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Get in Touch First Name Last Name Email Message Thanks for submitting! Send Contact Details Address 73 North Main Street PO Box 1561 Parowan, Utah 84761 Email DryLakesRanchBeef@gmail.com Phone (435)559-1561 Social Media

Recipes by Primal Shank & Rump Located on the hind quarter of the beef, the Rump is the leanest part of the animal! For both of these areas, a nice, long slow cook is the best suited option for a tender, flavorful meal. Short Loin & Tenderloin The Short Loin & Tenderloin primals house the MOST premium and tender cut on a beef; the Tenderloin. The primal yields beautiful steaks from the New York and the Tenderloin, and both sections are offered as premium roasts for the holidays or gatherings! You also have the option of getting a little bit of both worlds with our bone-in options. Chuck Primal The Chuck primal; the most versatile primal on the entire beef. This primal produces the best roast you'll ever have, bone-in or boneless. Slow cooking isn't the only way to cook cuts from this area, as it also yields beautiful steaks, as well as great trim products that you're able to quickly cook up for flavorful tacos! Rib & Plate The Rib and Plate sections house Beef Ribs, and Brisket. All cuts from these primals are perfect to cook low and slow on your smoker, and after enough TLC, make for a delicious smokey feast! Offal Cuts (Organ Meats, Bones) By far the most nutritionally dense primal on the beef. Cuts in these sections include Beef Liver and Beef Heart, which are often used as supplements! All of our bones will also be part of this area, which make beautiful beef bone broth, and add rich and robust flavor to soups and stews. Top Sirloin This is where the Top Sirloin and Top Sirloin Cap (Picanha) are located! This section of the beef makes for a great steak on the leaner side, and we also yield a great selection of trim products from this area. Rib Primal The most coveted primal on a beef; the Rib Loin. This primal is where the Ribeye steaks and Prime Rib Roasts are located! This primal is amongst the MOST heavily marbled, which means you'll always receive a beautifully flavorful, tender, and juicy product! Specialty Cuts & Bottom Sirloin These two primals are the most unique, as every single cut in this area only show up just twice on one beef! All of the cuts in the Specialty Cuts primal are well known for taking great to a citrus-y and flavorful marinade, and grilling up to make for a juicy and tender carne asada! The Bottom Sirloin primal is where the Tri-Tip come from, and this cut is known for being great for smoking, and even grilling! Ground & Trim Products The unsung everyday hero! The ground and trim products are made from the trimmings off of our Prime Beef, and are sure to bring a nutritious and beefy element to all of your weeknight meals. Although these cuts are only comprised from our trim, don't underestimate these premium staples!

Short Loin & Tenderloin The Short Loin & Tenderloin primals house the MOST premium and tender cut on a beef; the Tenderloin. The primal yields beautiful steaks from the New York and the Tenderloin, and both sections are offered as premium roasts for the holidays or gatherings! You also have the option of getting a little bit of both worlds with the bone-in options. New York Strip Recipes The New York Strip steak is a going to be almost as tender as a Ribeye, but with a tic less marbling and a small seam of sinew on the top side. We sell three thicknesses, a Breakfast Steak at a mere .25" Thick, a Regular Cut at 1" Thick and also our Thick Cut at 1.75" Thick. Often loved by those who want a great steak but one with more texture and resistance than a Filet, while being less fatty than a Ribeye. If this sounds like something up your alley, I think you found a winner. Shop now! Breakfast Cut New York Strip Recipes The New York Strip steak is a going to be almost as tender as a Ribeye, but with a tic less marbling and a small seam of sinew on the top side. We sell three thicknesses, a Breakfast Steak at a mere .25" Thick, a Regular Cut at 1" Thick and also our Thick Cut at 1.75" Thick. These thin cut New York Strips are perfect for frying up quickly for breakfast, just as the name suggests! Shop now! Shaved New York Recipes Our Shaved Ribeye and New York are fantastic for all of your chopped beef recipes, including a traditionally Philly Cheesesteak! They'll only be offered from time to time, due to the huge price difference between these and a regular cut steak... so get them while we have them! Shop now! Filet Mignon Recipes This cut is the absolute most tender cut from a beef, the Filet Mignon is reserved for the finest of meals. Our Filet Mignon will melt in your mouth and you will savor delicate bite. Cook any way you like, just don't over cook it! It's the perfect cut to add to a brighten a salad if you need to add lean protein, or as a stand alone steak with a smidgen of horseradish! Of course, if you're interested in Steak Tartare, this will fit the bill all day long. Not only is our beef high enough in quality, but the cleanliness is top shelf. Shop now! Whole Tenderloin Recipes The coveted Whole Tenderloin; the most tender cut on the entire beef! This is where the Filet Mignons are cut from, and the whole thing makes for a premium and tender experience for a holiday dinner! Shop now! T-Bone, Porterhouse, & Pin Bone Porterhouse Recipes The T-Bone, Porterhouse, and Pin-Bone Porterhouse all come from the same section of the beef, and comprise of the same muscles, the New York and Filet Mignon. The bone adds great flavor, too! On a T-Bone, you're going to have a smaller Filet Mignon section, and the Porterhouse will have a more sizable Filet. Shop T-Bone! Shop Porterhouse! Shop Pin-Bone Porterhouse!

Breakfast New York Strip Recipes The New York Strip steak is a going to be almost as tender as a Ribeye, but with a tic less marbling and a small seam of sinew on the top side. We sell three thicknesses, a Breakfast Steak at a mere .25" Thick, a Regular Cut at 1" Thick and also our Thick Cut at 1.75" Thick. These thin cut New York Strips are perfect for frying up quickly for breakfast, just as the name suggests! Shop now! Steak & Eggs by Healthy Recipes

When buying a Freezer Beef, there's some imortant details you need to know. Check out our information before shopping with us, or anyone else. The Breakdown. How we know. Besides the great tasting beef you will take home, consider that your money could now be used to better our mountain and valley ecosystems, as well as our local economy by supporting a farming and ranching family. If not us, be sure to support someone (anyone) local because farmers and ranchers are invaluable to our communities! If I buy a Whole Beef, will I get 1,300 pounds of meat? No. If that was the case, we'd be rich! Here's what you'll take home. Steps in the Breakdown: On average, our beef will be harvested at about 1,300 pounds, Live Weight. Once the beef is harvested and sanitized, the Hot Carcass Weight will be about 715 pounds, a loss of nearly 45% of original weight. The carcass is then rolled into a chilled cooler, where it will Dry Age for at least 14 days. This process will shrink the tissue on the carcass because of the evaporation that occurs. One of the reasons our beef is a better value is because of this step; allowing for a product with far less water weight . The muscle and fat will have a loss of about 120 pounds of water, or 15% of the total carcass weight which amounts to a Hanging Weight of about 600 pounds. After the carcass has been properly Dry Aged, it is time for it to be broke down into Primals and the final cuts that we request from our Craft Butchers. We ask that all cuts be boneless, (with the exception of only a few) to preserve the vacuum seal on our product and prolong the shelf life of our beef. This portion of cutting the beef will amount to another 35% loss of Hanging Weight due to the trimming of the hard, Dry Aged surface of the carcass, the bones, ligaments, silverskin, trim, and connective tissue. Now, we have a finished product weight of about 390 pounds. The finished cuts will now amount to somewhere around 390 pounds, give or take a little depending on frame size of the beef and other minute factors. One thing to keep in mind is that we do offer Offal in addition to your purchase of a Whole, Half, or Quarter Beef. These items come for a nominal fee, but will not automatically be included due to the cost of having them processed. Offal items include; Knuckle Bones, Neck Bones, Bone Marrow Canoes, Sliced Liver, Heart, Tongue, Sweetbreads, Cheek, Beef Feet, Tripe, and Ox Tail. If you want it included, just ask! Where do you get this information? How can we trust it? We don't "get" this information anywhere. We know it. Kacie (Owner) has years of experience in the meat industry. She competed collegiately at the national level in Livestock Evaluation where focus was on market readiness, muscle, yield, and genetics. Kacie has spent time in trainings at some of the premier meat evaluation and fabrication labs in the United States; places such as University of Wyoming, Laramie and Texas A & M Meats Lab in College Station, Texas. She has worked at a variety of Meat Shops in Utah, Wyoming, and Kansas. Kacie has also taught hundreds of young people about Quality and Yield Grading in beef cattle, retail and primal cuts of the major domestic species, humane livestock handling and harvesting by the standards of Dr. Temple Grandin, and more. She has had a hand in butchering and processing meat for the last 20 years, and even taught hands-on courses taking students through the the entire process of growing, harvesting, processing, and preparing animals for consumption. These figures are perfectly accurate in our operation; and thus, as the consumer, we expect you to understand what has been laid out above. You are getting a premium product with us that is properly Dry Aged (no sour or gamey taste), expertly trimmed and boned by our Craft Butchers (no inedible ligaments or bones that shorten shelf life), and packaged in vacuum seal technology which retains quality better than any other packaging on the market. We do things right, and we do it right the first time. You'll see.

Rib & Plate The Rib and Plate sections house Beef Ribs, and Brisket. All cuts from these primals are perfect to cook low and slow on your smoker, and after enough TLC, make for a delicious smokey feast! Short Rib Singles, Bone-In Recipes Bone-In Short Rib Singles are great for slow cooking in a crock pot, smoking, or cooking in the oven. These ribs make serving easy as they are already cut for you. This is a great option for ribs on a busy day. Shop Now! Short Rib Singles, Boneless Recipes Boneless Short Rib Singles are great ribs for smoking, slow cooking in the crock pot, or cooking in the oven. They can be used for many things like burnt ends, ribs, or even shredded barbecue sandwiches. This ribs are great for back yard barbecues to feed your family. Shop Now! Short Rib Slab Recipes Beef Short rib slabs are great for smoking or cooking in the oven. Season them with any kind of dry rub, then cover in your favorite barbecue sauce and it makes a great meal. With excellent marbling and a beefy flavor our short ribs when cooked right will fall off the bone. Shop Now! Dino Ribs (Slabs & Singles) Recipes Beef Dino Ribs are great for cooking for a crowd. They're big and fatty. Dino ribs are great for smoking or slow cooking in the oven. Similar to short ribs, dry rub and sauce makes these ribs the star of the meal. This is a great option for individuals looking for a fatty piece. Shop Now! Flanken Style Short Ribs Recipes Beef Flanken ribs are used in many traditional Korean dishes. They can also be cooked over high heat on the grill. Flanken ribs are a well marbled piece with a great flavor. Shop Now!

Sirloin Sizzle Steak Recipes Our Sirloin Sizzle Steaks are just a very thin sliced version of our original Top Sirloin Steak. They're perfect for a nice quick cook! Shop now! Sirloin Steak Sandwich by Homemade Home

The best beef money can buy. NOBODY GUARANTEES THEIR MEAT, EXCEPT US! CHOOSE FROM OVER 8O CUTS OF PREMIUM BEEF... WITHOUT THE GAMBLE. CALL US NOW Anchor 1 Our beef. Discover our world-class selection of fresh, never frozen, locally raised, and USDA Prime beef. Not sure where to start? Talk to the girls about our sample box called "The 1st Timer. " It's essentially a taste of our best selling cuts. And, if you're actually a first-time customer, just let us know and we'll send you home with your first pound of Prime Ground Beef absolutely free ! No purchase necessary. Come see what sets us apart today! Prime Ground Beef $11.75 per pound Premium Cuts As low as $16/lb. Ribeye Steak $30 per pound Freezer Beef Shares *Price per pound varies based on quantity of share Too many people buy bad beef. Sadly, we've had about 8-10 new customers each weekend who find us AFTER they purchase bad meat elsewhere. Inevitably, they weren't able to taste the meat beforehand, many had purchased in bulk (Quarter, Half, or Whole Beef), and all received only finger-pointing when trying to find the person responsible. They're stuck. And, too many consumers have lost thousands of dollars for a product their dogs won't even eat. Skip that part, and come directly to Dry Lakes. Bulk Options from Us Why Dry Lakes Ranch Beef is the Best We Raise Our Beef with the Utmost Care and Intention. No more buying from a third, or fourth party who has no information about the beef or how they were raised. When shopping with us, you are buying from the ranching family directly. A ranch that's been in business since 1873. Our beef steers are under our complete care from conception to consumption . They are calm, happy, and have every need met, or exceeded. This is the natural and honest way to grow a heavily marbled, Prime beef. We Understand Meat Science, Quality, and Craft Butchery Many ranchers are fairly competent in raising their cattle, but have no understanding when it comes to the importance of harvest and processing. On the other hand, many butcher shops can cut meat, but don't understand humane handling, cattle behavior, feeding and veterinary care, or even how to select a healthy, finished animal. We perfectly merge both aspects like nobody else in the industry. We dare you to find someone who has the comprehension and experience we have, in one place. Delicate, Heavily Marbled Beef that Tastes Amazing. We sell some of the highest quality beef in the Western United States. Ours is a product that you can't find at a grocer, and are hard pressed to find online anywhere in the U.S. We raise our cattle beautifully, and ensure that their product is handled in the highest regard through the entire process- the finished product will be an exceptionally flavored, tender, and juicy cut like you've never had. But it's not just us who believe it's the best; our beef has won National Competitions commencing in Wyoming and Tennessee. We're currently ranked as the Best Place to Buy Meat in both The Best of Southern Utah and The Best of Iron County for 5 years in a row. I want to be contacted about a Freezer Beef purchase, please reach out right away! First Name Last Name Email Message Submit Thanks for submitting!

Stew Meat Stew Meat is a slow cooker cut and will shred after a nice day in the crock pot. Stew can be used in stews, or can even be used to shred for tacos or in addition to a chuck roast. Be sure to cook this meat long enough to have a tender juicy, flavorful meal. Shop Now! Easy Homemade Beef Stew By Rena Awada

Top Sirloin This is where the Top Sirloin and Top Sirloin Cap (Picanha) are located! This section of the beef makes for a great steak on the leaner side, and we also yield a great selection of trim products from this area. Top Sirloin Steaks Recipes Our Top Sirloin Steaks are a great lean and tender option, that offers a beautiful beefy flavor. These steaks are also very versatile, and are great for grilling, AND assorted recipes! Shop now! Sirloin Sizzle Steaks Recipes Our Sirloin Sizzle Steaks are just a very thin sliced version of our original Top Sirloin Steak. They're perfect for a nice quick cook! Shop now! Whole Picanha Recipes A Whole Picanha, also known as the "Top Sirloin Cap" is where our Coulotte Steaks are cut from. This popular cut from Brazil not only marbles well, but has a fat cap on the top, making it tender and perfect for grilling and smoking, then slicing. Shop now! Coulotte Steaks Recipes Coulotte Steaks are the steaks cut from the Picanha. We'd compare these tender, flavorful steaks to a New York Strip, offering a great, even marble and a nice fat cap on the side. Grilling or pan frying does right by this cut, as long as you make sure to finish it hot and fast to ensure the cat cap melts down and crisps! Shop now!

Liver Beef Liver is nutrient-dense cut prized for its rich flavor and traditional appeal. Liver can be tender when prepared properly, it can be pan-seared, slow cooked, or incorporated into classic dishes like liver and onions. Shop Now! Beef Liver and Onions By Anne Walkup Rosemary and Garlic Beef Liver Appetizer By Sophie Van Tiggelen

Offal Cuts (Organ Meats & Bones) By far the most nutritionally dense primal on the beef. Cuts in these sections include Beef Liver and Beef Heart, which are often used as supplements! All of our bones will also be part of this area, which make beautiful beef bone broth, and add rich and robust flavor to soups and stews. Ox Tail Recipes Ox Tail is a deeply beef flavored, rich, and hearty offal cut. This cut can be braised and cooked in a stew, slow cooked for tacos, and shredded for many staple dishes. Shop Now! Bone Marrow Canoe Recipes Marrow Bones are rich in flavor and perfect for slow cooking. Marrow Bones are ideal for making homemade broths, soups, and stocks. Roast them and enjoy their buttery, savory marrow spread on fresh bread, or simmer them to create a deep, flavorful base for your favorite recipes. Shop Now! Knuckle Bone Recipes Beef Knuckle Bones are flavorful, collagen-rich choice for creating hearty homemade broths, soups, and stocks. Slow simmering brings out deep beef flavor while releasing natural gelatin that adds richness and body to your recipes. Knuckle bones are a versatile ingredient for traditional cooking and nourishing meals. Shop Now! Neck Bone Recipes Neck bones are collagen-rich and are an excellent addition for hearty broths and gelatins. Slow simmering neck bones will allow their natural gelatinous properties to distribute across your stew, stock or broth. When done precisely bone broth will become gelatinous and you can eat it like jello. Shop Now! Beef Feet Recipes Beef Feet are great for making rich, collagen-packed broths and traditional recipes. Slow simmering releases natural gelatin, creating a flavorful stock with exceptional depth and body. Beef Feet is a high-quality ingredient for homemade soups, stocks, and heritage dishes. Shop Now! Beef Liver Recipes Beef Liver is nutrient-dense cut prized for its rich flavor and traditional appeal. Liver can be tender when prepared properly, it can be pan-seared, slow cooked, or incorporated into classic dishes like liver and onions. Shop Now! Beef Tongue (Lengua) Recipes Beef Tongue is a tender, flavorful cut that becomes rich and succulent when slow cooked. A favorite in traditional recipes around the world, it is perfect for tacos, sandwiches, soups, or sliced and served as a main dish. Beef Tongue offers premium quality and exceptional flavor for adventurous home cooks and classic comfort meals alike. Shop Now! Beef Heart Recipes Lean, nutrient-rich, and full of robust beef flavor. Beef Heart is a versatile cut that is perfect for grilling, slow cooking, stews, or slicing into stir-fries. It is firm and rich in taste, making it a favorite for both traditional recipes and adventurous home cooks. Shop Now! Beef Honeycomb Tripe Recipes Tripe is a traditional cut enjoyed in many cultures for its unique texture and ability to absorb rich flavors. Perfect for hearty soup, stews, and classic dishes, tripe becomes tender and flavorful when prepared with slow cooking. Shop Now! Beef Kidney Fat Recipes Beef Kidney Fat is a prized cooking fat valued for its rich flavor and versatility. Perfect for rendering into homemade beef tallow, it can be used for frying, baking, roasting, and adding depth to traditional recipes. Beef Kidney Fat provides a natural, high-quality ingredient for wholesome cooking. Shop Now! Beef Sweetbread Recipes Beef Sweetbreads are a traditional delicacy known for their delicate texture and rich, mild flavor. Often featured in classic cuisine, sweetbreads are best prepared by searing, roasting, or braising to create a tender and flavorful dish. Shop Now! Beef Cheek Recipes Beef Cheek is a great beefy flavored cut. Cooked low and slow cheek meat is great for tacos and many other meals. This cut gives you the opportunity to use the animal from head to toe. Shop Now! Beef Bone Broth & Gelatin Recipes Beef Bone Broth and Gelatin is made from quality beef bones, slowly simmered to create a rich, flavorful broth naturally packed with collagen and gelatin. Perfect for soups, sauces, gravies, and nourishing recipes, it adds depth and body while bringing traditional cooking back to the table. Shop Now! Beef Tallow (Rendered Fat) Recipes Beef Tallow is a traditional, versatile cooking fat prized for its rich flavor and high heat stability. Perfect for frying, roasting, baking, and adding depth to homemade recipes, tallow is a natural way to make the most of the whole animal. Shop Now!