Ranch Steak, Grass-Fed & Dry-Aged

Ranch Steak: Bold Flavor, No-Fuss Cooking

Always 100% Grass-Fed & Pasture-Raised

A Bite-Sized Take

Lean, beefy, and packed with flavor, this, 2-pack of Ranch Steaks, is a hidden gem from the boneless chuck shoulder.

• Best Cooking Methods: Grill, pan-sear, or braise.
  
  
• Quick Tip: Score the fat along the edge in short, vertical cuts to prevent curling. When exposed to high heat, the fat contracts, pulling the steak with it.  Cook hot and fast, pulling at 120°F—it will rise as it rests.
  
  
• Perfect For: Weeknight grilling or hearty salads.
  
  

Every Juicy Detail

A well-kept secret in the world of steaks, the Ranch Steak delivers deep, beefy flavor in a lean, no-fuss cut. Sourced from the boneless chuck shoulder, it offers the richness of a pot roast with the tenderness of a filet—when cooked just right. Ranch steaks are very lean and trimmed of virtually all their fat, making them an excellent choice for those who love bold flavor without excess richness. They’re also rarely thicker than an inch, meaning they cook quickly.  

Naturally low in fat, this steak shines with quick, high-heat cooking methods like grilling or pan-searing. Score the fat along the edge in short, vertical cuts to prevent curling. When exposed to high heat, the fat contracts, pulling the steak with it.  A short cook time—about four minutes per side on the grill or two to three minutes in a cast-iron pan—keeps it tender. Pull it at 120°F, and as it rests, the temperature will continue to rise, ensuring a perfect medium-rare result. You can also braise it low and slow for fall-apart tenderness.

Grass-fed Ranch Steaks, in particular, have a distinctive, earthy richness that sets them apart, offering a depth of flavor that pairs beautifully with simple seasonings. Best served thinly sliced against the grain, Ranch Steak is a versatile choice that works just as well with roasted vegetables as it does in a classic steak-and-potatoes meal.

It may be called Ranch Steak, but don’t be surprised if you hear it referred to as a Chuck Shoulder Steak, Shoulder Center Steak, or even the overly formal Boneless Chuck Shoulder Center Cut Steak (say that five times fast). Whatever name it goes by, one thing’s for sure—it’s got enough flavor to make you forget its identity crisis. Quick to cook, big on taste, and easy to love—this is steak, simplified.

Our Promise

At Crossroads Beef, we’re dedicated to raising beef that’s as good for the land as it is for your plate:

• 100% Grass-Fed, Grass-Finished & Pasture-Raised – Our Iowa-raised cattle graze on a curated mix of nutrient-rich grasses, moving daily to fresh pastures through adaptive rotational grazing.
  
  
• Sustainably & Regeneratively Raised – We believe healthy soil grows thriving pastures, supporting happy cows and a better future. 
  
  
• Hormone & Antibiotic-Free – Naturally raised beef, free from shortcuts—just pure, wholesome quality.