5813 County Road 3, Parshall, Colorado 80468, United States
These are some of the new Highest Altitude Harvest™ beef cuts that we have and descriptions of each one.
Also known as "flap steak", the Bavette is cut from the bottom sirloin, near the flank. It is a long, flat, and tender with a similar flavor profile to the flank steak.
A merlot steak is cut from the upper thigh and is dense and lean. Best cooked hot and fast.
Flat Iron comes from the shoulder blade and is extremely tender. Ideal for grilling and other hot and fast forms of cooking.
Chuck Eye steaks are cut from the upper shoulder of the cow, but share similarities to a Rib- Eye steak because they share part of the same muscle. This steak can handle both low and slow, or high and fast cooking methods.
Ranch steaks are cut from the cow's shoulder and are trimmed of virtually all the fat, making them very lean.
The Oyster Shell steak is cut from the inside of the hip
Cube steak is cut from either the top or bottom round (rump) that's pre-tenderized by pounding and cutting. Typically used for stews meat.
All prices are per pound
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