Technically it is called a "boneless chuck shoulder center cut steak", but "Ranch steak" is much easier to remember. A ranch steak is usually cut 1/2 inch thick and weighs 12 ounces or less, and is usually trimmed of all excess fat.
Ranch steak is generally flavorful, but a bit tough therefore best when braised. However, it is excellent when grilled, broiled, or pan-fried if it is marinated first and if it is not overcooked.
Before grilling, you can marinade the steak overnight for even more flavor. It's best to grill these on high heat seared on the outside and rare in the center. If you prefer braising, add your favorite stock, herbs, seasoning, and veggies to a pot and cook low and slow for a few hours until the meat is tender.
*Comes frozen and sealed.
Our old-time Scottish breed cows (Murray Greys, Red Devons, Aberdeen Angus, and Baldies) graze well on our high-altitude, chemical-free pastures of alfalfa, blue grass, white and red clover, orchard grass, wildflowers, turnip greens, oat grass, and herbs that produce high yield, nutritious, and deliciously tender beef.
Ingredients: 100% Grass Fed Beef, Grass Finished Beef
Made in the USA
Eating our grass fed products supports local, regenerative agriculture which in return supports the health of your family and the planet.