Bauman’s Beef is grassfed and grass-finished near Garnett and processed in the Bauman family’s USDA-inspected facility, The Butcher Block.

  • Special and impressive, a beef Tomahawk Steak is essentially a Ribeye beef steak specifically cut with at least five inches of rib bone left intact. Did you know this unique cut is also known as a “cowboy ribeye”? With the most marbling of all our steaks, the Rib-Eye is one of the richest cuts available. AND because bone adds flavor and moisture to the steaks, we keep it in. Bauman's Authentic Beef Tomahawks are tender, juicy and very flavorful, with just the right amount of fat. Our Bauman's Authentic Beef Tomahawks are cut 4 inches thick, weight 2.3 pounds on average, and are dry-aged for 10+ days. All Bauman Beef is grassfed and grass-finished and is raised near Garnett, Kansas. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Our signature Bauman Authentic Steak! The Club is a thick-cut, Bone-In Kansas City Strip Steak, dry-aged for 10+ days. Club Steaks are cut 1 inch thick and weight 1.2 pounds on average. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Next door neighbor of the rib-eye, our Chuck Eye Steak is a flavorful, sleeper steak great for quick grilling over high heat. Chuck Eye Steaks are cut 1 inch thick, weight .6 pound on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Known as the most tender of all steaks, you can cut our Filet Mignon with a fork. This prized cut comes from the middle of the tenderloin and it can can be cooked in a variety of ways, including grilling, broiling, roasting, and pan-frying. Filets are cut 1 inch thick, weight .4 pound on average, and are dry-aged for 10+ days. Two filets per package. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Filet Mignon + Bacon = Perfection This prized cut comes from the middle of the tenderloin so you can literally cut it with a fork. And to give it an extra flavor boost, we wrap each filet in our Bauman's Authentic nitrate-free Bacon. Filets are cut 1 inch thick, weight .4 pound on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Flank

    $16.80
    This flavorful and super lean cut isn't technically a steak, but whatever ; ). Ideal for fajitas and stir-fries, Flank Steak benefits from an acidic marinade (citrus for example) and cooking over high heat, like on the grill. Or cook it “low and slow” to gradually break down its connective tissue. Flank Steaks weight 1.4 pounds on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • The nice amount of marbling on this cut creates a steak that is extremely tender and full of flavor – it is nearly as tender as a tenderloin at a fraction of the cost. The Flat Iron Steak is best when cooked on the grill as the high heat and short cooking time really bring out the rich flavor of the meat. Because of the density of the meat, it is generally ideal to start with a quick sear before moving to a lower temperature to finish off to the desired doneness. And don't fear getting adventurous with the marinade; the Flat Iron's great beef flavor can stand up for itself when paired with other strong flavor accents. Flat Iron Steaks weight 1.4 pounds on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • KC Strip

    $12.00
    The Kansas City Strip is a tender, juicy steak cut from the short loin primal. (In fact, if we left the tenderloin in, you'd be buying a T-bone!) Strip steaks are easy to cook on the grill, under the broiler, or in a cast-iron skillet on the stovetop. Our Bauman's Authentic KC Strips are cut 1 inch thick, weight .8 pound on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • With the most marbling of all our steaks, the Rib-Eye is one of the richest cuts available. AND because bone adds flavor and moisture to the steaks, we keep it in. Bauman's Authentic Rib-Eyes are tender, juicy and very flavorful, with just the right amount of fat. The best way to cook a rib-eye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy. Our Bauman's Authentic Bone-In Rib-Eyes are cut 1 inch thick, weight 1 pound on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Skirt

    $16.80
    Skirt steak has an intensely beefy flavor—even more flavor than the flank steak. This is an ideal steak for marinating and the best method to cook it is very quickly over the hottest grill you can get. Skirt Steaks weight 1.4 pounds on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • T-Bone

    $28.00
    The T-Bone contains portions of both the tender Filet Mignon and the beefy KC Strip separated by a bone that adds flavor and moisture to the steak. It's the best of both worlds in one steak! T-bone makes a great choice for a special occasion or any time you feel like treating yourself. These steaks are made for grilling. Our Bauman's Authentic T-Bones are cut 1 inch thick, weight 1.4 pounds on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Top sirloin steaks are a great choice for the grill. Our Bauman's Authentic Top Sirloins are cut 1 inch thick, weight .6 lb. on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • Top sirloin + Bacon = Flavor Explosion Our Top Sirloin is rich with beefy flavor. And to just to be extra, we wrap each steak in our Bauman's Authentic nitrate-free Bacon. Top sirloin steaks are a great choice for the grill. Our Bauman's Authentic Bacon-Wrapped Top Sirloins are cut 1 inch thick, weight .75 lb. on average, and are dry-aged for 10+ days. Price in cart is an estimate. Bauman's Beef is grassfed and grass-finished near Garnett and processed in the Bauman family's USDA-inspected facility, The Butcher Block. New to cooking with grassfed and grass-finished meats? Read below.
  • One of our butchers comes from a loooong line of family meat-cutters. He showed me how grocery meat counters often "cheat" . . . He cut some steaks to look JUST LIKE a KC Strip - BUT they weren't KC Strips. After I got over my shock at this sneaky trick, I realized that I was still looking at some genuinely nice steaks. But if they weren't a legit KC Strip, then they must be..."Wichita Strip Steaks!" ONLY available here at Bauman's Mobile Meat Market. Our Bauman's Authentic Wichita Strip Steaks are cut 1 inch thick, weight .75 lb. on average, and are dry-aged for 10+ days. Price in cart is an estimate.

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