The New York, also known as the KC Strip, is always a great choice! Cut at 1.5 inches and Dry-Aged 21-28 days for premium flavor. It's sure to be both tender and delicious. Perfect for the grill!
1 1.5in Thick Cut New York Strip Steak Bone-In (Avg 1 lb)
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!
Caveman Style! The Tomahawk is an impressive Rib Eye Steak left on the long rib bone. Cut at 2" thick and Dry-Aged for 21 days. This steak is set to impress!
The T-Bone is another fan favorite! Consisting of a NY Strip on one side of the bone and a smaller portion of the Tenderloin Filet on the other side. A perfect duo! Cut at 1.5 inches and Dry-Aged 21-28 days for tenderness and flavor.
The Porterhouse is the ULTIMATE steak! You get two steaks in one with this cut (the New York Strip and the Filet Mignon). Cut at 1.5 inches thick and Dry-Aged 21-28 Days.
The Hanger Steak, also known as the Hanging Tender, has amazing flavor and is incredibly tender. It comes from a very well worked muscle of the animal near the diaphragm resulting in deep flavor. An animal only produces one of these!
1-2 lbs
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