K&C Cattle takes pride in their slogan “Austin Bred and Fed” in that they're one of the few ranches that can truly say they raise cattle in the Capitol City. Their ranch consists of Black Angus and Red Angus bloodlines that are pasture raised, with no antibiotics and no growth hormones.
2 Bone-In Ribeye - 16 oz
Rib-eye steaks, one of the most common and best types of steak, come from the beef rib primal cut. Rib-eye steaks, sometimes called beauty steaks, are tender, juicy and very flavorful, with just the right amount of fat. Best cooked on a hot grill.
2 Bone-In NY Strip - 14 oz
Bone-in Strip steak is always a good steak choice, prized for its rich, hearty flavor. The best way to cook bone-in strip steak is on the grill. But pan-seared bone-in strip steak is also superb, and you can broil bone-in strip steak in the oven as well.
2 Tenderloin Filet - 8 oz
Filet mignon (or tenderloin) are, by far, the tenderest piece of meat on the steer, with an almost buttery texture. Its tenderness, coupled with the scarcity of the amount of meat on the animal, makes it the most expensive cut at the butcher. Best served with a decadent sauce or wrapped in bacon.
4 Denver Steaks - 8 oz
Cut from the center of the Under Blade, these steaks are extremely tender with a good amount of marbling and beef flavor. Best when cooked over high heat on the grill.
Orders are shipped Mondays, Tuesdays, and Wednesdays, 3-7 days after they are received. You will get email updates once shipping information is available!
We use USPS Priority Mail which delivers in 1-3 business days.
Packaging of shipments are as follows:
The shipping cost shown above reflects the total price for the items in your cart.