| BIG SAMPLER: | 15 lbs. hamburger |
| |
8 lbs. steak(to include T-bone,
Rib steak, Sirloin, and Round) |
| |
4 lbs. tenderized round steak
12 lbs. roast
5 lbs. sausage
$210.00 + shipping
|
| MEDIUM SAMPLER: | 10 lbs. hamburger |
|
5 lbs. steak (includes T-bone,
Rib steak, Sirloin) |
| |
2 lbs. tenderized round steak
6 lbs. roast
3 lbs. sausage
$125.00 + shipping
|
| MINI SAMPLER: | 5 lbs. hamburger |
| | 3 lbs. steak (includes T-bone or Rib steak)
3 lbs. roast
2 lbs. sausage
$80.00 + shipping |
To order, contact us at: sales@cattleyakranch.com
Cooking tips:
- We recommend slow-cooking the roasts for several hours for tender results.
- Avoid cooking steaks to very well done, as tenderness is reduced.
- You'll love the fact that the hamburger is so lean, that draining fat isn't necessary!
- You may need a little butter or oil added to your pan for the sausage due to its extremely lean nature.
All our yak for the samplers are grass-fattened and penned for several months on alfalfa hay to enhance tenderness.
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