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The Miner

Sale price $225.00

FOUR (4) 12 oz NY Strips

TWO (2) 14 oz Boneless Ribeyes

TWO (2) 16 oz Burger Patties 3:1 (5.33 oz per patty)

ONE (1) 40 oz Chuck Roast

Enjoy the perfect mix of comfort, convenience, and quality. The Miner features 4.75 lbs of premium steak, 2 lbs of burgers, and a 2.5 lb chuck roast. Our beautifully marbled chuck roast , our signature handcrafted burgers for effortless weeknight grilling, and a premium steak for when you want something special. Whether you’re feeding a crowd or stocking up for the week, this box delivers versatility and unforgettable flavor in every cut.

Loading image: Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background Logos of 'Utah's Own', 'USDA Choice', and 'Dry Aged 10-14 Days' on a white background
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FAQs

Does ZF beef contain artificial ingredients?

No, our beef is 100% natural and contains zero artificial ingredients.

Why isn't the beef bright red?

We do not utilize carbon monoxide (or any chemicals / artificial colorings) in the vacuum sealing process , which results in a slightly less red color while the beef is INSIDE the packaging. Rest assured, your beef is FRESH. Once exposed to oxygen, the beef will return to a red color.

My beef arrived cold but not frozen. Is it safe to eat?

Yes, if your beef arrives cold, then it is FRESH and 100% safe to eat.

ZF Buy-Back Guarantee

We stand behind the quality of our beef. If you're not completely satisfied with your purchase, we'll make it right — no questions asked. Simply contact us within 7 days of delivery, and we’ll offer a full refund or product replacement.

Dry-Aged Beef: Preferred by Chefs, Beef Lovers, & Steakhouses

Natural Process: Carcasses are hung in a temperature & humidity controlled environment for 10-14 days. This expensive process results in major weight loss of the beef carcass but yields unmatched culinary benefits.

Enzymatic breakdown: Over time, natural enzymes tenderize the muscle fibers, resulting in a more buttery, melt-in-your-mouth texture. The muscle becomes less chewy and easier to cut through.

Crust Development: The moisture loss from dry aging allows you to form a spectacular crust on your steaks like you would expect from a high-end steakhouse.


Cook The Perfect Steak

Other methods work too, but this one is tried and true.

1. Dry Brine

Pat steak dry. Salt both sides liberally with a coarse grain salt such as kosher. Place on a wire rack & sheet pan uncovered in fridge for 2-24 hours.

2. Reverse Sear

Remove pan from fridge and place in a preheated oven at 225°F. Bake until steak reaches an internal temperature of 115°F-120°F for medium rare. Remove and let steak rest for 10 minutes.

3. Sear & Rest

Preheat a cast iron pan, flat-top, or grill at high heat. Add a touch of oil with a high smoke point (avocado, tallow, or grapeseed). Sear 45–60 seconds per side to form a crust. Remove and let steak rest for 5 minutes.

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