- All Products (36)
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- New Inventory! (5)
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- Canned Beef (2)
- Ground Beef and Miscellaneous Cuts (8)
- Beef Steaks (6)
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- Bulk Beef Orders (1)
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We carry many different types of steak cuts from our pastured cattle, depending on our inventory at any given time.
|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.