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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CookingLike 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 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