The Flat Iron Steak is most popular for grilling. Its tender and juicy flavor is great served alone or sliced thin for a salad topping or in a stir fry!
The Skirt Steak is a very flavorful and tender cut! After a 21 day dry-age, it's hard to beat! Try it on the grill after a marinade for mouthwatering carne asada, fajitas, or any quick weeknight meal. Cook hot and fast and cut against the grain.
The Flank is a great all-purpose beef cut! Try it roasted, grilled, broiled, or sautéed! Typically a very lean cut it is best to cook this no more than Medium and slice against the grain to serve.
Make dinner easy with pre-cut fajita strips! Dry-aged 21-28 days fajita strips will add flavor and tenderness to your weeknight meals! Try them with tacos, stir-fry, or even Beef Strogsnoff!
The Denver steak is becoming increasingly popular and for good reason! This piece packs all the flavor and taste of a New York steak, but with a friendlier price tag. Reverse sear and cut against the grain to enjoy maximum tenderness and taste.
Also known as the "Poor Man's Ribeye." The Chuck Eye Steak is both very tender and full of flavor! We'd say it definitely rivals the Ribeye! This steak makes for an easy family steak dinner night at a much more economical price.
Incredibly tender, the Sirloin Bavette is cut from the bottom of the sirloin. Similar in texture to a skirt steak and great for fajitas or Asada tacos!
The real Cowboy cut steak! It is large and in charge! The Ranch steak comes from the shoulder of an animal. It is a tougher, well-used muscle so this cut is best cooked grilled, broiled, pan-seared, or braised and not cooked beyond medium.
Avg: 1lb
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