Beef Steaks
Our beef...
Sirloin Steaks
This steak comes from the top hind quarter right beneath and above the Tenderloin. Very lean and flavorful, these...
New York Strip Steaks
These are boneless, tender steaks from the hind quarter of the beef. This is a lean steak, cut 1" thick, that...
Filet Mignon (Tenderloin)
This cut is the most tender part of the beef, and highly sought after as the best cut available. It must not be...
Rib Eye Steaks
Rib Eye Steaks are sliced from a standing rib roast. It is a boneless cut. (When the bone is attached it is called a...
T-Bone Steaks
T-Bone Steaks are commonly described as a strip steak with a small, t-shaped bone and a piece of tenderloin. Tasty...
Porterhouse Steaks
The Porterhouse is kind of a composite steak coming from the point where the tenderloin and top loin meet. It's...
Cube Steaks
These are from the bottom round or can also come from the plate. These steaks have been mechanically tenderized and...
Round Steak
A round steak is a cut taken from the rear leg of the animal. It is commonly prepared with slow moist-heat methods to...
Flank Steak
This steak comes from the belly and is a thin steak. It is a long piece of meat on the outside of the flank that has...
Skirt Steak
The skirt steak is a long, flat cut from the plate of the beef. It is more flavorful than tender, so it needs to be...
