1 Hanger Steak- Cut from a muscle in the diaphragm that just “hangs out”, our Hanger Steak is a tender piece of meat. Known as the “butcher’s steak", there is only one per steer, so some butchers keep it for themselves... but not ours!
Cooked high and fast, this cut takes less than 10 minutes and should be served rare to medium rare.
1 Flank Steak- Cut from the abdominal or lower chest muscle, our Flank Steak is a lean cut with a good beefy flavor.
Best marinated and grilled, or pan seared and served rare to medium rare. Makes great cheese steak, fajitas or stir fry.
Remember to let it rest and slice it against the grain.
1 Skirt Steak- Cut from the diaphragm, this muscle has done a lot of working helping the steer breathe. With a bold, beefy flavor, our Skirt Steak needs to be served rare to medium rare.
Whether you want prepare it simply with salt and pepper or let it marinate, grill or sear it 2 - 3 minutes per side. This is a popular cut for fajitas and stir fry.
Approx. 4 lbs total weight
Prices will vary based on the size of animal harvested.
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