Collection: Steaks

Premium beef steaks, raised on our Texas ranch — grass-fed, grain-finished, with no hormones and no antibiotics. Whether you're firing up the grill for a special occasion or treating yourself on a Tuesday, these are the cuts worth savoring.

• Ribeye — rich marbling, bold flavor, the crowd favorite
• Filet Mignon — the most tender cut on the animal, buttery and mild
• NY Strip — firm texture, beefy taste, perfect for the grill
• T-Bone — two steaks in one, tenderloin and strip divided by the bone
• Porterhouse — the king of T-bones, with an extra-generous tenderloin side
• Sirloin — lean and versatile, great for weeknight grilling
• Denver Steak — tender, well-marbled, and underrated
• Chuck Eye (Delmonico) — the budget ribeye that punches above its weight
• Flat Iron — buttery tender, great for slicing thin
• Bavette (Bottom Sirloin) — bold, beefy, and perfect for fajitas
• Flank — lean and intensely beefy, best marinated and grilled or sliced thin
• Skirt Steak — thin and flavorful, made for fajitas and carne asada