Beef Steaks Loin Consistency and performance define the combination of two of our favorite muscles – the Strip Loin and Tenderloin. Fine marbling and tenderness are the hallmarks of cuts derived from this complex. A “must have” in any responsible steak rotation.
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  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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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