Natural Beef Cuts

Steaks

First things first… a great steak begins with a great cut of meat. From lean to well-marbled, and a range of prices, Pineland Farms Natural Meats offers the tastiest steaks for every eating experience. Whether you prefer a steak cut from your favorite butcher or conveniently pre-cut & packaged in the self-service case, we provide both options. Factor in no added growth hormones or antibiotics, and you’ll discover the most delicious steaks to meet your discerning taste.

Featured Cuts from your Local Butcher

  • Bone-In Ribeye
  • Tomahawk Steak
  • Boneless Ribeye
  • Chuck Del Monico
  • Boneless Strip (NY Strip or Shell Steak)
  • Bone in Strip Steak
  • Short Loin (Porterhouse or T-bone)
  • Tenderloin Steak, Chateaubriand and Filet Mignon.
  • Flank Steak
  • Hanger Steak
  • Skirt Steak
  • Top Sirloin Steak
  • Inside Round/Clod (London Broil Steak)

Pre-Packaged

  • Teriyaki Sirloin Tips
  • Ribeye Steak
  • Strip Steak
  • Tenderloin Steak
  • Top Sirloin Steak
  • London Broil Steak
  • Premium Beef Tips
  • Steakhouse Sirloin Tips

Frozen

  • Teriyaki Sirloin Tips
  • Steakhouse Sirloin Tips

Steaks Cooking Tips

1 A dry rub always adds pep to a steak. And, potatoes (we like fingerlings) and a farm-fresh salad will surely seal the deal. Top it off with a dipping sauce (our favorite is herb butter!). Bon appetit!

2 Enhance your flank steak’s flavor by tenderizing with a marinade of your own making. Hint: We tend to stick with five basics: salt, sugar, acidity (like soy sauce), oil, and seasonings.

3 Focus people, focus! Hanger steak is best when cooked quickly on high heat producing a lovely char that preserves its juices – and tastes out of this world.

4 Combine strip steak, a sprig of fresh rosemary, and a few cloves of garlic in an oiled skillet. Brown. Shift skillet to oven (preheated to 425◦) for just a few minutes. Add roasted potatoes, perhaps a tomato salad. Some good music. The rest is history.

cooking-tips

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