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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 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.

Filet Mignon is the crème de la crème of our grass fed steak cuts. Our signature artisan aging techniques mature the robust flavor profile while enhancing this cut’s naturally buttery texture. Our 100% Grass Fed Filet Mignon boasts refined characteristics of bluestem prairie and is soft and velvety in body. Pairs well with a smoky Scotch, a hoppy India pale ale, or a structured Bordeaux. 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.

Revel in sophisticated, bold, and nutty flavors with light notes of rye and a long, expansive finish. Our 100% Grass Fed Ribeye steak boasts strong and vigorous flavor that's locked in during our signature artisan aging process. In the first stage of aging, we develop our Ribeye's distinct nutty flavor. Then we let it steep in second round of aging to develop tenderness. Grass Fed Steak.

A time-honored cut for all steak lovers, our grass fed T-bone has balanced, yet intricate layers of nuts and oak. Coneflower and lavender from Midwestern prairies come through in a delicate compliment to the more hearty characteristics of the T-bone steak. Similar to the porterhouse, this cut is made up of both strip and filet, but slightly smaller. Still, you’ll enjoy soft, refined notes on both sides of the bone. Grass Fed Steak.

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 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.

The 100% Grass Fed Double Cut Ribeye Steak is the penultimate grass fed steak. It's a mighty 2.5 inch, thick cut ribeye that boasts a strong and vigorous flavour.