Full menu in-store, availability may vary
This cut comes from the short loin. It includes a bone in the shape of a ‘T’ with tenderloin steak along both sides of the bone.
New York Strip
One of the most common and popular cuts. Cut from the short loin, this can be particularly tender.
A common cut, the sirloin steak is cut from the back portion of the animal. This comes from the short loin where the T-bone is also harvested from.
The Porterhouse is cut from the rear end of the short loin. Described as the ‘King of T-Bones,’ this thick cut has a bone that divides a New York Strip and Filet Mignon.
One of the softest most sought-after cuts, this piece of meat comes from the smaller end of the tenderloin.
Our house ground is available in approximately 80/20. We also have a leaner mix of approximately 90/10.
Where does this cut come from? It’s in the name! The Ribeye comes from the rib section of the animal. A smaller bone-in or boneless steak.
This cut is produced from the abdominal muscles or the lower chest area on the animal. A thick wide cut of meat that is lean- perfect for fajitas!
Another lean cut of meat, the skirt steak comes from the diaphragm muscles of the animal. Because it is a long thin cut, it is recommended to be cooked rare to medium rare. Like the Flank Steak, this cut is most commonly cut up and used for fajitas!
Stuffed Beef Canoe
An in-house specialty! This steak comes from under the shoulder joint and leads to the armpit. This teres major steak is stuffed with our jalapeño popper recipe; it includes cream cheese, jalapeños, cheddar cheese and a special spice!