Best Sellers

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  • 1 Territory Gifted

    $149.99
    • 2 Premium Steaks
    • 1 Quality Steak
    • 1 Roast
    • 1 Snack
    • 2lbs of Ground Beef
    • *includes handwritten note on your behalf  (please specify what the note entails at check out in the “other notes” section)

  • 2 Territories Gifted

    $199.99
    • 2 Premium
    • 2 Quality Steak
    • 1 Roast
    • 1 Rib
    • 2 Snack
    • 4lbs of Ground Beef

    *includes handwritten note on your behalf (please specify what the note entails at check out in the “other notes” section)

  • 3 Territories Gifted

    $299.99

    4 Premium Steaks

    4 Quality Steaks

    1 Roast

    1 Rib

    2 Snacks

    4 Ground Beef

    *includes handwritten note on your behalf (please specify what the note entails at check out in the “other notes” section)

     

  • Budget Your Own Gift

    Recommended for 4+ Territories

    More Info
  • Sale!

    Father’s Day Box

    $199.99

    Please specify in notes if you would like this box to be sent on a specific date.

    2 Premium Steaks

    2 Quality Steaks

    1 Roast

    1 Rib

    2 Snacks

    4lbs of Ground Beef

    1 Mug

  • Sale!

    25 LBS. Premium Ground Beef

    $149.75
  • Sale!

    Prime Rib

    $149.99

    Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye is surrounded by fat-marbled muscle, and that is surrounded by a thick cap of fat. Because these muscles are not heavily used, the prime rib is tender, juicy, and extremely flavorful.

    Out of Stock

  • Chuck Roast

    $29.99

    Comes from the shoulder area and yields cuts known for their rich, beefy flavor. Chuck roasts are great for slow-cooking.

  • 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