Black Angus Beef

Teres Major, also known as the Shoulder Tender, is second most tender cut on the animal. Cut from the blade of the shoulder, it is considered of similar quality to the filet mignon with its mouth-watering flavor and tenderness.

This comes from the delicious ribeye cut. Delicious & tender; this steak is sure to be a great conversation started around your dinner table. Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone for presentation purposes. It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.

Tri-Tip - it's one of the great overlooked cuts. It comes from the bottom of the sirloin, has a rich flavor and is very versatile. This triangle-shaped cut of beef is typically coated with a simple dry rub and cooked to medium-rare.

Our USDA Prime, Dry Aged Ribeye has the mellow taste that only comes from the longstanding dry aging process. Whether it’s a special occasion or a good day to grill, a dry aged Rib Eye is always a great choice!

Incredibly robust flavor and juicy tenderness that only dry-aging can provide. A fine texture and rich marbling combined with special dry-aging process give strip steaks an incredibly robust flavor and juicy tenderness