An honest weeknight steak. Top sirloin is lean and meaty with real beef flavor and none of the fuss. It doesn’t have the marbling of a ribeye, but it costs less and it holds up to whatever you throw at it — grill, skillet, or sliced into a salad or stir fry.

How to cook it: Salt it ahead, grill or sear over high heat 4 to 5 minutes a side, and pull it at 130°F. Because it’s lean, medium-rare matters here. Rest it, slice thin against the grain, and it’ll be tender.

Raised on our family’s land in Sylvester, Georgia. No antibiotics, no steroids, no added hormones — ever. Processed at a USDA-inspected plant, dry aged for flavor, and vacuum sealed so it keeps in the freezer without freezer burn. Sold by the pound. Pick up here in Sylvester or we’ll ship it UPS Monday through Wednesday so your beef never sits over a weekend.