Our
bone-in rib steaks cut from the eye of the prime
rib. Those in the know appreciate their traditional, robust
flavor. They make great steaks for grilling.
• Dry aged for up to 4 weeks
• Bone-in |
Impressive
is the first word that comes to mind when considering a
Porterhouse steak. With the center bone intact, Porterhouse
combines a portion of the filet and a portion of the strip
into an all-in-one steak …
dry-aged to maximize its
tenderness and flavor.
• Dry
aged for up to 4 weeks
• Bone-in |
Whether you call it
a shell steak, New York or Kansas City strip, our dry-aged
CERTIFIED ANGUS PRIME boneless or bone-in strip
steaks are the ideal choice for cooking over a hot grill.
Its juicy, meaty character is a steak lover’s delight.
• Dry aged for up to 4 weeks
• Bone-less |
