Cut from the ribeye (along the 6th-12th ribs), these delicious steaks, are perfect for an exquisite carnivorous breakfast or any delectable meal. The rich flavor of the meat calls only for a little salt and pepper added at the end of cooking.
Always grass-fed and grass-finished on the rich grasses of our high mountain ranches in Chama, NM and processed by our expert butcher.
Healthy meats; plain and simple.
Our meats are the best you’ve ever tasted because we control the entire supply chain. Our yaks are bred, born and raised on our ranches while Robert purchases all our cattle from our neighbors or from local auction houses. In the summers the animals enjoy the high mountain energy dense grasses and snow-fed spring waters on our Wolf Creek Ranch. In the winters we move the yaks and cattle to our lower elevation farm 20 miles from the ranch where they eat Timothy hay that was grown either on our farm or neighboring farms. Our processing is done either in Chama by a craft butcher or by another craft butcher in Colorado. Also, our team members all have historic ranching roots in the Chama Valley, giving them a deep knowledge of animal husbandry and regenerative grazing practices of the region.
