Steak

One package of minute steaks contains tenderized round steak cut into 4 cutlets and are perfect for making Chicken Fried Steak.

**Sometimes labeled as Cube Steak**

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 

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 

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 

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**

The Top Round Steak is a budget friendly cut, great for fajitas or stir fry! Cut from the round roasts, this thinly sliced (1 inch) steak is great for family friendly cooking, and still dry aged for 21.

• 14-18 ounces
• Dry-Aged for 21 Days

Sirloins are a versatile cut that is great for casual dinners, and still all the goodness of dry aging.

• 1 inches thick
• 21-28 day Dry Aged
• 2 Steaks/package
• Home-raised
• Frozen & vacuum sealed to preserve freshness 
• 15-20 Ounces