Open Range Beef, LLC – Your Ultimate Destination for Custom Beef Cuts
Open Range Beef, LLC is a distinguished beef company nestled in the heart of Nebraska, proudly serving global markets with a steadfast commitment to delivering top-quality beef products. Our dedication to excellence and customer satisfaction has solidified our reputation as a leading provider in the industry.
We also offer the following beef cuts and products: flanks, pad membrane trim, trims, body fat, muscles such as neck, bavette, entrecote, chuck tenderloin, and shoulder clod, along with offals like tongues, snouts, cheeks, and tails.
Exceeding Expectations Through Customization
At Open Range Beef, LLC, customization goes beyond the cut itself. We understand that presentation is key, and we offer additional services to ensure your custom beef cuts are tailored to your specific needs. From portion control and special packaging requirements to personalized labeling and branding options, we go the extra mile to ensure your beef cuts reflect your unique style and brand identity.
Beef Neck
Beef-Neck is a flavorful and versatile cut obtained from the neck area of the cow. It is characterized by rich marbling and connective tissues, which make it ideal for slow cooking methods such as braising or stewing. The Beef-Neck offers a hearty and robust flavor profile.
Beef-Neck is a good source of protein, essential vitamins, and minerals. It provides important nutrients like iron, zinc, and vitamin B12. However, it is important to note that Beef-Neck contains a higher fat content compared to leaner cuts of beef.
Beef Forequarter
Beef-Forequarter refers to the front section of the cow, which includes cuts like chuck, brisket, and shoulder. These cuts are known for their rich beefy flavor and are often used for roasting, braising, or ground beef preparations. They offer a combination of tenderness and flavor.
Beef-Forequarter cuts provide a good amount of protein, iron, zinc, and vitamin B12. They also contain varying levels of fat depending on the specific cut, so it is important to consider portion sizes and cooking methods to manage fat intake.
Beef Cube Roll
Beef-Cube-Roll is a good source of protein, iron, zinc, and vitamin B12. It contains a moderate amount of fat, contributing to its flavor and tenderness. It is important to practice portion control when consuming this cut due to its higher fat content.
Beef Shank
Beef-Shank is a tough and flavorful cut obtained from the lower leg of the cow. It is characterized by its rich connective tissues and marrow, which add depth to stews, soups, and braised dishes. Beef-Shank is best suited for slow cooking methods to tenderize the meat and extract its full flavor.
Beef-Shank contains a good amount of protein, iron, zinc, and vitamin B12. It is a relatively lean cut, but it also contains collagen and gelatin from the connective tissues, providing added nutritional benefits.
Beef Strip Loin
Beef Strip Loin, also known as New York strip steak or sirloin strip, is a popular and flavorful cut obtained from the loin area of the cow. It is known for its excellent marbling, tenderness, and robust beefy flavor. Beef Strip Loin is well-suited for grilling, broiling, or pan-searing.
Beef-Strip-Loin is a good source of protein, iron, zinc, and vitamin B12. It has a moderate fat content, which contributes to its flavor and tenderness. It is important to practice portion control to manage fat intake.
Beef Top Side
Beef-Top-Side is a lean cut obtained from the upper hind leg of the cow. It is a versatile cut that can be used for roasting, braising, or slicing into steaks. Beef-Top-Side offers a mild flavor and is often preferred for its leanness.
Beef-Top-Side is a lean and protein-rich cut, providing essential nutrients such as iron, zinc, and vitamin B12. It has a lower fat content compared to other cuts, making it a suitable choice for those looking forRump-Stick.
Rump Stick
Beef-Shank is a tough and flavorful cut obtained from the lower leg of the cow. It is characterized by its rich connective tissues and marrow, which add depth to stews, soups, and braised dishes. Beef-Shank is best suited for slow cooking methods to tenderize the meat and extract its full flavor.
Beef-Shank contains a good amount of protein, iron, zinc, and vitamin B12. It is a relatively lean cut, but it also contains collagen and gelatin from the connective tissues, providing added nutritional benefits.
