Dry-aged Montana steaks
Steaks
Ribeye, filet mignon, New York strip, T-bone, porterhouse and sirloin — cut thick from 100% Black Angus born, raised and finished on the S Ranch, then dry-aged and vacuum-sealed at our own USDA-inspected plant in Hardin, Montana. Frozen at peak and shipped on dry ice every Tuesday.
- 100% Black Angus
- Born, raised & finished on our ranch
- Dry-aged
- No hormones administered
- USDA-inspected
-
Ribeye Steak
Regular price From $38.00 USDRegular price -
Filet Mignon
Regular price From $32.00 USDRegular price -
New York Steak
Regular price From $36.00 USDRegular price -
T-Bone Steak
Regular price From $58.00 USDRegular price -
The Bighorn Porterhouse Steak
Regular price From $68.00 USDRegular price -
Sirloin Steak
Regular price From $22.00 USDRegular price
About these cuts
Why our steaks eat different
Our cattle are grass-fed on native Montana range and grain-finished at the family's own feedlot near Custer — that's where the marbling comes from. Every carcass is dry-aged before it is cut, which tightens the flavor and tenderizes the muscle the way a good steakhouse does it.
Each steak is cut by our own crew, individually vacuum-sealed and frozen the same day. Weights are listed on every product so you know what's landing in the box. Not sure how to cook one? The Ranch Kitchen has our go-to recipes.