Piedmontese Beef KC Strip Steak Weeknight Dinner sliced thin and served with

sliced thin and served with chimichurri sauce

Cooking Tip: Grill or pan-sear hot and fast to 130–135°F for medium-rare

it’s a cut that fits both everyday meals and special occasions

then served with pan juices over mashed potatoes

each wing delivers juicy texture and rich

Piedmontese Beef KC Strip Steak Weeknight Dinner sliced thin and served withThe Piedmontese Beef Ribeye Steak brings together the best of both worlds: rich ribeye flavor with the signature tenderness of Piedmontese genetics. Naturally leaner than Angus or Wagyu, this ribeye still delivers a satisfying bite with enough marbling to keep it juicy on the grill or in a cast iron skillet. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas,