Left Continue shopping
Your Order

You have no items in your cart

May 2022 Beef Harvest - 1/4 Share (Remaining Balance)


 Seek Simple Ranch - Quarter Cut Sheet - 5/21/22


Cut Customer Share (Cuts) Description
Porterhouse 1 A Seek Simple Ranch Favorite! On one side of the center T-shaped bone is the top loin, better known as a New York Strip, and the other side is a tenderloin filet.
T-Bone Steak 4 A classic T-bone steak is beautifully seared on the grill, cut up against the fibers and left to rest before being served with garlic-scented butter to enhance the flavor.
Ribeye 6 Fantastic marbling and flavor, best grilled or broiled.
Sirloin Steak 2 Lean, juicy and tender beef that has no bones and very little fat, making it taste delicious any way it's cooked.
Sirloin Tip 1 Very lean steak so make sure to slow cook and marinate.
Flat Iron Steak - Considered by many to be the second most tender steak cut; only filet mignon is more tender.
Shoulder Steak 4 Braise and slow cook or marinate before grilling.
Flank Steak 1 Great beefy flavor; super for dishes where it is sliced thin & quick-cooked, as in stir-fry.
Roast 1 "Rump roast" best in slow cooker for pot roast.
Brisket 1 Requires slow cooking which gives the chance for the abundance of connective tissue to break down and gelatinize into a rich, tender meat.
Soup Bones 1 Make your own grass-fed/grain finished bone broth – all it takes is a big pot, water, seasonings, and time.
Cube Steak 8 Slow simmer it to tenderness in flavorful soups, stews and slow-cooked meals. But because cube steak has been tenderized and flattened, it's also commonly pan-fried on the stove.
Chuck Roast 1 Best cooked with moist and/or low heat (ex: pot roasted/slow cooked, pulled beef)- can be shredded, chopped, and used in place of ground beef in chili, tacos, spaghetti.
Chuck Steak 4 Best for stewing, slow cooking, braising, or pot roasts.
Ribs 1 Delicious to eat off the bone. If you've ever had smoked chuck roast, you'll be familiar with the unique flavor of the beef cut.
Pot Roast 1 Great for slow cooked pot roast.
Short Ribs 1 Best cooked by braising.
Eye Round Steak 3 Marinate then grill or sear and cook on low heat for best results. Great value meat!
Bottom Round Steak 2 A good everyday cut, boneless and lean. Marinate and broil or grill and slice thin.
Fajita 1 Steak for fajitas should be cooked to rare or medium-rare for the best texture and flavor.
London Broil 3 A London broil is generally a tough cut of meat, but it has great flavor.Marinate and slow cook
Stew 2 Simmer in liquid, best for beef stew.
Ground Beef (Approx 1lbs ea.) 30 Florida pasture raised ground beef! Great for burgers, tacos, casserole etc.
** If there's an odd cut quantity we will replace cuts with a similar quality cut, your take home amount may not reflect total count above (will be greater)
Total Weight Quarter weight *Adjusted Quarter weight Quarter @ $6.50/lb. Deposit Balance Due
Estimate 600
*Actual 645 161.25 150 $975.00 -$250.00 $725.00