Filet Mignon

The most tender beef cut. Lean yet succulent with a buttery texture, subtle flavor and compact shape.

Sirloin Steak

Lean well-flavored and moderately tender beef. A great value with no bones and little fat. Versatile, juicy, and delicious.

Ribeye

Lean well-flavored and moderately tender beef. A great value with no bones and little fat. Versatile, juicy, and delicious.

T-Bone and Porterhouse

Named for the t-shaped bone running down the center of the steak, it combines two steaks in one, the New York Strip and the Filet Mignon.

Strip Loin (NY Strip)

Lean, tender and full-flavored. Available boneless and bone-in. This cut is quick-cooking with a fine grained with sturdy texture.

Skirt Steak or Flank Steak

Lean and flavorful these cuts are thinner with a strong grain and are best when tenderized with a marinade

Steak Tips

Lean and tender with a big beefy taste.