BEEF If sheer size and scale alone are not enough then certainly sustenance and satisfaction abound earn center stage for our beef. Careful and thoughtful selection of our high-quality beef on your behalf is our contribution to the success and enjoyment of your meals.      
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  1. Includes four 4 oz pieces

    Certainly one of the most reliable performers on our menu is the Boneless Strip Steak. A crowd pleaser with ultimate versatility and cache to be an option every day of the week regardless of the occasion.

  2. Why compromise if you don’t have to? Form and function combine to create the Porterhouse Steak. Indulge alone or carve among those closest to you – the most difficult parts will be deciding how many to prepare and what to drink.

  3. Includes one 18 oz. piece

    Few steaks embody the traditional steakhouse experience as does the Bone In Strip Loin (New York Bone In Strip, Shell Steak or Kansas City Steak). Cut only from the very center of the Strip Loin, they are crafted for enjoyment with a uniform and fine surrounding edge of cover to add sizzle to every bite. A “must have” in any responsible steak rotation.

  4. Certainly one of the most reliable performers on our menu is the Boneless Strip Steak. A crowd pleaser with ultimate versatility and cache to be an option every day of the week regardless of the occasion.

  5. Includes one 16 oz piece

    The only thing better than Filet Mignon is Filet Mignon on the bone. The old adage of “less is more” does not hold true in this instance. The “more” being represented by the bone, adds to the otherwise almost perfect experience.

  6. Protected and isolated by Nature’s design, prominent characteristics of tenderness and delicate flavor have evolved in the tenderloin. Our filets, precisely crafted, exude the qualities so coveted in steak eating.

  7. When just the right amount of steak is needed, a split bone rib steak will always do the trick. By hand, we meticulously split each rib bone in half to create the finished product. There are few things we dislike as much as a rib steak without an evenly cut bone in it. Perfect for individual portions at the family table or for entertaining larger groups of VIP’s (friends & family). Warning – a favorite among growing children, adolescents and teenagers

     

  8. Includes one 32 oz piece

    A staple in our house, and the weekly personal choice of one of the owner/operators for his family is our solid bone rib steak. Following anatomical guidelines, this steak is cut to satisfy true steak lovers or carved for a sharing dish amongst children and adults. It has come to be affectionately referred to by our team as a “JK Rib Steak.”

  9. Includes one 46 oz piece

    There are times when only full format will do. At such moments few selections will do and fewer still will “out do” our long bone rib steak.

  10. There are few times when we would opt for steak without the bone, vs. steak with the bone however our boneless Ribeye is an exception to the rule. For ease of cooking or the rare times when the accompaniments are so special they demand additional real estate on the plate, a boneless ribeye is the way to go. Fabrication Note: please let us know if you prefer the more marbled Chuck Side or more uniformly marbled Loin Side.

  11. Includes two 4 oz pieces

    Although last, certainly not least when we cut our tenderloins. Enjoying all of the attributes of its more well-known counterpart - the Filet Mignon, the tenderloin tail offers optimal performance and value.

  12. An awakening for the senses, our skirt steak delivers superior taste and texture across all cooking mediums. An excellent option for large gatherings as a sampler to pass, or center of the plate for a Bistro experience.

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