The Strip Steak

Also known as a New York Strip. It comes from the short loin of the cattle, is a rarely used muscle; resulting in a juicy tender steak. The strip steak is aged for 4-6 six weeks which enhances the flavor and tenderness of the steak.

The Filet Mignon

The tenderloin (part of the short loin), or Filet Mignon, is the most velvety, tender part of the steak. They are hand-cut and individually scrutinized for color, texture, and marbling. They are then slowly aged for 4-6 weeks to produce a buttery tenderness you can’t find anywhere else.

Boneless Ribeye Steaks

Carved from the center of our premium Prime Rib Roast, these magnificent Ribeye Steaks will amaze you. These steaks are distinguished by their rich marbling and natural “flavor kernel” that runs through each steak. The rich cap surrounds the eye of the steak and is considered the best tasting portion of the ribeye. While cooking, the marbling slowly melts and bastes the steak imparting a mellow, Prime rib flavor. It is this incredible marbling that slowly melts and bastes the meat throughout the cooking process which creates a rich flavor and juicy texture. With just the right amount of marbling to give you a juicy, flavorful Ribeye steak that's second to none. Ribeyes have a high fat content which can be somewhat dangerous for grilling. They run a higher risk of being dried out quickly from the high heat of the grill. Pan searing a Rib Eye with a small amount of butter would be a much better choice. By pan searing the Rib Eye the steak would cook a little slower and allows the fat to tenderize. Grab some friends and show them what you've learned!

Top Sirloin Steak

Top sirloin is a tender, lean cut of steak with a beefy, robust flavor that is popular among steak lovers alike. This cut is also popular among the heart healthy and diet conscious, due to its full flavor and relatively low fat content, in comparison to other cuts. The sirloin specifically, is a subprimal cut of beef, located just behind the loin (considered the most tender cut), where the top sirloin is located at the top part of the sirloin section, next to the round section. This boneless, tender cut of beef can range in flavor and tenderness, but is typically best suited for grilling or broiling

Flat Iron Steak

Quickly becoming a favorite steak among steak lovers, the Flat Iron steak, also known as a top blade steak, comes from the shoulder or chuck of the cattle. Standing on its own, our flat iron is well marbled and aged for at least 4-6x weeks producing a robust flavor. Best cooked rare to medium rare and perfect to add to your next grilling event. Below are our Flat Iron offerings in Premium Angus, USDA Prime Wet Aged, and Wagyu-Kobe.

Lemon Herb Chicken Breasts

Chicken marinated in a 15% solution of seasoning (corn syrup solids, dried lemon peel, lemon juice powder (corn syrup solids, lemon juice, lemon oil, silicon dioxide) salt, spices, dried onion and garlic, dried parsley, xanthan gum, citric acid, less than 1% silicon dioxide, and soybean oil) salt and sodium phosphate.

Steak Burgers

There are 3 types of steak burgers