Products
We have wide range of seasoned and wet aged (ready to cook) steaks.
Ribeye
Ribeye steak consists of a long tender muscle called the longissimus dorsi, which runs from the hip to the shoulder. Since this muscle is less used than others, it's far more tender. The longissimus dorsi also contains a significant amount of fat, which adds flavor and moisture.
Porterhouse
Porterhouse is basically the same cut as a T-bone steak, but the porterhouse is generally cut thicker and must contain significantly more of the tenderloin filet relative to the loin portion than a T-bone steak
Flat Iron
Also Known As: Boneless Top Chuck Steak; Book Steak; Butler Steak. Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.
T-bone
A T-bone steak is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts.
Striploin
Striploins are a boneless cut from the short loin that's highly prized for its excellent balance of flavor & tenderness. This is the muscle that boneless strip steaks (aka NY Strip Steaks), one of the more expensive steakhouse cuts, are cut from.
Butter Aged Ribeye
This Butter-Aged-Steak is to die for. It only needs two ingredients before cooking - butter and dry aged ribeye steak!