Henderson Beef, 117 S. Main Street, Seymour, TX (2026)

07/17/2026

🐂 From Our Family to Your Table ❤️

One thing we’re especially proud of is that our entire family has played a part in raising our herd. From checking cows and feeding cattle to hauling hay and helping however needed, it’s truly been a family effort.

Every animal is born, raised, and fed right here on our ranch. We own them from conception to consumption, giving us the opportunity to care for them every step of the way and provide the quality beef we’re proud to serve our customers.

When you purchase Henderson Beef, you’re getting more than just beef—you’re supporting a local ranching family that believes in hard work, responsible animal care, and knowing exactly where your food comes from.

That’s the difference of a true farm-to-table experience.

Thank you for trusting our family to feed yours. We are incredibly grateful for your support! ❤️

07/16/2026

🚨 Freezer Restock Coming Soon! 🐂🥩

Great news! Our freezer will be restocked in approximately 30 days, and we can’t wait to share this next batch of home-raised Angus beef with you!

Some of our most popular cuts sell out quickly (looking at you, ribeyes, filets, tri-tip, picanha, and specialty steaks 👀), so if you’d like to be among the first to know when inventory is available, comment below or send us a message and we’ll add you to our notification list.

✨ We also have some exciting new products coming that we think you’re going to love—we can’t wait to share them with you!

Thank you for supporting our family ranch. We look forward to filling your freezer with quality Henderson Beef!

07/15/2026

🥩 Know Your Beef: Chuck Eye Steak

If you love ribeyes but have never tried a Chuck Eye Steak, you’re in for a treat!

Often called the “Poor Man’s Ribeye,” this hidden gem offers incredible flavor and tenderness.

📍 Where does it come from?
Chuck Eye Steak comes from the front end of the ribeye, where the rib primal meets the chuck. Because it’s so close to the ribeye, it has similar marbling and rich beef flavor.

🐂 Approximately per whole beef:
You’ll typically get 4–6 chuck eye steaks, depending on how the beef is cut and how many ribeye steaks are requested.

👅 What does it taste like?
Chuck Eye is rich, juicy, and packed with beef flavor. While it’s not quite as tender as a ribeye, many people can’t tell the difference when it’s cooked properly.

🔥 Best way to cook it
• Grill or sear over high heat
• Cook to medium-rare (130–135°F) for the best eating experience
• Rest for 5–10 minutes
• Slice against the grain if serving family-style

🥩 Perfect for:
✔️ Steak night
✔️ Grilling
✔️ Cast iron cooking
✔️ Steak sandwiches

💡 Henderson Beef Tip:
Chuck Eye is one of beef’s best-kept secrets. Because it’s cut from the transition between the chuck and rib, it’s loaded with flavor and often costs less than a ribeye at retail. Buying a half or whole beef lets you enjoy cuts like this that many people have never even heard of.

🐂 From our ranch to your table.

Have you ever tried a Chuck Eye Steak? Some folks even prefer it over a ribeye! 👇

07/14/2026

🥩 Know Your Beef: Skirt Steak

If you’re a fan of sizzling fajitas, steak tacos, or a quick weeknight dinner, Skirt Steak deserves a spot on your plate!

Known for its incredible beefy flavor, skirt steak is one of the most versatile cuts on the animal.

📍 Where does it come from?
Skirt steak comes from the plate section, located just below the ribs. There are actually two skirt steaks per side—the outside skirt and the inside skirt.

🐂 Approximately per whole beef:
Depending on how it’s fabricated, you’ll get 2 outside skirts and 2 inside skirts (4 total). The outside skirt is thicker, more tender, and highly prized, while the inside skirt is slightly wider and works beautifully for marinades.

👅 What does it taste like?
Skirt steak is all about bold, rich beef flavor. Its loose grain allows it to soak up marinades, making every bite juicy and flavorful.

🔥 Best way to cook it
• Marinate if desired
• Grill or sear over very high heat
• Cook quickly to medium-rare (130–135°F)
• Rest for 5 minutes
• Always slice thin against the grain—this is the key to a tender bite!

🌮 Perfect for:
✔️ Fajitas
✔️ Street tacos
✔️ Steak salads
✔️ Stir fry
✔️ Steak sandwiches

💡 Henderson Beef Tip:
Skirt steak cooks fast, so don’t walk away from the grill! Just a few minutes per side is usually all it takes. Overcooking can make it tough, but cooked properly and sliced against the grain, it’s incredibly tender and packed with flavor.

One of the best parts of buying a half or whole beef is getting access to cuts like skirt steak that aren’t always easy to find in the grocery store.

🐂 From our ranch to your table.

Are you Team Fajitas 🌮 or Team Steak Tacos? Tell us your favorite way to enjoy skirt steak!

07/09/2026

🥩 Know Your Beef: Filet Mignon (Beef Tenderloin)

When it comes to tenderness, Filet Mignon is hard to beat! It’s one of the most prized cuts of beef and a favorite for special occasions. This is also Amy’s favorite steak! 🤤

📍 Where does it come from?
Filet Mignon is cut from the beef tenderloin, a long, narrow muscle that runs along the inside of the loin on each side of the backbone. Because this muscle does very little work, it’s naturally the most tender cut on the animal.

🐂 How many do you get?
Each animal has two tenderloins (one on each side), which typically yield 12–20 filet mignon steaks, depending on how thick you like them cut. They can also be left whole as beautiful tenderloin roasts.

👅 What does it taste like?
Filet Mignon is known for its buttery, melt-in-your-mouth tenderness. It’s a lean steak with a mild, delicate beef flavor that pairs well with simple seasonings or your favorite sauce.

🔥 Best way to cook it
• Grill or sear over high heat
• Finish over indirect heat or in the oven if needed
• Cook to medium-rare (130–135°F) for the best texture
• Rest for 5–10 minutes before serving

🥓 Henderson Beef Tip:
Because the filet is so lean, avoid overcooking it. A simple seasoning of salt, pepper, and a pat of butter lets the quality of the beef shine. For an extra indulgence, wrap it in bacon before grilling!

💡 Did You Know?
The larger end of the tenderloin can be left whole as a Tenderloin Roast, making an elegant centerpiece for holidays and special family dinners.

At Henderson Beef, we love helping our customers customize their cut sheet so they get exactly what fits their family. Whether you prefer thick-cut filets or a beautiful tenderloin roast, the choice is yours when you buy directly from the ranch.

🐂 From our ranch to your table.

Are you a Filet Mignon fan, or do you reach for a Ribeye when it’s steak night? Let us know in the comments!

07/08/2026

🥩 Know Your Beef: Denver Steak

Have you ever tried a Denver steak? If not, you may be missing one of the best values on the entire animal!

This “newer” cut has become a favorite among chefs because it’s incredibly tender, beautifully marbled, and full of rich beef flavor.

📍 Where does it come from?
The Denver steak comes from the chuck (shoulder), specifically the under blade. While the chuck is known for roasts, careful butchering reveals this hidden gem.

🐂 How many do you get?
Typically 4 Denver steaks per animal (2 from each shoulder), depending on how the beef is cut.

👅 What does it taste like?
Denver steak has excellent marbling and a rich, buttery beef flavor. It’s tender enough for grilling but still has the bold taste people love from chuck cuts.

🔥 Best way to cook it
• Grill or sear over high heat
• Cook to medium-rare (130–135°F) for the best eating experience
• Let it rest for 5–10 minutes
• Slice against the grain for maximum tenderness

🥩 Perfect for:
✔️ Grilling
✔️ Cast iron cooking
✔️ Steak tacos
✔️ Steak & potatoes
✔️ Date-night dinners at home

💡 Henderson Beef Tip:
Denver steak is one of those cuts that many grocery shoppers have never heard of, but it’s one of the perks of buying a half or whole beef. It’s proof that some of the most delicious steaks aren’t always the most famous!

🐂 From our ranch to your table, we’re proud to help you discover the hidden gems of beef.

Have you ever cooked a Denver steak, or is this one going on your “must-try” list? 👇

07/07/2026

🥩 Know Your Beef: Flat Iron Steak

If you’re looking for a steak that’s big on flavor, incredibly tender, and often overlooked, let us introduce you to the Flat Iron Steak!

Many people have never heard of it, but it’s quickly becoming a favorite among beef lovers.

📍 Where does it come from?
The Flat Iron comes from the chuck (shoulder) of the animal. Through careful butchering, the tough connective tissue is removed, leaving behind one of the most tender steaks available.

🐂 How many do you get?
Typically 2 flat iron steaks per animal (one from each shoulder), making it a specialty cut that’s limited in quantity.

👅 What does it taste like?
Flat Iron has rich, beefy flavor with beautiful marbling. It’s often compared to a ribeye for flavor but has a texture that’s second only to the tenderloin in tenderness.

🔥 Best way to cook it
• Grill or sear over high heat
• Cook to medium-rare (130–135°F) for the best flavor and tenderness
• Rest for 5–10 minutes
• Slice against the grain before serving

🥗 Perfect for:
✔️ Steak dinners
✔️ Steak salads
✔️ Fajitas
✔️ Steak sandwiches

💡 Henderson Beef Tip:
Flat Iron is one of those hidden gems you won’t always find in the grocery store. Buying directly from a local ranch gives you the opportunity to enjoy specialty cuts like this that are packed with flavor and incredibly versatile.

🐂 From our ranch to your table, we’re proud to offer the whole beef—not just the cuts you already know.

Have you ever tried a Flat Iron Steak? We’d love to hear your favorite way to cook it!

07/06/2026

🥩 Know Your Beef: Tri-Tip

If you’ve never tried a tri-tip, you’re missing one of beef’s best-kept secrets!

This West Coast favorite is becoming more popular in Texas—and for good reason. It’s packed with rich beef flavor, stays incredibly juicy, and is perfect for feeding a crowd.

📍 Where does it come from?
Tri-tip comes from the bottom sirloin, near the rear of the animal. It’s a triangular-shaped roast, which is exactly how it got its name.

🐂 How many do you get?
Just 2 tri-tips per animal (one from each side), making it a specialty cut that’s not always available in grocery stores.

👅 What does it taste like?
Tri-tip has a bold, beefy flavor with great marbling. It’s leaner than a ribeye but more tender than many roasts, making it the perfect balance of flavor and tenderness.

🔥 Best way to cook it
• Season simply with your favorite beef rub.
• Smoke or grill over indirect heat to 130–135°F for medium-rare.
• Finish with a hot sear for a beautiful crust.
• Rest for 10–15 minutes before slicing.
• Always slice against the grain—the grain changes direction, so pay attention as you carve!

💡 Henderson Beef Tip:
Tri-tip is one of the biggest perks of buying a half or whole beef. Many grocery stores don’t carry it regularly because it’s often divided into other cuts or isn’t in high demand. When you buy directly from Henderson Beef, you can enjoy this flavorful hidden gem.

🐂 From our ranch to your table.

Have you ever cooked a tri-tip? If so, what’s your favorite way to prepare it?

07/05/2026

We've been overwhelmed by the support for our freezer beef—thank you!

Right now we have just 2 sides (or 1 whole beef) still available from this batch.

Our cattle are born and raised right here on our ranch, and we take pride in providing beef our own family eats.

📅 Processor: July 15
📦 Pickup: Late July / Early August

Message us today if you'd like to reserve a side or whole beef before this batch sells out.
Learn more: www.HendersonBeef.com

07/05/2026

🥩 Know Your Beef: Bavette Steak (Sirloin Flap)

If you ask the Henderson family what cut we’d choose for fajitas, the answer is easy… Bavette steak! 🌮🔥

Sirloin Flap, often called the Bavette is one of the most flavorful cuts on the entire animal.

📍 Where does it come from?
Bavette comes from the bottom sirloin, near the flank. It’s a long, loosely textured muscle with beautiful marbling that delivers incredible beef flavor.

🐂 How many do you get?
Typically 2 bavette steaks per animal (one from each side), making it a specialty cut that’s not commonly found in grocery stores.

👅 What does it taste like?
Think of it as the perfect combination of a flank steak and a ribeye. It’s rich, juicy, and packed with bold beef flavor.

🔥 Best way to cook it
• Grill or sear over high heat
• Cook to medium-rare (130–135°F) for the best texture
• Let it rest for 5–10 minutes
• Always slice thin against the grain

🌮 Our Henderson Family Favorite
This is our go-to cut for fajitas! We simply season it, grill it hot and fast, then slice it thin against the grain. Tender, juicy, and loaded with flavor—it makes restaurant-quality fajitas right at home.

💡 Henderson Beef Tip:
Bavette is one of those “if you know, you know” cuts. Because it’s less familiar than ribeye or strip steak, it’s often overlooked—but many beef lovers consider it one of the best values on the whole animal.

🐂 From our ranch to your table, we’re excited to introduce you to cuts you may have never tried—but just might become your new favorite!

Henderson Beef

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