Our Cuts

Boneless Ribeye — 1.5"

Our signature cut. 1.5 inches of well-marbled ribeye — thick enough for a proper crust, juicy through the center. The steak that built this brand.

Boneless Ribeye — 2"

A full 2-inch boneless ribeye for those who want maximum bark and a rare-to-medium-rare center. Reverse sear, rest, slice. Nothing else required.

Bone-In Cowboy Ribeye — 2"

Two inches thick, bone-in, spinalis cap intact. The bone drives even heat through the cook; the fat renders into the steak as it sears. This is the cut you carve at the table.

Ribeye Cap — Spinalis Dorsi

Also known as the Surprise Steak — the spinalis, the outer cap of the ribeye primal, is the most marbled, most tender cut we carry. Available in limited quantities. Order when it's available.

Filet Mignon

Center-cut from the tenderloin — the most tender muscle in the primal. Fine grain, clean flavor, zero connective tissue. The cut for Yom Tov and occasions that deserve it.

Chateaubriand

The center-cut of the whole tenderloin, trimmed to a uniform cylinder. Roast it whole as a Yom Tov centerpiece or slice into thick filets. Consistent thickness means even cooking throughout.

Denver Steak

Cut from the chuck underblade — one of the most marbled steaks in the front quarter. Tender, deeply flavored, and consistently impressive. A butcher's cut that belongs on every table.

Skirt Steak

Coarse-grained, intensely flavored, and built for high heat. Sear it hard, rest it properly, slice against the grain. The cut serious grillers reach for first.

Pepper Steak Strips

Sliced thin from the shoulder for fast, even cooking. Holds up to high heat without drying out. The go-to for stir-fry, pepper steak, and quick weeknight meals.

Sandwich Steak — Shaved

Shaved paper-thin from the shoulder. The foundation of a fast weeknight sandwich or a quick stir-fry. Cooks in under two minutes.

Rib Steak — 1"

Bone-in Rib Steak, cut to 1 inch. Suited to grilling or pan-searing. Sold in a 1.5 lb pack.

Rib Steak — 1.5"

Bone-in Rib Steak, cut to 1.5 inches. Suited to grilling or pan-searing. Sold in a 1.5 lb pack.

Rib Steak — 2"

Bone-in Rib Steak, cut to 2 inches. Suited to grilling or reverse-searing. Sold in a 1.5 lb pack.

New York Strip Steak

New York Strip Steak. Suited to grilling or pan-searing over high heat. Sold in a 2 lb pack.

Flat Iron Steak

Flat Iron Steak. Slice against the grain before serving. Sold in a 1.5 lb pack.

Oyster Steak

Oyster Steak. Slice against the grain before serving. Sold in a 2.5 lb pack.

Minute Steak

Minute Steak. Thin-cut beef steaks suited to quick, high-heat cooking. Sold in a 3 lb pack.

Shoulder Steak

Shoulder Steak. Slice against the grain before serving. Sold in a 3 lb pack.

Chuck Steak

Chuck Eye Club Steak

Oriental Steak

Delmonico Steak