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 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.

  2. Includes two 6 oz pieces

  3. 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.

  4. 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.

  5. 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.”

  6. 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.

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