STEAKS

Also know as boneless Ribeye. Deeply beefy and juicy, with plenty of fat to carry their flavor. Only Salt and Pepper needed!

Tender and well marbled with nice beefy flavor.

The tenderest of all the steaks and lean. Buttery and mild in flavor.

Lean without much fat. Beefy and takes well to marinades. Cut flank into thin strips against the grain for maximum tenderness.

Also known as Top Blade Steak. Tender yet flavorful cut with lots of bold beefy flavor.

Lots of beefy flavor, tender with a nice balance of lean meat to fat.

It's a cut from the rear end of the short loin, where the tenderloin and strip portion are larger, and because of this the Porterhouse includes more tenderloin steak than T-bone, along with a larger New York strip steak. A bone holds the New York and tend

Bone in Ribeye - known for its rich, buttery flavor and tender texture thanks to its generous marbling, which melts during cooking, infusing the meat with flavor and juiciness

A nice cut with a tender yet chewy texture and a quintessentially beefy flavor. Great grilling steak that is lean enough to enjoy any night of the week.

Leaner and less tender than Sirloin. Best to marinade and cook to medium or less.

A long thin steak. Extremely beefy flavor and takes especially well to marinades. Best seared or grilled and makes great stir-fry meat.

T-bone steak is a cut of beef from the short loin, featuring a T-shaped bone that separates the New York strip steak and the tenderloin (filet mignon)

Lean cut with less fat and marbling compared to other steaks. Best suited for slow, moist-heat cooking methods like braising, stewing, or slow roasting to tenderize the meat.

A triangular, boneless cut of beef from the bottom sirloin, known for its tender texture and rich, beefy flavor. Tri-tip is well-suited for grilling, roasting, or smoking.