The historical definition of "Porterhouse" is a place where porter, ale, and occasionally chops or steaks were served. In other words, fine and sophisticated fare, which perfectly describes our Porterhouse Steak. This cut is theunion of the sophisticated Filet Mignon and refined New York Strip. Both the buttery tenderness of our Filet and the complex earthiness of our aged NY Strip shine through.
The historical definition of 'Porterhouse' is a place where porter, ale, and occasionally chops or steaks were served. In other words, fine and sophisticated fare, which perfectly describes our Grass Fed Porterhouse Steak. This cut is a union of the sophisticated Filet Mignon and refined New York Strip. Both the buttery tenderness of our Filet and the complex earthiness of our aged NY Strip shine through. Grass Fed Steak.
The creme de la creme of grass fed steak cuts. Aging matures its robust flavor profile while enhancing this cut's naturally buttery texture. Our Filet Mignon boasts refined characteristics of bluestem prairie and is soft and velvety in body.
The New York Strip Steak is a refined and sophisticated cut, perfect for the meat connoisseur's discriminating palate. We age to develop natural earthy undertones, allowing the full flavor of New York Strip to blossom. We then steep it in a second round of again to develop tenderness. The result is a delicate steak with rich flavor and a light aftertaste.
This steak's big-flavor is what made it the paragon traditional steak cut. It's distinctly bold flavor and texture is delivered via more marbling than the other high end stakes. Our Ribeye Steak boasts strong and vigorous flavor accompanied by a long, expansive finish. Farmer Girl Meats' Ribeye is double-aged, tapping into traditional aging techniques of the butcher shops of yesteryear.
The sirloin is one of the leanest and healthiest steak cuts. Because it's not as marbled as other cuts, the Top Sirloin allows for more generous seasoning and marinating when cooking. Because Farmer Girl Top Sirloin is 100% Grass Fed, it's very lean, and imparts the distinct flavors of natural pasture grazing.
The skirt steak is a long and flat cut, which often gets it confused with the Flank Steak. Known for being very flavorful, it's the go-to choice for fajitas and stir-frys. The Skirt Steak is typically marinated to help tenderize before cooking, and should always be cut against the grain for the same purpose.