Rock Mountain Farm Beef

 The most tender cut, taken from the small end of the tenderloin. Buttery texture, perfect for a special night.

 Lean and melt-in-your-mouth tender. Cut from along the spine, known for its mild flavor and elegant finish.

 Rich and juicy with marbling throughout. Cut from the rib section — our go-to for flavor and grill marks.

 Full of beefy flavor, cut from the short loin. A firm, satisfying steak for weeknights or the weekend.

 The best of both worlds — tenderloin on one side, strip on the other. Big, bold, and built for sharing.

 Classic steakhouse cut. Like the Porterhouse, but with a smaller tenderloin section. Best seared and served hot.

 A lean sirloin, trimmed filet-style for tenderness. Great grilled or pan-seared with herbs.

 Bold flavor, trimmed from the sirloin. Slightly leaner but still juicy — a reliable everyday steak.

 Long, lean, and perfect for marinating. Cut from the belly — best sliced thin across the grain.

 Extremely tender and well-marbled. Cut from the shoulder — often called the second most tender cut after tenderloin.

 Known as picanha in Brazil. Cut from the sirloin cap — juicy, beefy, and great grilled or broiled.

 Small, lean round cuts from the shoulder. Tender and versatile — ideal for stir-fries or quick skillet meals.

 Thinly sliced for cheesesteaks, sandwiches, or stir-fries. Quick-cooking and full of flavor.

 Lean and bold, great for marinating and grilling. Best sliced thin across the grain.

 Cut from the chuck, tender and well-marbled. A rising star for pan searing or tacos.

 Lean, versatile chunks from the round. Ideal for skewers, stir-fries, or slow braising.

 Local-style chuck steak — hearty, flavorful, and built for the backyard grill.

 Rich flavor from the shoulder. Braise it low and slow or marinate and grill for rustic meals.x

 From the shoulder. Best slow-cooked or braised — hearty and full of beefy flavor.

 A BBQ favorite. Long, slow cook brings out rich, melt-in-your-mouth texture.

 Cubed from tougher cuts for braises and stews. Tender with time, rich with flavor.

 Rich, nourishing cuts with deep flavor. Braise, roast, or slow cook to unlock old-school goodness.

 Collagen-rich and perfect for bone broth. Add depth and nutrients to every pot.

 Roast and spread like butter — nutrient-dense and chef-loved for its flavor.

 Packed with iron and vitamins. Sear, sauté, or grind into pâté — old-school nutrition at its best.

 Render into tallow for cooking, candles, or skincare. Pure pasture-raised beef fat.