Designed for your freezer. Built for your table.
Our portions were designed by renowned butcher, Sierra Anthony, to provide you with a variety of premium specialty cuts and every day staples.
Know your beef.
Maybe you're only familiar with steak, ground beef, and the occasional Sunday roast. Ranch Local gives you the opportunity to experience the full range of what beef truly has to offer. From Picanhas to Prime Rib, London Broils and Chuck Eyes, you are in for a treat of meat!
Chuck Roast
Rich, marbled shoulder meat that turns fall-apart tender after a long, slow cook. Hannah's favorite in a Mississippi Pot Roast!
Arm Roast
Leaner than chuck but just as satisfying when braised low and slow. Great for shredding into tacos or serving alongside roasted vegetables.
Sirloin Tip Roast
A lean, mild roast from the rear leg that shines when roasted to medium-rare and sliced thin.
Rump Roast
Perfect for slow roasting or braising. The perfect cut for roast beef sandwiches & French Dips!
Sirloin Steak
A leaner yet delicious steak!
Top Round London Broil
This thick, lean cut of beef is best when you marinate it overnight, sear it hot, and slice thin against the grain!
Flat Iron Steaks
Coming in second for tenderness just behind the tenderloin, this steak has an intense beef flavor and a natural texture that absorbs seasoning incredibly well!
Denver Steaks
Ribeye-level marbling and a rich flavor perfect for the grill!
Chuck Eye Steaks
This steak comes from the same muscle as a ribeye and offers almost the exact tenderness and buttery flavor. Also known as a Delmonico!
Sirloin Tip Steak
If cooking it as a steak, be sure to marinate it for at least 2 hours and sear. Hannah's favorite way to use this cut is in Beef Stroganoff! In any recipe, be sure to always slice against the grain!
Tri-Tip
Part of the sirloin family, this widely loved cut can be grilled or smoked and paired perfectly with a chimichurri sauce or melted butter! Always let it rest and be mindful when slicing as the grain runs 2 ways.
Brisket
The chest muscle, loaded with collagen and fat that low, slow heat transforms into something extraordinary. Brisket is delicious as is or used in tacos, nachos, or sandwiches.
Picanha
Brazil's most celebrated cut yet widely unheard of across the US. A sirloin cap with a thick layer of fat that bastes the meat as it cooks. A marvelous treat and a must try!
NY Strip Steaks
A premium steak from the short loin along the back of the cow. This cut is tender and straightforward to prepare, making it a classic and a favorite!