A low-fuss masterpiece. This magnificent cut of meat stands on its own, without the need for fancy seasonings and cooking techniques. Thanks to natural marbling and a fatty cap, the cut is juicy and tender, making it a crowd favorite. Like all our beef, the Ribeye is aged to create a showstopping flavor.

Cooking

Feeling adventurous? Cook your steaks directly on the coals at 1200°F for three minutes. Finish with butter, garlic, and Hatch Green Chili Wine. Serve with a baked potato and fire corn.

Range-Fed, All-Natural, Hormone Free

Forgiving and flavorful, our dry-aged Flat Iron is an incredibly tender cut, second only to the Filet Mignon. It’s easy to cook, which makes it a crowd favorite. Do you like your steak cooked beyond medium-rare? The Flat Iron won’t suffer from extra time on the grill or in a pan. With ideal texture and taste, it’s no wonder this cut is a classic.
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Cooking

Like most steaks, Flat Irons are best cooked quickly over high heat. We recommend seasoning the cut with salt and pepper and searing it in a hot, oiled pan. 4-5 minutes on each side should do the trick.
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Range-Fed, All-Natural, Hormone Free

Thin strips of steak interwoven with buttery fat and marrow-filled bones. Need we say more? These aged Short Ribs have unlimited cooking potential. Pop them into the slow cooker for an easy dinner or make them your next culinary project. Regardless of how you choose to enjoy them, we’re confident this cut will rank as a favorite.
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Cooking

We cook our Short Ribs in a slow cooker with a traditional Galbi marinade—a mix of soy sauce, brown sugar, garlic, and other spices. As the ribs cook, they absorb the marinade and simmer in their own fat. Talk about melt-in-your-mouth!
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Range-Fed, All-Natural, Hormone Free

Not your mama’s Flank Steak. Although this cut is often used as a topping for salads and tacos, our aged Flank Steak sets a new standard and can stand on its own. Whether the star of your plate or the supporting role of your favorite dish, the Flank Steak’s hearty flavor makes it a guaranteed showstopper.
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Cooking

When cooked and cut against the grain, the Flank Steak’s large muscle fibers create an incredible dining experience. We recommend you season this cut with salt and pepper (or marinade) and sear until done.
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Range-Fed, All-Natural, Hormone Free

The ultimate griller’s steak? We’ll let you be the judge. Our aged New York is everything we love about beef—tender with unforgettable flavor. Think Filet Mignon but tastier. The cut’s marbling and fat cap set it apart from other steaks, guaranteeing to thrill any meat enthusiast.
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Cooking

Put away the seasonings. Our New York’s marbling will provide a rich, buttery flavor. Simply add a dash of salt and sear on high heat to medium-rare.
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Range-Fed, All-Natural, Hormone Free

Lean with big flavor, our aged T/S (Top Sirloin) Steak is a dinnertime classic. Marinate or rub with your favorite seasoning and cook on high heat for a delicious entrée.

Cooking

The key to the perfect T/S Steak is not overcooking. Since it doesn’t have a lot of fat, it’s best-served medium-rare to maximize flavor. Use a cast iron pan with high-temp cooking fat and sear each side of the cut for 3 minutes. When cooking with a hot grill, sear each side for 4-5 minutes. 

The T/S Steak is comfort food made with ease. Spice up a weeknight with this classic cut or pair it with eggs for a nutrient-dense breakfast.
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Range-Fed, All-Natural, Hormone Free

The “Do Everything” meat. Whether you want to roast, smoke, or braise, this aged Chuck Roast is sure to impress with its balance of savory meat and buttery fat. Need an easy dinner? Simply pop the Chuck Roast into the slow cooker with high-quality stock or bone broth.

Cooking

Time is the best recipe for a Chuck Roast. Cook low and slow to 200°F and let it stay there for several hours. The prolonged heat breaks down the connective tissue, making the meat juicy and tender. Finish with an acid, either citrus or vinegar, to make the flavor shine.
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Range-Fed, All-Natural, Hormone Free

You won’t find this steak at grocery stores! Due to high demand and its fantastic quality, Outside Skirts typically end up in commercial kitchens or get exported to other countries. Tough luck for most at-home chefs.

We don’t want you to miss out. With excellent marbling and rich beefy flavor, our aged Outside Skirt is a pitmaster’s dream come true. 

Cooking

Hot and fast is the name of the game. Because the Outside Skirt doesn’t have much connective tissue, it’s best cooked in a hot pan (cast iron skillet or sizzling grill) to medium-rare doneness. 2-4 minutes on each side should do the trick!

We recommend you pat the steak dry before searing. This creates a better crust on the meat.
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Range-Fed, All-Natural, Hormone Free

A cut that’s so famous it speaks for itself. Our aged Filet Mignon is melt-in-your-mouth fantastic. Lean and delicate, the beef’s tenderness rivals that of other tenderloin cuts. 

King of steaks? We’ll let you be the judge.

Like our Ranch Steak, the Filet Mignon is no-nonsense, all meat, little-to-no fat. A high-end dining experience in the comfort of your home.

Cooking

A perfectly cooked Filet Mignon can be cut with a fork. Its mild flavor makes it a terrific canvas for sauces, rubs, and bacon—you name it!

Although the steak can be cooked in a variety of ways, for the best result, use high heat to sear the Filet Mignon on both sides. Transfer to lower heat to reach the desired doneness.

Cooking beyond medium-rare will dry out the cut and make it less tender.

We recommend letting the meat warm to room temperature, then cooking it on high heat. If cooking with a pan, make a sauce from the leftover juices.

Pro Tip: Wrap the Filet Mignon in bacon before searing. Since the cut doesn’t have surrounding fat tissue, wrapping it in fat (called barding) adds flavor and prevents drying out.
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Range-Fed, All-Natural, Hormone Free

This steak will rock your world. Picanha (pronounced “pee-kahn-yah”) is one of the tastiest cuts of beef available. Triangular with a buttery fat cap, the Picanha is tender and juicy, a game-changer for any meat lover. Ours is aged for 14 days to enhance the incredible flavor.
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Cooking

No matter how you decide to cook your Picanha, start by bringing the meat to room temperature and patting it dry with a paper towel. Then, trim off any visible skin or membrane from the bottom or sides. Don’t overcomplicate seasoning. The Picanha already has a robust, beefy flavor. Season with coarse salt and cook to the desired level of doneness. We recommend using a meat thermometer to avoid overcooking.

At traditional Brazilian barbecues, the Picanha is sliced into 3 or 4 pieces, each piece folded into a crescent shape and skewered onto a metal rod. The skewered meat is grilled for 15 to 20 minutes, then paired with an ultra-flavorful chimichurri sauce. Want to level up your next dinner party? Give this method a try.  
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Range-Fed, All-Natural, Hormone Free

Cooks like steak and slices like brisket! A staple at Californian barbeques, the Tri-Tip is one of the most flavorful steaks available. Ours is aged to enhance the magnificent beefy taste and tenderness. Need to feed a crowd? The Tri-Tip’s boomerang shape means you can achieve various levels of doneness, making it a dinner party favorite.
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Cooking

Unlike other cuts, the Tri-Tip offers cooking flexibility. Either do a quick sear over high heat or roast slow and low. We recommend you rub the uncooked meat with oil, then season it with salt, pepper, and spices of your choosing.
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Range-Fed, All-Natural, Hormone Free

Because it’s thinner and narrower than its counterpart, Inside Skirt is perfect for fajitas, stir-fry, and other dishes. Ours is dry-aged to enhance the robust flavor profile.
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Cooking

Inside Skirt does it all! Whether you decide to grill, broil, or toss it into a skillet, Inside Skirt is sure to be a crowd-pleaser. The key is to not overcook. We recommend you give the cut a quick hot sear, only a couple of minutes per side, then slice across the grain.
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Range-Fed, All-Natural, Hormone Free

The good kind. Dry-aged with the perfect amount of fat, this Ground Beef is exactly what it should be. No matter how you decide to cook it, we’re confident you’ll want to lick your fingers. Each package contains 1lb of choice Red Angus beef.
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Range-Fed, All-Natural, Hormone Free

Aged with the perfect amount of fat, these burgers are exactly what burgers should be. No matter how you decide to cook them, if you enjoy them solo or sandwiched between buns, we’re confident you’ll want to lick your fingers.

COOKING

Salt and pepper, cook for 4-5 minutes on each side, and top with your favorite condiments.

Heidi likes to add bacon, cheese, and horseradish.

Caden recommends outfitting your burger one of two ways:
Either with BBQ sauce, grilled onions, pepper jack cheese, and bacon. Or the normal way, as he calls it, with Fry Sauce, pepper jack cheese, and pickles. Add jalapeños and onion rings if you’re feeling extra festive.
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Range-Fed, All-Natural, Hormone Free

Bring the smokehouse to your backyard with this hefty, aged Brisket. A guaranteed feast, the Brisket has unbeatable taste and tenderness best showcased by cooking low and slow. You may need to fend off the neighbors who wander over to see what smells so darn good—or invite them to join! There’ll be plenty of Brisket to go around.
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Cooking

Whether you roast it or put it in the smoker, the key to a mouthwatering Brisket is time. Cook your Brisket at 225°F for 1.5 hours per pound until the internal temperature reaches 200°F, then let it rest. The prolonged heat and time break down the connective tissue, making the meat juicy and tender. If you smoke your Brisket, use real wood chips and lump hardwood charcoal.
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Range-Fed, All-Natural, Hormone Free