We carefully fillet our flat iron's from the upper shoulder blade of the primal chuck. The flat iron has recently become a favorite on restaurant menus due to its high quality and flavor. The flat iron steak is what many chefs consider a best-kept secret of steak cuts. Available as an 8 oz. steak.
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A classic American favorite, lean and luscious. This steak is cut from the short loin and is extremely tender and flavorful. The New York Strip Steak will always take center stage on any plate. Available in 10 oz. or 14 oz.
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Steak lovers are serious about their ribeye’s, and our juicy, meaty ribeye will not disappoint. These steaks are incredibly tender due to the area of the bison from which they are cut: the rib primal section. Our 100% grass-fed ribeye steaks will redefine what you think a great steak is. Available in 10 oz. or 14 oz.
The ribeye cap and bone add the extra richness to this classic cut. Our bone-in ribeye's make for a perfect presentation, and luckily they aren’t just for cowboys. Our bone-in ribeye was a featured winner of the 2012 Cooking Light Artisan Products Award. Available as a 16 oz. steak.