Our signature Bauman Authentic Steak but better!
Essentially a Bone-In Kansas City Strip, the juicy, well-marbled meat of a Club Steak is the same section of strip steak you find on a T-bone or porterhouse, minus the tenderloin.
And these special Club Steaks are cut extra thick – between 1.5 and 1.75 inches, and weight 1.5 pounds on average.
The loin is where the highest-quality cuts of beef come from and when dry-aging, we leave on this thick layer of fat to protect the meat. We don’t trim away too much of this flavor enhancing goodness. All you Bauman aficionados know that grassfed fat is cleaner, sweeter, and doesn’t stick to your teeth AND that fat cover on grassfed is actually something to brag about…us grassfed people know that the fat is where the flavor is!
The FRESH Clubs come in your choice of dry-aging lengths, either 32 days or 12 days.
Dry-aging takes skill, the right environment, and careful monitoring. Not every butcher can offer it! Dry-aging requires that we carefully control humidity and temperature and provide superior air circulation to maintain the quality of the beef. The dry aging process gives beef a more intense flavor profile and adds to the tenderness, but also shrinks the piece of beef due to evaporation of water inside the muscle tissue. That’s why a dry-aged steak typically costs more. But we’re not passing along this cost to you with our special edition, extra thick cut fresh clubs! The fresh Clubs are the same price per pound as our regular clubs.
All Bauman Beef is grassfed and grass-finished and is raised near Garnett, Kansas.
New to cooking with grassfed and grass-finished meats?
Here’s the short & sweet guide to grilling some of the best tasting steaks of your life . . .
GRILLING GRASSFED STEAKS: 5 Tips for Success