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Prime Rib Roast Recipes Prime Rib Roast is a staple centerpiece for traditional holidays, family gatherings, and special occasions. Precisely cut from the rib primal, prime rib roast is valued for its abundant marbling, tenderness, and rich, beefy flavor. Slow-roasted or smoked, prime rib offers a juicy, melt-in-your-mouth dining experience with every slice. Shop Now! Roasted and Reverse Seared Prime Rib By J. Kenji Lopez-Alt Chef John's Perfect Prime Rib By John Mitzewich

Knuckle Bones 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! Bone Broth Recipe By Jessica Randhawa

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! Grilled Picanha with Piri Piri by Food & Wine Juicy & Tender Slow-Roasted Picanha Roast by Wendy Polisi

Cubed Steak Recipes Cubed Steaks are a classic cut, known for chicken fried steaks. They're great battered, fried, and served with a gravy! Shop now! Chicken Fried Steak by The Pioneer Woman Berdean's Cubed Steaks by Allrecipes

Bone-In Chuck Roast Bone-In Chuck Roast is perfect for slow cooking meals on busy days. Shredding easy, the bone in chuck roast is rich in flavor, tender, and very versatile. With bone marrow released through the cook the Bone-In Chuck Roast offers additional health benefits to each meal. Shop Now! Slow Cooker Beef Pot Roast By John Mitzewich

When We're Sold Out... Sometimes we sell out of fresh meat, and that's a good thing! We work hard to bring the product from at least 4 beef each week to our retail shop on Parowan's Historic Main Street. The amount of product, and specific cuts we bring, can vary for several reasons; 1. Customers are all very different and look for a nice variety of cuts each week. This is wonderful because we have the ability to offer practically every cut from a beef! However, there are a remarkable amount of cuts that come from the same Primal. For example, a New York Strip Loin and a Filet Mignon are cut from the same Primal that a T-Bone or Porterhouse is cut from, you can't have both simultaneously . If there is a cut that you want, but isn't available this week, just give us your request and come back the next week! 2. Beef come in all shapes and sizes. Kacie closely studies the size, condition, age, and muscle of each steer and then creates a cutting order specifically for each animal. She tries to best utilize each animal to its maximum potential. This means that she might cut out short ribs if it is clear that the beef has too much external fat, or she may request our Craft Butchers trim the Rib Primal into Tomahawks rather than Ribeyes if there has been enough requests. These changes are good for our business, and good for the utilization of the animal too. 3. Speaking of Craft Butchers, they're at the center of our operation. Without a well-functioning Federally Inspected harvest & processing plant, we would be unable to transition our cattle from healthy and happy animals to a healthy and tasty protein for your growing family. Our Craft Butchers work very hard to remain impeccably healthy, efficient with their time management, and adequately staffed. But, even superheroes are not invincible. We know and understand the struggles of running a business, and if the butcher shop we use falls behind, we understand and simply work with what we've got in stock for that week. 4.The number of cattle we have ready for harvest plays a big role in our ability to bring fresh beef to you. It takes us 22+ months to grow a beef to suitable harvest size. We must plan months , and even years, in advance to fill our weekly quota. Feed, genetics, weather, herd health, and more can play a major role. As ranchers and farmers, we've come to understand some things are simply out of our control, and sometimes that can impact our stock levels in the meat shop . The reality is, we're doing things slow and we are doing thing s right. And that just takes more time. Be patient... it's worth the wait.

Sirloin Tip Roast Sirloin Tip Roast are great for many things. This roast is great for individuals seeking a smaller fat content. It is a lean cut with a silky and shreddable texture, make sure to add broth, vegetables, or any kind of sauce to avoid drying out your roast. This is a slow cooking roast and is great for busy days when it has all day to cook. Shop Now! Perfect Sirloin Tip Roast By Holly Nilsson Sirloin Tip Roast By Erin Collins

We love to educate, and being in the retail beef business gives us plenty to educate about. Find out information on our cattle and our practices. We love our cattle, and are so happy show you how we treat, feed, and manage them. To play, press and hold the enter key. To stop, release the enter key. The Meat Shop. Different on purpose. If you're planning on jumping into a male dominated industry, you've got to have some serious skill, knowledge, and work ethic in your pants. Luckily we do. This woman-led Meat Shop hammers through thousands of pounds of meat each weekend. We run the meat shop from top to bottom and do so with impeccable quality and attention to detail. We're proud to do things differently, because we know we're doing it right. From the moment you walk in the door, you will see an immediate difference . We aim to provide our customers with an experience. From our classy digital menu board with cuts and prices clearly listed, to our kitchen decor, specialty meat seasonings, and a display of our farming and ranching operation , you'll know you are somewhere different... and that is by design . The Crew. A group of badasses. And, we know it. Our shop is woman-owned and woman-led. As such, we recognize that there are some barriers that have been built which we may come up against. Luckily they've been quite easy to remove and even fun to break down. We're not really the type to let anything hold us back. In fact, the quickest way to get us to do something, is to tell us we can't. Although we've been proud to be 100% woman-operated most of the time, you may see a guy or two come into the fold... and they'll be fantastic. Read below to get an idea of the caliber of people we've got ready to serve. Kacie Kacie is the owner, ringleader, meat nerd, and one of the primary reasons this whole operation exists. She combines an almost unreasonable fascination with meat cuts, muscle characteristics, dry aging, animal management, and beef quality with Reyes’s lifetime of farming and ranching experience. Ask her a question about meat and you'll get more information than you bargained for, but she’ll be delighted you asked. She loves cattle, good beef, people, and sharing her knowledge with the consumer. Kitty (Kay) If you don't know Kitty, you surely have missed out on one of the best parts of this shop. She's fun, unpredictable, knows her meat, and best of all she cares about the customer experience. Her personality immediately shines through the moment she welcomes you. Make sure you ask about Ribeyes, Short Ribs, or Chuck Roasts. Those are her favorite cuts. In fact, if you want to get the best of the best, ask to see what's on Kitty's Shelf. Jessica This tall spitfire is one of the most comical and equally loving humans we've ever met. She's a real down-to-earth, wonderful mother of three. Jessica has been with us for 2 years and knows just about everything there is to know. She's a very intelligent woman who takes her health seriously. If you've got questions about healthy fats or animal-based eating, ask her! Jessica is sweet, approachable, has a wildly perfect sense of humor, is reliable, and very hard working! We love her. Shaylee Shaylee was one of the very first non-family employees we hired. And, although she has an incredible career, she still graces us with her presence weekly. Our favorite things about Shaylee are her incredible strength, her quick wittedness, her cool and calm demeanor, and the level of badassery she brings to the table. Sidney Sidney is like the best of what you see on Tik Tok, in real life. In fact, we'd consider keeping her on the payroll just for her entertainment value... but luckily for us, she's willing to work hard too. Kitty has particularly become a fan of Sidney and wants to pair up with her anytime she can for projects because of her willingness to take direction. Sidney is spunky, sassy, silly, down-to-earth, funny, beautiful, and really a joy to be around. We dig this fireball. Layla- Order Team & Customer Service One of the most unassuming gals we've got, she has the unique ability to be quiet and somewhat meek until she decides otherwise. She's one heck of a hard worker and actually becomes uncomfortable when she's out of projects to tackle. Layla is well versed in customer relations and communication. She has a willingness to do just about anything that's asked of her, and we honestly couldn't have found a better fit. Aria Little Aria is the granddaughter of Kacie and Reyes. This girl not only has her own log-in number and is on the payroll, but she knows every cut of beef by heart and can dang sure tell you how it needs to be cooked (rare). She is diligently working on counting back change to the customer the old fashioned way. She also raises 2 beef per year; feeding, training, and caring for them daily so that she may compete and save money for college. She's a rockstar and we love her. Heidi Heidi may appear small, but she’s full of wit and fire. With a sharp sense of humor and the ability to think quickly on her feet, she keeps both our team and our customers smiling. Heidi brings strong customer service skills and a genuine eagerness to learn more about our products and business every day. We’re excited to have her energy and personality as part of our crew! Mariela We are so excited to have this little ranch intern work along side us in the shop. Not only is she a native Spanish speaker hailing from Mexico, she's also bilingual and knows how to cook and make things like homemade cheeses and yogurts from fresh, raw milk. Mariela is immersing herself in our business from top to bottom, and we couldn't feel more blessed to have her along for the ride. Keyoni This little beauty will wow you with more than her customer service. She's got a great mind for kindness, willingness, cooking know-how, and also humor. She loves to make new dishes and is creative in the kitchen. One of her longstanding favorites from our shop is the Breakfast Sausage. Ask Keyoni darn near anything, if she doesn't know... she'll call her mama who happens to be one of our longest standing employees!

6th Anniversary Thank you for sharing a taste of our beautiful valley with others as you welcome them to your home, your campsite, or even simply into your conversation. Your trust in us, and passion about local, thoughtfully raised beef does not go unnoticed. We are blessed to have stewardship over our lands, our natural resources, livestock, and over your meals. It’s a responsibility we carry heavy on our hearts. And, we are grateful for the chance to do so. We owe our success and ability to grow, to you. Thank you. Please join us on the weekend of June 11th-15th, 2026 for a great meal, good deals, and wonderful friendship. Yours, Reyes & Kacie, and the Gals at Dry Lakes Ranch Beef Events Early Bird Tickets Full Schedule of Events Don't miss a single part of the plans we've put together! And don't think you can only come by one day... we're fully planning on (and hoping to) see you darn near all weekend. Cooking is our love language Let us love you. If you'll simply pay for the cost, we'll do all the prep and the work. Join us for a wonderful meal made from scratch. Homemade Birria with our own DLRB Beef and a special blend of spices that simmers all day. We'll also be frying fresh flour tortilla chips, have an exquisite toppings bar, and drinks for you to enjoy! Options for dinner Don't want the entire meal? Consider items A la Carte. You can also double up on the protein, or the chips... which ever you prefer! Toppings Bar The toppings we're including will be worth the price of admission, honestly. Just take a look at what will be offered, fresh and ready to fill your bowl or plate! Flash Sale Cuts What would a celebration be without a FLASH SALE on Beef?! This year, it's on one of our hottest selling cuts- the Chuck Roast. And, we'll have the same Birria sauce ready to go home, with you if you'e like to give it a shot with your own crew. You're our bread and butter... Actually, you're our bread and butter, AND our jam. :) Come get a little treat on us. Clearance?! If you enjoy the Lathering Shaving Soap (women do too, for real), or the scents you see listed... get in here! They're being discontinued this weekend! Photo Contest Did you see those PRIZES? Whewwweee! Those are incredible. Not very often will you find prizes that large even in the big State and National Photo Competitions. We know darn well how valuable good meat pics are so... Rules But, there's rules. Special Price We're offering a Single Cut, Competition Sized and priced Filet Mignon to help convince you that you CAN do this. In fact, if you can conjure up just one artistic photo and send it to us, your winnings will be valued at more than what you paid for that Filet. Now THAT'S winning. Dirty Hat Contest Six years running, and we're still the home of the best (er, worst) hats around. The men and women that bring in their noggin toppers are some hard working, meat loving people. And, we're damn proud to call them ours. We'll reward them handsomely too. Note the dates and rules. Trade Secrets Wanna know some of our secrets? Come to this Meat Class & Demo, and you'll go home with darn near enough to start your own meat shop! Or, at least have one helluva good dinner set up already.

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!

Tri Tip Tri Tip is a great cut of meat that is extremely marbled and great for feeding a crowd. Tri Tip can be cooked many ways like smoking, grilling, and reverse searing. Tri Tip is juicy and strong in beef flavor. This whole muscle is great for backyard barbecues as well as cozy winter dinners. Shop Now! Pan Roasted Tri Tip By Christine Gallery Smoked Tri Tip By The Butcher, Recipes

Ox Tail 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! Instant Pot Ox Tail Stew By Lily and Dmitriy The BEST Jamaican Oxtail Recipe By Tanya Harris