Think of a single malt scotch and the deep richness that only comes with its immaculate creation. The rich mountain grasses and crystal clear spring waters of our high mountain ranches enhance the already deep flavors of the ribeye.
These boneless ribeye steaks are one of the most succulent cuts available. The extra fat gives this cut a richness and depth of flavor second to none. Grass-fed and grass-finished and perfect for the grill or on the frying pan with a little butter. These cuts are boneless and cut 3/4" to 1" thick.
These steaks are dry-aged for 30 days in a dedicated aging room before our personal butcher in Chama cuts, vacuum packs and quickly freezes them. These steaks are perfect every time.
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.
