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THE TABIONA STEAKS DIFFERENCE

We are your local butcher shop, a true Utah Ranch-to-Table purveyor bringing you grass fed, corn finished American Wagyu and Prime Beef. From prime Angus to highly marbled American wagyu, the taste, texture and tenderness of our meat reflect the environment in which our animals have been raised

ALL NATURAL

NO ADDED HORMONES NO ANTIBIOTICS

100% ORGANIC

BEST SELLERS

AMERICAN WAGYU

Starting at $14

UTAH'S OWN

Starting at $12

SPECIALTY MEATS

Starting at $10

HERE'S WHAT CUSTOMERS ARE SAYING

Remi Piazza
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Excellent meat. Really tasty, highly marbled and really tender. Would really recommend.
James Stone
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Out of this world meat experience! Will order again
Bob Richins
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Just as described in the product description. Wonderful marbling. Great taste with no need for an additional sauce or seasoning. Pure pleasure to cook for the family
Matthew Palermo
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The best New York strip steak I’ve ever experienced. The packaging was quality and the delivery was seamless.
Mark Sanders
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It's like going to the butcher shop. I Would recommend the Rib Steak!
Kylie Johnston
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I've tried different types of Wagyu in several place but this American Wagyu was the most tender and flavorful I have had so far.
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KNOW YOUR CUTS

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1The Chuck

Chuck steaks are great for slow cooking, stewing, or prepared braised. It is a large cut of beef from the forequarter of a steer, including the shoulder and surrounding areas. Because this part of the animal is more muscular from exercise, chuck steaks can be somewhat tough while also packed full of flavor. This is a perfect cut of meat for recipes that include marinades and cooking slow for added tenderness.

2The Rib

The primal cut known as the rib is the top section of ribs 6-12. Left whole, this cut is often used for prime rib or a standing rib roast, however it is also cut into individual ribeye steaks. This is also the one section of the cow that is used to “grade” the entire cow for quality. The rib cut is one of the most tender cuts and has extensive marbling when compared to most other cuts. This cut is best cooked hot and fast, whether that is through grilling, pan searing, or deep frying. Using this cooking style with the extensive marbling makes for a cut that will quite literally melt in your mouth.

3Loin

The loin is the primal cut located just below the backbone, between the round and the rib cuts. This cut is arguably the most tender cut on the entire cow, as well as being extremely juicy. The loin is one of the most popular cuts for grilling, thought can also be broiled. The key with any method is to cook the cut quickly and with high heat to give a good sear and maximize the flavor and juiciness of the cut.

4Tenderloin

While not a primal cut, the tenderloin deserves it’s own recognition, as it is where we get filet mignon steaks or tenderloin roasts from. Few will dispute that the tenderloin is the most tender cut on cattle. Preferred cooking methods include grilling, broiling, as well as reverse searing. All of these cooking methods will produce a finished steak that is juicy, tender, and a sure-fire hit for any occasion.

5Round

Typically, the largest of all the primal cuts, the round is made of the back hind leg of cattle. Due to its extreme leanness, cuts from the round are best cooked to medium-rare and sliced very thin. Popular low and slow cooking methods are less popular due to the low collagen content, which can lead to drying out of the meat if cooked too long. Due to this, the round is very popular for dishes like roast beef.

6Brisket

Perhaps no other cut has enjoyed such a rapid rise in popularity in recent years like the brisket. A long-time staple in BBQ belt states such as Texas, brisket is one of the most flavorful cuts, but must be cooked slowly over many hours to avoid toughness. The brisket is often used in parts as either pot roast or corned beef when not cooked whole in a smoker.

7The Plate

The cut just below the rib is known as the plate and is often cut into commonly known cuts such as skirt steak or short ribs. Skirt steak has extremely coarse muscle fibers, necessitating that it be cut against the grain, while short ribs are often cooked very slowly to help breakdown the juicy cartilage, Despite the coarse fibers, skirt steak is extremely flavorful when cooked very quickly over high heat.

8Flank

The flank is the section of the cow located just behind (closer to the rear leg) the plate and below the loin. The flank is easily overcooked, careful attention must be paid to ensure it doesn’t become tough. One of the most common cooking methods is marinating, cooking very quickly over high heat, then slicing very thinly before serving. However, braising also yields mouthwatering results.

9Shank

The cut located at the top of each leg is known as the shank and is the key ingredient in the famous Osso Buco dish. The shank is home to some of the highest concentrations of connective tissue, so cooking slowly to break down all of the connective tissue is critical. Alternatively, some prefer to just have the shank ground into ground beef instead.

AMERICAN WAYGU, UTAH PREMIUM BEEF, AND SPECIALTY MEATS

We believe you should know where your meat is coming from. Period.

We are a true Utah Ranch-to-Table purveyor bringing you exceptional grass fed, 140-day corn finished American Wagyu and Utah Premium Beef. Our aim is to provide you with the highest quality beef products, free of added hormones or antibiotics, to ensure you are eating healthy, flavor-packed steaks! 

OUR PROCESS

To learn more about about our process of click HERE

GRADES OF BEEF

The importance of beef quality grades cannot be overstated. Connoisseurs and meatpackers alike are well versed in the beef industry’s grading vocabulary that is used to evaluate a matrix of factors which determine tenderness, juiciness and flavor.

While approaches to grading varies from country to country, in America, the United States Department of Agriculture (USDA) assigns beef to one of eight quality grades using two main criteria: degree of marbling (or intramuscular fat) and degree of maturity (approximate age of the animal at slaughter).

A PIONEERING STORY

Tabiona Steaks is rooted in the history of an American pioneering family. In 1847, well over a century and a half ago, the LeFevres settled in Elsinore, Utah and built their ranch homestead. Their strong work ethic, vision, and determination allowed them to successfully raise Hereford and Angus beef cattle, and in turn, provide a quality meat product for the community.

THE MEAT OF THE STORY

“You are what you eat” not only applies to humans and every other living being—it holds true for cows, too. It should come as no surprise, then, that quality, taste, texture, value and grade of beef are all affected by the animal’s diet. There are two main approaches to feed: grass-fed versus grain-fed (mostly corn). Grass-fed cows graze in pastures, whereas grain-fed cows are given corn in feedlots. Let’s explore how cattle diet affects the taste, texture, cost, grade and overall quality of beef.

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