Tenderloin Steak

Tenderloin & Rib Eye Steaks

WOW… I’ve had your rib eyes before and they are always INCREDIBLE…!!! We’ve been pan frying them & finishing them in the oven in a cast iron skillet BUT this time (as the weather was beautiful) we tossed them on the GRILL and the flavor was also INCREDIBLE…!! The ‘bone in’ gives them more flavor but I do prefer ‘boneless’ but no matter pure deliciousness!! My preference WILL ALWAYS BE the TENDERLOINS tho!!! This was the first one I’ve had from the Ranch and OMG med rare and we were in Heaven!! Some fresh roasted corn and sweet potatoes with a small crisp salad and you could’ve gotten me to do just about anything…LOL The way you finish your steers makes your BEEF so DELICIOUS & TENDER & and it’s wonderful knowing I got to see those steers be born, raised and cared for so lovingly. Thank you Mike & Erin for the past 5 6 years!!! Showing and teaching us (and everything in between) where our food comes from has been an AWESOME RIDE…!! And your price point is ‘spot on’. I’m so happy you both have taken this direction with your Ranch…DIRECT TO CONSUMER. It definitely shows in the INCREDIBLE QUALITY…!! The skirt steaks are next on the list for some home made Fajitas can’t wait…YUM!!! Susie Chamblee