What’s A Steak
The best steaks come from the short loin, sirloin, and rib sections - the middle of the cow (or steer), where muscle movement is minimal.
U.S. Prime Beef is the highest grade given by the U.S. Dept. of Agriculture which makes up of only 2% of all beef. Our beef is exclusively from American Cattle.
Aged Beef is a process of allowing the enzymes to break down & soften the meat to give it a slightly nutty flavor. To deliver the great flavor & texture that gives you a remarkable steak eating experience.
Prime & Aged Porterhouse
From the short loin, a huge steak whose T shaped bone separates the top loin and the tenderloin.
Prime & Aged T-Bone
A modest porterhouse, the only difference being that it has a smaller tenderloin.
Filet Cut from the tenderloin (which runs through both the short loin and the sirloin), this is the tender portion, and one of the most popular on steak house menus. Also called tenderloin steak or filet mignon, although the latter (“little filet”) is specifically a thick cut from the narrow end of the tenderloin.
Prime New York Strip
Arguably the best steak for both flavor and tenderness, it is cut from short loin and bone removed.
Prime Aged Shell (Kansas City)
Strip with the bone.
Prime Top Sirloin
The top butt of the sirloin section. Of all the steaks we carry, the sirloin is the leanest. (less fat)
Hangar Steak
Hanging tenderloin off the rib section. The flavor & texture is between the strip and skirt steak.
Skirt Steak
From the outside rib section. Slightly chewy but extremely flavorful.
Prime Aged Rib Steak/Cowboy
The juiciest steak of all. Eats softer than the shell or strip and full of flavor.
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