- All Products (43)
- Product Bundles (2)
- Aronia Berries (3)
- New Inventory! (13)
- Omega 3 Eggs (1)
- Canned Beef (2)
- Ground Beef and Miscellaneous Cuts (8)
- Beef Steaks (7)
- Beef Roasts (3)
- Bulk Beef Orders (1)
- Pork (10)
- Snack Sticks (3)
- Pastured Poultry (1)
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- 100% Grass-Fed Beef (2)
We carry many different types of steak cuts from our pastured cattle, depending on our inventory at any given time.
|Filet Mignon (Tenderloin-Beef Filet) (Bear Creek Acres Dairy)|
The steak of steaks! aka Beef Filet. This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be over-cooked!
|Rib Eye Steaks (Bear Creek Acres Dairy)|
Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a Rib Steak.) The excellent marbling in this cut makes it loaded with flavor and helps it remain tender during cooking. This steak is best grilled and will not disappoint!
|New York Strip Steaks (Bear Creek Acres Dairy)|
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, typically cut 1-inch thick, that contains the loin muscle and is best grilled to medium rare.
|Top Sirloin Steaks (Bear Creek Acres Dairy)|
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these are best grilled or broiled to medium rare.
|Sirloin Tip Steaks (Bear Creek Acres Dairy)|
These come from the tip of the Sirloin. When grilled right, they're tender, juicy, takes on marinades extremely well, and have a robust beefy flavor that a lot of other cuts-for-kebabs lack.
|T-Bone Steaks (Bear Creek Acres Dairy)|
T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty and delicious, the t-bone is built for grilling. The generous amounts of fat keep it moist while its tenderloin heart stays tender and flavorful.
|Round Steak (Bear Creek Acres Dairy)|
A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to tenderize the meat and maintain moisture. It can also be sliced thin, then dried or smoked at low temperature to make jerky.