Santa Carota Carrot Finished Beef // Ribeye + Strip Package

Holy Grail Steak Co. knows you care about the quality and provenance of your food. Santa Carota beef, meaning “holy carrot” in Italian, is raised on the Pettit family farm just east of Bakersfield, California, at the foot of Breckenridge mountain. The beef is grass-fed with the addition of fresh carrots. A rich source of moisture and sugar, carrots infuse beef muscle tissue with sweet juices and act as a dry-aging enzyme that leaves the meat tender and juicy and won’t leave diners feeling heavy after their meal.

Because their beef is so juicy and low in saturated fat, it will cook around 20-30% faster than other beef. For anyone looking for a unique, healthy, and delicious treat, look no further.

You can also rest assured in knowing these cattle are free to roam their California ranch, are never kept in feedlots, and will always have an endless supply of fresh carrots.

Santa Carota beef is primarily Angus, a consistently higher quality of meat. The ribeye steaks are a succulent, tender, juicy cut of meat marbled with beautiful lines of fat. As the steak cooks, the marbling melts into the meat for a steak bursting with flavor and richness you’re sure to enjoy. Santa Carota carrot-finished ribeye steaks are a delicious addition to a healthy diet.

Sear these strip steaks in a pan or cook them on the grill, but get your tastebuds ready. Their low levels of saturated fat allow Santa Carota carrot finished strip steaks to cook 20-30% faster than regular beef. These incredible strip steaks are perfect for any meat lover. Treat yourself to a delicious meal or send some as a gift.

Choose the Prestige option from the dropdown for higher marbleization (and more flavor) on each of these incredible cuts.

For best results, place the steaks in a pan or dish and allow them to thaw over the course of 24 to 48-hours in your refrigerator. Season the steaks 3-4 hours in advance to allow the salt to penetrate deeply into the steak, regardless of cooking method.