SunFed Ranch 100% Grass Fed, Natural Sirloin Steaks are sourced exclusively from free-range cattle, raised on local American ranches. Guided by five generations of family ranchers, all of our products deliver a clean, beefy flavor with lower calories, cholesterol, fat – and without antibiotics, GMOs, or added hormones. 100% delicious, 0% compromise.
SunFed Ranch 100% Grass Fed, Natural Sirloin Steaks are sourced exclusively from free-range cattle, raised on local American ranches. Guided by five generations of family ranchers, all of our products deliver a clean, beefy flavor with lower calories, cholesterol, fat – and without antibiotics, GMOs, or added hormones. 100% delicious, 0% compromise.
Grass Fed steaks cook quickly and tend to eat better at a rare to medium temperature. Over a medium to medium-high flame, cook each side for about 2.5 minutes, or until it reaches an internal temperature of 145 degrees for medium rare. Remove from heat and hold temperature at or above 145ºF for 3 minutes prior to thinly slicing steak against the grain. Allow beef to rest before enjoying. For more cooking tips, scan the QR code.
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The only real difference is the price tag. Because we believe, every bite of beef our people enjoy should be nourishing, healthy, created with love and follow the most rigid ranching standards to ensure it's money well spent.
We've said it before, and we'll happily say it again. No added hormones, no antibiotics. And no steroids. Ever. Artificial ingredients have no place on our ranch (or in your belly). We know you only want to serve the best to your family. And that's why we put five solid generations of ranching expertise and passion into every cut of beef we create. No ifs, no ands, no buts. Just really darn-good beef.
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.
