- All Products (51)
- Product Bundles (0)
- Bulk Lamb (2)
- Bulk Pork (0)
- Grass Fed Beef Steaks (6)
- Grass Fed Beef Roasts (6)
- Ground Beef (1)
- Grass Fed Bones and miscellaneous cuts (9)
- Grass Fed Beef Offal (7)
- Bulk Beef (2)
- Pastured Pork Ham/Bacon/Chops (3)
- Pastured Pork Roasts/Ribs/Sausage (5)
- Pastured Pork Feet/Jowls/Snouts (3)
- Grass Fed Lamb (7)
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Grass Fed Beef Steaks
These are the steaks that make our Beef Famous!
|Rib Eye Steaks (Hole-In-One Ranch)|
Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a Rib Steak.) The excellent marbling in this cut makes it loaded with flavor and helps it remain tender during cooking. This steak is best grilled and will not disappoint!
|Top Sirloin Club Steaks (Hole-In-One Ranch)|
This steak comes from the hind quarter. Very lean and flavorful, these are best grilled or broiled to medium rare. We recommend a day or two in an olive oil marinate and then a LOW and SLOW cooking technique. We've changed the way we offer this cut. They are now small and tender - delicious!
|New York Strip Steaks (Hole-In-One Ranch)|
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-inch thick, that contains the loin muscle and is best grilled to medium rare.
|Filet Mignon (Tenderloin) (Hole-In-One Ranch)|
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be over-cooked! If not cut into steaks, this is the Tenderloin Roast which is available by special order.
|Flat Iron Steak (Hole-In-One Ranch)|
This cut is from the shoulder. This is a single muscle meat that is very tender and flavorful. It expands upon cooking, going from a very flat piece of meat to a plump steak. Cook LOW AND SLOW.
|Cube Steaks (Hole-In-One Ranch)|
These mini steaks are from the eye of round and have been mechanically tenderized and cut into 1/2 inch thick portioned steaks. It is a quick pan-frying steak.