Welcome to Old Bean Farms LLC

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The Denver cut comes from the chuck (shoulder) section of the cow, specifically the underblade. It is well-marbled, relatively tender for a chuck cut, and known for its rich, beef-forward flavor.

Picanha is a prized cut taken from the top of the sirloin near the rump of the cow. It is easily recognized by its thick, intact fat cap, which bastes the meat as it cooks, creating exceptional flavor and juiciness. The muscle itself is tender with a rich, beef-forward taste, striking a balance between the softness of premium steaks and the robust character of working muscles. Popularized in Brazilian churrasco, picanha is often grilled or roasted, allowing the fat cap to render and form a crisp, savory crust over the succulent meat beneath.

The chuck eye steak comes from the shoulder area of the cow, specifically the section of the chuck closest to the rib. Often called the “poor man’s ribeye,” it shares a similar muscle structure and marbling to ribeye, giving it a rich, beefy flavor and satisfying tenderness. While slightly firmer than ribeye, it is well-suited to high-heat grilling or pan-searing, where its intramuscular fat melts and keeps the steak juicy. When cooked properly, a chuck eye delivers deep, robust flavor at a more approachable cut from the animal.

Thor’s Hammer is a dramatic, bone-in cut taken from the beef shank, the lower leg of the cow. It consists of a thick cross-section of dense, hardworking muscle wrapped around a long, exposed marrow bone, giving it its striking, hammer-like appearance. Because this muscle is heavily used, the meat is tough when cooked quickly but transforms with slow cooking. When braised or smoked low and slow, the connective tissue breaks down, yielding deeply beefy, fall-apart tenderness, while the marrow enriches the dish with a rich, silky depth. Thor’s Hammer is prized as much for its bold presentation as for its intense, hearty flavor.

A tomahawk ribeye is a show-stopping cut taken from the rib section of the cow, distinguished by its long, Frenched rib bone left fully intact. This dramatic bone handle gives the steak its signature “tomahawk” appearance while helping insulate the meat during cooking. The ribeye itself is richly marbled, delivering exceptional juiciness, tenderness, and a deep, buttery beef flavor. Best suited for grilling or roasting, a tomahawk ribeye combines primal presentation with luxurious texture, making it as memorable on the plate as it is on the grill.

Skirt steak is a long, thin cut taken from the plate section of the cow, near the belly. It is known for its loose, pronounced grain and intense beefy flavor rather than tenderness. When cooked quickly over high heat, such as grilling or searing, it develops a flavorful crust while remaining juicy inside. Skirt steak benefits from marinades and must be sliced against the grain to ensure a tender bite, making it a favorite for dishes like fajitas and carne asada.

Flank steak is a long, flat cut from the abdominal muscles of the cow, located just behind the plate and below the loin. It is lean and muscular, with pronounced grain and a bold, beefy flavor. Because it’s relatively tough compared to premium steaks, it benefits from quick, high-heat cooking like grilling or broiling, and it must be sliced thinly against the grain to maximize tenderness. Flank steak is prized for its intense flavor and is commonly used in dishes like London broil, stir-fries, or fajitas.

The Delmonico steak is a classic, but somewhat loosely defined, cut that typically comes from the rib or short loin of the cow. It is known for its rich marbling, tenderness, and deep, beefy flavor. Thick and well-marbled, the Delmonico delivers a juicy, succulent bite, often with a slightly firmer texture than a ribeye but still incredibly flavorful. Traditionally, it is grilled, broiled, or pan-seared to highlight its natural richness, making it a luxurious and satisfying steak that’s celebrated in American steakhouses.

The Ranch Cut is a lesser-known, flavorful steak taken from the chuck or shoulder area of the cow. It is well-marbled, offering a rich, beef-forward taste, though slightly firmer than premium loin cuts. This cut is prized for its balance of flavor and tenderness when cooked properly, typically best with grilling, pan-searing, or slow roasting. With its hearty texture and savory depth, the Ranch Cut delivers robust satisfaction, making it a great choice for those who love bold, beefy steaks without the premium price tag.

The New York Strip, also called the strip loin or strip steak, comes from the short loin of the cow, just behind the ribs. It is a tender, well-marbled cut with a fine-grained texture and a robust, beefy flavor—less fatty than a ribeye but more flavorful than a tenderloin. The strip is prized for its balance of tenderness and chew, making it ideal for grilling, broiling, or pan-searing. With a juicy interior and a caramelized crust when cooked properly, it’s a classic favorite in steakhouses for those seeking a luxurious, straightforward steak experience.

The filet mignon is the most tender cut of beef, taken from the small end of the tenderloin, which runs along the spine of the cow beneath the ribs. It has a fine, buttery texture and a subtle, delicate beef flavor because it is a low-activity muscle with minimal marbling. Filet mignon is prized for its melt-in-your-mouth tenderness rather than intense beefiness, and it is typically cooked quickly by grilling, pan-searing, or roasting. Often wrapped in bacon or served with sauces, it’s considered a luxurious, elegant steak cut.

The ribeye steak comes from the rib section of the cow, between the chuck and the short loin. It is known for its abundant marbling, which melts during cooking to create a juicy, flavorful, and tender steak. Ribeye has a rich, beef-forward taste and a buttery texture, with a combination of tender eye meat and slightly firmer outer cap (the spinalis) that adds extra flavor. Ideal for grilling, pan-searing, or broiling, the ribeye is celebrated as one of the most indulgent and satisfying steaks, offering maximum flavor with minimal effort.