Rocking Z Beef by Rocking Z Ranch :: Beef. The Way Nature Intended.

Beef 101

Product Name	Description
Ground Beef 80/20	Ground beef is still a top-performer with busy home cooks. It can be prepared by all cooking methods and used in countless ways for quick delicious meals. 80/20 ground beef holds its shape well during cooking therefore, its great for meatloaf, meatballs, salisbury steak and backyard burgers. Ground beef can be cooked in a variety of ways but should be cooked to an internal temperature of 160 degrees.
Ground Beef 90/10	90/10 ground beef is perfect for recipes where you can't drain off drippings. Ground beef can be cooked in a variety of ways but should be cooked to an internal temperature of 160 degrees.
1/4 Pound Patties (4 Pack or 6 Pack)	Save yourself time with our patties. Made from 80/20 ground beef, these patties hold up great on the grill.
Steaks
Filet Mignon	The tenderest cut of beef and also naturally very lean. This steak is great because there's little waste, it's easy to prepare, cooks quickly, and is a crowd pleaser. Do not marinate in a tenderizing marinade for any length of time as it could become mushy. Usually cooked at a high heat and served rarer than most steaks.
Kansas City Strip Steak	Also known as New York Strip Steak. Prized by steak lovers for its great combination of tenderness, leanness and flavor, this steak is an all-round favorite that works well for any special occasion. Cooks fabulously on the grill however it may be cooked using any dry heat cooking method.
Ribeye Steak (boneless)	A beef lovers dream! Naturally tender and well marbled which makes for a juicy and very flavorful steak. Ribeyes can be marinated with a tenderizing marinade depending on how tender you'd like your steak. If not marinating, rub with oil and season with salt and pepper and other seasoning, as desired. Cook no more than medium rare. Allow to rest 5-10 minutes before devouring.
Porterhouse Steak	A Porterhouse is actually two steaks in one, divided by a bone: The large side is the flavorful Kansas City Strip, the small side is the melt-in-your-mouth tenderloin. Works best with fast, dry heat cooking methods such as grilling, broiling or pan searing. The porterhouse can be marinated with a tenderizing marinade depending on how tender you'd like your steak. If not marinating, rub with oil and season with salt and pepper and other seasoning, as desired. Cook no more than medium rare. Allow to rest 5-10 minutes before devouring.
T-Bone Steak	A Porterhouse with less tenderlion. This steak is built to be grilled and often a favorite of any outdoor chef. Works best with fast, dry heat cooking methods such as grilling, broiling or pan searing. T-bones can be marinated with a tenderizing marinade depending on how tender you'd like your steak. If not marinating, rub with oil and season with salt and pepper and other seasoning, as desired. Cook no more than medium rare. Allow to rest 5-10 minutes before devouring.
Sirloin Steak	A great steak for grilling and the cheapest of the premium cuts of steak. They can be sauteed or broiled, however it is recommended that Sirloins be grilled as this is the best way to maintain all the natural flavor; making them great for family get-togethers and backyard barbecues. Marinate in a tenderizing marinade. Cook no more than medium rare. Allow to rest 5-10 minutes before devouring.
Flat Iron Steak	The Flat Iron Steak has deep, rich flavor which makes it perfect on its own or as the meat for many dishes. It takes to a marinade like no other, it's tender and you can cook it with much success in many methods. Great on the grill, in the skillet, or sliced up for stir fry. Marinate in a tenderizing marinade and cook no more than medium rare.
Tri-Tip Steak	Originally a California cut, this steak has become increasingly popular because of the superior flavor and because it is a steak built for grilling. The tri-tip steak is cut from the tri-tip roast. Marinate in a tenderizing marinade and cook no more than medium rare. Allow to rest 5-10 minutes before enjoying. Carve across the grain for best eating quality.
Flank Steak	Tenderized and leaner than the Skirt steak, Flank steak has great flavor and a fantastic course texture. Flank steak is flat and great for rolling with stuffing and commonly the meat used in Fajitas and Carne Asada. Marinate in a tenderizing marinade for at least 6 hours and up to 24 hours. Grill hot and fast but no more than medium rare. Allow to rest for 5 minutes then carve across the grain.
Skirt Steak	One of the most flavorful of all steaks and the original steak of Fajitas. This versatile cut is particularly delicious when marinated because its texture allows it to absorb flavors and its strong taste holds up to bold seasonings. Marinate in a tenderizing marinade for at least 6 hours and up to 24 hours. Grill hot and fast but no more than medium rare. Allow to rest for 5 minutes then carve across the grain.
Sirloin Tip Steak	Relatively new to the marketplace, this affordable boneless value steak is destined to become an everyday top performer. Marinate in a tenderizing marinade and cook using a slow moist heat method such as braising; don't cook more than medium rare.
Chuck Eye Steak	This steak is the value edition of the Ribeye steak. A great, low cost alternative that if cooked correctly, is sure to please. The Chuck Eye Steak is best braised to keep it moist, but is also good grilled or broiled, provided care is taken not to over cook. This steak is best served Medium Rare.
Patio Steak	Also known as a Swiss or Ranch steak. An economical and lean cut of beef works best when cut up into smaller pieces or strips. Prepare using a slow moist heat method such as braising or raosting to tenderize the meat and maintain moisture.
Round Steak	Round steak has become very popular due to its leanness and versatility in the kitchen. Delicious recipes use it in everything from beef pepper steak to stir fry. It is commonly prepared with slow moist-heat methods including braising, to tenderize the meat and maintain moisture.
Cube Steak	Great for everyday family meals. It's a good value, convenient and quick cooking - making it perfect when there’s little time left on the clock. Skillet-cook individual steaks or stir-fry 1-inch pieces for a quick soup, chunky chili or pasta dish. Cooking using a slow moist heat is recommended.
Minute Steak	Cube steak pre-cut into 1/4 lb pieces. Perfect for a quick meal. (2 steaks per package)
Roasts
Tri-Tip Roast	Originally a California cut, this roast has become increasingly popular because of the superior flavor and because it is a roast built for grilling. Marinate in a tenderizing marinade and cook no more than medium rare. Allow to rest 5-10 minutes before enjoying.
Sirloin Tip Roast	A traditional roast for Sunday family dinner. This economical boneless roast with no waste, is lean with a good nutrition profile. The most flavorful of the round roasts and a fine choice if prepared properly. For best eating quality, roast at 325°F and carve into thin slices to serve. Becomes dry when overcooked.
Top Round Roast (London Broil)	This tender boneless roast is lean, full-flavored and has an excellent nutrition profile. For best eating quality, cook only to medium rare doneness and carve into thin slices. Ideal for planned leftovers for quick weeknight meals.
Rump Roast	The Rump roast has an unusually good flavor. It's a economical way to feed the family and have them all walk away with smiles. This roast is our choice when making BBQ Beef. Rump roasts should be cooked using a slow moist heat method such as braising or roasting.
Chuck Roast	Our most popular pot roast and for good reason! Chuck roasts have loads of flavor and are well marbled making them the most tender pot roasts. This roast is best when cooked using a slow moist heat method such as braising or roasting
Peak Roast	The Peak roast is cut from low in the round and is a very economical and lean with minimal waste. This is the least tender of the round roasts, but cooks up into a pot roast or BBQ beef with excellent flavor. This roast is best when cooked using a slow moist heat method such as braising or roasting.
Brisket	The beef brisket has a rich legacy as a Texas barbecue classic, a Hanukkah table tradition and a St. Patrick’s Day essential. A flavorful cut, the brisket becomes tender and delicious with long, slow cooking and carves easily into uniform slices. Briskets are best when cooked using a slow moist heat method such as braising.
Other Favorites
Kabob	Cut from the bottom Sirloin these kabobs are full flavored, tender and ready to hit the grill. Marinate in a tenderizing marinade and then skewer with your favorite vegetables. Perfect for barbecues, tailgating or any occasion where utensils are optional.
Stew Meat	Used in so much more than stews. Stew meat provides the basis for a multitude of home-style entrées including stews, chilis, pot pie, stroganoff, and pasta toppings, or it can be ladled over noodles, rice or dumplings.
Short Ribs	Short ribs have full-bodied flavor and luscious tenderness that develop when they are slow-cooked by hot-smoking, slow-roasting, or braising. Ribs are best cooked in a moist heat as the meat will pull off the bone with ease.
Meaty Soup Bones	Like your Grandmother always used when making delicious homemade soup, these soup bones are perfect for adding healthy beef flavor to any stock.
Cooked Favorites
Snack Sticks	Ready to eat! This all beef 4 pack of snack sticks make a great on the go snack whether working, biking, fishing or hunting.
Summer Sausage (Swiss Meats Seasoning)	All beef flavor and ready to eat. Serve on crackers, on top of your favorite dish or as an on-the-go meal.
Summer Sausage (Cheese & Jalapeno)	All beef flavor with the added kick of jalepenos. Serve on crackers, on top of your favorite dish or as an on-the-go meal.
German Beef Brats	A traditional German specialty, these mouth watering Bratwurst deliver the hearty flavor of real beef while also being nitrite and msg free. (5 brats/package)
Steak, Mushroom & Swiss Beef Brats	Fully cooked and absolutely delicious! These brats can be a quick meal that's sure to please everyone. Reheat until the brat is warm to the touch. (4 brats/package)
Bologna	This wonderful tasting, pre-sliced Bologna is nothing like you've ever had.
Hot Dogs	A classic! This hot dog is fresh, healthy and delicious while also being Nitrite and MSG free.
Beef Breakfast Patties	2 ounce seasoned patties cook up great in a skillet or in the microwave. A delicious alternative to pork breakfast sausage.
Also Available
Ox Tail	Oxtails make the most flavorful beef stock. Although oxtails are being used for much more than soup or stew nowadays, long, slow braising in a liquid is the preferred method to derive a tender result while drawing maximum flavor.
Liver	Your mother was right - liver is incredibly healthy for you. It's a great source of Protein, Iron, Zinc, Vitamin A, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Phosphorus, Copper and Selenium.
Tongue	A delicacy in many cultures beef tongue can be cooked a variety a of ways. Packaged whole
Heart	The beef heart has a rich flavor and is best prepared by braising or stewing. Packaged whole.
Dog Bones	Dogs love bones, this is no surprise! Smoked and cured these bones are a great outside delight.
Liver Dog Treats	Made from Rocking Z Ranch liver and heart these treats are preservative free and are sure to leave even the pickiest dogs begging for more.