Most people buy steak from a grocery store display case and take whatever the label says at face value. When you buy direct from a ranch, the story is different — you know exactly which animal the cut came from, where it was processed, and how it got to your door.
At Parker County Beef Company, every steak in our lineup comes from cattle raised on our ranch in Parker County, Texas. They are processed at our USDA-inspected facility in Springtown and cut by our own team. That four-step chain — raise, process, cut, ship — is the whole operation. No brokers, no redistributors, no guesswork.
The Cuts We Carry
Here is an honest breakdown of every steak in our lineup and what makes each one worth understanding.
Bone-in Ribeye ($29.99) — The rib section carries the highest fat content of any steak on the animal. Marbling runs deep through the muscle, which is why ribeye is the default choice for people who want maximum flavor. The bone-in version holds heat differently during cooking and adds some additional mineral depth to the eating experience. Sixteen ounces. Best cooked in a cast iron at high heat or over direct fire.
Boneless Ribeye ($29.99) — Same cut, same flavor, no bone. The boneless version cooks slightly more evenly edge-to-edge and is easier to slice for service. Both the bone-in and boneless are sixteen ounces and identically priced.
Filet Mignon ($24.99) — This comes from the tenderloin, which runs along the spine and is the least-used muscle on the animal. Least-used means least tough, which is why filet mignon is the most tender steak you can eat. It is also the leanest of our steaks — less fat means less richness, but the texture is unmatched. This is the cut for people who prioritize refinement over boldness.
Filet Mignon Pieces ($19.99) — Tenderloin-quality beef at a lower price point. These are trimmed pieces from the same tenderloin muscle, not uniform steaks. They work well in any application where you want the texture of filet without needing a perfectly shaped portion — beef stroganoff, steak bites, pan sauces.
New York Strip ($22.99) — The strip comes from the short loin, adjacent to the tenderloin. It has more fat and structure than a filet, less than a ribeye, and a clean, beefy flavor that performs well on the grill or in a hot pan. It is the versatile middle cut — good enough for a special occasion, practical enough for a Tuesday.
Sirloin ($19.99, 16 oz) — The best value steak in this collection. Sixteen ounces at $19.99 is a price-per-pound that outperforms anything you will find in a grocery store at equivalent quality. Sirloin is well-marbled for its price point and holds up reliably to most cooking methods.
Flank Steak ($17.99) — A long, flat cut from the abdominal muscle. Lean, deeply flavored, and best served sliced thin against the grain. It takes a marinade better than any other cut on this list, which makes it the foundation for fajitas, stir fry, and high-protein meal prep. Do not overcook it — medium at most.
Picanha ($14.99) — The Brazilian rump cap, cut with the fat cap intact. At $14.99 it is the most underpriced cut in this collection. The fat cap renders during cooking and bastes the meat from the outside in. It is ideal for skewering over open fire, reverse searing, or cooking hot and fast in a cast iron. If you have never tried picanha, start here.
Premium Steak Cuts 1 lb ($14.99) — A one-pound package of premium steak cuts, trimmed and ready to cook. Good for recipes that call for steak pieces rather than whole steaks.
How to Choose
If you want maximum flavor and do not mind fat: ribeye, bone-in or boneless. If you want maximum tenderness and a cleaner eating experience: filet mignon. If you want both and are willing to pay for it: New York strip. If you want value and versatility: sirloin or flank. If you want to try something most people overlook: picanha.
Every steak ships vacuum sealed and frozen. Store flat at 0°F and thaw overnight in the refrigerator before cooking. Do not thaw on the counter and do not cook from frozen — both methods produce an inferior result.
Browse the full steak lineup and add individual cuts to your order, or explore our Beef Boxes if you want a curated selection shipped together.