Ribeye Steaks On The Bone

Now on special
Think nothing even comes close to the juicy tenderness and flavor of our signature Boneless Ribeye Steaks? If so, we’ve got a bone to pick with you. Golden West Glatt’s thick-cut, beautifully grained Glatt Kosher Ribeye Steaks On The Bone are bursting with juiciness and tenderness reminiscent of our top-of-the-line Boneless Ribeyes—plus the added dimension of flavor that comes from cooking with the bone in. Four - eight individually wrapped steaks per box. (Approximately 12 oz. - 16 oz. per steak.)

Colorado Roast (aka French Roast, Square Cut Roast, Thick London Broil or Brick Roast)

Now on special
This richly marbled, exceptionally tender, exceptionally flavorful Premium Angus forequarter cut will reward you with some of the best eating you’re ever likely to come across—in more ways than you’d expect. Versatile as the early Colorado settlers (a not very tender group whose specialties included fur trapping, soldiering, prospecting, farming and ranching, to name a few) this very tender, juicy and mouth watering cut can handle roasting, barbequing, even stuffing and baking—all with equally delicious results.

Recipes:
Orange Cranberry Roast

Silver Tip Roast (aka Roast Beef)

Now on special
These Glatt Kosher Premium Angus Beef Silver Tip Roasts are not only extra lean they're extra soft—and busting out with rich, beefy flavor. Roast with black pepper, garlic and a little olive oil, and prepare to have every bite dissolve blissfully on your palate almost as soon as it leaves your fork. Size depends on availability.

Second Cut Brisket

Now on special
More generously grained and just about busting with velvety, meaty richness, our ranched-raised Glatt Kosher Premium Angus Second Cut Brisket fairly begs to fortify, say, a classic cowpuncher’s hearty meat-and-bean dish. Here’s what you do. Braise brisket in a fry pan with salt and pepper for a few minutes until brown all around. Stir in a couple of onions, carrots, chopped tomatoes, salt, pepper, a couple of tablespoons of minced garlic and 2-4 chopped, dried, rehydrated chilies or chili powder to taste. Cook about ten minutes over medium heat. Set brisket aside on a plate. In the pot, simmer a cup of wine and a quart of beef or chicken broth with the pot scrapings till it’s all reduced by half. Return the brisket to the pot and bake long and slow (say 21/2 hrs at 300°). Then take the pot from the oven and stir in a cup of pinto beans, oregano, cumin, coriander and paprika. Cover and return the pot to the oven for 1 more hour ‘till the whole thing’s out-of-this-world tender. Guaranteed to be as welcome around your dinner table as it is around the campfire.

Golden West Glatt Plate Flanken Short Ribs

Now on special
Now on special
Our Premium Angus plate flanken short ribs are the most flavor-packed you’ve ever tasted. Saddle ‘em with vegetables and spices and long hours of cooking time—the flavor stands right up to it. Even better—these plate flanken ribs get falling-off-the-bone soft and ever more flavorful as you go! Perfect for a heady, savory stew, or a rich, rib-sticking soup so drenched in its meaty perfume your toughest cowhands will like as not swoon away as it simmers, long and slow, on the fire. Best warn everyone to steer clear of the kitchen—heck, the whole house—while you’re cooking!

Recipes:
Golden West Glatt Chuck Wagon Cholent