Steaks: Seam Butcher's Cuts

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.

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.

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.

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.

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.

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.