we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Flat Iron

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

Teres Major

Dry Aged

$27 ~ $36/LB

You can prepare this by cooking
on the grillin a skillet

Ground Beef

Dry Aged

$9 $9/LB

You can prepare this by cooking
on the grillin a skillet

Sirloin Filet

$13 0.44-0.56 Lbs / Ships Fresh

Looking for a steak on the lean side, but still want big flavor? Sirloin Filet is the answer. This dry-aged cut has a one-of-a-kind flavor that shines when this steak is seared and served rare. This boneless cut is a more readily available, and more budget-friendly alternative to the ever-popular Filet Mignon. Raised on pasture with no antibiotics and no hormones, this is beef you can feel great about. 

Join the Waitlist

Other Awesome Cuts

Flat Iron

Dry Aged

$13 ~ $26/LB

You can prepare this by cooking
on the grillin a skillet

Teres Major

Dry Aged

$27 ~ $36/LB

You can prepare this by cooking
on the grillin a skillet

Ground Beef

Dry Aged

$9 $9/LB

You can prepare this by cooking
on the grillin a skillet

What's
In It?

meat location illustration

The Sirloin comes from the back part of the animal, where a muscle develops from moving around, roaming freely. This spot develops great flavor and provides a tender, juicy steak.

Good for

Grilling Grilling
cooking in a skillet On the skillet

Cooking Notes

This cut is best served on the rarer side since it doesn't have much fat in or around it. Cook with high heat to develop a good char, but keep the inside nice and red. The more this cut cooks, the tougher it becomes.