A day on the ranch is sure to build up a cowboy-sized appetite, but a thick, cowboy-cut ribeye doesn't come with a 10-gallon hat prerequisite. Typically cut 2 to 2 1/2 inches thick, a cowboy-cut ribeye is basically the same as a bone-in ribeye steak. Whether it's grilled steak for two or any other special occasion. This plus-sized steak is perfect for anytime you want to go big.

Harvested near the spine, this cut is the most tender and the most desirable of all steak. Can be grilled or pan-seared to perfection; which normaly means a rare middle. Great with our steak and roast rub.

The flank steak is a beef steak cut from the abdominal muscles or lower chest of the cow.It can be grilled, pan-fried, broiled, or braised for increased tenderness. This is a delicious cut of beef that works great sliced & served as-is or mixed in with a stir-fry.

This classic cut is filled with marbling that makes it tender & juicy. Pair with a baked potato & ceaser salad for the ultimate throwback to one of America's favorite meals.

Porterhouse steaks are cut from the rear end of the short loin and thus include more tenderlion steak, along with (on the other side of the bone) a large strip steak.

This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout. (Also known as a Delmonico) the ribeye has long been a favorite of steak lovers worldwide due to its luscious marbling.

This is a delicious and tender cut of beef that is great for cooking & slicing for your guests. A great party starter! Set it and forget it! The perfect slow-cooker meat that works well for the food prepper in the family.

The sirloin steak is cut from the back of the animal & is generally less tender than other cuts. This is a traditional steak that is best in a stir-fry or taco-style meal. Although they taste delicious they are not as robust as a ribeye.

This is one of the more eye-pleasing dishes that you can prepare! A customer favorite for family dinners ranging from casual Sunday dinner to special Holiday meals. Whether you want to prepare your roast in the oven or on the grill, it's perfect for those who prefer a classic presentation.

The T-bone and porterhouse are steaks cut from the short loin. Both steaks include a "T"-shaped bone with meat on each side. T-bone steaks are cut closer to the front and contain a smaller section of tenderloin.

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout. This roast is an impressive centerpiece for any occasion. This cut is best roasted whole "standing" on its ribs, allowing the top layer of fat to render and self-baste the meat.

The USDA Prime Filet Mignon is our most tender steak, so tender that it can be cut with a fork. This is a special steak with a deliciously mild flavor and amazing buttery texture.