Ribeye
Marbling perfection in our ribeye steaks delivers the most buttery, juiciest steak experience. Full ribeyes of this quality are prized by elite steak houses for their profoundly succulent flavor and ideal texture. At such restaurants, these steaks commonly sell at more than $65 per pound. Ribeyes steak are cut from the rib section of the cow, specifically the area between the shoulder and the lower back. The higher fat content makes ribeyes particularly popular for grilling or pan-searing, as it remains moist and succulent when cooked.
Tri-Tip
One of the most popular cuts to barbecue, the tri-tip is tender yet rich in beefy flavor. Barbecue it whole to be the hit of the neighborhood, or cut it into medallions and marinate before grilling. It is a triangular-shaped cut of beef taken from the bottom sirloin. When sliced against the grain, the tri-tip is juicy and tender, making it a favorite for both casual barbecues and more formal meals.
New York Strip
The New York strip steak is a cut from the short loin of the cow. An all-time favorite cut for steak lovers. The New York Strip is considered the Goldilocks of steaks. An ample cut with the perfect balance of generous marbling and ideal texture that makes it just right. Serve this steak if you want to present an experience that your guests will rave about.This cut is a favorite for grilling or pan-searing and is popular in steakhouses for its combination of flavor, tenderness, and leaner profile compared to cuts like the ribeye.
Filet Medallions
It’s all the melt-in-your-mouth tenderness and flavor that the filet mignon is famous for in a much smaller 2 oz. to 4 oz. size! Pair these tender Filet Medallions in a gourmet dish or use them to elevate any recipe that calls for smaller beef chunks to add an irresistible flavor. Known for their incredibly soft texture and mild, delicate flavor, filet medallions are highly prized for their melt-in-your-mouth tenderness.
Chuck Roast
A chuck roast is a flavorful and affordable cut of beef that comes from the shoulder area of the cow. Known for its rich marbling and connective tissue, it’s a tougher cut that becomes incredibly tender and juicy when slow-cooked or braised. This cut is ideal for slow roasting, stewing, or making pot roast, as the long cooking time breaks down the collagen, resulting in a melt-in-your-mouth texture. Chuck roast has a hearty, beefy flavor and is often used in comfort food dishes due to its versatility and ability to absorb seasonings and liquids during cooking.
Sirloin
Sirloin steak is a versatile and lean cut of beef taken from the rear part of the cow, just before the round section. It offers a good balance between tenderness and flavor, though it is less marbled than cuts like ribeye. Sirloin steaks can range from more tender cuts like the top sirloin to the slightly tougher bottom sirloin, with the top being more popular for grilling, pan-searing, or broiling. Known for its robust beef flavor, sirloin is often considered a great value steak, providing a satisfying eating experience at a more affordable price compared to premium cuts.
Flank Steak
Flank steak is a lean, flavorful cut of beef that comes from the abdominal muscles of the cow, located near the flank. Known for its long, fibrous texture, it benefits from marinating to enhance tenderness and flavor. While flank steak is not as naturally tender as other cuts, when cooked properly—typically by grilling or broiling—it can be juicy and delicious. It is best sliced thinly against the grain to maximize tenderness, making it popular for dishes like fajitas, stir-fries, and steak salads. The rich, beefy flavor of flank steak makes it a favorite for those looking for a more affordable yet flavorful cut.
Tenderloin Tips
Tenderloin tips are small, bite-sized pieces cut from the tenderloin, the most tender part of the cow. These pieces are typically less uniform in shape compared to whole tenderloin steaks but still retain the tender, buttery texture that makes tenderloin so prized. Although they may not have the same refined presentation as full tenderloin steaks like filet mignon, tenderloin tips are flavorful and versatile. They’re often used in stir-fries, stews, or skewers, and are great for quick cooking methods like sautéing, grilling, or searing. Their tenderness and mild flavor make them a popular choice for dishes that highlight the quality of the beef without the high cost of whole tenderloin cuts.
Hamburger Patties
A hamburger patty steak is a ground beef patty that is typically seasoned and shaped into a round or oval form, intended for grilling, frying, or broiling. While it’s not technically a "steak" in the traditional sense, as it is made from ground meat, it can be considered a steak alternative in casual or comfort food settings. Hamburger patties are usually made from a blend of beef cuts, often including chuck for its flavor and fat content, resulting in a juicy and flavorful burger. They are a staple in many cuisines, especially in the form of hamburgers, and can be customized with a variety of toppings and condiments to suit personal tastes.