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

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