Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
Eighteen Pounds of "What's for Dinner," Answered.
This box is built the way a ranch family actually eats: steaks for Friday night, a chuck roast for Sunday, fajitas when it's nice out, stew meat when it's not, and enough ground beef to carry every weeknight in between. One steer, start to finish — the steaks and the taco meat came off the same animal, which is something no grocery cart can claim.
Show-finishing shows up everywhere in this box, not just the steaks. The roast braises richer. The stew meat holds up. The ground beef tastes like it came from somewhere, because it did.
Two ribeyes and two sirloins cut at 1 inch, one 2–3 pound chuck roast, one pound of fajita meat, two pounds of stew meat, eight pounds of ground beef. Approximately 18 pounds. Vacuum-sealed.
Suggested preparation: Start with the chuck roast — 300°F, covered, three to four hours, until it gives up. Earn the ribeyes.
Eighteen Pounds of "What's for Dinner," Answered.
This box is built the way a ranch family actually eats: steaks for Friday night, a chuck roast for Sunday, fajitas when it's nice out, stew meat when it's not, and enough ground beef to carry every weeknight in between. One steer, start to finish — the steaks and the taco meat came off the same animal, which is something no grocery cart can claim.
Show-finishing shows up everywhere in this box, not just the steaks. The roast braises richer. The stew meat holds up. The ground beef tastes like it came from somewhere, because it did.
Two ribeyes and two sirloins cut at 1 inch, one 2–3 pound chuck roast, one pound of fajita meat, two pounds of stew meat, eight pounds of ground beef. Approximately 18 pounds. Vacuum-sealed.
Suggested preparation: Start with the chuck roast — 300°F, covered, three to four hours, until it gives up. Earn the ribeyes.