The 9 Best Online Steak Delivery Services in America

But more than saving a few pennies, many people just like eating a great steak. It’s celebratory! It’s a treat! It’s a primal joy! As Americans eat out less, they’re bringing that restaurant experience into the home. They’re also seeking high-quality beef to match the rise in their cooking skills and knowledge.

One of the tenets of that education starts with the ingredients. Quality is the key to immediately elevating home cooking to chef levels. Progress in perishable shipments during the COVID-19 pandemic has increased access across the country. In fact, the very same specialty ranches chefs partner with are shipping their finest cuts direct to consumers.

With that in mind, these are my nine tried-and-true favorites, and how I deliver that fine dining steakhouse experience right to my door (and dinner table). Plus, which cuts to order. 

This over half-century old ranch in Washington state considers itself “not just pioneers of American Wagyu,” but “trailblazers of Ranch to Table,” and many celeb chefs agree. Snake River also brought Japanese Wagyu cattle over to the U.S., and created American Wagyu by crossbreeding with domestic cattle to meet our tastes and create availability. The herds are moved from meadow to meadow until old enough to be finished on local grains, greens, and potatoes in a low-stress, humane environment.

Processing is also precise, with food safety standards that exceed industry guidelines, an in-house team for full-day cleaning shifts, and on-staff master butchers, allowing the ranch to fully control every aspect of quality assurance. For that reason, it’s been a well-publicized pick for acclaimed chefs like Wolfgang Puck, Thomas Keller, and Hugh Acheson.

It’s no secret that editors at The Kitchn love Porter Road. I personally can’t get enough of the chorizo and have never gone wrong with a shipment from the brand. Part of what makes Porter Road so special is how it sources the meat. (The other part is the aging process.)

The animals are pasture-raised by small, American farmers in Tennessee and Kentucky and butchered by hand in its own facility in Kentucky (as demand outgrew its East Nashville shop). Every single cut of beef is dry-aged, for flavor and tenderness I can immediately taste. Even the ground beef is aged, which adds richer flavor to my Italian meat sauces and loaded nachos.

Where to Start: Butcher secrets like my retired chef father’s favorite bargain, the Teres Major, a typically hard-to-find cut. This is great for stir-fries, fajitas, and is a superfast griller (less than 10 minutes to get to medium). Another is the Picanha, which fans of Brazilian rodizios will be well familiar with, and osso bucco for braising and Italian fine dining vibes. Of course, classics like ribeyes, strips, filets, and skirts are readily available for your custom box. Curated boxes, on the other hand, make for great gifts.

Who hasn’t heard of Omaha Steaks? More than a century after its 1917 opening, the brand has become a premier supplier of restaurant-quality meats delivered right to homes and a pioneer in the mail-order butcher trade. Now in its fifth generation, it still processes exclusively in its namesake city and remains a restaurant favorite, particularly across Nebraska. These chefs count on Omaha for USDA Certified Tender filets. Plus, all steaks are naturally aged, flash-frozen, and grass-fed and grain-finished.

While I love supporting local farmers and ranchers, a big benefit to a big name is its ability to commit to social responsibility, donating both meat and money to fight food insecurity in the communities in which it has locations. Plus, a first responders and military discount stacks on nicely with its frequent promos and partnerships, like with Rakuten.

Where to Start: The Steakhouse Duo (four filets and four ribeyes, plus seasoning) or the new Marinated Steak Sampler (10 pre-seasoned skirt steaks and top sirloins). You can also try a variety of meats with value assortments or customize your own box. You’ll get free shipping for orders over $149, and I can’t recommend scooping up a pack of the Caramel Apple Tartlets enough.

This California-based brand sources exclusively from family-run farms in Tasmania and southern Australia that use methods like rotational open-range grazing for minimal ecological impact. Its partners are committed to ethically, humanely, and sustainably pasture-raising their cattle. Plus, beef from this region is known for its quality. It has some of the highest grading standards of anywhere in the world, including Japan.

It’s a favorite of Food Network star Jet Tila’s, and plenty of AAA- and Michelin-rated restaurants on the West Coast and beyond will name-check the Robbins Island Wagyu on their menus. Rightly so. I can personally attest that my air-fried (gasp!) prep of its Wagyu New York Strip practically melted in my mouth and exploded with flavor with just an hour in a salt brine and a sprinkle of pepper.

Where to Start: Build your own box, a flexible option that ships free with a $150 spend. I mix and match luxurious cuts and regions like full-blood Tajima Wagyu steaks with MB9+ Marbling (a truly exceptional treat!) with more affordable ones, like a pound of filet mignon brochettes for $21 or conveniently presliced Cape Grim strip for stir-fry for $12. All cuts are flash-frozen immediately after butchering, for peak freshness.

Founded by beef expert Francois Leger, this Georgia farm is a chef darling in the Southeast. “We’re currently serving its American Wagyu Classique Strip,” says Bob Ryan, executive chef of Ford Fry’s Little Sparrow and Bar Blanc in Atlanta. “It’s an amazing cut — very juicy and tender.” 

The farm breeds only genetically pure Angus and Wagyu cattle with well-tracked DNA sampling and individual animal health records to ensure full traceability. This meticulousness expands into intense involvement in every aspect of production, from birthing and humanely raising the cattle on pasture and locally sourced grain (much of it from the ranch itself). This helps to reduce the farm’s carbon footprint, return nutrients to the soil, and eliminate the use of chemical fertilizers. After wet-aging for at least 14 days, it’s packed to go.

Where to Start: The Wagyu Steak Lovers Box with one large portion of each of the classic steakhouse cuts. Affordable Angus Sierra steaks are an unusual cut, while Choice Angus is a great mid-grade. The bone-in filet is also available at that level and from the Wagyu stock. Shipping’s free for orders over $150, so it’s also worthwhile to build your own box.

There’s nothing wrong with buying steaks from a curator, especially one that has access to the best in the world — but it’s hard to beat buying directly from the ranch, like KOW Steaks. A sixth-generation family ranch in Iowa with 125 years of homegrown history, it was among the first to bring Japanese Wagyu cattle to the U.S. back in the 1970s, and have been raising them on site since.

Celebrity chefs who source from KOW include Gordon Ramsay and Michael Fusano, and you can find beef from its ranch at legendary restaurants (think: Delmonico’s, Nobu, and Jean-Georges) and special events at The James Beard House.

Where to Start: American Wagyu cubes, teres major, or outside skirt steak as a good entry level intro. Beef cheeks, often not too easy to find, are a solid option for advanced cooks (beef cheek agnolotti never fails). If you end up loving it, round up a few friends or family members to share the monthly subscription for early access to center cuts chosen by founder Jon Urbana himself.

Black Angus, a Scottish breed, is one that’s become hugely popular and recognizable in the U.S., and a steakhouse favorite that regularly yields higher grades on the USDA scale thanks to its high degree of marbling. Its consistency and availability add to its fairly universal appeal, and Creekstone’s beef is selected to meet its own elevated standards for humane treatment and 100% genuine Black Angus genetics. (It’s also a purveyor of Irodori American Wagyu and Duroc pork.)

Chefs also like Creekstone for how the cattle is raised. Award-winning Atlanta pitmaster Robert Owens of Owens & Hull says that its corn-feeding “imparts this wonderful, buttery quality to the fat when it’s cooked” and yields “a consistent product, both in terms of sizing and the amount of trim we get off each MasterChef Prime brisket.” That trim goes into the restaurant’s smoked burgers and sausage.

Where to Start: American Wagyu in various cuts, including T-bones, Porterhouses, and tomahawks for dramatic presentation and restaurant-grade Prime. Whole ribeyes, strips, and tenderloins let you create custom cuts at home, and easily qualify for free shipping (as do all orders over $150).

One of the few purveyors that sell coveted Holstein cattle, a breed that produces a nearly ideal meat-to-fat ratio, Flannery is a favorite among some of the country’s top restaurants. The French Laundry, Alinea, Press, Che Fico, Ashes & Diamonds, and more source their beef here, which allows them to bypass the painstaking dry-aging process (all of the steaks are aged before sale).

Even more unusual and special? Flannery makes incredibly rare cuts available to the public. The Old Ones collection contains porterhouse steaks that are already aged up to 90 days before they’re sliced into — a privilege that is typically available only to those who buy the entire primal. Another notable collection is The Library; inspired by library wines, these cuts are “carefully curated” and impossible to predict.

Where to Start: Selections from the Frozen Deals section for slightly irregularly cut steaks and tremendous value (and to help reduce waste). The process, quality, and flavor are the same as Flannery’s more picture-perfect cuts. If you want a great presentation, try the California Reserve Dry-Aged Jorge Ribsteak gift box, a single ultra-thick bone-in ribeye for two.

The oldest continually operating steakhouse in Las Vegas, this icon is picky about its beef. All steaks at its restaurants are USDA Prime, the top 6% for marbling, and come from farms in Montana and Nebraska (including Creekstone Farms), “who we deeply admire because of their commitment to world-class, industry-defining humane animal treatment,” says Amanda Signorelli, co-owner of Golden Steer.

All the beef sold on premises and shipped across the country is extra-large cuts that are wet-aged for at least three days after being butchered in-house. Most packs also include some excellent Maitre d’ Butter, a delightful topper chock-full of herbs and spices that bring out the richness of the well-marbled steaks.

• You’ll find high-quality steaks at retailers like Goldbelly, ButcherBox, and gourmet supplier D’artagnan.
• For ground beef, Schweid & Sons is a fourth-generation purveyor (that’s also become more widely available at local supermarkets).
• Pat LaFrieda burgers have gained tremendous national acclaim, and Verde Farms, the exclusive supplier of True Food Kitchen, also turns out a great burger, thanks to 100% grass feeding and finishing and humane husbandry. Bonus: the farm is verified regenerative. 

Did you favorite make the list? Tell us about it in the comments below.