Grassfed Beef Steaks
We carry a variety of steak cuts from our 100% grassfed cattle, depending on our inventory at any given time.
Rib Eye Steaks
Rib Eye Steaks are sliced from a standing rib roast. It is a bone-in cut. The excellent marbling in this cut makes...
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak that contains the loin...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
Sirloin Tip Steaks
These come from the tip of the Sirloin and take on marinades extremely well. When grilled right, they're tender,...
Chuck Eye Steaks
These steaks are cut from the area just in front of the ribeye steak. Rich in flavor, they grill well, quickly, over...
Denver Steak
Denver steak has a lot of flavor from marbling and is more tender than other cuts from the chuck area. Best prepared...
Coulotte (Sirloin Cap/Picanha) Steak
Coulotte (Sirloin Cap/Picanha) steak has minimal marbling and a rich, meaty taste. It lends itself well to...
London Broil
A London Broil is the first cut from the top round. It is a thick top round steak that should be marinated overnight...
Hanger Steaks
A Hanger Steak is one of the Flat Steaks and is a thick strip of meat from the underside of the beef cow. It is from...
Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender, so it needs to be...
Flat Iron Steak
This cut is from the shoulder. This is a single muscle meat that is very flavorful. It expands upon cooking, going...
Flank Steak
This steak comes from the belly and is a thin steak. It is a long piece of meat on the outside of the flank that has...
Filet Mignon (Tenderloin)
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...
Petite Tenders
Petite tenders are second only to tenderloin filets in tenderness. They are not quite as lean as filet, thus they...
