The Waves of Grain beef is amazing. Try it! It's freshly frozen 100% grass fed, grass finished heritage purebred Scottish Highland meat from Frank Silva's ranch in La Salle, three weeks aged, packed at a USDA certified family packing house in Kersey CO that uses the Temple Grandin style operations to minimize cow stress. Here is a list of cuts with a description of each. Buy them here.
Sirloin and Sirloin Tip Steaks
Sirloin is considered the best value and the most flavorful cut. We consider Frank’s 100% grass fed, grass finished Scottish Highland to the best flavored beef available, so this is the cut to try first if you are new to Frank's beef. Sirloin Tip has slightly less fat than Sirloin.
Rib Steaks
Rib steaks are bone-in ribeyes, the most accessible combination of rich flavor and melty tenderness, with generous marbling throughout. After sirloin, this is our most popular cut. Packages range from 1.25. to 1.5 pounds.
T-Bone Steaks
This well-marbled cut consists of two lean, tender steaks -- the strip and the tenderloin -- connected by a T-shaped bone. When cut from the bone, the "strip" is known as a New York strip. On a T-bone, you can enjoy the full-flavored strip and the tenderloin together.
Tenderloin Steaks
The most tender and elegant cut of Beef. The tenderloin is known for its lean and succulent flavor. These steaks are filet mignon but cut cross-wise to make a steak.
Ranch Steak
Lean chuck steak with a strip of fat similar to sirloin, super tasty flavorful but not a tender steak. Personal sized so figure 1 steak per adult, or big enough to split if you are preparing ample side dishes. Packages range from 1 to 1.25 pounds.
Chuckeye Steaks
Chuckeye has great flavor and is similar to ribeye but less tender. It can be broiled like ribeye if you don’t mind chewing, or use the slow cooker if you like it tender. Beef Liver This is delicious liver that is super healthful! "The most nutrient-dense food on the planet" here is a pâté recipe. Also makes great "live and onions" of course. Per package. Packages range from 1 lb to 1.5 lbs
Flat Iron Steak
Marinate your steak in the fridge for two to three hours. Sear it in a hot skillet on both sides until it reaches your desired level of pink. Fork in onto a plate to rest for a few minutes, then serve. Packages range from 1.4. to 1.5 pounds.
Flank Steak
Lean and flavorful, marinate this steak or slow cook to tenderize. Packages range from 0.75 to 1.0 pounds.
Skirt Steak
This steak boasts deep, rich, beefy flavor with rich marbling. This steak is tender and is best when marinated before grilling. Packages range from 1.25. to 1.5 pounds.
Denver Steak
Denver Steak stands out from other chuck cuts due to exceptional tenderness and juiciness – be sure not to overcook. These are small steaks from 0.6 to 1.2 pounds.
Beef Short Ribs
Simmer for 2 or more hours until meat is tender. Drain, douse with a BBQ or marinade sauce, then broil. Approximate weight 4.5 pounds (2 packages). Bone-In Medallions (soup bones) This makes incredible beef soup or stew, with the marrow and the tasty meat. cook with bay leaves, salt, and pepper for at least 2 hours, until meat is tender. Packages range from 2.75 pounds to 3.75 pounds.
Marrow and knuckle bones
Bone broths benefit from both types of bones. Simmer for two or more hours with salt and bay leaves. Season to taste.
