DescriptionIntense, bold flavor and lots of satisfying, chewy texture. Best for braising, this steak tastes even better with a red wine sauce. Or try marinating overnight, then grill or broil, slice against the grain, and serve with buttery baked potatoes and steamed asparagus.Claims
Our Local Angus program sources cattle from a coalition of small family farms throughout the Mid-Atlantic* region who feed their cattle a diet primarily of grass for most of their life, but finish the cattle with grain. Every farm in this program is independently audited to ensure the best standards of care for the animals, making sure they are never fed antibiotics, added hormones, or animal by-products.
*More than 90% of the cattle comes from NY, NJ, PA, DE, MD, VA, and WV, but in winter and occasionally if in short supply, the program is supplemented with cattle from North Carolina and Ohio.
- Raised Without Antibiotics