Our salute to those who dedicate their lives to the Western Way. The Wrangler weighs ~12lbs and includes choice grade cuts sure to elevate any meal, whether a date night or a backyard BBQ with family.
THE WRANGLER INCLUDES:
Choose an included cut to learn more:
A prized cut that’s taken from the middle of the tenderloin, otherwise known as the short loin. This muscle is found inside the ribcage of the beef. Since it’s not weight-bearing, the connective tissue isn’t toughened by exercise, making its meat extremely tender.
A cut that’s so famous it speaks for itself. Our aged Filet Mignon is melt-in-your-mouth fantastic. Lean and delicate, the beef’s tenderness rivals that of other tenderloin cuts.
King of steaks? We’ll let you be the judge.
Like our Ranch Steak, the Filet Mignon is no-nonsense, all meat, little-to-no fat. A high-end dining experience in the comfort of your home.
Cooking
A perfectly cooked Filet Mignon can be cut with a fork. Its mild flavor makes it a terrific canvas for sauces, rubs, and bacon—you name it!
Although the steak can be cooked in a variety of ways, for the best result, use high heat to sear the Filet Mignon on both sides. Transfer to lower heat to reach the desired doneness.
Cooking beyond medium-rare will dry out the cut and make it less tender.
We recommend letting the meat warm to room temperature, then cooking it on high heat. If cooking with a pan, make a sauce from the leftover juices.
Pro Tip: Wrap the Filet Mignon in bacon before searing. Since the cut doesn’t have surrounding fat tissue, wrapping it in fat (called barding) adds flavor and prevents drying out.
Range-Fed, All-Natural, Hormone Free
Also known as a rump cover, sirloin cap, and culotte steak, the Picanha is hugely popular in Brazil and comes from the upper rump. Because the rump is not an overworked muscle, the cut of beef has a melt-in-your-mouth texture and rich taste.
This steak will rock your world. Picanha (pronounced “pee-kahn-yah”) is one of the tastiest cuts of beef available. Triangular with a buttery fat cap, the Picanha is tender and juicy, a game-changer for any meat lover. Ours is aged for 14 days to enhance the incredible flavor.
Cooking
No matter how you decide to cook your Picanha, start by bringing the meat to room temperature and patting it dry with a paper towel. Then, trim off any visible skin or membrane from the bottom or sides. Don’t overcomplicate seasoning. The Picanha already has a robust, beefy flavor. Season with coarse salt and cook to the desired level of doneness. We recommend using a meat thermometer to avoid overcooking.
At traditional Brazilian barbecues, the Picanha is sliced into 3 or 4 pieces, each piece folded into a crescent shape and skewered onto a metal rod. The skewered meat is grilled for 15 to 20 minutes, then paired with an ultra-flavorful chimichurri sauce. Want to level up your next dinner party? Give this method a try.
Range-Fed, All-Natural, Hormone Free
Simply put, it’s a triangular cut of beef from the bottom of the sirloin.
Cooks like steak and slices like brisket! A staple at Californian barbeques, the Tri-Tip is one of the most flavorful steaks available. Ours is aged to enhance the magnificent beefy taste and tenderness. Need to feed a crowd? The Tri-Tip’s boomerang shape means you can achieve various levels of doneness, making it a dinner party favorite.
Cooking
Unlike other cuts, the Tri-Tip offers cooking flexibility. Either do a quick sear over high heat or roast slow and low. We recommend you rub the uncooked meat with oil, then season it with salt, pepper, and spices of your choosing.
Range-Fed, All-Natural, Hormone Free
A cut from the short plate primal, a section directly under the rib primal. For context, the short plate primal also yields Ground Beef and Short Ribs.
Because it’s thinner and narrower than its counterpart, Inside Skirt is perfect for fajitas, stir-fry, and other dishes. Ours is dry-aged to enhance the robust flavor profile.
Cooking
Inside Skirt does it all! Whether you decide to grill, broil, or toss it into a skillet, Inside Skirt is sure to be a crowd-pleaser. The key is to not overcook. We recommend you give the cut a quick hot sear, only a couple of minutes per side, then slice across the grain.
Range-Fed, All-Natural, Hormone Free
The good kind. Dry-aged with the perfect amount of fat, this Ground Beef is exactly what it should be. No matter how you decide to cook it, we’re confident you’ll want to lick your fingers. Each package contains 1lb of choice Red Angus beef.
Range-Fed, All-Natural, Hormone Free
These are exactly what burgers should be.
Aged with the perfect amount of fat, these burgers are exactly what burgers should be. No matter how you decide to cook them, if you enjoy them solo or sandwiched between buns, we’re confident you’ll want to lick your fingers.
Cooking
Salt and pepper, cook for 4-5 minutes on each side, and top with your favorite condiments.
Heidi likes to add bacon, cheese, and horseradish.
Caden recommends outfitting your burger one of two ways:
Either with BBQ sauce, grilled onions, pepper jack cheese, and bacon. Or the normal way, as he calls it, with Fry Sauce, pepper jack cheese, and pickles. Add jalapeños and onion rings if you’re feeling extra festive.
Range-Fed, All-Natural, Hormone Free
We offer affordable shipping to all 50 states. We will only ship beef on Monday-Wednesday to ensure the product stays frozen/refrigerated during shipping. All orders that are placed after Midnight MST each Sunday will be processed and shipped the following week.
Your Beef Box will ship to your house in 2-3 business days once it is processed and aged. The meat will be frozen and shipped with dry ice, so you can plan on your meat being as fresh as possible. When the meat arrives, store it in your freezer as soon as possible.
PREPARING TO RECEIVE A DRY ICE PACKAGE
Dry ice can burn your skin because it is much colder than regular ice. Because of this, you should always wear insulated gloves if you have to handle it. It's advised that it is left to melt in its box/package and not bothered. Do not let children play with dry ice or touch it. Inhaling dry ice can also be harmful as it is frozen carbon dioxide. Always keep oxygen flowing through the room or car with an open window if dry ice is around.
To learn more about shipping and receiving packages with dry ice, visit UPS's website.
When your beef box arrives, you'll need to store it in your freezer immediately. The beef will fit in your average freezer, so be sure to make some room if you haven’t already.
Your beef box will be frozen and shipped with dry ice, so it will stay cold and fresh! We will only ship beef on Mondays and Tuesdays to ensure the product stays frozen/refrigerated during shipping.
The recommended serving of beef is 3 oz, so a 12lb beef box will cover ~ 64 servings. You’ll have enough beef stocked for weeks!
If you don’t have a large freezer, do not worry, the average freezer above the refrigerator can fit up to 40lbs of beef.
At no extra charge, all of our customer’s beef is aged for 14 days to provide an even higher quality result. You will experience tenderness you can cut with a fork, enhanced flavor the moment it hits your tongue, and an experience that will continue to bring you back for more.
Choose your preferred beef box and purchase your beef today (approx. 8-12 lbs of beef).
After the beef has been processed, it is then aged for two weeks. The beef is then vacuum-sealed and prepared for shipment.
After your beef is processed, we ship it right to your front door to be enjoyed.
Our cattle eat natural feed their entire lives and drink from artesian wells and natural springs found across our ranch.
We work hard to create a stress-free environment for our cattle. We ride horseback whenever we move our cattle; ATVs and side by sides are not allowed. This provides less stress on the cattle while we work.
Lazy T Ranch is a family-owned and operated business. We take pride in the quality of beef produced here at our ranch.
Our cattle are raised as naturally as possible. From birth to your table, they're not subject to added chemicals or hormones.
When you order from Lazy T Ranch, you'll not only know where your beef comes from (Wyoming), but what it . . .