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913-250-0020
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Your One Stop Cowboy Shop! America's Best Steaks Dry-Aged to Perfection |
Windstorm Ranch
| 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 guaranteed for 2nd day shipping. |
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Ribeye Bone-in Cowboy Cut
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-04 Ribeye, 4 - 12oz. Steaks $60.
ABS-06 Ribeye, 4 - 14oz.
Steaks $80.
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-20 KC Strip, 4 - 10oz.
Steaks $60.
ABS-22 KC Strip, 4 - 12oz
Steaks $70.
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
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Compare to Allen Bros. & SAVE! Great Gift Ideas! Cowboy Beef Samplers
ABSG-06 This Cowboy Sampler
includes 2 - 6oz. Fillet Steaks, 2 - 12oz KC Strips, 2 - 14oz Ribeye, 2 -
18oz T-Bones $125.
ABSG-08 2 - 6oz. Fillet
Steaks, 2 - 8oz. Sirloin Steaks, 2 - 14oz. Ribeye Steaks $75.
ABSG-10 2 - 6oz. Fillet
Steaks, 2 - 8oz. Sirloin Steaks, 2 - 12oz. KC Strip Streaks, 2 - 14oz.
Ribeye Steaks $100.
Porterhouse - T-Bone
Two
dry-aged to perfection
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 Porterhouse-T-Bone, 4 - 18oz. Steaks $100.
ABS-10 Porterhouse-T-Bone, 4 - 20 oz. Steaks $115.
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-12
Sirloin Center Cut, 4 - 8oz Steaks $36.
ABS-14
Sirloin Center Cut, 4- 10oz. Steaks $42. 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-16 Fillet Steaks, 4 - 6oz. Steaks $60.
ABS-18 Fillet Steaks, 4 - 8oz. Steaks $80.
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.
Windstorm Ranch P.O. Box 824 Tonganoxie, KS 66086 913-250-0020
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