Dry Aged Steaks

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Windstorm Ranch

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America's Best Steaks

Dry-Aged to Perfection

Our legendary Dry Aged steaks are hand selected and hand cut by our master dry agers. Dry aging is an art that requires extensive training and knowledge. The result is a steak that is bolder, more tender, with a buttery succulence found only in our Dry Aged steaks. Our dry aging process begins with the using of only the highest of quality meat, (high choice or prime Black Angus), hung in a climate and humidity controlled room. The beef is aged for a minimum of 6 weeks. Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process.

***Meat is packed in dry ice and shipped Monday - Wed. UPS 2nd day shipping only.

Ribeye Bone-in Cowboy Cut

ABS-02 Ribeye Bone-in Cowboy Cut, Long a favorite of restaurants because of its rich flavor and intense marbling, this dry-aged Ribeye is sure to please any beef eater. Yes, it's okay to chew on the bone! This is a real mans steak! 4 - 17oz. Steaks $100.

Ribeye

The flavorful marbling remaining after dry-aging this 'eye' of the prime rib, creates an incredibly tasty and memorable dining experience. Simply can't go wrong with this cut. WOW!

ABS-24 Ribeye, 1 - 10oz	Steak $22.
ABS-26 Ribeye, 1 - 12oz	Steak $24.
ABS-28 Ribeye, 1 - 14oz	Steak $30.
ABS-01 Ribeye, 4 - 10oz	Steaks $86.
ABS-04 Ribeye, 4 - 12oz	Steaks $88.
ABS-06 Ribeye, 4 - 14oz	Steaks $112.

Kansas City Strip

Juicy, hearty, and full-flavored describes this moderately marbled steak. Cut from the center of the loin and dry-aged to perfection for your enjoyment.

ABS-03 KC Strip End Cut, 1 - 8oz	$12.
ABS-05 KC Strip Center Cut, 1 - 10oz	$22.
ABS-07 KC Strip Center Cut, 1 - 12oz	$26.
ABS-20 KC Strip Center Cut, 4 - 10oz	$86.
ABS-22 KC Strip Center Cut, 4 - 12oz	$100.

As quality conscious beef producers, we were constantly asked: "Where can we find good beef on a regular basis?" In response, a small group of committed beef producers and consumers set out to produce the most naturally tender, juicy, and flavorful beefsteak possible on a consistent basis and at a reasonable price.

Not only was the identification of the proper mix of genetics, nutrition, health and overall management of the beef animals necessary prior to harvest, but the proper care and handling of the beef product was found to be just as important. It was concluded that 'dry aging' versus 'wet aging' provided the most consistent tenderness, flavor, texture, and overall best eating experience of all the beef products sampled.

Dry aging may not be the easiest way to age beef, but it is the BEST. Only top grade beef (upper choice or better) seems to respond best to the dry aging process. The temperature, humidity, air circulation, and moisture levels must be strictly controlled in order to inhibit microbial and bacteral growth. Considerable shrinkage (up to 40% in some cuts) can be experienced because the lean portion of beef is approximately 70% water and 100% of the outside trim must be removed. This process tenderizes the beef, minimizes the shrink at cooking and intensifies the flavor to a buttery-nutty taste adding definite value to an unforgettable dining experience.

Cooking your Steaks

1) Preheat grill to maximum temperature.
2) Place the steaks 4 to 6 inches from the flame to sear the outside and seal in the flavor and juices.
3) Turn the steaks after 2 to 3 minutes.
4) After the steaks have been seared, turn the heat down to medium.
5) Cook steaks on both sides to desired doneness.

Firmness to Touch Method

RARE - The human hand is in an open, relaxed state. Press the large thumb muscle between thumb and index finger, and it will feel like rare steak.

MEDIUM - Stretch out your hand. Press the same muscle and it will feel like steak cooked to medium doneness.

WELL-DONE - Clench a tight fist, and the thumb muscle will feel like well-done steak

Compare to Allen Bros. & SAVE!

Great Gift Ideas!

Cowboy Beef Samplers

ABSG-08 Cowboy Sampler #1 includes 2 - 6oz. Fillets, 2 - 8oz. Sirloins, 2 - 14oz. Ribeye Steaks $118.

ABSG-10 Cowboy Sampler #2 includes 2 - 6oz. Fillets, 2 - 8oz. Sirloins, 2 - 12oz. KC Strip Center Cut Streaks, 2 - 14oz. Ribeye Steaks $172.

ABSG-06 Cowboy Sampler #3 includes 2 - 6oz. Fillets, 2 - 12oz KC Strips, 2 - 14oz Ribeye, 2 - 18oz T-Bones $218.

ABSG-12 Cowboy Sampler #4 includes 1 - 6oz Fillet w/ Bacon, 1 - 10oz Sirloin, 1 - 12oz Ribeye & 1 - 12oz KC Strip Center Cut $86.

Porterhouse - T-Bone

ABS-10 Porterhouse T-Bone, dry-aged to perfection two steaks in one cut! The most delicate of fillets paired with the robustly flavored K.C. Strip. United by the added bonus of the delectable bone-to chew in the middle. Dandy!

ABS-08 1 - 20oz Steak	$40.
ABS-10 4 - 20oz Steaks	$150.

Top Sirloin Center Cut

This robust cut of meat may benefit most from dry-aging. Being less marbled than other steaks, the aging process adds a buttery, bold taste and tenderness that makes this steak one of the house favorites.

ABS-09 Top Sirloin Center Cut, 1 - 8-oz	$14.
ABS-11 Top Sirloin Center Cut, 1 - 10oz	$16.
ABS-12 Top Sirloin Center Cut, 4 - 8oz	$52.
ABS-14 Top Sirloin Center Cut, 4 - 10oz	$62.

Fillet Steak

Fork tender and subtly flavored meat from the 'short' side of the T-bone, the fillet is a treat in itself. Aged to perfection this is the Queen of steaks, this one is sure to melt in your mouth. Mmmm . . . Good!

ABS-13 Fillet, 1 - 6oz	$20.
ABS-15 Fillet, 1 - 8oz	$26.
ABS-16 Fillets, 4 - 6oz.	$78.
ABS-18 Fillets, 4 - 8oz.	$102.

Thawing your Steaks

Our steaks are hand selected, hand cut, dry-aged, and frozen to preserve the premium flavor. America's Best Steaks are dry-aged which provides you with a gourmet taste and tenderness treat.

The best thawing results will occur if you remove your steaks from the gift box and place on a tray, single layer in the refrigerator. Allow 24 hours for your steaks to slowly thaw in the refrigerator. Always leave vacuum wrap on the steaks during the thawing process. This method will preserve the flavor and natural juices.

If you're needing the steaks a little sooner, the next best safe method is using a cold water thaw. Place your steaks (still in the wrapper) in the cold water for one to two hours and allow them to thaw in the cold water. While we do not recommend this method in preserving the dry-aged flavor to its best level, it is safe and fast method if you're in a rush.

But please do not attempt thawing your Steaks by using the defrost, or any other setting, on your microwave. This will cause your steaks to become rubbery, tough, and essentially tasteless.

**Meat is packed in dry ice and guaranteed for 2nd day shipping.