All Beef

Bone-in ribeye cut to the full width of a beef rib — thick, dramatic, and heavily marbled. Grain-finished Angus beef at its most impressive. Built for the grill.

Cut from rib 5 — right where the ribeye ends — the Delmonico (chuck eye) shares the same rich marbling and bold flavor at a fraction of the ribeye price.

Cut from deep in the chuck, the Denver is the fourth most tender muscle on the animal — heavily marbled, bold, and built for a screaming-hot sear.

Extra-lean and tightly grained. Roast low and slice thin for tender, high-end grain-finished Angus beef that's perfect for sandwiches and deli-style roast beef.

Cut from the tenderloin — the least-used muscle on the steer. Grain-finished Angus beef filet, butter-soft and lean. The special occasion cut, raised right.

The same tender, butter-soft cut as our Beef Filet — just smaller. Grain-finished Angus tenderloin tips, perfect for kabobs, stir-fry, medallions, and quick weeknight sears.

Lean, long-grained, and packed with beefy flavor. Marinate, grill hot, and slice thin across the grain — that's all it takes to get the best out of it.

Exceptionally tender with fine, even marbling. This grain-finished Angus cut is flavorful and versatile — perfect for grilling, pan-searing, or slicing for fajitas.

Versatile and flavorful, our 80/20 grain-finished Angus ground beef is double ground for ideal texture. Perfect for burgers, meatballs, sauces, and skillet meals — no fillers, just real beef.

Versatile and flavorful, our 80/20 grain-finished Angus ground beef is double ground for ideal texture. Perfect for burgers, meatballs, sauces, and skillet meals — no fillers, just real beef.

Grain-finished Angus ground beef blended with a measured portion of our own beef liver. Nutrient-dense and mild — it cooks, browns, and tastes like regular ground beef.

Bold, beefy, and rare — there's only one per animal. Often called the “butcher's steak,” it's prized for deep Angus flavor when cooked medium-rare.

Grain-finished Angus beef with real jalapeño heat, smoked low and slow — no fillers, no shortcuts. The snack that tastes like it came from a real farm. Because it did.

Grain-finished Angus beef with real mango sweetness and habanero heat, smoked low and slow. The sweet-heat snack stick — no fillers, no shortcuts, no apologies.

Grain-finished Angus marrow bones, cut for roasting. Rich, buttery marrow to spread on toast — or simmer them down for deeply flavorful, collagen-rich bone broth and stock.

A steakhouse classic — tender, juicy, and well-marbled. This premium grain-finished Angus cut delivers big, clean beef flavor with every seared bite.

Grain-finished Angus beef, seasoned simply and smoked low and slow — no fillers, no heat. The original snack stick, built on nothing but good beef.

Grain-finished Angus oxtail, cross-cut into sections. Gelatin-rich and deeply beefy — the classic cut for braises, stews, and soups that turn silky and rich over a long cook.

Grain-finished Angus beef seasoned with bold pepperoni spices — paprika, garlic, black pepper — and smoked low and slow. The familiar flavor, done the Solterra way.

Also known as the “teres major,” this rare cut is second only to the tenderloin in tenderness. Grill or roast it whole, then slice into medallions.