we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Sirloin Filet

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

Boneless Ribeye

Dry Aged

$38 $38/LB

You can prepare this by cooking
on the grillin a skillet

Flat Iron

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

Sierra Steak

$14 .50-.75 lbs / Ships Fresh

Bet you haven’t seen this steak before. This is an awesome dry aged steak from the beef’s chuck section, that's a great, smaller, alternative to Flank Steak. Butchers rarely bother retrieving this cut due to its small size, but what it lacks in heft it makes up for in flavor. Serve rare and slice against the grain for the best results.

Join the Waitlist

Other Awesome Cuts

Sirloin Filet

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

Boneless Ribeye

Dry Aged

$38 $38/LB

You can prepare this by cooking
on the grillin a skillet

Flat Iron

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

Sierra Steak is from the top of the chuck flap, cut from atop Boneless Short Ribs. This part of the animal gets a great workout from living a pasture-raised lifestyle, which intensifies the deep flavors of this dry aged cut.

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

Marinate then sear over medium-high heat, rest, and slice against the grain. This cut is also great sous vide then seared.