Think of a single malt scotch. Its beauty lies in its immaculate and careful creation. Our ribeye is similar -- we carefully tend to and raise our animals only on the nutrient rich green grasses and crystal clear waters of our high mountain ranches outside Chama, NM. Nothing more, nothing less.
The ribeye is one of the best steak cuts EVER! The depth and richness of this steak is second to none, and the bone adds extra flavor. Our personal butcher in Chama cuts them 1 1/2" thick. He also dry ages them in a special aging room for 30 days to enhance their flavor further.
We enjoy cooking these steaks on our grill with light salt and pepper.
Healthy meat; plain and simple.
One steak per pack.
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.
