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Slanker Grass-Fed Meat

   903-732-GOLD (4653)

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Cooking Grass-Fed Steaks

Porterhouse Steaks are super-sized T-bones with extra tenderloin!  The New York strip is on one side of the bone and the tenderloin is on the other.  This is a premium grilling steak that should be cooked low and slow to a doneness of no more than medium rare.  Steaks like this should NEVER be cooked in a crock pot.

Boneless Ribeye Steaks are premium, high flavor, relatively tender cuts of meat that are perfect for grilling.  They should be grilled low and slow to a doneness of no more than medium rare.  Steaks like this should NEVER be cooked in a crock pot.

T-Bone Steaks are super steaks.  The New York strip is on one side of the bone and the tenderloin is on the other.  T-Bones are premium grilling steaks that should be cooked low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Sirloin Steaks are great, relatively lean boneless steaks.  They can be carved up in one-inch cubes for the finest Kabob meat on Earth or grilled as a nice large steak low and slow to a doneness of no more than medium rare. Steaks like this should NEVER be cooked in a crock pot.

Chuck Eye Steaks are great, boneless steaks that are kissing cousins of the Boneless Ribeye steak -- although not quite as tender.  They are a true Hunter Gatherer's steak with a nice balance of lean to fat.  They should be grilled low and slow to a doneness of no more than medium rare.

Beef Cube (Minute) Steaks come four to a one-pound pack.  They've been through a mechanical tenderizer twice.  They make great breakfast steaks (steak and grass-fed eggs!) and are perfect for quick meal preparations.  They can be pan-fried at a relatively low temperature in a skillet with a little healthy fat of your choosing.  Cook to no more than medium doneness since overcooking makes these steaks tough too.  They cook up in a minute or so, hence the nickname "Minute Steaks".

Beef Tenderized Round Steak is great for chicken fried steak (no breading please) and super for stir fry.  In stir fry we cut the meat in strips.  Once again, please do not overcook.

Chuck Steaks are cut 1/2-inch thick and are good for grilling.  We like them for their great flavor.  Chuck steaks consist of three primary muscles.  Two of the muscles are on the tough side; the muscle in the middle of the steak is very tender.  We grill low and slow to no more than medium rare.  The less tender parts are sliced thin as we eat them.  The tender muscle in the middle is a treat and is the same muscle that makes the Flat Iron Steak.