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The Wrangler

8-12lb Premium Beef Box

Whether the word calls to mind denim or dusty afternoons in the saddle, this box is our salute to the men and women who dedicate their lives to the Western Way. We selected cuts sure to elevate any meal, whether dinner with the family, date night, or a backyard barbeque. The Wrangler weighs anywhere between 8lbs-12lbs and comes with Lazy T Premium Beef.

THE WRANGLER INCLUDES:

  • 2 New York Steaks (~1lb each)
  • 1 Outside Skirt (~1.5lbs each)
  • 2 Delmonico Steaks (~0.8lbs each)
  • 1 Sirloin Tip Roast (~4lbs each)
  • 2 Korean Short Rib (~1.2lbs each)

And for a limited time, we're including a bonus cut worth $20 picked by the owner!

Lazy T Premium Beef
Premium Quality
100% Natural
No Chemicals
No Hormones
Stress-Free Ranch
Out of Stock
8-12lb Premium Beef Box
Jerky Flavor
Jerky Flavor One
Jerky Flavor Two
Total
$
189.00
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  Once shipped, you'll receive an email from UPS with your tracking number   
  10% off with code: uniquecuts   
  20% off with code: Holidays   
  20% off with code: Holidays   

Cuts included in The Stetson:

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About the cut

Ribeye

Taken from the upper part of the back, near the shoulder, the Ribeye is one of the tenderest cuts of beef. It comes from less-worked muscle.

  • Low-fuss, no need for fancy seasonings/cooking techniques
  • Juicy and tender, thanks to natural marbling and a fatty cap
  • Do a quick sear in a cast iron pan and finish with butter
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About the cut

Top Sirloin Steak

A staple in supermarkets and butcheries, T/S Steak is a flavorful semi-lean cut from near the hip area of the cow. Since it comes from well-exercised muscle, it’s considered a less tender cut of meat and is best enjoyed charred with a red center.

  • Lean with big flavor 
  • Marinate or rub with your favorite seasoning and cook on high heat
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About the cut

Teres Major

This tender, mouthwatering steak comes from the beef chuck primal, which is an entire muscle weighing about a pound. Due to the location and difficulty of removal, many packing houses grind the meat into hamburgers instead of harvesting the cut. Not us! We went the extra mile so you could enjoy this fantastic steak.

  • Think Filet Mignon but with more flavor 
  • Cooks fast, only needs salt and pepper
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About the cut

Chuck Roast

Simply put, Chuck Roast is part of the beef’s shoulder.

  • The “Do Everything” meat 
  • A perfect balance of savory beef and buttery fat
  • Roast, smoke, or cook slow in high-quality stock or bone broth
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Ground Beef

  • Only quality, all-natural beef
  • Dry-aged with the right amount of fat
  • Each package contains 1lb of choice Red Angus beef
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Cuts included in The Chuckwagon:

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About the cut

Ranch Steak

Part of the chuck primal, a muscle near the cow’s shoulder, this is a cut of lean meat with showstopping beef flavor.

  • The best-kept secret among meat lovers
  • All meat, little-to-no fat, with incredible beefy flavor
  • Marinate or add a dash of salt, then cook hot and fast
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About the cut

Filet Mignon

A prized cut that’s taken from the middle of the tenderloin, otherwise known as the short loin. This muscle is found inside the ribcage of the beef. Since it’s not weight-bearing, the connective tissue isn’t toughened by exercise, making its meat extremely tender.

  • A high-end dining experience in the comfort of your home
  • Lean and delicate, all meat, little-to-no fat
  • Sear both sides, then transfer to lower heat to reach the desired doneness
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About the cut

Outside Skirt

A cut from the beef’s diaphragm muscle, located between the sixth and twelfth ribs. Unlike the Inside, the Outside Skirt comes from an area that gets less exercise, making it tender. It’s also thicker and more uniform in shape.

  • A pitmaster’s dream come true
  • Excellent marbling and rich beefy flavor
  • Pat the steak dry before searing to create a better crust
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About the cut

1/3lb Patties

These are exactly what burgers should be.

  • Only quality, all-natural beef
  • Dry-aged with the perfect amount of fat
  • Salt and pepper, cook for 4-5 minutes on each side
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Tri-Tip

Simply put, it’s a triangular cut of beef from the bottom of the sirloin.

  • Cooks like steak and slices like brisket
  • Either sear over high heat or roast slow and low
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Cuts included in The Wrangler:

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About the cut

New York Steak

A cut that’s taken from the back of the beef where the muscles don’t get much exercise, hence the incredible tenderness.

  • Tender with rich, buttery flavor
  • Marbling and fat cap set it apart from other steaks 
  • Add a dash of salt and sear on high heat
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About the cut

Flat Iron Steak

A newer cut, the Flat Iron is taken from the shoulder of the beef. It’s difficult to harvest but worth the effort. Our butchers separate the meat from the silverskin to create an unforgettable steak.

  • Tender cut with ideal texture and taste 
  • Easy to cook, won’t suffer from extra time on the grill or in a pan
  • Best cooked quickly over high heat
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Denver Steak

A cut from a section of the shoulder called the chuck flap. While on the ranch, this muscle gets plenty of exercise, which gives the meat a robust beef flavor. To harvest the Denver Steaks, a method called “seam butchery” is used. Extra work, but worth every second!

  • A best-kept secret with delicious marbling and versatility 
  • Braise, sear, or char on the grill
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Ground Beef

  • Only quality, all-natural beef
  • Dry-aged with the right amount of fat
  • Each package contains 1lb of choice Red Angus beef
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About the cut

Sirloin Tip Roast

The Sirloin Tip Roast comes from the beef’s hindquarters, adjacent to the sirloin. Although lean, the meat is rich in flavor and becomes deliciously tender when braised, stewed, or oven roasted.

  • Simple and sophisticated  
  • Incredibly versatile
  • Braise, stew, or oven-roast
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Cuts included in The Ten Sleep:

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About the cut

DElmonico Steak

People have been debating the definition of this cut for nearly two hundred years. Simply put, Delmonico is a cut of beef from the upper midsection of the cow or steer. Ours comes from the chuck roll.

  • Big, thick, and possibly the best steak you’ve ever tasted
  • Season with salt and pepper, then sear in a hot, dry skillet
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Baseball Steak

Baseball Steak comes from the beef’s sirloin primal, located between the round primal and the loin. It’s cut from the top sirloin.

  • A hidden gem with rich, beefy flavor
  • Puffs and swells when cooked, forming a dome shape much like a ball
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About the cut

Inside Skirt

A cut from the short plate primal, a section directly under the rib primal. For context, the short plate primal also yields Ground Beef and Short Ribs.

  • Perfect for tacos, stir-fry, and other dishes
  • Give the cut a quick hot sear, only a couple of minutes per side
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About the cut

Ground Beef

  • Only quality, all-natural beef
  • Dry-aged with the right amount of fat
  • Each package contains 1lb of choice Red Angus beef
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About the cut

Ball Tip

A cut from the top of the beef’s hip bone, an area called the bottom sirloin butt.

  • Best when marinated and cooked medium-rare
  • Great for making fajitas, stews, and more
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Included in this box:

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About the cut

Ground Beef

  • Only quality, all-natural beef
  • Dry-aged with the right amount of fat
  • Each package contains 1lb of choice Red Angus beef
Read More
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Included in this box:

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About the cut

1/3lb Patties

These are exactly what burgers should be.

  • Only quality, all-natural beef
  • Dry-aged with the perfect amount of fat
  • Salt and pepper, cook for 4-5 minutes on each side
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Choose an included cut to learn more:

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About the cut

Filet Tail

Cut from the Loin Primal, an area below the beef’s backbone, the Filet Tail is a tender steak comparable to Porterhouse and Filet Mignon.

  • Incredibly versatile
  • Lean with a decadent texture
  • Grill, broil, or pan-sear
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Picanha

Also known as a rump cover, sirloin cap, and culotte steak, the Picanha is hugely popular in Brazil and comes from the upper rump. Because the rump is not an overworked muscle, the cut of beef has a melt-in-your-mouth texture and rich taste.

  • One of the tastiest cuts of beef
  • Triangular with a buttery fat cap
  • Hugely popular in Brazil
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Flank Steak

Flank Steak comes from the beef’s lower abdominal region. The muscles in this area receive a decent amount of exercise and thus have a robust flavor.

  • Not your mama’s Flank Steak
  • Robust beefy flavor  
  • Marinate or season with salt and pepper
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About the cut

Chuck Tail Flap

Simply put, Chuck Tail Flap comes from the beef’s shoulder.

  • Your new favorite Roast
  • Fine texture and incredible flavor
  • Ideal for slow cooking and grilling
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About the cut

1/3lb Patties

These are exactly what burgers should be.

  • Only quality, all-natural beef
  • Dry-aged with the perfect amount of fat
  • Salt and pepper, cook for 4-5 minutes on each side
Read More
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Included in this box:

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About the cut

Brisket

This massive Brisket is the entire pectoral muscle of the beef. The muscle gets plenty of exercise thanks to the pasture-raised lifestyle our cattle enjoy, making the cut tough but extremely flavorful. (Dwayne Johnson has nothing on these pecs.) Cooking low and slow melts the Brisket’s fat, softens the muscles, and results in a tender, buttery piece of meat.

  • A guaranteed feast  
  • Unbeatable taste and tenderness  
  • Either roast or put in the smoker
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Choose an included cut to learn more:

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About the cut

Hanger Steak

If cattle had a six-pack, the Hanger Steak would come from it. Taken from the upper abdomen, from a muscle used to support the beef’s diaphragm, the Hanger is tender because, unlike abs, it doesn’t get much exercise. Robust flavor and cut-with-a-fork texture—that’s a Hanger Steak.

  • One-of-a-kind steak  
  • Incredibly tender and flavorful
  • Sear in a pan or on a grill
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About the cut

Sierra Steak

Simply put, the Sierra Steak comes from the beef’s shoulder region. This area gets a lot of exercise, which gives the meat a robust flavor.

  • Underdog of the beef scene  
  • Best served rare and sliced against the grain
  • Great canvas for your favorite marinade
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BAvette

Taken from the lower belly of the beef, the Bavette has thicker muscle fibers, which give it a unique and delicious texture. The muscles in the lower belly receive a decent amount of exercise and thus give the Bavette a rich, meaty flavor.

  • Like a Skirt Steak but thicker and larger  
  • Perfect entrée for a crowd
  • Shines with seasonings and marinades
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About the cut

Korean Short RibS

Cut from thin cross-sections of the first 4 to 5 ribs, Korean Short Ribs have the perfect ratio of beef to bone. Grill or slow cook—you can’t go wrong!

  • Strips of steak interwoven with buttery fat
  • Perfect ratio of beef to bone
  • Grill or slow cook—you can’t go wrong!
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About the cut

Ground Beef

  • Only quality, all-natural beef
  • Dry-aged with the right amount of fat
  • Each package contains 1lb of choice Red Angus beef
Read More
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Shipping details

We ship to the entire U.S. and offer free shipping to AZ, CA, CO, HI, IA, ID, KS, MT, ND, NE, NM, NV, OK, OR, PA, SD, UT, WA, and WY. We will only ship beef on Mondays and Tuesdays to ensure the product stays frozen/refrigerated during shipping. All orders that are placed after Midnight MST each Sunday will be processed and shipped the following week.

Your Beef Box will ship to your house in 3 business days once it is processed and aged. The meat will be frozen and shipped with dry ice, so you can plan on your meat being as fresh as possible. When the meat arrives, store it in your freezer as soon as possible.

PREPARING TO RECEIVE A DRY ICE PACKAGE
Dry ice can burn your skin because it is much colder than regular ice. Because of this, you should always wear insulated gloves if you have to handle it. It's advised that it is left to melt in its box/package and not bothered. Do not let children play with dry ice or touch it. Inhaling dry ice can also be harmful as it is frozen carbon dioxide. Always keep oxygen flowing through the room or car with an open window if dry ice is around.

To learn more about shipping and receiving packages with dry ice, visit UPS's website.

How to Store

When your beef box arrives, you'll need to store it in your freezer immediately. The beef will fit in your average freezer, so be sure to make some room if you haven’t already. 

dry ice Shipping

Your beef box will be frozen and shipped with dry ice, so it will stay cold and fresh! We will only ship beef on Mondays and Tuesdays to ensure the product stays frozen/refrigerated during shipping.

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HOW MUCH IS 8-12 lbs OF BEEF?

Enough Beef To share

The recommended serving of beef is 3 oz, so a 10lb beef box will cover ~ 54 servings. You’ll have enough beef stocked for weeks!

If you don’t have a large freezer, do not worry, the average freezer above the refrigerator can fit up to 40lbs of beef. 

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Dry Aging

Tenderness you can cut with a fork

At no extra charge, all of our customer’s beef is dry aged for 21 days to provide an even higher quality result. You will experience tenderness you can cut with a fork, enhanced flavor the moment it hits your tongue, and an experience that will continue to bring you back for more.

What is dry aging?
To enhance flavor and texture, dry aging beef is a practice that has been around for thousands of years. By controlling the humidity, air flow, and temperature, the aging process allows the beef to take on new flavors coupled with the natural breakdown of enzymes in the beef to improve tenderness.

Learn more about Dry Aging  
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The Process

From Our ranch to your table

Shop Beef Boxes →
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1.

Purchase Your Beef

Choose your preferred beef box and purchase your beef today (approx. 8-12 lbs of beef).

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2.

Processing & Aging

After the beef has been processed, it is then aged for two weeks. The beef is then vacuum-sealed and prepared for shipment.

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3.

Shipping & Delivery

After your beef is processed, we ship it right to your front door to be enjoyed.

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Best Quality

Why beef from Lazy T Ranch?

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100% Natural

Our cattle eat natural feed their entire lives and drink from artesian wells and natural springs found across our ranch.

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Happy Cows

We work hard to create a stress-free environment for our cattle. We ride horseback whenever we move our cattle; ATVs and side by sides are not allowed. This provides less stress on the cattle while we work.

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Family-Owned

Lazy T Ranch is a family-owned and operated business. We take pride in the quality of beef produced here at our ranch.

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No Chemicals or Hormones

Our cattle are raised as naturally as possible. From birth to your table, they're not subject to added chemicals or hormones.