Butcher's favorites
Specialty Cuts
Hanger, outside skirt, flank, flat iron, teres major, cowboy-cut and bone-in rib steaks, osso buco and more — the cuts a butcher keeps for himself, from ranch-raised, dry-aged Black Angus.
- 100% Black Angus
- Born, raised & finished on our ranch
- Dry-aged
- No hormones administered
- USDA-inspected
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Hanger Steak
Regular price $42.00 USDRegular price -
Outside Skirt Steak
Regular price From $29.00 USDRegular price -
Flank Steak
Regular price From $28.00 USDRegular price -
Cowboy Cut Rib Steak
Regular price $110.00 USDRegular price -
Teres Major
Regular price $34.00 USDRegular price -
Carne Picada
Regular price $18.00 USDRegular price -
Steak Tips
Regular price $32.00 USDRegular price -
Premium Ranch-Raised Beef Suet (Un-Rendered Tallow) – Bulk Box
Regular price $210.00 USDRegular price
About these cuts
The cuts that reward a little know-how
Hanger, skirt and flank are the flavor cuts: a marinade, high heat, and slice across the grain. Flat iron and teres major come out of the chuck and eat like a tender steak at a better price. Osso buco wants low and slow until the marrow gives up.
These come off the same dry-aged carcasses as everything else we sell, so supply follows the animal — when a cut sells out it comes back with the next kill week. Our beef suet is here too for anyone rendering their own tallow.