WRB Half Beef Box

$2,799.00

12 Beef Ribeye Steaks

 

This is the one you’ve been waiting for. The favorite steak of meat lovers everywhere. Coming from the rib section of the beef, it’s the most marbled and flavorful meat you can get. USDA Approved, dry-aged and bone-in makes it perfect for the grill. Just don’t overcook it.

 

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5 Beef T-Bone Steaks

 

The T-Bone is a smaller-sized Porterhouse. You get a Tenderloin filet on one side and a New York Strip Steak on the other, separated by the T-shaped bone. Of course, ours are USDA Approved and dry-aged 14-21 days. Take care grilling, as the smaller Tenderloin side is best a bit rarer. Looks great and tastes even better.

 

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8 Beef New York Strip Steaks

 

Beef New York Strip, Kansas City Strip, or simply the Strip Steak. This premium cut is the iconic steakhouse steak for good reason: it’s USDA Approved, dry-aged, tender and full of juicy flavor. It’s time to bring the steakhouse to your house.

 

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8 Beef Filets

 

From the short loin and cut from the Tenderloin, the Filet is as tender as it gets. Our 8 oz cut is lean, mildly flavored and, thanks to our USDA Approved and dry-aging process, it’s melt-in-your-mouth tender. It tends to cook quickly, so watch your heat and time on the grill.

 

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12 Beef Cube Steaks

 

Don’t let the reputation fool you. Cube steak may start as a Chuck or Round Steak, but it’s tenderized by a machine that leaves “cube” shaped marks in the meat. Add dry-aging and you get a tender, economical cut that can be seared quickly on the stove or grill, or breaded and fried for a satisfying Chicken Fried Steak. And, always USDA Approved.

 

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[2] 6-pound Sets of Beef Short Ribs

 

From the flank, dry-aged and full of flavor. Slow cooking, either on the grill (low and slow) or braising in liquid, our USDA Approved Short Ribs make a rich, tender main course. Cross-cut, marinate, and barbeque for Korean-style flanken ribs.

 

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1 Beef Tri-Tip Roast

 

Popularized on the West Coast, where it’s commonly marinated and grilled whole, the “Santa Maria Tri-Tip” comes from the bottom sirloin and is rich with flavor. And quite tender. This USDA Approved triangular-shaped rib is typically 3 to 4 pounds—a great size to feed a family and guests. We dry-age ours to make it extra flavorful.

 

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3 Beef Chuck Roasts

 

From the shoulder area, our USDA Approved, dry-aged Chuck Roast is known for its rich, beefy flavor. Ideal for slow cooking; or braising brings out the full flavor and tastiness of this cut.

 

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1 Beef Pikes Peak Roast

 

The Pikes Peak Roast comes from the lower part of the Round and is a lean roast full of flavor. Traditionally slow cooked, this lean, USDA Approved, dry-aged roast beef is so popular with Wiley Ranch customers that we can’t keep it in stock!

 

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1 Beef Round Roast

 

Lean and boneless, Top Round, Bottom Round, and Eye of Round are our more economical roasts. These are the prototypical Sunday Roast Beef. Ours are just the right size for a family—4-5 pounds—USDA Approved, dry-aged, boneless and well-trimmed. All they need is a few hours of slow roasting with a bit of seasoning, and a satisfying roast beef meal is guaranteed, plus leftovers for sandwiches!

 

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60 Beef Burgers

 

Wiley Ranch Burgers are a true burger blend from the trimmings of our USDA Approved, dry-aged steaks, ribs, roasts and brisket. So they’re full of flavor and the exact right size, 1/3 pound. It doesn’t get much better.

 

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70 Ground Beef Packages

 

Wiley Ranch Ground Beef is ground in small batches from our USDA Approved, dry-aged beef. Trimmed from our steaks, ribs, roasts and brisket, you know it’s a true blend of great mouth-watering goodness. At one-and-a-half-pounds each, these ground beef packages are just the right size.

 

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