Discover the Prime Cuts of Southern Iowa's Finest Beef

Welcome to Herd 77, our family-run prime beef farm nestled in the heart of Southern Iowa. Here, our commitment to excellence ensures that every cut of beef you purchase is pasture-raised, grass-fed, and hormone-free. Today, we are excited to share with you the details of some of our most cherished cuts: boneless ribeye, filet mignon, New York strip, sirloin, skirt, and flank steak. Let's dive into the unique characteristics, flavors, and best cooking methods for these exceptional cuts.

Boneless Ribeye

Description & Location: The boneless ribeye, often heralded as the king of steaks, is cut from the rib section of the cow, specifically the upper ribcage area. This cut is renowned for its marbling – the small streaks of fat within the meat – which infuses the steak with rich flavor and juiciness.

Flavor Profile: The boneless ribeye boasts a deep, robust beef flavor due to its high-fat content. Each bite is tender and juicy, offering a melt-in-your-mouth experience that is hard to match.

Popular Cooking Methods: This cut is best enjoyed grilled or pan-seared to medium-rare to medium. The high heat caramelizes the exterior while keeping the interior tender and flavorful. Season simply with salt, pepper, and a touch of garlic butter to let the natural flavors shine.

Filet Mignon

Description & Location: Filet mignon is cut from the tenderloin, a small, cylindrical muscle that runs along the cow's spine. This muscle does very little work, making it the most tender cut of beef available.

Flavor Profile: The filet mignon is prized for its exceptionally tender texture. While it has a milder flavor compared to other cuts, its buttery consistency and delicate taste make it a luxurious choice.

Popular Cooking Methods: Ideal for special occasions, filet mignon is best cooked using high-heat methods like grilling, broiling, or pan-searing. It's often wrapped in bacon to add flavor and moisture. Serve it with a rich sauce, such as béarnaise or red wine reduction, to complement its subtle taste.

New York Strip

Description & Location: The New York strip, also known as the strip steak, comes from the short loin, a section located behind the rib area. It's a well-marbled cut that includes part of the tenderloin, making it both flavorful and tender.

Flavor Profile: This steak has a perfect balance of tenderness and beefy flavor. It offers a firm bite with a rich, meaty taste that steak lovers appreciate.

Popular Cooking Methods: The New York strip is versatile and can be grilled, broiled, or pan-seared. For the best results, cook it to medium-rare or medium, and pair it with a bold seasoning or a simple herb butter.


Description & Location: The sirloin steak is cut from the hind quarter that’s well exercised resulting in a thick, meaty steak paired with limited, but flavorful marbling that helps keep the steak juicy and tender.

Flavor Profile: Sirloin steaks offer a robust beef flavor with moderate tenderness. They are leaner than ribeye and New York strip, making them a healthier option without sacrificing taste.

Popular Cooking Methods: Sirloin is perfect for grilling, broiling, or pan-frying. It’s versatile enough to be sliced for stir-fries, salads, or served as a standalone steak. Sirloin take well to rubs and marinades to enhance its tenderness and flavor.

Skirt Steak

Description & Location: Skirt steak is cut from the diaphragm muscles of the cow. It’s a long, flat cut known for its fibrous texture and pronounced beef flavor.

Flavor Profile: Skirt steak is incredibly flavorful, with a bold, beefy taste. It has a coarse texture that benefits from marinating to tenderize the meat.

Popular Cooking Methods: This cut is ideal for high-heat, quick-cooking methods like grilling or searing. It’s commonly used in fajitas, stir-fries, and steak sandwiches. For the best results, cook it to medium-rare and slice against the grain to maximize tenderness.

Flank Steak

Description & Location: Flank steak comes from the lower abdominal area of the cow. It’s a long, flat cut with a distinctive grain and lean composition.

Flavor Profile: Flank steak is known for its rich, beefy flavor and firm texture. It’s a lean cut, so it benefits from marinating to enhance its tenderness and flavor.

Popular Cooking Methods: Best cooked quickly over high heat, flank steak is perfect for grilling, broiling, or stir-frying. Marinate it beforehand to break down the fibers, and slice thinly against the grain for the most tender bites. It’s a popular choice for dishes like London broil, fajitas, and steak salads.

At Herd 77, we take pride in delivering premium quality beef that’s raised with care and respect. Our dedication to sustainable and ethical farming practices ensures that every bite you take is not only delicious but also a testament to our commitment to quality. Whether you’re a seasoned steak lover or a curious food enthusiast, we invite you to explore the rich flavors and textures of our prime cuts. Enjoy the best of Southern Iowa’s beef on your plate tonight!

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