Steak

Filet Mignon

April 2014

Also known as a tenderloin steak. The most tender beef cut. Lean yet succulent, elegant and convenient. Buttery texture, subtle flavor and compact shape. We offer these plain or wrapped in bacon. These filets can be cut anywhere from 6 ounces to 12 ounces. 135 degrees in the middle is medium rare and 145 degrees […]

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Standing Prime Rib Roast

March 2014

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout. Place bone side down to act as a cooking rack when cooking. 130 degrees in the middle is medium rare. 140 degrees is medium. Expect nearly 10 degrees of temperature […]

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Boneless Prime Rib Roast

March 2014

Rich flavor, juicy tenderness and majestic appearance. The grand champion of beef roasts. One of the most tender beef cuts. Fine-grained with generous marbling throughout. We offer these with prime rib rub or steak and roast rub. 130 degrees in middle is medium rare. 140 degrees is medium. You will experience nearly 10 degrees of […]

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Cube Steak

March 2014

A eye of round steak that is tenderized with a mechanical tenderizer. Great for Swiss steaks or breading and frying as chicken fried steaks. These will cook extremely fast.

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Top Round Steak

March 2014

Economical, moderately tender steaks cut from the top round. Usually available in 1/2-inch to 3/4-inch thickness. Marinating before grilling is recommended or slow cooking in some sort of covered dish. 135 degrees in medium rare. 145 degrees is medium. Over cooking will dry this cut out because of the leanness. This cut is fork tender […]

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Tri-tip Roast

March 2014

Easily recognized by its triangular shape. Lean, tender and boneless. Offers rich beef flavor at a great value. Can be cooked whole on a grill or slow cooker. Do not over cook this cut and you’ll be presently surprised. 135 degrees in the middle in medium rare. Don’t forget about temperature rise that will occur […]

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Flank Steak

March 2014

Lean and very flavorful; primarily used for fajitas and should be sliced thin against the grain. Best marinated before roasting or grilling. We offer burgundy wine marinade (Contains Soy and Milk) and sweet bourbon marinade (Contains Soy and Wheat) which are both excellent on flank steaks. You can also use Italian dressing for a marinade […]

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Porterhouse Steak

March 2014

Combines two lean, tender steaks. Consist of both top loin ( NY Strip) and tenderloin steaks (Filet Mignon), connected by a tell-tale T-shaped bone. If diameter of tenderloin (Filet) is larger than a golf ball, it’s generally considered a Porterhouse. 135 degrees in the middle is medium rare. 145 degrees is medium.

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T-bone Steak

March 2014

Combines two lean, tender steaks. Consists of both top loin (NY Strip) and tenderloin steaks (Filet Mignon), connected by a tell-tale T-shaped bone. If diameter of tenderloin (Filet) is smaller than golf ball, it’s usually considered a T-bone. 135 degrees in the middle is medium rare. 145 degrees is medium.

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NY Strip Steak

March 2014

Also known as Kansas City Steaks, Manhattan Steaks, Strip Steak or Shell Steak. Lean, tender and full-flavored. Available boneless and bone-in. Quick-cooking. Fine-grained with sturdy texture. 135 degrees in the middle for medium rare. 145 degrees for medium. We can marinate these steaks with Burgundy Wine Marinade (Contains Soy and Milk) or Sweet Bourbon Marinade […]

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