Steaks

Cut from the rib primal — the most marbled section of the animal. Grain-finished Angus, bone-in for flavor and drama. This is the steak that earns its reputation.

The sirloin cap — known as picanha in Brazilian BBQ and prized the world over. Grain-finished Angus with a thick fat cap that bastes the steak as it cooks.

Bone-in ribeye cut to the full width of a beef rib — thick, dramatic, and heavily marbled. Grain-finished Angus beef at its most impressive. Built for the grill.

Cut from rib 5 — right where the ribeye ends — the Delmonico (chuck eye) shares the same rich marbling and bold flavor at a fraction of the ribeye price.

Cut from deep in the chuck, the Denver is the fourth most tender muscle on the animal — heavily marbled, bold, and built for a screaming-hot sear.

Cut from the tenderloin — the least-used muscle on the steer. Grain-finished Angus beef filet, butter-soft and lean. The special occasion cut, raised right.

The same tender, butter-soft cut as our Beef Filet — just smaller. Grain-finished Angus tenderloin tips, perfect for kabobs, stir-fry, medallions, and quick weeknight sears.

Lean, long-grained, and packed with beefy flavor. Marinate, grill hot, and slice thin across the grain — that's all it takes to get the best out of it.

Exceptionally tender with fine, even marbling. This grain-finished Angus cut is flavorful and versatile — perfect for grilling, pan-searing, or slicing for fajitas.

Bold, beefy, and rare — there's only one per animal. Often called the “butcher's steak,” it's prized for deep Angus flavor when cooked medium-rare.

A steakhouse classic — tender, juicy, and well-marbled. This premium grain-finished Angus cut delivers big, clean beef flavor with every seared bite.

Also known as the “teres major,” this rare cut is second only to the tenderloin in tenderness. Grill or roast it whole, then slice into medallions.

A Brazilian favorite with a thick fat cap that bastes the meat as it grills. Rich grain-finished Angus flavor and a juicy, satisfying bite.

Lean and flavorful, this grain-finished Angus cut is great for marinating and grilling, or slicing thin into stir-fry, fajitas, and quick skillet meals.

Long, thin, and deeply flavorful, Inside Skirt Steak is cut from the plate. Best grilled or seared quickly, then sliced against the grain for juicy, tender bites.

A classic two-in-one cut featuring both tenderloin and strip. This thick, bone-in grain-finished Angus steak delivers bold flavor and juicy texture — perfect for sharing.

Bone-in ribeye cut to the full width of a beef rib — thick, dramatic, and heavily marbled. Grain-finished Angus at its most impressive. Built for the grill.

Lean and flavorful, this grain-finished Angus cut is great for marinating and grilling, or slicing thin into stir-fry, fajitas, and quick skillet meals.

Lean, flavorful, and versatile, the Top Sirloin is a dependable Angus steak — perfect for grilling, slicing into salads, or serving as a hearty, everyday steakhouse-quality dinner.