Only 6 left
$58
Two center-cut filets — the tenderest cut on the ranch.
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Individual Cuts
Dry-Aged Ribeye
$42
16 oz
Cut thick from the heart of the rib primal, our ribeye is dry-aged 28 days in our on-ranch aging room. Rich intramuscular marbling from a slow, grass-first finish delivers a steakhouse-caliber sear at home.
Fresh in 48 hours
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Cooking notes
Sear 3 min per side over high heat. Rest 5 min. Serve with flaky salt.
What you'll notice
- Deep, mineral-rich flavor from open pasture
- Firm texture from a slow, unhurried finish
- Traceable back to the exact pasture and week
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Fresh-ground weekly. The everyday backbone of the pantry.
Only 8 left
$289
A curated month of beef — steaks, roasts, and everyday ground.