Half Beef

While the number of steaks per size of beef varies, we need to know how many steaks you want to thaw at one time.
If you typically cook 4 steaks at dinner, choose “4” from the options; if you only want to thaw 2 steaks, choose “2”.

HOW TO COOK:

Ideal for grilling, Sirloin Steaks offer lean, moderately tender, flavorful beef with no bones and little fat.

TIP:

You can order either the T-Bone steak or the NY Strip & Filet Mignon combination.

HOW TO COOK:

T-Bone steaks offer two times the steak in one mouthwatering cut. The strip and the tenderloin, both lean, well-marbled cuts of beef, are connected by the telltale t-shaped bone. This hearty steak is hard to resist when grilled. If you choose the NY Strip & Filet Mignon combination, you’ll enjoy two of the most tender cuts of beef. The NY Strip is a steakhouse classic is known for its unmistakable marbling and flavor while the Filet Mignon offers succulent flavor. We recommend grilling, broiling, or braising both cuts for optimum flavor.

TIP:

Flank steak is a relatively tough, lean cut with an intense, beefy flavor.

HOW TO COOK:

We recommend marinating this cut to help tenderize it then quickly cooking it over high heat.

TIP:

Cube steaks are tenderized Round Steaks most often used for Chicken Fried Steaks

HOW TO COOK:

Round Steak, also known as London Broil or Top Round Steak, is a lean, tougher meat best-suited for marinade. Cube Steaks can be breaded and pan-fried or broiled.