Individual Cuts
All of our beef is butchered right on the ranch in our very own state-inspected, Animal Welfare Approved packing house. The body composition of each side of beef is unique and Double Check Ranch is dedicated to bringing out the best of that animal to your table. As a result, weights of meat packages will vary.
Round Roast............A Round steak is cut from the round primal cut of beef. Specifically, a Round steak is the eye (of) round, bottom round, and top round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and is moderately tough but still tasty. Lack of fat and marbling may make round steak dryer than other cuts after cooking, so it is commonly prepared with slow
moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Chuck Roast............Chuck roast is a thicker version of Chuck steak is sold as a "7-bone roast" or "chuck roast". It has a high fat content, which contributes to an excellent flavor and tender texture. It is usually cooked with liquid as a pot roast, and is often thin-sliced into the roast beef found in your favorite deli sandwiches.
Short Ribs................Short ribs, also known as Thin ribs or 'Jacob's Ladder' are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs may be long-cooked, rapidly seared or grilled, marinated and grilled over charcoal, as well as barbecued and braised.
Sirloin.........................The Sirloin steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. This is a tender cut of steak that is great for pan-frying, grilling, or broiling.
Filet..............................Filet is a steak cut of beef taken from the tenderloin, or psoas major muscle of the animal. The fillet is the most tender cut of beef, and is usually the most expensive. The average steer or heifer provides no more than 4-6 pounds of fillet. Because the muscle is not weight-bearing, it contains less connective tissue, which contributes to its tenderness.
New York.................The New York steak, also called a strip steak or club steak, consists of a muscle that does little work and so is particularly tender, although less so than Rib Eye or Tenderloin. When the bone is still attached it is known as a T-bone or Porterhouse steak. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for Filet and Rib Eye steaks.
Rib Eye.....................The Rib Eye or Ribeye, also known as the Scotch fillet, is a beef steak from the rib section. The high degree of marbling (fat vs meat) in this cut means it is loaded with flavor. This steak is best grilled and will remain tender up to a cooking scale of medium.
Beef Stew Meat...Stews have been a staple in the diet of many cultures since ancient times. Stewing is suitable for the least tender cuts of meat with a higher connective tissue content. Where other lean cuts may become dry, these types of cuts instead become tender and juicy with the slow, moist heat method.
Ground Beef..........Beef mince, ground beef or hamburger meat is made of beef finely chopped by a mincer or grinder. It is incredibly versatile and widely used in many types of cuisine.
Fajita Strips..........Unseasoned strips of beef that are perfect for your next fajita or taco night!
Soup Bones...........Great for making stocks and soups. Never use a Bouillon cube again. These bones are perfect for your next batch of homemade broth! Bone broths are nutrient-dense; rich in calcium, magnesium, phosphorus and other trace minerals. Additionally, the gelatin they contain can be a source of supplementary protein. Dogs love them too!
Round Roast............A Round steak is cut from the round primal cut of beef. Specifically, a Round steak is the eye (of) round, bottom round, and top round still connected, with or without the "round" bone (femur), and may include the knuckle (sirloin tip), depending on how the round is separated from the loin. This is a lean cut and is moderately tough but still tasty. Lack of fat and marbling may make round steak dryer than other cuts after cooking, so it is commonly prepared with slow
moist-heat methods including braising, to tenderize the meat and maintain moisture. The cut is often sliced thin, then dried or smoked at low temperature to make jerky.
Chuck Roast............Chuck roast is a thicker version of Chuck steak is sold as a "7-bone roast" or "chuck roast". It has a high fat content, which contributes to an excellent flavor and tender texture. It is usually cooked with liquid as a pot roast, and is often thin-sliced into the roast beef found in your favorite deli sandwiches.
Short Ribs................Short ribs, also known as Thin ribs or 'Jacob's Ladder' are a popular cut of beef. Beef short ribs are larger and usually more tender and meatier than their pork counterpart, pork spare ribs. Short ribs may be long-cooked, rapidly seared or grilled, marinated and grilled over charcoal, as well as barbecued and braised.
Sirloin.........................The Sirloin steak is cut from the rear back portion of the animal, continuing off the short loin from which T-bone, porterhouse, and club steaks are cut. This is a tender cut of steak that is great for pan-frying, grilling, or broiling.
Filet..............................Filet is a steak cut of beef taken from the tenderloin, or psoas major muscle of the animal. The fillet is the most tender cut of beef, and is usually the most expensive. The average steer or heifer provides no more than 4-6 pounds of fillet. Because the muscle is not weight-bearing, it contains less connective tissue, which contributes to its tenderness.
New York.................The New York steak, also called a strip steak or club steak, consists of a muscle that does little work and so is particularly tender, although less so than Rib Eye or Tenderloin. When the bone is still attached it is known as a T-bone or Porterhouse steak. Strip steaks can be substituted for most recipes calling for T-bone and porterhouse steaks, and sometimes for Filet and Rib Eye steaks.
Rib Eye.....................The Rib Eye or Ribeye, also known as the Scotch fillet, is a beef steak from the rib section. The high degree of marbling (fat vs meat) in this cut means it is loaded with flavor. This steak is best grilled and will remain tender up to a cooking scale of medium.
Beef Stew Meat...Stews have been a staple in the diet of many cultures since ancient times. Stewing is suitable for the least tender cuts of meat with a higher connective tissue content. Where other lean cuts may become dry, these types of cuts instead become tender and juicy with the slow, moist heat method.
Ground Beef..........Beef mince, ground beef or hamburger meat is made of beef finely chopped by a mincer or grinder. It is incredibly versatile and widely used in many types of cuisine.
Fajita Strips..........Unseasoned strips of beef that are perfect for your next fajita or taco night!
Soup Bones...........Great for making stocks and soups. Never use a Bouillon cube again. These bones are perfect for your next batch of homemade broth! Bone broths are nutrient-dense; rich in calcium, magnesium, phosphorus and other trace minerals. Additionally, the gelatin they contain can be a source of supplementary protein. Dogs love them too!
