| 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. |
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| ** 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) |
