Premium Steaks

Introducing our Grass and Whiskey Mash Fed & Finished Premium Steaks, expertly cut to a thickness of 1 1/4 inches and artfully dry-aged for a minimum of 14 days.

Explore our selection, each offering a unique culinary experience:

• Filet: Exquisite tenderness and remarkable flavor, making it an ideal choice for a romantic date night surprise or for a special occasion.

• Ribeye: Our prized steak, celebrated for its unparalleled taste and quality, speaks for itself.

• Tomahawk: This French trimmed, Ribeye Steak is 2 inches thick, and is impressively presented with the bone resembling a tomahawk axe.

• NY Strip: The quintessential grilling steak, perfect for hosting a steak dinner with friends and family. Boneless and sourced from the loin.

• Flat Iron: This steak, known for its outstanding flavor and excellent value, stands out on its own and tends to sell out quickly due to its popularity.

• Sirloin: A lean, flavorful cut that offers exceptional versatility. Whether grilled as a whole steak or cubed for kabobs, it's a crowd-pleaser.

• Delmonico: The first cut (nearest the chuck or front end) of the boneless rib-eye, which tends to have better marbling and therefore better flavor than the cuts after it.

• Flank: A thin steak with exceptional flavor and versatility. It grills quickly and can be expertly carved into thin strips for salads or used in fajitas.

• Skirt: A lengthy, slender steak perfect for marinating. It boasts rich flavor and if you're feeling adventurous, try making stuffed pinwheels. Best enjoyed rare to medium-rare for optimal tenderness.

• Hanger: Renowned for its extraordinary tenderness, this steak is a rarity, with only one per animal. Its flavor rivals skirt or flank steak and can be used interchangeably in recipes.