A box that’s as classic as a cowboy hat. We selected cuts of beef sure to elevate any meal, whether dinner with the family, date night, or a backyard barbeque. The Stetson weighs ~12lbs and comes with Lazy T Premium Beef (Choice Grade).
THE STETSON INCLUDES:
See how Kent Rollins served up these intricate cuts you may not have heard of during his visit to Lazy T Ranch.
Choose an available cut to learn more:
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.
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.
Cut from thin cross-sections of the first 4 to 5 ribs, Short Ribs have the perfect ratio of beef to bone. Grill or slow cook—you can’t go wrong!
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.
A cut that’s taken from the back of the beef where the muscles don’t get much exercise, hence the incredible tenderness.
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.
Simply put, Chuck Roast is part of the beef’s shoulder.
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 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.
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.
Simply put, it’s a triangular cut of beef from the bottom of the sirloin.
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.
These are exactly what burgers should be.
Choose an included cut to learn more:
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.
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.
Cut from thin cross-sections of the first 4 to 5 ribs, Short Ribs have the perfect ratio of beef to bone. Grill or slow cook—you can’t go wrong!
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.
These are exactly what burgers should be.
Choose an included cut to learn more:
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.
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.
Simply put, it’s a triangular cut of beef from the bottom of the sirloin.
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.
These are exactly what burgers should be.
Choose an included cut to learn more:
A cut that’s taken from the back of the beef where the muscles don’t get much exercise, hence the incredible tenderness.
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.
Simply put, Chuck Roast is part of the beef’s shoulder.
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.
These are exactly what burgers should be.
Cuts included in The Ten Sleep:
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.
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 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.
A cut from the top of the beef’s hip bone, an area called the bottom sirloin butt.
Included in this box:
Included in this box:
These are exactly what burgers should be.
Choose an included cut to learn more:
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.
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.
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.
Simply put, Chuck Tail Flap comes from the beef’s shoulder.
These are exactly what burgers should be.
Included in this box:
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.
Choose an included cut to learn more:
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.
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.
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.
Cut from thin cross-sections of the first 4 to 5 ribs, Short Ribs have the perfect ratio of beef to bone. Grill or slow cook—you can’t go wrong!
We offer affordable shipping to all 50 states. We will only ship beef on Monday-Wednesday 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 2-3 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.
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.
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.
The recommended serving of beef is 3 oz, so a 12lb beef box will cover ~ 64 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.
At no extra charge, all of our customer’s beef is aged for 14 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.
Choose your preferred beef box and purchase your beef today (approx. 8-12 lbs of beef).
After the beef has been processed, it is then aged for two weeks. The beef is then vacuum-sealed and prepared for shipment.
After your beef is processed, we ship it right to your front door to be enjoyed.
Our cattle eat natural feed their entire lives and drink from artesian wells and natural springs found across our ranch.
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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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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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Our cattle are raised as naturally as possible. From birth to your table, they're not subject to added chemicals or hormones.
When you order from Lazy T Ranch, you'll not only know where your beef comes from (Wyoming), but what it . . .
