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2 x 1.25” 21 Day Dry Aged Ribeyes (0.78 lbs avg weight)
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1 x Stew Meat (2 lbs avg weight)
Carved from the beef rib, the ribeye contains more intramuscular fat, creating a mouthwatering, flavorful steak. These rich, buttery ribeyes are perfectly tender, whether grilled, sous vide or pan seared.
21 day dry aged steaks are wet aged for a minimum of 20 days, followed by a 21 day dry aging period in our temperature and humidity controlled aging facility.
Taken from the trim of our expertly wet aged primal cut steaks, our stew meat is packed with flavor. Slow cook it with hearty root vegetables or marinate and toss with onions and bell peppers for delicious and quick steak tips.
All of our meat is born and raised in the heart of the Ozarks with the highest quality care and dedication to responsible, sustainable agricultural practices.
All of our steaks are hand-carved by our expert meat cutters, individually sealed in our sous vide rated barrier film and frozen – guaranteeing freshness and extending shelf life.
- Frozen products thawed – good in your fridge for up to three weeks
$79.99
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4 x 1.5” Wet Aged Filet Mignons (2 filets per pack; 1.04 lbs avg weight per pack)
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1 x Boneless Skinless Chicken Thighs (4 per pack; 1.81 lbs avg weight)
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1 x Boneless Skinless Jumbo Chicken Tenders (4 per pack; 1.2 lbs avg weight)
Arguably the most tender steak cut, our filets are expertly trimmed and deliver mouth-watering flavor and melt-in-your-mouth texture. Through our minimum 30 day wet aging process, these filets are perfectly tender, whether grilled, sous vide or pan seared!
All of our meat is born and raised in the heart of the Ozarks with the highest quality care and dedication to responsible, sustainable agricultural practices.
Whether roasted, smoked, grilled or sous vide, our delicious, tender chicken is flavorful and juicy. Our chicken is always antibiotic and hormone free.
All of our steaks are hand-carved by our expert meat cutters, individually sealed in our sous vide rated barrier film and frozen – guaranteeing freshness and extending shelf life.
- Frozen products thawed – good in your fridge for up to three weeks
$189.99
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6 x 1.25″ 75 Day Dry Aged Ribeyes (0.66 lbs avg weight)
Carved from the beef rib, the ribeye contains more intramuscular fat, creating a mouthwatering, flavorful steak. These rich, buttery ribeyes are perfectly tender, whether grilled, sous vide or pan seared.
75 day dry aged steaks are wet aged for a minimum of 20 days, followed by a 75 day dry aging period in our temperature and humidity controlled aging facility.
All of our meat is born and raised in the heart of the Ozarks with the highest quality care and dedication to responsible, sustainable agricultural practices.
All of our steaks are hand-carved by our expert meat cutters, individually sealed in our sous vide rated barrier film and frozen – guaranteeing freshness and extending shelf life.
- Frozen products thawed – good in your fridge for up to three weeks
$142.99
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2 x Boneless Skinless Chicken Thighs (4 per pack; 1.81 lbs avg weight)
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4 x Boneless Skinless Jumbo Chicken Tenders (4 per pack; 1.2 lbs avg weight)
Whether roasted, smoked, grilled or sous vide, our delicious, tender chicken is flavorful and juicy. Our chicken is always antibiotic and hormone free.
All of our steaks are hand-carved by our expert meat cutters, individually sealed in our sous vide rated barrier film and frozen – guaranteeing freshness and extending shelf life.
- Frozen products thawed – good in your fridge for up to three weeks
$42.99
BUTCHER BLOCK BASICS
KNOW YOUR CUT
BRISKET
Situated below the chuck and adjacent to the plate, the brisket is found on the breast of the cow. Known as a tougher cut of meat, the brisket is typically prepared in a slow-cooker or cooked low and slow on the barbecue.
CHUCK
The chuck primal cut comes from the shoulder, or forequarter, area of the cow. This primal is comprised of the upper arm, the shoulder blade, and part of the neck. Cuts from the chuck primal are known for their rich and beefy taste with meat that is perfect for slow-cooking or grilling.
FLANK
Looking for a lean yet flavorful cut? The flank primal, located below the loin primal, is a great choice for you. This area is the source of the flank steak which is perfect for braising or grilling.
PLATE
Also known as the short plate primal, the plate primal is located directly below the ribs of the cow. This area is known to have a higher fat content and produces highly popular cuts such as ground beef, short ribs, and skirt steak.
RIB
The rib primal is found under the backbone on the forequarter of the cow and includes meat from the 6th through the 12th ribs. Cuts yielded from the rib primal are often described as rich and flavorful – such as the prime rib roast and the ribeye steak.
ROUND
Sometimes called the “beef hip,” the round primal is located on the backend of the cow. The round primal is the source of lean cuts of meat that come from hind legs and rump. Because of the location of this primal, cuts are often less tender and are sold as roasts, ground beef, and steaks for marinating.
SHANK
The shank primal is situated on the cow’s leg between the elbow joint and the shoulder. Cuts from the shank primal include the shank cross-cut and the shank center-cut, which are often braised – making the beef tender and flavorful.
SHORT LOIN
Perhaps the griller’s favorite primal, the loin primal is known as the source of the most popular, tender, and flavorful cuts of beef. Located below the backbone, the loin primal is home to the Filet Mingon, tenderloin roast, strip steak, Porterhouse steak, T-bone steak, and more.
SIRLOIN
Known for being the source of a variety of cuts that are great for grilling and roasting, the sirloin primal is located behind the short loin and above the flank primal. The sirloin primal is separated into the top sirloin butt and the bottom sirloin butt before being segmented into an array of popular steaks. The bottom sirloin butt yields cuts such as the Tri-Tip and Sirloin Bavette, while the top sirloin butt provides cuts like the coulotte roast and top sirloin steak.
