Premium Steaks

Our 21-day Dry Aged Rib Eye Steak is hard to beat. It is a bone-in rib eye and is labeled "Club Steak".

• 1.5 inches thick
• 21-28 day Dry Aged
• 25-32 oz
• Home-raised
• Frozen & vacuum sealed to preserve freshness 

The New York Strip (aka: Strip Steak or KC Strip) is a lean cut that is packed full of flavor and tenderness.

• 1.5 inches thick
• 21 day Dry Aged
• 10-18 oz
• Home-raised
• Frozen & vacuum sealed to preserve freshness 

T-bone's have always been one of my favorite steaks. You get a double dose of deliciousness with one side being the a KC Strip and the other being a smaller portion of the tenderloin.

• 1.25 inches thick
• 21-28 day Dry Aged
• 24 - 32 oz
• Home-raised
• Frozen & vacuum sealed to preserve freshness 

This 2 inch thick, Dry Aged beauty is an impressive steak to behold. It has a long caveman style bone and is great for sharing. 

• 1 Larges Steak - 1.8-2.25 lbs
• Home-raised 
• 2 inches thick

**Limited Supply**

Porterhouse Steaks are a powerhouse steak. They have a full strip steak on one side and filet on the other. It's a beautiful cut with outstanding flavor.

**The processor miss labeled some of my Porterhouses as T-bone's, but they still have the full big filet on one side.**

• 1.5 inches thick
• 21-28 day Dry Aged
• Home-raised
• Frozen & vacuum sealed to preserve freshness 

The beef tenderloin is the most tender piece of meat. It can be cooked whole or cut into individual filets.

• 100% home raised Kansas Beef
• 21 Day Dry Aged 
• Grass Fed and Corn Finished
• Farm-to-Table
• USDA Inspected 
• 3-4 Rib Roast
• 2.5-3 pounds

***limited number and I won’t be restocking again before Christmas.