From our ranch to your table

How It Works

Ranch to table, plain and simple. You could take our word for it, but tasting is believing.

    • 1

      We source

      LU Ranch has invested heavily in genetics and improving the overall quality of its beef for decades. With LU Beef, we are able to sell that directly to you, for the first time ever.

      Premium beef
      • Grass-Fed and Grass-Finished
      • High-Quality Marbling
      • Ranch-Rasied.
      Learn about our sourcing
      • 2

        You choose

        Select from an array of subscription boxes based on type and weight.

        Choose the beef for you
        • Premium Grass-Fed/Finished Dry-Aged Steak Cuts, 4 lbs. or 8 lbs.
        • Grass-Fed/Finished Dry-Aged Ground Beef, 8 lbs. or 20 lbs.
        • Mixed Box of Steaks and Ground Beef, 6 lbs.
        • Grass-Fed/Finished Beef Jerky and Beef Sticks available in a variety of flavors.
        View box options
    • 3

      We deliver

      We offer local pickup options in Cody, Worland, and Thermopolis.

      Our Process
      • Steaks are dry-aged, cut, and immediately vacuum-sealed.
      • Set your own delivery schedule.
      See shipping process
    • 4

      You enjoy!

      Premium-quality beef products delivered straight to your door, the only thing left for you to do is enjoy.

      Tasting is believing
      • We recommend allowing beef 24-48 hours to thaw in your refrigerator.
      • Ice water or cold water baths can be used to speed up the thawing process, NEVER use warm or hot water.
      Choose your BoX


Help Center


Why use a beef subscription anyway?

Our subscription box is a great way to shop on a budget without compromising on quality. You'll know exactly what you're receiving each month, and exactly how much it will cost, which makes grocery budgeting that much easier.

What is the importance of grass-finished beef?

Grass-finished beef is lower in calories, and higher in omega-3, CLA, and vitamin A and E.

What is dry-aging?

Dry-aging is a process where the meat is put through an open air temperature controlled environment. As excess moisture is pulled from the beef, natural enzymes begin to slowly break down muscle fibers, leading to a more tender cut of beef.

Choose Subscription