Cut of the Week: Strip Steak
This week’s Cut of the Week is Strip Steak.
One of the steaks families get most excited to find in their beef share boxes.
Strip steak comes from the loin section, which is known for tenderness, marbling, and rich beef flavor.
It’s the kind of steak that feels special without needing a complicated recipe.
Just salt, pepper, a hot grill or cast iron pan, and supper is already headed in the right direction.
This is one of those cuts that also reminds people why filling the freezer with ranch-raised beef feels different than buying steaks one package at a time from the grocery store.
Tender.
Flavorful.
And simple enough for an easy weeknight supper.
Because buying ranch-raised beef from a local rancher you know means feeding your family beef you can trust.
Beef that was raised right here in Montana.
Beef that didn’t need a passport to get here.
And our beef tastes very different than what most families are used to finding at the grocery store.
That rich beef flavor is one of the first things customers mention when they try our strip steaks.
It’s something customers notice throughout their entire beef share.
This week we served ours with a grilled strip steak salad topped with crisp vegetables and a simple homemade vinaigrette.
As spring tries to settle in around here, lighter meals like this start sounding pretty good after long days outside.
We shipped our last out-of-state whole beef yesterday and are now taking reservations for summer and fall beef shares.
Montana deliveries will begin in July, and nationwide shipping resumes in September once cooler weather returns.
And for every beef share reserved, we donate 5 pounds of ground beef to the Montana Veterans Meat Locker, in your name, to thank veterans and military families for their service and for keeping us all safe.
👉 Reserve Your Beef Share Here
If a full beef share feels like more than you need right now, Montana families can still order our Everyday Ranch Meal bundles, and our Beef Sticks continue shipping nationwide year-round.
