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each wing delivers juicy texture and rich
then served with pan juices over mashed potatoes
sliced thin and served with chimichurri sauce
Cooking Tip: Grill or pan-sear hot and fast to 130–135°F for medium-rare
this is a staple cut to always have on hand
Piedmontese Beef KC Strip Steak Weeknight Dinner each wing delivers juicy textureThe Piedmontese Beef Ribeye Steak brings together the best of both worlds: rich ribeye flavor with the signature tenderness of Piedmontese genetics. Naturally leaner than Angus or Wagyu, this ribeye still delivers a satisfying bite with enough marbling to keep it juicy on the grill or in a cast iron skillet. Raised by the Lambert Family at Triple Creek Ranches on thousands of acres of pristine Smoky Hills grassland in northern Smith County, Kansas,
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