ranch steak

RANCH STEAK

$5.00
$5.00
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A ranch steak is a versatile and flavorful cut of beef that is derived from the chuck section of the cow. It is a relatively lean cut with good marbling and rich beefy flavor. The exact location of the ranch steak within the chuck can vary, but it is typically taken from the shoulder or neck area. Ranch steak is known for its tenderness and can be cooked using various methods such as grilling, pan-searing, or broiling. It is often marinated or seasoned to enhance its flavors and then cooked to medium-rare or medium for the best results. Ranch steak is commonly used in dishes like fajitas, stir-fries, sandwiches, or simply enjoyed as a standalone steak. Its versatility and delicious taste make it a popular choice for those seeking a satisfying beef option.

.4 to .55 lbs

Meat Grilling Temps and Tips

    • Grass and Non-GMO Grain Fed
    • Raised Without Hormones or Antibiotics
    • USDA Inspected
    • Premium Packaging
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    FAQs

    Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

    Poultry

    • Dark meat (thigh, leg): 170º to 175º
    • White meat (breast, wing): 160º to 165ºF

    Fish

    • Medium-rare: 120º
    • Medium: 135º

    Beef & Lamb

    • Rare: 125°
    • Medium rare: 130° to 135°
    • Medium: 135° to 140°
    • Medium well: 140° to 150°
    • Well done: 155+°
    • Ground: 160°

    Pork

    • Medium rare: 145°
    • Medium: 150°
    • Well done: 160°
    • Ground: 160°

    Beef

    Bold, robust spices enhance beef's hearty flavor.

    • Salt & Black Pepper: Essential for any beef preparation.
    • Garlic Powder/Onion Powder: Adds savory depth.
    • Paprika (Smoked/Regular): Great for grilling or roasting beef.
    • Rosemary & Thyme: Ideal for steaks or beef roasts.
    • Cumin: Perfect for ground beef dishes like tacos.
    • Chili Powder: Adds heat for brisket or ribs.
    • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
    • Mustard Powder: Great for rubs, especially with brisket.

    Pork

    Pork works well with both sweet and savory spices.

    • Brown Sugar: Adds sweetness for ribs and pork roasts.
    • Paprika & Cayenne: For spicy rubs, especially with BBQ.
    • Sage & Thyme: Ideal for sausages and pork roasts.
    • Garlic Powder: A go-to for most pork dishes.
    • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
    • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
    • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

    Poultry (Chicken/Turkey)

    Light herbs and spices bring out the mild flavors in poultry.

    • Lemon Pepper: Adds brightness to grilled or roasted poultry.
    • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
    • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
    • Paprika & Chili Powder: Adds mild heat and smokiness.
    • Cumin & Coriander: Great for spiced chicken dishes.
    • Curry Powder: Adds depth to chicken stews and grilled dishes.
    • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
    • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

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