Choose Your Steak
Classic steaks - great grilled or seared
Ribeye steak - Boneless steak prized for its marbling.
Ribsteak - Bone-in version of the ribeye.
NY strip steak - A lean, tasty steak.
Tenderloin filet steak - The most tender cut on the cow, lean and delicious.
T-Bone steak - A bone-in steak that features a strip steak on one side of the bone and a tenderloin filet steak on the other. Best of two worlds.
Sirloin steak - Lean but full of flavor.
Fajita steaks - delicious marinated, seared, and sliced against the grain.
Flank steak - Thin, flavorful, and easy to cook.
Skirt steak - Rich and tasty.
Flat iron steak - Lean and full of flavor.
Hanger steak - Tender and flavorful.
Braising steaks - cook low and slow in delicious sauce (or leave more rare)
Sirloin tip steak - Makes great steak tips with a marinade.
Round steak - Wonderful for stir fry marinated and cooked quickly.
Tenderized round steak - Great for chicken fried steak, or braise in tomato sauce for Swiss steak.
Chuck steak - Braise in sauce low and slow. Also great for stew.
What You'll Receive
Grilling steaks come in two-packs. They are sliced about 1" thick, with the exception of tenderloin filet steaks, which are between 1.5" and 2" thick.
Other steaks vary in thickness and may be in one or two pieces.
Cooking Tips
Bone-in steaks have a boost of flavor but take slightly longer to cook.
Classic grilling steaks (that also do well seared in a hot skillet) include ribeye, ribsteak, T-bone, NY strip, tenderloin filet, and sirloin.
Flank, skirt, flat iron, and hanging tender are favorite steaks for tacos and fajitas. They soak up marinades and are delicious left medium rare or medium, rested, and sliced against the grain.
Sirloin tip steak, round steak, tenderized round steak, and chuck steak are steaks that do best left on the rare side or cooked low and slow, perhaps braised in a delicious sauce.
How It's Raised
Two generations of the Svec family work together to raise a heritage breed of cattle that finish beautifully on grass, resulting in tender, juicy meat. They are rotationally grazed on pasture during the growing season, and are given hay and access to shelter during the winter. They are never fed corn, soy, or other grains. Svec beef is completely free of GMOs, antibiotics, and added hormones, nor are they given any mRNA vaccines. The beef is processed by a certified humane USDA locker in SD and sold frozen.
Health Benefits of Grassfed Beef
Grass-fed beef has significantly more omega-3 fatty acids and more conjugated linoleic acid (CLA) than grain-fed beef. Grass-fed beef, one of the best protein foods around, is also higher in precursors for vitamin A and E and cancer-fighting antioxidants compared to grain-fed beef. Source