Premium Grass-Fed Steak Sample Bundle

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Our Premium Grass-Fed Steak Sample Bundle gives you one of each of our most beloved cuts, all in one box. Four steaks. Four experiences. All 100% grass-fed and grass-finished from our Florida pastures.

• 1 Filet Mignon
• 1 New York Strip
• 1 Ribeye
• 1 Tomahawk

Whether you're new to Clover Farms or a longtime customer who wants to explore the full range, this bundle is the perfect way to find your favorite cut.

Why Our Customers Love the Premium Steak Sample Bundle

• Four of our most iconic cuts in one box, no guesswork required
• A great way to discover which cut becomes your go-to
• Perfect for a special occasion, a date night at home, or just because it's Tuesday and you deserve a great steak
• 100% grass-fed and grass-finished, raised without hormones or antibiotics
• Vacuum sealed and ready to cook whenever you are

How to Cook Your Premium Steak Sample Bundle

Each cut in this bundle has its own personality. Here's how to let each one shine:

Filet Mignon: The most tender cut we offer. Cast iron screaming hot, butter baste with garlic and thyme, pull at 125° to 130° for medium rare and rest for 5 minutes. Treat it simply. It doesn't need much.

New York Strip: Bold, beefy, and built for a hot pan or grill. High heat, 4 to 5 minutes per side, pull at 130°, rest 5 minutes before cutting. Classic for a reason.

Ribeye: The fan favorite. Salt and pepper only, cast iron screaming hot, pull at 130° and let it rest. When you raised the animal yourself there's something extra satisfying about that first bite. This is the one.

Tomahawk: The showstopper. Reverse sear is the move here. Low oven at 250° until internal temp hits 115°, then finish on a screaming hot grill or cast iron for the crust. Pull at 130°, rest at least 10 minutes. This one deserves an audience.

**One tip worth knowing: grass-finished beef has a cleaner fat profile and more nutrients than grain-fed, which means it can cook a little faster than you might be used to. Pull it a touch earlier than you think and let it rest. That's the move. And if you're new to cooking grass-finished beef, a meat thermometer is your best friend.