Rich, beefy and large enough to feed a (very) hungry fam. A “cut of all trades,” providing slow-cooker roasts and grill-ready tender cuts like Flat Iron steak. A crowd feeder and crowd pleaser.
Home to some of the beefiest cuts around. From rich and flavorful Ribeye Steak to Prime Rib Roast…you’re gonna need some napkins.
Grill masters, this one’s all you. Tenderloin, Strip, T-Bone and Porterhouse…these loin cuts are ready for the grill, broiler, or pan searing.
Both the Top Sirloin Butt and Bottom Sirloin Butt deliver serious beef flavor – no ifs, ands, or…buts. In the Top Sirlon you’ll find steaks ready to be seasoned and meet your grill grates. The Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette; lean, tender, full of flavor – and a bargain compared to many other cuts.
Muscles in the the rump and hind leg sections bring lean, wallet-friendly cuts to the table. Ideal for rich roasts, marinated seared steaks, and versatile ground beef.
Cooking this cut low and slow is the secret to making it shine, which is why a whole bunch of brisket BBQ pros swear by it.
The higher fat content here delivers a flavor jackpot. Short Rib, meat for Ground Beef, Skirt Steak…it’s all versatile, and it’s all good.
Home of the Flank Steak. Lean, huge on flavor, and loves to be braised, or marinated and grilled.
This cut might be humble. But it’s mighty tasty, too. You’ve just gotta know how to handle it. Since the Shank is a portion of the leg, it’s typically cut into cross sections called Shank Cross-Cuts, which are then braised to make flavorful, fork-tender dishes such as Osso Buco.
There’s not a tastier, more robust dinnertime duo than grass fed beef and a bottle of wine. (And if there is, it certainly hasn’t landed on any table of ours yet.) What’s the perfect pairing? We really like herding up a heady red with our beef. It pulls out all of the rich characteristics and irresistible juiciness of the meat, without competing or overwhelming your palate. For a steak without a lot of fixins, try staying true to the source – match the origin of your dish to the origin of your wine. SunFed Ranch Beef hails from Northern California, so a Napa or Sonoma Cabernet is perfect.
But here’s the thing. When you add other ingredients to the mix, it’s not just the beef you want to complement. There might be an element of heat, creaminess or smokiness you need to factor in.
The bolder the flavor, the bolder the wine. Leaner cuts call for a lighter varietal. Brining the heat? A fruity or sweeter wine helps the spice really sizzle.
Red’s not your thing? That’s alright, too. Try a Chenin Blanc, a structured Chardonnay, or yes, even an Extra Brut Champagne for instant fanciness. Big, bold white wines can take beef to the next level.
Like some sweet with your savory? Same. Fruitiness in food and fruitiness in wine have natural synergy. Dishes with a significant fruit component to them often pair beautifully with Shiraz.
We love blue cheese too, but it can overpower a dish and makes most wines taste dull and uninspired. Save the smelly cheese for dessert and serve with a sweet, fortified wine like Port.
Of course, our recommendations are just that—recommendations. You’re the one cheersing and savoring. Let your tastebuds have the final say!