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BeutlerBeef

Cattle Company

BEUTLER BEEF
RAISING THE STEAKS

Farm Raised in Pender Nebraska

gift-boxes

  • Classic Steak Sampler

    $99.99
    • 1 Premium Steak
    • 1 Quality Steak
    • 1 Roast
    • 1 Snack
    • 2lbs of Ground Beef

  • The Crowd Pleaser

    $199.99
    • 2 Premium Steaks
    • 2 Quality Steaks
    • 1 Roast
    • 1 Rib
    • 2 Snacks
    • 4lbs of Ground Beef

  • The Butcher’s Pick

    $299.99
    • 4 Premium Steaks
    • 2 Quality Steaks
    • 1 Roast
    • 2 Ribs
    • 2 Snacks
    • 4lbs of Ground Beef

WHAT WE ARE KNOWN FOR

Ground Beef lean

Our ground beef includes a large portion of high quality steaks, which not only makes it more flavorful, it increases the quality, leanness, and texture, creating the juicy bites we all look for in ground beef"

CUSTOMER FAVORITES

  • Brisket

    $69.99

    Brisket is a beef cut from the breast section of the animal and normally sold boneless. Because brisket is a tough cut of meat, it yields the best results when slow cooked or braised in a slow cooker.

  • T-Bone Steak

    $39.99

    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon).

  • Bone-In NY Strip

    $29.99

    Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work.

    The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout