Due to the rapidly changing market please call for current prices.

Bright Oak Meats
Bright Oak Meats
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    • Home
    • Prices
      • Jerky
      • Meat Products
      • Bulk
      • Wild Game Services
      • Pet Food
    • Mohawk Valley Meats
      • About Us & Pricing
    • Submit Cut Instructions
      • Pork Paper Cut Order
      • Beef Vac Pack Cut Order
      • Beef Paper Cut Order
      • Lamb Cut Order
    • MeatU
    • Green Tripe Information
    • Shop

  • Home
  • Prices
    • Jerky
    • Meat Products
    • Bulk
    • Wild Game Services
    • Pet Food
  • Mohawk Valley Meats
    • About Us & Pricing
  • Submit Cut Instructions
    • Pork Paper Cut Order
    • Beef Vac Pack Cut Order
    • Beef Paper Cut Order
    • Lamb Cut Order
  • MeatU
  • Green Tripe Information
  • Shop

Beef

Steak

Hand cut and wrapped for you. Please call for current prices.

Bone in Rib

Considered a more flavorful steak due to marbeling, rib steaks are best for slow roasting or grilling.

Rib Eye

Rich, juicy, and marbled with fat. Grill, broil, or prepare by skillet.

T-Bone

Cut from the short loin, the T-bone is tender, leaner, and ready to be grilled or broiled.

New York

Tender and lean. Hey, grill, hey.

Top Sirloin

Flavorful, versatile, and juicy. Broil, grill, or prepare in a skillet as steak or kabobs.

Cross-Rib

Better cooked low and slow, this lean steak is cut from the front arm.

Round

A very versatile cut, rounds are best when broiled or cooked slow. Braise, broil, skillet, or cut for stir-fry.


Roasts

Cross-Rib

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Rump

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Ground Beef

What do you call a cow with no legs? ********* Ground Beef!

Lean Ground Beef

80% Lean, 20% Fat, 100% Juicy. 

1-10# $5.19/#, 10-50# $5.09/#

Extra Lean Ground Beef

85% Lean, 15% Fat

1-10# $5.39/#, 10+# $5.29/#


Variety Meats/ Extras

All of the little things

Oxtail

Try it braised or in a soup!

Marrow Bones

Marrow bones for broth or roasted for a nutritious delicacy.

Prices change with the market- Specialty cuts may not be listed

Pork

What do you call a pig that knows karate? * * * * * * * * * * * * * * * * * * * * * * * * *A Pork Chop!

Bone-In Center Cut Chop

Cut from the center of the pork loin, this chop is a little leaner.

Bone-In End Cut Chop

Cut from either end of the pork loin, this cut is a little more boney, and contains slightly more fat than a center cut chop.

Sirloin Chop

A boneless, leaner chop

Shoulder Roast

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Boneless Country Style Ribs

Breakfast Sausage

Our country-style breakfast sausage in a bulk one pound package- also offered in bulk, 5# packages with $.10/# discount.

Contact Us

Drop us a line!

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Better yet, see us in person!

We love our customers, so feel free to visit our meat market during normal business hours.

Bright Oak Meats

660 Main Street, Springfield, OR, USA

(541)726-6913

Hours

Mon

08:00 am – 09:00 pm

Tue

08:00 am – 09:00 pm

Wed

08:00 am – 09:00 pm

Thu

08:00 am – 09:00 pm

Fri

08:00 am – 09:00 pm

Sat

09:00 am – 09:00 pm

Sun

10:00 am – 07:00 pm

Copyright © 2025 Bright Oak Meats - All Rights Reserved.

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  • Jerky
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  • Bulk
  • Wild Game Services
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  • About Us & Pricing
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