You know the ribeye. These are the three steaks that come next, with enough of each to cook twice. A 16 oz dry-aged Kansas City strip from Little Belt Cattle Co., Black Angus from registered Montana seedstock, pasture raised and grain finished on a first-generation, veteran-owned ranch. Two 7 oz Ultra Manhattan cut strips from Mishima Reserve, American Wagyu from the top 30% of their herd, scored BMS 8 to 10. Two 6 oz top sirloins from Margaret River Wagyu in Western Australia, a Tajima-bloodline cross finished 300 days on grain.
Forty-two ounces across five steaks: two dinners for two, or one cookout for four.
Verified • 34 orders
My only mistake is that I should have gotten more. Might be the best steak I’ve gotten from crowd cow. Little belt steaks never disappoint and is probably my favorite farm on here but this thing was amazing. Cooked over hickory and cherry wood to medium rare it was chefs kiss
Verified • 113 orders
Most excellent, though pricey. A lower price point would be wonderful.
Verified • 11 orders
Perfect, tender and juicy portions with nice marbling and very little fat.
Verified • 6 orders
Truly incredible. I'd never had a Manhattan Cut before but it's brilliant. It gives you the thickness and tenderness of a filet but with absolutely stunning marbling creating a flavor that rivaled some of the best steaks I've ever had.
Verified • 49 orders
Perfect portion for my wife or any company we have over to make a quick and succulent steak they won't forget. Best cost for Mishima Reserve as well.
Most steak eaters have cooked their way through a steer's worth of ribeye and stopped there. This flight is the next three. Dry aging concentrates the Little Belt strip into something nuttier and more mineral than a fresh steak. The Manhattan cut is a center-cut strip trimmed narrow and thick, and Mishima's Ultra grade puts A5-level marbling into it. The Margaret River sirloin is the lean one, so you can taste what the fat was doing in the other two. Three ranches, three price tiers, three reasons to order something other than ribeye next time.
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you're serving.
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
