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Eye of Round Roast Recipes An Eye of Round Roast is a large, lean roast. Perfect for making your own roast beef deli meat, or slicing it thin to make your own homemade jerkies! Shop now! The Best Homemade Beef Jerky Recipe by Once Upon a Chef Deli Style Roast Beef (Foolproof Method!) by Valerie's Kitchen

Shank Roast Recipes Here's the large roast that we cut our Osso Buco and Thor's Hammer from! This cut is perfect for braising or slow cooking, then shredding. One of the many benefits of slow cooking this cut is that it allows the connective tissue to render down and turn into a great sticky fat known as collagen! Shop now! Braised Beef Shanks with Parsley Pecan Pesto by George Graham

Beef Raw Kidney Fat 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! How to Make Beef Tallow By Susie Bulloch

Bratwurst Beef Bratwurst are great for smoking and barbecuing. We offer ten different bratwurst flavors. The are juicy and great to slap on a bun with the basic condiments. They are also great additions to stir fries or soups. Shop Now! Mango Salsa By Maria Lichty Onion Jam By Bryce Coulton Sautéed Mushrooms and Onions By Beth Pierce Extra-Juicy Grilled Wisconsin Beer Brats By Jess Larson

Dry Lakes Ranch Beef offers the best packaging solutions for your needs. Our Vacuum Sealed product will retain its qualities better than any other method. Learn more about Vacuum Sealing on our website. Scent of Fresh Beef You may notice a rich " beefy scent " when opening our Vacuum Sealed packaging. You're smelling fresh beef without any additives or preservatives. It's simply fresh meat with a lack of oxygen. THIS is what beef is supposed to smell like, and why we use the packaging we do! Vacuum Sealing allows us to perfectly preserve our product without the use of any gasses or liquids to extend shelf life or increase flavor or tenderness like the grocers, you'll notice these differences: 1. Natural Color 2. Presence of Myoglobin 3. Beefy Scent 4. Rich Flavor 5. Slightly Colored Fat 6. Shorter Shelf Life if Fresh 7. Changes in color if exposed to oxygen Please reach out if you have any questions. Purchasing from us for the first time will be different if you've been buying your meats through retail, particularly in America, because of industry standards for packaging and preserving meats. Many of these methods are leading to health problems, dissipation of natural scents and flavor, and lack of natural color and physical properties of their meat products. We're excited to help you, and can't wait to get feedback on your first experience with our untainted, fresh beef! Prevents Oxidation & Discoloration Your meat will retain the same color and taste/smell profile as the moment it was cut thanks to the superiority of our vacuum packaging methods. Vacuum Packaging Sealed to keep your product fresher longer, and to keep it contamination free. Read on for more facts about the way your meat is packaged, and how it will ensure you get a great product from us, no matter what! No Freezer Burn Freezing can change the taste and texture of meat Vacuum sealing eliminates moisture loss by preventing oxygen from drying the meat and protects against freezer burn. Let it Breathe After opening the vacuum package, let your meat air out for a short period of time. It will regain its bright, rosie red color after its prolonged lack of oxygen. This is called "bloom." Re-Freeze Your Meat! Because of our packaging, if you defreeze it property (read, in the refrigerator...) you can re-freeze it with no loss in quality! That's because the concern with refreezing meat is a quality issue, not a safety issue. Usually meat that has been thawed will lose moisture... but that doesnt happen if the beef is vacuum sealed. Sealed Refrigerator Shelf Life: 5-10 Days Sealed Freezer Shelf Life: 1 Year+

Shaved Ribeye & 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! Philly Cheesesteak By Valerie Brunmeier Shaved Steak Stir Fry By Julie Chiou Tender Shaved Beef Fajitas By Jenny Deremer One Pot Philly Cheesesteak Pasta By Jessy Freimann

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. Our Beef Cattle Young. Heavy Muscled . Well Conditioned. We harvest only high quality beef cattle, both our own and those we purchase from other local ranchers just like us. These beef cattle are genetically selected for growth (muscle) and condition (fat). The beef cattle we harvest are never older than 18-26 months of age to ensure you have a tender and high quality eating experience. We guarantee our cuts come only from farm and ranch-raised, healthy, and high quality beef cattle. You'll never have to worry about the major concerns that come with beef shipped from other countries when you shop with us! What They Eat Munch. Munch. Our grazing and feeding program follows the USDA Organic guidelines, including the requirements for "Grass Fed." However, we opt out of becoming certified. Read on. We think you'll find our cattle feeding preferences quite palatable... and so do the cattle! Our beef, and the weaned calves we purchase locally, are raised in the lush mountain and valley pastures of the Parowan Area, and then they're finish fed at our farm here in Parowan, Utah. Having such an intimate relationship with our cattle and their diet allows for us to support their immune system, ensure healthy natural growth, increase fine fat deposit (marbling), prevent disease, and support natural resources in various ecosystems. The twice daily, fresh mixed finishing ration includes: 55%- high quality hay mix of; dry land alfalfa, grasses, wild peas, and dandelions (raised by us in Parowan) 25%- oat hays such as; beardless barley, oats, winter wheat, rye and triticale (raised by us in Parowan) 10%-fermented corn silage and/or fermented oat, rye, wheat silage (raised by us in Parowan) 10%- powdered corn (purchased locally) + health boosters listed below: free choice Redmond mineral and salt lick all-natural yeast cultures and enzymes for fiber digestion and immune function all-natural prebiotic and probiotics for natural gut health Humanely Handled We are Certified Our cattle are humanely raised and handled. We are fanatics about the animal handling practices taught by the great Dr. Temple Grandin, we have studied her research and teachings diligently, and we've attended her trainings to ensure we are getting correct guidance and techniques; directly from the source. We take great pride in low stress, instinct-driven animal handling. You'll rarely hear our cattle make a sound, which means they feel safe and are not stressed. When our cattle are relaxed, they perform better, and that helps us provide a better quality product for our customers! We are also proud of the fact that we are Beef Quality Assurance (BQA) Certified and can prove our efforts through globally recognized documentation. But, the best way for us to showcase our healthy and happy cattle, is by showing you the finished product! Read about how you can see the difference in our product by clicking here to be taken to our Know Your Meat Page .

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! The Best Tbone Steak By Alyssa Rivers Grilled T Bone Steak Recipe By Chef Billy Parisi T Bone Steak with Thyme and Garlic Butter By Donna Hay

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

We happily deliver locally, check here to find out if you are in our radius. You'll also find our return policy and contact information should there be any problems with what we sell. SHIPPING POLICY We now ship. The wait is finally over . About half of our sales are to folks who travel to us, and have done so loyally for over 4 years. But, the need to drive to us is finally over. We're now happy to offer shipping of our premium products to your front door. Please read before placing orders. Last updated Sept. 2nd, 2024. Fresh Product: We circulate through the product of 4-6 steers and about 3-5 Hogs each weekend. Our inventory will fluctuate daily, and will be physically restocked in our store each Wednesday night. Your shipping order will begin as an impeccably fresh product, but will be flash frozen to -20 Fahrenheit upon payment to ensure the highest quality, freshness, and shelf life possible. Rest assured, you will never be getting product that has sat idly in a freezer for months prior to your order when you shop with us. Inventory: our online and in-store inventory is some of the best in the business. But, we operate a bustling little retail meat store 7 days a week, rain or shine. W ith every customer purchase in-store, there is about a 15 minute transaction delay. We also encounter glitches (human and technological) from time to time. If there is an inventory discrepancy when you place an order, we commit to you that we will replace it with an item equal to, or higher in value so that you will come out ahead. We will always do what's best for you! Shipping Days: We ship on Monday afternoon each week. Unless your order requires us to wait until we restock, your order will come to you on a Tuesday or Wednesday. We will always avoid Holiday Weekends to ensure product quality and shelf life is preserved, however. Please plan accordingly. Packaging: Currently, we ship in the most insulating coolers available to us. They're rated for 72+ hours of temperature insulation, and will ensure your product arrives in the condition you expect. We tightly pack your cooler to maintain the integrity of your cuts with cushioning, protective netting, and dry ice before fastening the package securely. We have three sizes of styrofoam coolers which will then be snugly fit into a custom sized box. Dry Ice: We will ship your order with Dry Ice in loosely sealed plastic . The Dry Ice will likely dissipated upon transit and you will only see empty bags. But, if it has not evaporated, please use caution and do not touch it with bare hands, and never add to your freezer or seal tight in packaging. Shipping Rates: Our shipping rates will vary depending on the shipping option you select, the distance you are from our store in Parowan, Utah, and also the weight of the products you select . We aim for each order to be delivered within 2 days, but you are responsible for understanding that shipping is not/never has been a guaranteed option. Because shipping can be fickle, our coolers serve to maintain temps for an additional 24 hours with no issue. *If you are uncomfortable with the shipping rates offered by UPS, please do come visit us in person. We always recommend that, and have built our business on the customer engaging with us in-store. Plus, road trips are a chance to unplug and get away for a while. Our little town has a lot to offer. Come see us! Disclaimer: Upon arrival, particularly with unplanned delay, your product may be thawing, or thawed. Because it has been vacuum sealed at the peak of freshness, re-freezing is not a safety issue and can easily be done as long as the product is under 40 degrees Fahrenheit . The USDA confirms this is a safe and sanitary practice as long as the temp (described above) is accurate, and the meat is cold to the touch. Tracking: It is best practice to track your order and prepare for it to arrive by having someone home to receive the package and immediately open and inspect your product. It is vital that you see the condition of the product upon arrival at your door, as we are not responsible once it has left our hands and your records of receipt (time stamp on photos and records of food temperature) will be important if couriers have made an error. Net Wrapped on Top of Vacuum Seal: In a non-conventional move, the girls at Dry Lakes Ranch Beef have opted to net wrap our product on top of our signature vacuum seal. This provides some serious protection to the product (and the vacuum seal) we put so much effort towards. The plastic netting will help allow for vital cold temperature and airflow each cut of meat, but it also serves as a buffer for bumping, piercing, and rubbing, all of which could cause a loss of vacuum. We recommend keeping the product in the protective netting we wrap it in to eliminate damage to the vacuum seal, EVEN ONCE IT ARRIVES AT YOUR HOME. Mishandling of the package, heavy stacking, repeatedly grabbing, or puncturing of the seal by other items in the freezer, will expose your premium product to oxygen (bacteria) and also to frost (moisture loss)... these lead to quality loss as well as a loss of shelf life. We recommend you protect your investment and leave the netting on if you rustle through your freezer regularly. RETURN POLICY We work for nearly 2 years to prepare a high quality beef product for you. We stand behind it. If you are unhappy for any reason, contact us! We'd love to have a conversation and make it right. We are here to serve you. However, we will not accept a product for return. We may, when we see fit, replace a product, upon completion of a conversation as stated above. But, we have a threshold of perfection and once our product leaves our hands, we can not trust that it has been handled with the same care and concern we handle our product with. For that reason alone, we do not accept returns. ACCEPTED PAYMENT METHODS We accept these forms of payment: Cash (10% discount) Gold & Silver Bullion Coins (10% discount) Old uncirculated Dollars & Coins (10% discount) Apple Pay Google Pay Visa Mastercard American Express Discover PayPal Venmo and trade... if you've got something really good. WHOLESALE INQUIRIES Currently, we have an exclusive with 2 Restaurants, 1 Farm-to-Table, and a small Grocer in Brian Head, Utah. We are very particular with whom we allow our product to be sold by. Many requests are turned down due to lack of business reputation, business plan with our unique product, or proper research and understanding of our product. Please also consider that at full retail price, we often sell out... so be prepared with reasoning that motivates us to sell at a lower price. However, inquires can be sent to DryLakesRanchBeef@gmail.com , or by calling owner Kacie Benson Carballo at (435)559-1561.

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!

Osso Buco Recipes Osso Bucco is simply a cross-cut section of the Beef Shank, and is a beautiful cut of beef that is best slow cooked until it becomes full of tender, juicy flavor and fork tender. One of the many benefits of slow cooking this cut is that it allows the connective tissue to render down and turn into a great sticky fat known as collagen! Shop now! Slowly Braised Beef Osso Buco (Restaurant-Worthy!) by Plays Well with Butter Braised Beef Shank by Ben Rayl