One of the best things about our job? Our customers are steak lovers, just like us. With so many incredible cuts to choose from in our online Ranch Box store, it can feel a little daunting to pick the perfect one.
That’s why we sat down with Mike Holcomb, our ranch manager, who’s been cutting beef for decades, to talk through some of the most popular and flavorful steaks we raise and cut right here in the Carson Valley. Whether you’re looking for a hearty grill cut or something lean and tender, here’s a guide to some of our favorites—straight from our herd to your table.
T-Bone Steak
The T-Bone is a steak lover’s dream—two cuts in one. On one side of the bone, you’ve got the tenderloin (soft and buttery), and on the other, the strip steak (lean and bold). That classic T-shape makes it easy to recognize and even easier to love. At around $22.49 a pound, it’s a date-night dream!
Porterhouse
Think of a Porterhouse as a T-Bone’s big brother. It comes from the same part of the loin but includes a larger portion of tenderloin. Big, hearty, and often shared (though no shame in keeping it to yourself), the Porterhouse is built for steakhouse-style eating. Around $22.99 a pound.
Ribeye
Cut from the upper rib section, ribeye is famous for its marbling—the thin veins of fat that melt into the steak as it cooks. Juicy, tender, and rich in flavor, ribeye is one of the most indulgent cuts we offer – no wonder it’s Mike’s favorite cut! $23.49 a pound right now!
New York
Also known as a strip steak, this cut comes from the short loin. Leaner than ribeye but still tender and flavorful, it’s a reliable favorite for grilling or pan-searing. A true classic cut with bold beef flavor, and runs about $24.49 a pound.
Filet Mignon
This cut comes from the tenderloin, a muscle that does very little work—which is why it’s the most tender steak of them all. Lean, delicate, and buttery-soft, filet mignon is a premium cut for a reason, and it runs a little higher than most at $26.49 a pound.
Top Sirloin
Top Sirloin is a hardworking cut that balances tenderness with bold flavor. Great for everyday dinners without skimping on quality. Best when marinated in marinades containing acidic ingredients like citrus juices, or vinegar (we like balsamic for this!) to help break down tough muscle fibers. It’s less expensive than ribeye or filet but still delivers a solid steak experience at about $13.49 a pound.
Bavette
Also called flap steak, the bavette is flavorful, juicy, and has a looser grain than other cuts. It’s a rancher’s favorite because it soaks up seasoning beautifully and has that rich, beefy flavor folks love. This is also a less expensive cut at around $12.99 a pound.
Picanha
A star cut in Brazil, picanha comes from the top of the sirloin. It has a distinctive fat cap that bastes the meat as it cooks, locking in flavor and juiciness. It’s gaining fans here in Nevada too, and for good reason – it’s moderately priced at $16.99 a pound.
Skirt Steak
Long, thin, and lean, skirt steak comes from the diaphragm muscles. It’s packed with flavor and is best sliced thin against the grain. A ranch favorite for quick, hearty meals at an excellent price of $12.49 a pound.
London Broil
Technically a cooking method, not just a cut, London Broil is usually made from top round or flank. Slice it thin and enjoy that robust beef flavor. It’s lean and budget-friendly, making it a great choice for feeding a family at $9.99 a pound. Average package weighs in at about 3 pounds.
What Makes Our Steaks Different
We’re not Walmart. We’re not Raley’s. We’re a small, family-run ranch raising cattle fed through rotational grazing on pasture here in Gardnerville. Our beef is higher in essential nutrients like Omega-3 fatty acids and high levels of conjugated linoleic acid from being raised as naturally as possible. That means every steak you buy from us has a story: cattle raised on our fields, hay cut from our land, beef cut right here by hands that care.
It also means we sell out sometimes. But right now? We’re fully stocked and proud to share the best of Carson Valley beef with our neighbors.
And thanks to you, we’ve been nominated for Best Butcher Shop in both the Las Vegas Review-Journal and the Record-Courier. We’re humbled—and proud—to see local ranching recognized that way.
Want More Steak Smarts?
Our Beef Cuts Cookbook, A Rancher’s Guide to Beef Cuts and Cooking, delves deeper into each of these cuts, showing you the best ways to cook and enjoy them. Whether you’re a weekend griller or a seasoned steak lover, there’s something in there for you.
From our pastures to your plate—thanks for keeping ranching alive in the Carson Valley.