Grass-fed Top Sirloin

From the Top Sirloin

 

The Top Sirloin is a classic steak. Fairly lean, well-priced, and best if marinated overnight. Once marinated, it can be grilled, pan seared, or broiled and is best served rare to medium rare are most.

Tips & Recipes

  • If straight from the package and room temperature, grill it low and slow.
  • If pan-searing, sear one side for about a minute, flip, then place it in a 200 degree oven for 5 – 8 minutes while the second side is searing to finish it.
  • FoodNetwork.com: Grass-fed Sirloin Steak with Spinich

 

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Grass-fed Rib Steak

From the Rib

 

Like the Rib Eye Steak, the Rib Steak is cut from the front ribs in front of the sirloin. Called a Rib Steak because the meat is left on the rib bone. This adds a layer of complexity to an already complex steak.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare at most to appreciate the flavors. The bone-in nature of the steak, however requires special attention to cooking temperatures near the bone. This area will be the last to cook through as the bone acts to insulate the meat from the heat.

 Recipes & tips


 

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Grass-fed Rib Eye

From the Rib

 

The Rib Eye Steak is cut from the front ribs in front of the sirloin. Called a Rib Eye because the meat is cut away from the rib bone.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare are most to appreciate the flavors.

Recipes & Tips


 

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Grass-fed New York Steak

From the Short Loin

 

The New York Steak is cut from the short loin and is considered a premier steak. Prized for its tenderness second perhaps only to the Filet Mignon.

It can be grilled, pan seared, or broiled then removed from direct heat and finished and is best served rare to medium rare are most. Slightly marbled. 

Tips & Recipes


 

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Grass-fed Bavette

Beef-Flank

From the Flank

 

The Bavette, also know as Flap Steak is cut from the flank, or abdominal area.

Like the flank steak, it is a tough, but flavorful cut of meat best marinated then quick seared, broiled or grilled and served medium-rare.It’s the flavor that makes the Bavette, Flank and Skirt cuts stand out, but it is essential to remember to cut it thinly and across the grain on a diagonal.

Recipes & Tips:


 

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Grass-fed Petite Filet

From the Chuck

 

The petite tender (aka: teres major) is a small, seldom used shoulder muscle.

Shhh, this is our little secret: Due to lack of use, the petite tender is arguably the second most tender cut after the tenderloin. An excellent cut of beef for a dinner of 2. Can be pan seared, roasted or grilled.

Recipes & Tips 

 

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Grass-fed Skirt Steak

From the Plate

 

The Skirt Steak is cut from the diaphram. As a hard worked muscle group, it can be tough, but is renowned for its flavor. It’s often well marbled and distinctly grained.

It’s best to marinate the Skirt Steak briefly, then pan sear, broil or grill quickly (medium coals/flame). Make sure to cut across the grain before serving medium rare to rare.

Recipes & Tips:


 

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Grass-fed Flat Iron

From the Chuck

 

The Flat Iron is a top blade, or shoulder cut. Arguably the second most tender cut (considered by some a tough cut that needs marinating) if prepared correctly. Despite the ‘Old World’ sounding name, the Flat Iron is actually a new cut (developed in 2002). A must try for the adventurous amateur chef.

A quick light marinade is preferred. grill or pan sear quickly over medium-high heat. As with most grass-fed beef, serve medium-rare to rare and cut across the grain.

More information on this incredible cut: 

http://confessionsofabutcher.blogspot.com/2005/12/flat-iron-steak-hype-or-heart.html

Recipes & Tips:


 

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Grass-fed Hanger Steak

From the Plate

 

Cut from the Beef Plate, the hanger steak ‘hangs’ just below the diaphragm close to the kidneys which influence the flavor mildly. Often with an obvious grain.

Can be tough, so a marinade is suggested. Grill or broil on medium-high heat and serve medium rare.

Recipes & Tips:


 

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Grass-fed Top Round Steak

From the Round

 

Our Top Round Steaks, also know as “London Broil“, are large cuts of meat from the lean top round.

Best slow cooked on the grill, and accepts marinading well (preferred, overnight). Great for casual group cookouts where you’re not looking to impress, but satisfy.

Recipes & Tips


 

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