{"title":"The Championship Package","description":"\u003cp\u003eThe Championship Package-\u003c\/p\u003e\n\u003cp\u003eSteaks From Chef and Rancher are our Hoof to Plate Program. Japanese Breed Crossed With a French Charolais. We use zero steroids or antibiotics with our animals. We also feed zero ultra processed feed. Our meat posses 90 percent monounsaturated inter-muscular fat.  We believe this is the cleanest meat and we prove this with the absence of meat sweats!!\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eChef Austin Simmons Favorite Steak Cuts Package includes Portion Cut Individually Cryovacked Steaks. Shipped directly to your House.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eSteak Include \u003c\/p\u003e\n\u003cp\u003e6 Ribeyes 1.25 pounds each\u003c\/p\u003e\n\u003cp\u003e6 NY Strips 1.25 pounds each\u003c\/p\u003e\n\u003cp\u003e4 Tenderloins 7 ounces each\u003c\/p\u003e\n\u003cp\u003e4 Denver “AKA Zabuton” 10 ounces each \u003c\/p\u003e\n\u003cp\u003e4 flatirons 1 pound each\u003c\/p\u003e\n\u003cp\u003e4 Bavette 10 ounces each\u003c\/p\u003e\n\u003cp\u003e4 Picanha 10 ounces each\u003c\/p\u003e\n\u003cp\u003eInclude Chef Austins Seasoning Salt Pepper Garlic Blend as well as Chef Austin Simmons Kimchi Vin.    \u003c\/p\u003e","products":[{"product_id":"ribeyes-1-5","title":"Ribeyes 1.5\"","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003eEach Ribeye is expertly cut with the cap intact, ensuring a rich, flavorful experience. We do not include the strip ends. Our Ribeyes are cut to a generous 1.5\" thickness, making them perfect for any cooking method you prefer. Averages 1.5 pounds\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400935940343,"sku":"","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0819-Edit.jpg?v=1740093830"},{"product_id":"new-york-strip-1-5","title":"New York Strip 1.5\"","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp\u003e\u003cspan\u003ePrice is by weight average typical weight is 1.5#\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe New York strip, also known as the \u003cstrong data-start=\"95\" data-end=\"110\"\u003estrip steak\u003c\/strong\u003e or \u003cstrong data-start=\"114\" data-end=\"135\"\u003eKansas City strip\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"152\" data-end=\"166\"\u003eshort loin\u003c\/strong\u003e of the cow. It’s a \u003cstrong data-start=\"186\" data-end=\"229\"\u003ewell-marbled, tender, and flavorful cut\u003c\/strong\u003e, offering a great balance between tenderness and a firm, meaty bite. Best cooked over \u003cstrong data-start=\"316\" data-end=\"361\"\u003ehigh heat on a grill or cast-iron skillet\u003c\/strong\u003e, it’s typically served \u003cstrong data-start=\"385\" data-end=\"422\"\u003emedium-rare to medium (130-140°F)\u003c\/strong\u003e to keep it juicy and flavorful.\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400940822775,"sku":"","price":50.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0758-Edit.jpg?v=1739839614"},{"product_id":"filet-mignon-8oz","title":"Filet Mignon 7oz","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ethis filet shows you that tenderloin actually has flavor!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003ePrice is by weight average typical weight is 6oz\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400964153591,"sku":"","price":55.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0793-Edit.jpg?v=1740093701"},{"product_id":"denver","title":"Denver steak Aka Zabuton steak","description":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003ePortion cut steak come in 9-11 ounces portions \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cem\u003e\u003cstrong\u003eChef Favorite Steak Game changer with our program\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eDenver steak is a flavorful and tender cut that comes from the \u003cstrong\u003echuck\u003c\/strong\u003e section of the cow, specifically from the shoulder. It’s sometimes referred to as a \"Chuck Eye\" steak or a \"Denver Cut.\" While it’s not as well-known as cuts like ribeye or filet mignon, it’s a hidden gem because it has great marbling, which results in a rich, beefy flavor.\u003c\/p\u003e\n\u003cp\u003eDespite being from the chuck area (a part of the cow that can be tough), the Denver steak is surprisingly tender, making it a great option for grilling or pan-searing. It’s often compared to a flat iron steak in terms of tenderness.\u003c\/p\u003e\n\u003ch3\u003eKey Features of Denver Steak:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMarbling\u003c\/strong\u003e: This cut has a good amount of intramuscular fat, which enhances its flavor and juiciness.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTenderness\u003c\/strong\u003e: It’s tender, but it’s still important to cook it correctly to maintain its best texture.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlavor\u003c\/strong\u003e: The Denver steak has a rich, beefy flavor that’s ideal for grilling and high-heat cooking methods.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBest Ways to Cook Denver Steak:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eGrilling\u003c\/strong\u003e: Denver steak is excellent on the grill. Preheat your grill to medium-high heat, season the steak simply with salt and pepper (or your favorite steak rub), and grill it for about 4–6 minutes per side, depending on thickness and your preferred doneness.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003ePan-Searing\u003c\/strong\u003e: If you’re cooking indoors, Denver steak works well with pan-searing. Use a heavy skillet, preferably cast iron, and heat it with a little oil. Sear the steak for about 3–5 minutes per side, and finish it with a pat of butter and some fresh herbs like rosemary or thyme for extra flavor.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cp\u003e\u003cstrong\u003eSous-Vide\u003c\/strong\u003e: For an incredibly tender result, you can cook a Denver steak sous-vide, then sear it quickly in a hot pan to develop a flavorful crust.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400966349047,"sku":"","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/Round2--2.jpg?v=1741981849"},{"product_id":"flatiron","title":"Flatiron (Chef Favorite)","description":"\u003cp\u003eOur flat irons are peeled and sold by a whole side which gives you average 1.6# = 4 6oz steaks per one side\u003c\/p\u003e\n\u003cp\u003e Chef Comment this is the butcher cur that changed chef Austin Simmons life. You cannot beat it top 3 best buthur cuts.\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFlatiron steak is a flavorful and tender cut of beef, known for its balance between tenderness and richness. It comes from the shoulder of the cow, specifically the chuck area, and is sometimes called a \"butterfly steak\" because of its shape. Despite being from a less-prized part of the cow, it has great marbling, which contributes to its juiciness and flavor.\u003c\/span\u003e \u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400971722999,"sku":"","price":50.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0748-Edit.jpg?v=1739838085"},{"product_id":"sirloin-cap-picanha","title":"Sirloin Cap \/ Picanha","description":"\u003cp\u003e\u003cspan\u003ePicanha, also known as \u003c\/span\u003e\u003cstrong data-start=\"72\" data-end=\"84\"\u003erump cap\u003c\/strong\u003e\u003cspan\u003e or \u003c\/span\u003e\u003cstrong data-start=\"88\" data-end=\"103\"\u003esirloin cap\u003c\/strong\u003e\u003cspan\u003e, is a \u003c\/span\u003e\u003cstrong data-start=\"110\" data-end=\"145\"\u003eprized cut in Brazilian cuisine\u003c\/strong\u003e\u003cspan\u003e, famous for its \u003c\/span\u003e\u003cstrong data-start=\"162\" data-end=\"207\"\u003ethick fat cap and incredible beefy flavor\u003c\/strong\u003e\u003cspan\u003e. It comes from the \u003c\/span\u003e\u003cstrong data-start=\"227\" data-end=\"246\"\u003etop of the rump\u003c\/strong\u003e\u003cspan\u003e and is typically \u003c\/span\u003e\u003cstrong data-start=\"264\" data-end=\"303\"\u003egrilled whole or sliced into steaks\u003c\/strong\u003e\u003cspan\u003e and skewered for \u003c\/span\u003e\u003cstrong data-start=\"321\" data-end=\"349\"\u003eChurrasco-style barbecue\u003c\/strong\u003e\u003cspan\u003e. Best cooked \u003c\/span\u003e\u003cstrong data-start=\"363\" data-end=\"395\"\u003eover open flame or high heat\u003c\/strong\u003e\u003cspan\u003e, picanha should be \u003c\/span\u003e\u003cstrong data-start=\"415\" data-end=\"481\"\u003eseared to medium-rare (130-135°F) and sliced against the grain\u003c\/strong\u003e\u003cspan\u003e for maximum tenderness\u003c\/span\u003e\u003c\/p\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49400972312823,"sku":"","price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0774-Edit.jpg?v=1739925137"},{"product_id":"bevette-bottom-sirloin-10oz-steaks-on-average-chefs-secret-steak","title":"Bevette \/ bottom sirloin 10oz steaks on average Chefs secret steak","description":"\u003cp\u003e\u003cspan data-huuid=\"12522483201326735698\"\u003eBavette steak is \u003cmark class=\"QVRyCf\"\u003ea long, flat, and tender cut of beef from the bottom sirloin of a cow\u003c\/mark\u003e. \u003c\/span\u003e\u003cspan data-huuid=\"12522483201326736805\"\u003eIt's also known as flap steak.\u003cspan jscontroller=\"JHnpme\" class=\"pjBG2e\" data-cid=\"0b0f541a-8261-43db-8634-82206fc5f96d\" jsaction=\"rcuQ6b:npT2md\"\u003e\u003cspan class=\"UV3uM\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003carticle class=\"w-full text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\" dir=\"auto\" data-testid=\"conversation-turn-35\" data-scroll-anchor=\"false\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-6\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"bf25f596-d3d5-4bfe-a4ef-65656ca431e5\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"49\"\u003e\u003cstrong data-start=\"4\" data-end=\"47\"\u003eBavette Steak: The Butcher’s Secret Cut\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"51\" data-end=\"428\"\u003eBavette steak, also known as \u003cstrong data-start=\"80\" data-end=\"94\"\u003eflap steak\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"111\" data-end=\"129\"\u003ebottom sirloin\u003c\/strong\u003e and is prized for its \u003cstrong data-start=\"152\" data-end=\"217\"\u003eloose grain, rich flavor, and tenderness when cooked properly\u003c\/strong\u003e. It’s best \u003cstrong data-start=\"229\" data-end=\"266\"\u003egrilled, pan-seared, or sous-vide\u003c\/strong\u003e, then sliced \u003cstrong data-start=\"280\" data-end=\"301\"\u003eagainst the grain\u003c\/strong\u003e for maximum tenderness. A quick \u003cstrong data-start=\"334\" data-end=\"346\"\u003emarinade\u003c\/strong\u003e enhances its flavor, making it perfect for \u003cstrong data-start=\"390\" data-end=\"425\"\u003etacos, fajitas, or steak salads\u003c\/strong\u003e.\u003c\/p\u003e\n\u003cp data-start=\"430\" data-end=\"476\" data-is-last-node=\"\"\u003e \u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e\n\u003carticle class=\"w-full text-token-text-primary focus-visible:outline-2 focus-visible:outline-offset-[-4px]\" dir=\"auto\" data-testid=\"conversation-turn-37\" data-scroll-anchor=\"true\"\u003e\n\u003cdiv class=\"m-auto text-base py-[18px] px-6\"\u003e\n\u003cdiv class=\"mx-auto flex flex-1 gap-4 text-base md:gap-5 lg:gap-6 md:max-w-3xl lg:max-w-[40rem] xl:max-w-[48rem]\"\u003e\n\u003cdiv class=\"group\/conversation-turn relative flex w-full min-w-0 flex-col agent-turn @xs\/thread:px-0 @sm\/thread:px-1.5 @md\/thread:px-4\"\u003e\n\u003cdiv class=\"flex-col gap-1 md:gap-3\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col flex-grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"19881505-fec7-4f5c-8ec2-e91f6c77fa5f\" dir=\"auto\" class=\"min-h-8 text-message flex w-full flex-col items-end gap-2 whitespace-normal break-words text-start [.text-message+\u0026amp;]:mt-5\" data-message-model-slug=\"gpt-4o\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[3px]\"\u003e\n\u003cdiv class=\"markdown prose w-full break-words dark:prose-invert dark\"\u003e\n\u003ch3 data-start=\"0\" data-end=\"60\"\u003e\u003cstrong data-start=\"4\" data-end=\"58\"\u003eBavette Steak: The Flavorful \u0026amp; Juicy Butcher’s Cut\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-start=\"62\" data-end=\"482\"\u003eBavette steak, also known as \u003cstrong data-start=\"91\" data-end=\"105\"\u003eflap steak\u003c\/strong\u003e, comes from the \u003cstrong data-start=\"122\" data-end=\"140\"\u003ebottom sirloin\u003c\/strong\u003e and is prized for its \u003cstrong data-start=\"163\" data-end=\"216\"\u003eloose grain, rich marbling, and deep beefy flavor\u003c\/strong\u003e. It’s similar to flank or skirt steak but is \u003cstrong data-start=\"262\" data-end=\"277\"\u003emore tender\u003c\/strong\u003e when cooked and sliced correctly. Best cooked \u003cstrong data-start=\"324\" data-end=\"411\"\u003eover high heat (grilled, pan-seared, or broiled) and served medium-rare (130-135°F)\u003c\/strong\u003e, it pairs perfectly with marinades, chimichurri, or bold seasonings\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/article\u003e","brand":"My Store","offers":[{"title":"Default Title","offer_id":49424938696951,"sku":null,"price":30.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/files\/DDD0855.jpg?v=1739924521"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0866\/4390\/0663\/collections\/Charolais-Austin-Simmons-0352-WEB.jpg?v=1776543272","url":"https:\/\/chefrancher.com\/collections\/the-championship-package.oembed","provider":"Chef \u0026 Rancher Beef","version":"1.0","type":"link"}