Your Local Butcher Since 1942

Ribeye

Ribeye steaks are harvested from the rib section of the beef.  A rib steak, ribeye steak and a prime rib roast are essentially the same cut of beef.  The rib section lies in the upper rib cage which is not weight-bearing and gets little exercise.  An abundance of marbling, ribbons of fat that melt into the lean meat as it cooks delivers a rich beef flavor. A smooth, fine texture and exceptional tenderness. 


Before cooking a thawed steak, take it out of the fridge, set it on the counter for about 20 minutes to bring it to room temperature.


For best results, sear it at very high temperature to seal-in natural juices and fat. Then move it to lower heat to continue cooking.


Porterhouse

The Porterhouse is the “King of T-Bones”.  The Porterhouse is cut from the rear-end of the short loin which contains a larger portion of filet.  To be called a Porterhouse, its filet portion must be at least 1.25 inches thick. 

The Porterhouse are perfect for grilling.


Being located in the short loin section, the have more fat marbling than many other cuts of steak. Fat marbling and younger beef is key to enhanced flavor and tenderness.


Tenderloin

The Tenderloin is the most tender muscle and offers a fine, buttery texture. 


Available as a Roast, Steak or a Bacon-Wrapped Steak.


The Tenderloin is best cooked at high temperatures, very quickly as it will dry out.


Strip Steak

The Strip is harvested from the “short loin” section of a beef. Mostly the strip is known by its most popular name of New York Strip. But sometimes it’s simply called a Strip Steak or a Kansas City Strip. 


The strip steak is prized for its fine texture and buttery flavor. It is moderately tender and has good fat marbling.


Before cooking a thawed steak, take it out of the fridge, set it on the counter for about 20 minutes to bring it to room temperature. 


For best results, sear the strip steak at a very high temperature to seal-in natural juices and fat.  Then move it to lower heat to continue cooking. 

T-Bone

The T-Bone is cut cut from the “short loin” section of beef. A t-shaped bone separates what is a “New York Strip” and a “Tenderloin Filet”. It’s the best of both worlds. When you’re not sure whether you want a filet or a strip, it’s simple. Order a T-bone!.

The T-bone is cut from the front end of the short sirloin which has a smaller filet portion.

T-bone are among the most popular steaks, perfect for grilling. Being located in the short loin section, they have more fat marbling than many other cuts of steak.


Great for grilling!




Beef Cuts