Angus Steaks

The bavette is the butcher's best-kept secret — loose-grained, intensely flavorful grain-finished Angus. Cook it hot and fast, slice it thin, and it earns its reputation.

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.

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.

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

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.

Richly marbled and deeply flavorful, the Delmonico is a thick-cut steak from the chuck or rib. Perfect for grilling or pan-searing to showcase premium Angus beef.

Richly marbled and surprisingly tender, the Denver Steak comes from the chuck. Great for grilling or pan-searing—offers big flavor in a small, under-the-radar Angus cut.

Lean, long-grained, and packed with beefy flavor. Marinate, grill, and slice thin across the grain for best results.

Exceptionally tender with fine marbling. This Angus cut is flavorful and perfect for grilling pan searing or slicing for fajitas.

Bold, beefy, and rare. Often called the “butcher’s steak,” it’s prized for its tenderness and deep Angus flavor when cooked medium-rare.

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 Angus beef.

A steakhouse classic - tender, juicy, and wellmarbled. This premium Angus cut delivers big flavor with every seared bite.

Thin, marbled, and intensely beefy, Outside Skirt Steak is prized for its flavor and tenderness. Grill hot and slice across the grain for juicy, steakhouse-worthy Angus results.

Also known as “teres major”. This rare cut is second only to tenderloin in tenderness. Grill or roast whole.

A Brazilian favorite with a fat cap that bastes the meat as it grills. Rich Angus flavor and juicy bite.

Lean, flavorful, and grill-ready, Ranch Steaks are cut from the chuck and perfect for quick meals. Best when marinated and cooked to medium-rare, then sliced across the grain.

Lean and full of bold flavor, the Sierra Steak is a lesser-known cut from the chuck. Best marinated and sliced thin after grilling or searing to medium-rare.

Lean and flavorful, this Angus cut is great for marinating and grilling or slicing into stir-fry and fajitas.

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

Lean and flavorful, this Angus cut is great for marinating and grilling or slicing into stir-fry and fajitas.