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Beef

Local beef with out-of-this-world flavor! All of our beef is natural, meaning it does not contain hormones, steroids, or any antibiotics and never will. A favorite selection, with fine, silky marbling and firm texture. Full flavor and succulent tenderness reach the peak of perfection thanks to our Certified Angus Beef.

 
 

Common Cuts

  • Back Ribs
  • Beef to Stew
  • Brisket
  • Chuck Roast
  • Filet Mignon
  • Flank Steak
  • Flat Iron
  • Ground Beef
  • Prime Rib
  • Ribeye Steak
  • Sirloin Steak
  • Skirt Steak
  • Strip Steak
  • T-bone Steak
  • Tenderloin
  • Roast
  • Tenderloin Steak
  • Top Round Roast
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More About Our Beef

All of our beef is natural, meaning it does not contain hormones, steroids, or any antibiotics and never will. A favorite selection, with fine, silky marbling and firm texture. Full flavor and succulent tenderness reach the peak of perfection thanks to our Certified Angus Beef.

Featured Recipes

 
 
Classic Pan-Seared Ribeye Steak

Classic Pan-Seared Ribeye Steak
Serves 2

Not always are grills readily available, to cook a tender steak over the stove, try this classic pan-seared steak recipe. For best results use Certified Angus Beef® brand

 
 

Ingredients:

1 (16-ounce) Certified Angus Beef® ribeye steak
LE CREUSET cast iron signature skillet
1 teaspoon peanut or canola oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly cracked black pepper
3-4 thyme sprigs
2 garlic cloves, partially crushed
2 tablespoons butter

Note: This technique creates a great mouth-watering charred steak using a very hot skillet while emitting a great deal of smoke. Be prepared with pot holders and proper ventilation.

Instructions:

1. Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stove-top over medium heat.

2. Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.

3. Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.

 
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How To Grill Steaks

How To Broil Steaks