| Main Store |
| Alderspring Roasts |
| Gift Ideas and Sample Packs from the Ranch |
| Ground Beef, Ribs and Kabobs |
| Quarter Beeves |
| Gourmet Sausage |
| Variety Meat and Bones |
| Greeting and Gift Cards |
| Gift Certificates |
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| Our steaks, hand carved from our premium dry-aged beef, are among the best that 100% grass-fed beef has to offer! Try each of them with only basic seasonings like salt and pepper to fully experience the delicate flavor of green mountain pastures. One steak per package unless otherwise stated. |
Sirloin Tip Steaks
We often grill these lean, moderately tender steaks to medium rare as is with a little garlic salt and pepper, but they do respond very favorably to marinades. Very similar to the top sirloin in flavor. Thickness: 1.25". 18-23oz. Available in both Certified Organic. |
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London Broils (Top Round)
This lean cut can be grilled after marinating or braised. We often cut it into fajita strips or stew beef. Carved in steaks 1.25" thick and 20-25 oz (may be 2 cuts instead of one to make weight) |
Cross Rib Steaks
This moderately tender chuck steak is bursting with the flavor typical of the chuck. Be aware that this is not the tender ribeye, but it sure can taste like one. Carved 1.25 inches thick; 15-18 oz. Click on the the above item name or picture for more info about this versatile cut. |
Ribeye Steaks
Ribeye steak, cut from the standing rib roast and boned. This robustly flavored and tender steak is Glenn's favorite, as it has with it the definitive flavor of high mountain Pahsimeroi Pastures. Smaller steaks offered below cut around 1 inch thick; larger steaks cut 1.5 inches thick minimum. These are always in short supply due to high demand and small numbers per beef; if one is sold out, try another or try ordering a sampler pack (we hold a few for samplers). Weights are a minimum--each ribeye is weighed and selected by Glenn in the freezer to ensure that the steak is at the specified weight or better. Quantities limited to THREE of any one kind per order. |
New York Strip Steaks
Also known as a Kansas City or Shell Steak, this tender but full bodied cut is excellent grilled even without marinade. Cut from the loin, these steaks are the big boneless part of a porterhouse steak. Smaller steaks offered below around 3/4 to 1 inch thick; larger steaks cut 1.5 inches thick minimum. As with the Ribeyes below, these are always in short supply due to high demand and small numbers per beef; if one is sold out, try another or try ordering a sampler pack (we hold a few for samplers). Weights are a minimum--each steak is weighed and selected by Glenn in the freezer to ensure that the steak is at the specified weight or better. Quantities limited to THREE of any one kind per order. |
Cuts of Filet Mignon (from tenderloin)
Steaks from the Tenderloin, or Filet Mignon are what may be the best grass-fed has to offer. Unparalleled tenderness with just the right amount of dry-aged flavor complete a vicarious journey to pure spring-fragrant Pahsimeroi mountain pastures. Enough said. These Filets are thick cut at 1 3/4 to 2+ inches. LIMIT 2 of any one size per order. Weights are minimums. |
Top Sirloin Steaks
These lean steaks are tender and flavorful enough with robust grass-fed flavor that the marinade can be skipped! Maybe a dash of salt and pepper on these 1.25 inch thick steaks is all you need... |
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