Here you can see how Rastellis and US Wellness Meats match up head-to-head in a battle for the Best Steak Companies in 2026.
Rastelli's started out as a family business and has grown over the years to include a good variety of steak, seafood, poultry, beef, and pork. You don't buy one-off products here, but rather commit to buying a full box of either a selection curated by the company or one that you can mix and match yourself. Pricing is much better if you opt to subscribe to recurrent deliveries, but we are hesitant to do this the first time around since there are very few customer reviews here. We'd like to see more feedback from buyers since there isn't much about this company online. Overall, the selection looks impressive and the steaks are grass-fed and organic, but we aren't entirely confident that Rastelli's delivery and customer service is top notch.
US Wellness Meats has everything we are looking for in a steak company. Their cattle are all grass-fed and free of growth hormones and antibiotics. They have an impressive selection of steaks, all of which are beautifully photographed and come with detailed product descriptions. US Wellness Meats tells customers where each cut comes from, the nutrition information, and provides hundreds of unfiltered customer reviews. The company has an "A+" rating from the Better Business Bureau and buyers have phenomenal things to say about this incredible service. They've earned our highest rating for steak companies.
Whether you're soaking up warm weather and itching to fire up the grill for friends and family or planning a classy, cozy steak dinner at home, it all starts with finding a reliable source. Most of us don't have a farm nearby with a butcher on call, but that doesn't mean you can't keep your fridge and freezer stocked with juicy, sustainably sourced, grass-fed ribeye and filet mignon. These days, reputable online butchers ship carefully handled cuts straight to your door - often with clear details on origin and practices - so quality and convenience go hand in hand.
Knowing where your food comes from matters, and it's much easier when you can research and order from trusted, highly rated producers. In many cases, buying steaks online is the smarter move - you can vet the company, read detailed info about each cut, and make a more informed choice than you'd get by grabbing something off a grocery shelf. Many online butchers also share sourcing and animal welfare practices, which helps you buy with confidence.
With a few clicks, you can learn a company's backstory, see where its meat is sourced, what the cattle are fed, whether it follows organic practices, how customers rate their experiences, and a lot more. As you browse a steak company's tempting lineup, you might also stumble on unexpected perks - think transparent sourcing maps, shipping guarantees, or first-order discounts. Many brands now spotlight animal welfare certifications and sustainability commitments to help you compare with confidence.
Ordering meat online often costs less than you'd think, and the perks are hard to ignore: free shipping, freebies, loyalty points, and sitewide deals are common. Most shops let you round out your box with extras - chicken, pork, turkey, seasonings, dressings, desserts, and whatever else you're craving - so you can stock up in one go. Many services now offer subscriptions or bulk bundles that drop the price per serving even further. With flexible delivery, you can have enough food for days or even months arrive right at your door.
While you're stocking up on steaks for yourself, think about the hard-to-shop-for folks in your life - a box of premium cuts makes a thoughtful, genuinely fun gift that's easy to send anywhere. Reputable steak companies use insulated, temperature-controlled packaging to keep everything cold, so it arrives fresh even after a long trip. Many even let you add a note or choose a delivery window - a simple touch that makes it feel personal. Imagine finding top-tier beef on your porch; that's the kind of surprise anyone would be excited to receive.
There are quite a few variables that come into play when choosing where to buy steaks online. No two companies are the same, so we have come up with a short list of things to keep in mind when you're deciding who to buy from:
Some of the highest-quality steaks are out there and ready for you to enjoy. Top Consumer Reviews has thoroughly researched the most important details about popular steak companies you can buy from online. We hope this information helps you find a company that will allow you and your family to indulge in tender, juicy steaks whenever you have a craving for them.
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What are the different cuts of steak?
When you think about steak, you may immediately think about popular options like sirloin, filet mignon and ribeye steaks. However, an average cow will provide roughly 880 pounds of meat. This is comprised of muscle and fat tissue from throughout the body. The actual amount varies considerably based on the species, the cow's weight and a variety of other factors. Generally, this meat is categorized in terms of primal cuts, which describe the area of the cow that the meat is derived from, and sub-primal cuts. Sub-primal cuts are specific types of steaks and other beef products that you may find at your local grocery store or in restaurants. What should you know about the different primal cuts before you prepare or order your next steak?
Sirloin Cuts
The sirloin cuts are found on the top of the cow toward the rear. They sit between the loin, round, and flank cuts. Sub-primal cuts of beef that are included in this group include strip steak, filet mignon, tri-tip steak, bavettes, and several types of roasts. These are flavorful cuts that have moderate marbling. That are generally leaner cuts than you may find from some of the other areas of the cow, so you should avoid overcooking them. Overcooking will result in tough, dry meat. Because of the location of the cow where the meat is sourced, sirloin cuts are generally tender when they are cooked properly.
Loin Cuts
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Rib Cuts
Rib cuts are found near the upper back of the cow close to the shoulders. Because of their location, they have more marbling than many other primal cuts. Sub-primal cuts included in this group are ribeye steaks, ribeye roast, back ribs and more. Because of the marbling, steaks from rib cuts are juicier and more flavorful when they are cooked slowly over an open flame. The other sub-primal cuts can be grilled or roasted at a low temperature in the oven. The marbling makes rib cuts flavorful, so you may only need salt and pepper to dress these up before or during cooking.
Chuck Cuts
Chuck cuts are derived from the area between the cow's neck and shoulders, and they are found next to the rib cuts. This is one of the larger areas of the cow, so you will find a wide range of sub-primal cuts from this section. These include blade chuck roast, ranch steak, flat iron steak, chuck eye steak, shoulder steak and more. Some of these cuts can be tough, so they should be cooked over high heat to preserve moisture. Select chuck cuts should also be cut against the grain for easier chewing. Because of the variety of sub-primal cuts that come from this area of the cow, you will find a wide range of preparation techniques and recipes for grilling, pan frying and even baking these cuts.
Brisket Cuts
Situated below the chuck cuts at the front of the cow between the legs, you will find brisket cuts. There are two main sub-primal cuts that come from this area, and they are brisket point and brisket flat. The brisket flat cut usually is a leaner cut of meat. Both cuts, however, should be smoked over low heat or baked in the oven at a very low temperature. It generally takes several hours to properly cook these cuts of meat. Cooking faster and over high heat will cause them to be dry and excessively chewy. Many people choose to apply a dry rub to brisket cuts before cooking.
Shank Cuts
Shank cuts are pulled from the cow's front legs between the knee and the shoulder. They also come from the rear legs of the cow. This is often a tough section of meat because it is derived from connective tissue. A shank steak is the primary cut pulled from this area of the cow. It can be tough, so many people choose to cook it slowly using moist heat to lock in flavor and moisture. For example, this is a good cut of beef to simmer in your crockpot.
Plate Cuts
Plate cuts are from the underbelly of a cow between the shank and flank cuts. Sub-primal cuts that come from this area are short ribs, skirt steak and hanger steak. The plate cuts from the outer section of the cow are more tender. Both inner and outer cuts are loaded with flavor. The steaks are usually grilled over low heat, and the ribs are often slow-cooked in the oven using moist heat.
Flank Cuts
Flank cuts come from the cow's abdomen, and they are located between the plate cuts and the round cuts. Some of the cuts of meat from flank cuts are skirt steaks and flank steaks. These steaks are long and flat because they come from the cow's abdominal muscles. Because of the location of this meat on the cow, flank cuts are the leanest type of beef available. This can make them dry and relatively tough when they are not cooked properly. Grilling them slowly over low heat is one option. Another option is to cook them slowly on the stove using moist heat.
Round Cuts
While chuck cuts provide the largest portion of meat from a cow, round cuts yield the second largest portion. The round cut is pulled from the entire rear length of the cow from the hip bones to the top of the shank area. It is located next to the flank, shank and sirloin sections of the cow. Several sub-primal cuts come from this section, including top round steak, bottom round steak, eye of round steak, rump roast and round roast. This is one of the leaner areas of the cow. The steaks are best prepared over high heat, and they can be grilled or fried. The roasts should be placed in the oven or slow cooker at a low temperature. Often, these meats are seasoned before they are cooked.
Other Cuts
There are several other cuts of meat that you should be aware of. Generally, these are meats that do not specifically come from a primal cut area, but they are popular. Some of these are ground beef, stew meat, cubed steaks, beef strips and kebabs. These meats are pulled from other meaty areas of the cow near the primal cuts, and they can be prepared using a wide range of cooking methods.
You may have heard that cooking the perfect steak is an art. However, there is a science to cooking different primal and sub-primal cuts. This is because of the types of tissues that are in the cuts, how much marbling is in the cuts and more. Whether you are ordering steak at a restaurant or ordering beef online for home grilling, it is important to know what cut you are working with. The cut will help you to determine which cooking methods and pre-cooking preparations should be taken to create a meal that you will love!
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