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While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Sierra Steak

$14 .50-.75 lbs / Ships Fresh

Bet you haven’t seen this steak before. This is an awesome dry aged steak from the beef’s chuck section, that's a great, smaller, alternative to Flank Steak. Butchers rarely bother retrieving this cut due to its small size, but what it lacks in heft it makes up for in flavor. Serve rare and slice against the grain for the best results.

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In It?

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Sierra Steak is from the top of the chuck flap, cut from atop Boneless Short Ribs. This part of the animal gets a great workout from living a pasture-raised lifestyle, which intensifies the deep flavors of this dry aged cut.

Marinate then sear over medium-high heat, rest, and slice against the grain. This cut is also great sous vide then seared.