Individual cuts of all-natural beef.
Hanger Steak is known for its flavor and tenderness, coming from the diaphragm. Best cooked quickly over high heat. High in protein and a good source of iron.
Back Ribs come from the upper part of the ribcage. They are best cooked slow and low, making them perfect for roasting or barbecuing. Rich in protein and a good source of iron and zinc.
Short Ribs come from the lower rib area. Best slow-cooked, either braised or roasted. High in protein and rich in iron and collagen.
Sirloin is cut from the back of the cow, known for its flavor and tenderness. Best cooked over high heat. High in protein and a good source of iron and B vitamins.
Tri-Tip Roast comes from the bottom sirloin. It’s flavorful and tender, best roasted or grilled. High in protein and a good source of iron and B vitamins.
Filet Mignon is cut from the tenderloin, known for its tenderness and mild flavor. It’s best cooked quickly over high heat, such as grilling or pan-searing. High in protein and low in fat.
The New York Strip comes from the short loin. It’s flavorful and tender, best cooked over high heat. High in protein and a good source of B vitamins and zinc.
