Cuts

Rancher’s Legacy partners with hand-picked vendors who provide quality and consistent raw material for the best tasting steaks and chops available. Our team of expert steak cutters hand cut every item to order, ensuring that chefs receive exactly what they are looking for, every time.
Our high-quality beef is wet aged for a minimum of 21 days before cutting, allowing the beef’s natural flavor and tenderness to fully develop. All of our pork is Duroc Pork, a heritage breed known for its superior marbling, providing a naturally juicer and more tender product.
No matter what cut you are looking for, Rancher’s Legacy can exceed your expectations for quality and consistency. With various grades, sizes, breeds, and cut styles, we have hundreds of options for you to choose from.
For larger retail and institutional orders, Rancher’s Legacy utilizes a laser guided cutting machine, allowing us to provide high-quality, consistent steaks and chops in any quantity needed.
Graded Product Available
USDA Prime
USDA Upper 2/3 Choice
USDA Choice
USDA Select
USDA ungraded
Grass fed
ABF

Breeds Available

Black Angus
Piedmontese by Great Plains Beef
American Wagyu
Our Most Common Beef Cuts
Shortloin
Porterhouse and T-bones
Striploin
Bone-In and Boneless NY, Vegas, Manhattan, Block Cuts
Tenderloin
Bone- In and Boneless Tenderloin Tips
Top Sirloin
Center-Cut, Seam-In, Seamless, Face-Cut, Baseball-Cut, Square-Cut Top Sirloin Cap Steaks
Striploin
Fillet of Sirloin
Ribeye
Bone- In and Boneless Lip-on and Lip-off steaks
Short Rib
Bone-In and Boneless Plate or Chuck
Teres Major
Trimmed or Steaks
Teres Major
Steaks or Tips
Top Blade
Flat Iron Steak
Flank Steak
Trimmed or Steaks
Sirlion Flap
Trimmed or Steaks

