My Favorite Cuts of Farm to Table Beef

written by

Bryson Burtnett

posted on

January 20, 2024

Favorite Cuts of Beef From the Parker County Beef Company

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An Overview of the Parker County Beef Company

Howdy guys my name is Bryson from the Parker County Beef Company! We started this beef company in 2023 with the intention of serving our local community in Springtown, Tx with high quality farm to table beef. We quickly learned that our community was much greater than those living close to us. We found a large group of people online who are looking for beef that they can trust. As we grew our local pickup options and nationwide home delivery of our beef, we stuck to the principles of providing our customers with beef they know where it's coming from, who was a part of it, and what went into getting it to their dinner table. 

Favorite #1 - Everyday Tablitas (Cross Cut Short Ribs)

You've probably heard them called several things... tablitas, cross cut short ribs, korean short ribs and I'm sure there is more. I grew up calling them tablitas. These are beef short ribs cut about 1/4" thick into strips that look almost like bacon. This is my favorite everyday cut of beef. I usually soak them overnight in pineapple juice and seasoning then cook them hot and fast on the Blackstone. Our tablitas from the Parker County Beef Company usually come in about 2-2.5 pound packages. These packages are usually enough to feed 3 or so people. You can find more about our Tablitas here. 

Favorite #2 - Family Feast Picanha

A recent discovery for my family and I has skyrocketed to our favorite cuts from the Parker County Beef Company. The Picanha is the top of the top sirloin with the fat cap left on. The whole Picanha can be smoked for a very savory sirloin/brisket type flavor. Our picanha steaks are perfect for smoking, pan searing, reverse searing, sous vide, etc. The Picanha Steaks are a versatile cut from the sirloin that is sure to provide you with unmatched flavor. My favorite is the whole Picanha (available for local pickup from the Parker County Beef Company) smoked to a perfect medium rare. I usually score the fat cap and season the entire cut. Then I will let it rest for several hours. Then I will smoke to an internal of about 130 degrees then pull and wrap. Let it rest for about 30 mins then cut into steaks about 1" thick and enjoy. The Picanha Steaks are also perfect for an easy weeknight meal. My favorite method so far on the Picanha Steaks so far is to sous vide them at 130 degrees for about 60 mins then sear either on a cast iron skillet or with the torch. You can learn more about our Picanha Steaks here. 

Favorite #3 - Date Night Ribeye Steaks

The holy grail of steaks from the Parker County Beef Company is our Bone In Ribeye Steak. Our Ribeyes are cut 1" thick and run about 20-22oz on average. This steak is perfect for large appetites (such as myself) or to split on a date night. Our Ribeyes have superior marbling and flavor that provides for the ultimate steakhouse experience from the comfort of your own home. My favorite method of cooking our ribeyes is to sous vide for about 90 mins at 130 degrees then sear on cast iron for about 60 seconds per side. We also have great luck with reverse searing these ribeyes and either smoking them or placing them in the oven. However you decide to cook them, these ribeyes will not disappoint. You can learn more about our Ribeyes here.  

The Farm to Table Difference

At the Parker County Beef Company we take pride in supplying Parker County Texas with the highest quality beef. We want our customers to never have to think, "Where Can I find Great Beef Near Me?". If you're down the road, or across the country. We hope you too will develop a list of favorite cuts of beef from our Texas Ranch. Thank you for supporting our ranch and family. 

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