loin side is much larger than the tenderloin. These steaks are cut from the front end of the short loin.
The ribeye steak is cut from the rib portion of beef. These steaks are very popular because they are both tender and well marbled.
The Teres Major is a tender filet from the shoulder of beef located on top of the cross ribs. This steak is often grilled.
Our Bone/In Filets are cut from the center portion of the tenderloin making it extremely tender. These steaks make a beautiful plate presentation and are used in many fine steakhouses as an alternative to the traditional Filet Mignon.