🛒 À la Carte — What's in the Freezer Right Now
Individual cuts, first come first served — no share commitment needed.
Between cows we sell what's left in the freezer by the cut. This list is the actual current inventory — last updated July 16, 2026. When a line says 1, there is exactly one. Same beef as our shares: one animal, dry-aged 14–21 days, USDA-inspected, vacuum-packed and frozen at peak.
Current inventory
| Qty | Cut | $/lb | Notes |
|---|---|---|---|
| 21 | Filet Mignon | $28 | 6–8 oz each — the freezer's crown jewels |
| 3 | Tomahawk Steak | $22 | long-bone ribeye showpiece |
| 2 | Ribeye Steak (bone-in) | $18 | 1-inch thick |
| 18 | Short Ribs | $12 | braise or smoke |
| 1 | Sirloin Tip Steak | $12 | |
| 1 | Sirloin Tip Roast | $11 | lean pot roast |
| 1 | Top Round Steak | $11 | London broil cut |
| 8 | Beef Brisket | $10 | smoke-ready |
| 1 | Chuck Steak | $10 | bone-in |
| 1 | Rump Roast | $10 | |
| 19 | Chuck Roast (bone-in) | $9 | 3–4 lb each — classic pot roast |
| 1 | Top Round Roast | $9 | |
| 1 | Ground Beef (1-lb pack) | $7 | 80/20 |
| 1 | Hamburger Patties (2-pack) | $7 | 80/20 |
| 3 | Hamburger Patties (4-pack) | $7 | 80/20 |
Quantities are packages, not pounds. List updates as things sell — if it's gone from this page, it's gone from the freezer.
What do I do with it? — steak night ideas
Filet Mignon (21 left)
The tenderest cut on the animal — treat it simply. Pan-sear in a screaming-hot cast iron 3–4 min a side, then butter-baste with garlic and thyme; or wrap in bacon and grill hot. 6–8 oz each — perfect date-night portion. Don't take it past medium.
Tomahawk Steak (3 left)
The showpiece. Reverse-sear: 250°F oven until the center hits 115°F (~45 min), rest, then sear hard 90 seconds a side over the hottest fire you can build. Carve off the bone at the table. One tomahawk feeds two — dramatically.
Ribeye Steak (bone-in) (2 left)
The steak-lover's steak, bone-in for extra flavor. Salt it the night before, grill over high heat to medium-rare, finish with a pat of butter. Also outstanding reverse-seared like the tomahawk.
Sirloin Tip Steak (1 left)
Lean and beefy — slice thin for stir-fry or fajitas, or cube and marinate for grilled kabobs. Quick, hot cooking keeps it tender.
Top Round Steak (1 left)
Classic London broil: marinate overnight, broil or grill hot and fast to medium-rare, and always slice THIN against the grain. Also the cut for milanesa or homemade jerky.
Chuck Steak (1 left)
The budget grill steak. Marinate a few hours (soy, lime, garlic) and grill to medium, sliced thin — or treat it as a mini pot roast and braise it tender. Great carne asada tacos.