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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. 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 EIGHT of any one kind per order.
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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 4 of any one size per order. Weights are minimums.
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Ribeye Steaks
Ribeye steak, cut from the standing rib roast and boned. This robustly flavored steak is Glenn's favorite, as it has with it the definitive flavor of high mountain Pahsimeroi Pastures.
These are always in short supply due to high demand and small numbers per beef; 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 two of any one kind per order.
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