Enjoy the convenience of our pasture-raised, heritage Black Angus beef delivered to your door, with the freedom to choose your favorites and set a delivery schedule that fits your life. Every box arrives frozen, packed with dry ice and ready to store in your freezer until you're ready to cook. Deliveries every 4, 6, or 8 weeks — skip, swap, or cancel anytime.
The steakhouse steak, our New York Strip is something special. Packed with beefy flavor, well marbled, and cut on the bone for a depth that can only come from Tennessee.
Bring the steakhouse home. The bone makes it a little more primal, a little more fun, and a lot harder to share.
The Cut
New York Strip · bone-in
Feeds
1-2
Best On
Cast iron · grill
How to cook
The strip with a little extra to it, but note the bone side runs rare and needs a little extra heat. Salt it ahead, get the grill or oiled cast iron smoking hot, and sear it 3-4 minutes a side, plus an extra 30 seconds per side, including the bone edge. Pull it at 120F and rest it 10 minutes for a 130 medium-rare finish.
On the grill it's leaner than a ribeye, so flare-ups aren't much of a worry. Spoon butter, garlic, and thyme over it in the last two minutes and it'll leave you with a nutty crust of savory flavor.
A reverse sear works here too: 225F in the oven, grill, or smoker to 110F internal, then a hard sear in oiled cast iron to finish.
A beautifully marbled standout from the shoulder - surprisingly tender, boldly beefy.
Cook it hot and fast, slice it thin, and let everyone wonder how a steak they've never heard of got this good.
The Cut
Denver Steak · boneless
Feeds
1-2
Best On
Cast iron · grill
How to cook
A sleeper from the shoulder, tender and deeply marbled, and it rewards high heat more than almost anything we sell. Get the oiled pan ripping hot and sear it 2-3 minutes a side. Pull it at 120F for a perfect 130 medium-rare, rest it 10 minutes, then slice it against the grain, watching for where the fibers change direction partway down the steak.
On the grill it's marbled but compact, so it takes high direct heat without much fuss. A butter, thyme, and garlic baste at the end and all that marbling drinks it right up.
Lean, deeply beefy, and unfussy. This cut doesn't ask for your attention, it earns it.
Marinate this workhorse in the morning, grill it hot at night, slice it thin against the grain. Dinner handled, no one the wiser it was easy.
The Cut
Flank Steak · boneless
Feeds
3-4
Best On
Grill · cast iron · high heat
How to cook
Lean and tight-grained, built to soak up flavor and cook quick. Salt and season it, get the oiled pan or grill smoking hot, and sear it 3-4 minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 to 10 minutes, then slice it thin across the grain. Don't take it past medium, because there's no fat in here to save you.
On the grill it's in its element, and lean enough that flare-ups aren't a worry. Want to up the ante? Marinate it a few hours ahead with soy, a crushed garlic clove, a little brown sugar, and some citrus.
Built for high heat and a fast char - marinate, sear, slice, and pile it high.
Fire up the griddle, throw on peppers and onions, and let the kitchen smell like a party.
The Cut
Fajita Steak · sliced
Feeds
2-3
Best On
Griddle · grill · high heat
How to cook
Named for the preparation, so you already know the move: high heat, fast char, sliced thin and piled high. Salt and season it, get the griddle or grill sizzling hot, and give it a couple minutes a side until the edges char and the center hits 130F. Rest it a few minutes before it goes in the tortilla. The char is half the flavor here, so don't crowd the pan and don't chase it around. If you're up for it, marinate it a few hours ahead with lime, a splash of soy, olive oil, and a garlic clove pounded till it bleeds.
Rich marbling, loose grain, big beefy flavor - the skirt that needs nothing but a hot sear and salt.
The steakhouse fajita cut, and it asks almost nothing of you - pan blazing, a little salt, a fast sear, sliced thin while it's still hissing.
The Cut
Outside Skirt · boneless
Feeds
2-3
Best On
Grill · cast iron · high heat
How to cook
Richer and more marbled than the inside skirt, and just as fast. Salt and season it, get the grill or oiled cast iron smoking hot, and sear it a couple minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 minutes, then slice it thin across the grain. It's thin enough that another minute takes it from perfect to gone, so stay on it. Upgrade it with a marinade if you like, using orange or lime, a splash of soy, olive oil, and a smashed garlic clove.
The bistro steak - long, loose-grained, and beautifully marbled.
Sear it hot and carve it thin - into tacos, over a salad, or straight off the board. The cut you'll be a little smug about knowing.
The Cut
Bavette · boneless
Feeds
2-3
Best On
Grill · cast iron · high heat
How to cook
Long and open-fibered, which is why it cooks fast and drinks up a marinade. Salt and season it, get the grill or oiled cast iron ripping hot, and sear it a couple minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 to 10 minutes, then slice it thin across the grain, which runs the long way down the steak. Cut it wrong and it eats chewy, cut it right and it eats like a much more expensive steak.
On the grill it's right at home, since it's thin, it's fast, and a little char is the point. Feeling fancy? Marinate it a few hours ahead in olive oil, a splash of soy, whatever citrus you've got laying around, and a clove of garlic smashed to smithereens.
Thinner, tighter-grained, and full of punchy flavor - the cut for hot coals and hungry people.
Afternoon smoke, open flames, and the whole yard drifting toward the grill without being called.
The Cut
Inside Skirt · boneless
Feeds
2-3
Best On
Grill · cast iron · high heat
How to cook
Thin and tight-grained, so it's done in a flash. Salt and season it, get the grill or oiled cast iron screaming hot, and sear it a couple minutes a side. Pull it at 120F for a 130 medium-rare, rest it 5 minutes, then slice it thin across the grain.
On the grill it takes about two minutes flat and it's ready. Want to level up? Give it a marinade a few hours ahead with citrus, soy, olive oil, and some minced garlic.
One of the most tender cuts on the steer - buttery, bold, and genuinely easy to cook.
Tender enough to dress up, easy enough for salt and a good sear. The steak you cook on a night you didn't plan to cook.
The Cut
Flat Iron · boneless
Feeds
1-2
Best On
Cast iron · grill
How to cook
So tender it asks for nothing but a hot, fast sear. Salt it ahead, get a hot oiled pan or the grill going, and sear it 3-4 minutes a side. Pull it at 120F, rest it 10 minutes, then slice it against the grain.
On the grill it's even and forgiving, which makes it a reliable cook no matter your skill level. Add butter and thyme to the skillet at the end, or lay a pat on top while it rests.
A rich 80/20 grind that tastes like the steaks it came from, because that's exactly what it is.
The backbone of a hundred weeknight dinners. Taco Tuesday, a Sunday bolognese, a burger nobody planned on. It does whatever you need it to.
The Cut
Ground Beef
Feeds
2-4
Best On
Cast iron · griddle · Dutch oven
How to cook
Brown it hard and give it room, because steam is the enemy of a good sear. Leave it loose for tacos, sauce, and chili, or form it into patties.
On the grill or flat-top, smash it thin on a screaming surface for lacy, crisp edges. That 80/20 gives you room to season and holds its moisture. Salt, pepper, and a hot surface is all a great burger really needs.
Four patties, over a half pound each, formed thick and packed loose. The burger that doesn't mess around.
When the cookout is actually about the burger. Hot grill, a hard sear, a slice of cheese, and nothing else asked of you.
The Cut
Hamburger Patties · 1/2 lb+ · 4 count
Feeds
4
Best On
Grill · griddle · cast iron
How to cook
This is the burger you build a cookout around. Get a hot fire going and sear it hard, 4-5 minutes a side for medium, with one flip and no fussing. Never press it, and give it room, because a half pound of beef needs space to sear rather than steam. Let it rest a couple minutes before it hits the bun so the juices settle instead of running out the back. It's thick enough to take a real crust while the middle stays pink, which is the whole reason to buy a burger this size. Cheese, a toasted bun, and get out of the way.
A third-pound patty, thick enough to stay juicy and easy enough for a Tuesday.
The everyday burger that still earns its place. Sear it hard, melt the cheese, stack it tall or keep it simple.
The Cut
Hamburger Patties · 1/3 lb · 4 count
Feeds
4
Best On
Grill · griddle · cast iron
How to cook
A third of a pound of dry-aged beef, packed loose so it eats juicy instead of dense. Get the grill or a flat-top screaming hot and lay them on. Sear 3-4 minutes on the first side and a little less on the second, flipping once, and add cheese in the last minute so it melts down the sides.
On the grill, leave them alone while they cook. Pressing them just squeezes the good stuff out into the fire, and every drop that hits the coals is flavor. Toast the buns in the beef fat while the burgers rest. It takes thirty seconds and it makes all the difference.
If you'd rather smash them, do it on a flat-top and do it once, in the first thirty seconds, before any juice has come up. After that, hands off.
Cut thick and deeply marbled - the cut that asks for time and rewards it richly.
A slow Sunday in one dish. Braise them in red wine until the meat gives up the bone, and let the kitchen smell like patience paying off.
The Cut
Short Rib · bone-in · English cut
Feeds
2-3
Best On
Braise · Dutch oven · smoker
How to cook
The marbling and connective tissue are built for a long braise, and they reward every minute of it. Salt them well, sear all sides hard, then braise them low in red wine and stock, covered at 325F, for about three hours, until the meat slides off the bone. Skim the braise, reduce it, spoon it back over the ribs, and serve them straight from the pot.
On the smoker, run them at 225F until the bark sets and they probe tender around 200F, for Texas-style beef ribs with no braise needed. Cook to feel and not to the clock.
Cubed from the chuck and brisket - richly marbled, and built for a long, slow simmer.
Brown the cubes, then let them go low all afternoon. Stew, chili, Sunday sauce, and a house that smells like it the whole time.
The Cut
Stew Meat · cubed
Feeds
3-4
Best On
Dutch oven · slow cooker · stockpot
How to cook
Brown them hard first, working in batches so they sear instead of steam. Deglaze the pan with red wine before any liquid goes in and you'll taste the difference. Then simmer them low in stock and vegetables, either at a bare bubble on the stove or covered in a 325F oven, and give it two to three hours. It's done when a cube gives with no resistance, not when the clock says so, and it's better the next day.
The Sunday roast that becomes Monday's sandwich. Lean, close-grained, and made to slice thin.
Sear it, roast it low, and carve it thin at the table while everyone waits. What's left is next week's lunch, and honestly that might be the better half.
The Cut
Round Roast · boneless
Feeds
4-6
Best On
Oven · Dutch oven
How to cook
There's no fat in here to hide behind, so keep the heat low and pull it early, knowing carryover cooking will keep the temp rising 10 degrees or more. Salt it ahead, sear all sides, then roast it at 300F until it hits 120F internal, and it'll come up to a rosy 130 medium-rare while it rests. Give it 20 minutes, then slice it as thin as your knife allows, because thin is the whole game with a lean roast.
On the smoker it's low and steady, and a little smoke works well against the dry-aging. Horseradish cream and good bread, and Monday takes care of itself.
Deep in the leg bones hides the holy grail of chefs and home cooks alike — rich, buttery bone marrow.
Spread it on warm toast, melt it into a pasta, or simmer it down into a broth — and let something this rich and wholesome remind you that good things take time.
The Cut
Bone Marrow
Feeds
1-3
Best On
Roasting pan · oven · stockpot
How to cook
Roast bone-side up at 450°F for 15–20 minutes, until the marrow is soft, glossy, and just bubbling at the edges. Scoop it hot onto grilled sourdough with flaky salt and chopped parsley.
For broth, roast the bones for color first, then simmer low and slow — marrow enriches everything it touches.
For the deepest flavor, roast the bones first, spread on a sheet at 400 to 450 until well browned, 30 to 40 minutes.
Into a big pot with cold water to cover, a splash of vinegar to draw the minerals from the bone, and a few aromatics, onion, carrot, celery, peppercorns. Bring it up, then drop to the barest simmer and leave it 12 to 24 hours, skimming the foam early. Strain.
When it chills it should set up like jelly, that's the collagen, and that's how you know you did it right. A week in the fridge, months in the freezer.
The whitefish that eats like a steak - snow-white, firm, and mild, with big meaty flakes that hold on the fork.
The fish for people who swear they don't like fish. A hot pan, butter, and lemon - dinner is done before the table is set.
The Cut
Pacific Halibut
Feeds
1
Best On
Skillet · grill
How to cook
Lean fish moves fast, so cook it hot and pull it early. Pat it dry, salt it, and sear it hard in an oiled skillet, two to three minutes a side depending on thickness, until it just turns opaque and the flakes begin to separate. Pull it at 130F, and don't push past 135F or it turns tough and dry. A spoon of butter at the end and a squeeze of lemon is all it wants.
The richest of the wild salmon - deep orange, rich with natural fat, and thick enough for a proper sear.
The ten-minute dinner that feels like a reservation. Crisp skin, silky center, and not much else required.
The Cut
King Salmon
Feeds
1
Best On
Skillet · grill
How to cook
All that natural fat means the fish bastes itself, so it asks for almost nothing but heat and salt. Pat it dry, salt it, and get an oiled skillet or grill screaming hot. Lay the fillet skin side down and leave it alone while the skin crisps and the color turns opaque most of the way up the side, then a quick flip to finish. Pull it at 120F for a moist, silky medium and it will carry a few degrees on the plate; past 130F the fat renders out and it dries. Crisp skin is the reward for not fussing with it.
The fish behind the miso dish Nobu Matsuhisa made famous.
It's hearty enough to take a good sear and rich enough that it won't dry out or easily overcook, and it breaks into big, buttery flakes. Try our Miso-Glazed Black Cod recipe to see how it shines with Eastern flavors!
The Cut
Black Cod
Feeds
1
Best On
Broiler · oven · grill
How to cook
Black cod holds together well under the broiler, in the oven or on the grill. Soy, citrus and chile balance its richness. For the classic, marinate it in sweet miso for one to two days, broil it until the top browns, then finish it in a 400F oven until it reaches 145F and flakes with a fork. Cook pieces of similar thickness together, since tail pieces are thinner and finish before center cuts. Our Miso-Glazed Black Cod recipe, inspired by Nobu Matsuhisa's dish, takes you through it step by step.
