Steaks

Steaks

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Both flavorful and tender, coming from the lightly worked upper rib cage area which spans the sixth to twelfth rib. Its marbling makes it very good for fast and hot cooking.

from $11.00

A tender cut of beef from the smaller end of the beef tenderloin, prized for its melt-in-your-mouth texture and mild flavor. Because the muscle is not used for weight-bearing, it remains very tender and has little marbling. It is often pan-seared or grilled to a medium-rare doneness to preserve its tenderness.

from $14.10

A lean, muscular cut of beef from the cattle’s abdomen that is known for being flavorful but can be tough due to its long muscle fibers. It is best prepared by marinating and cooking quickly over high heat, or by slow braising.  

from $23.50

A flavorful and tender cut of beef from the shoulder (chuck) of the cow, known for its marbling and rich taste. It's a modern cut that can be cooked on a grill or pan-fried. To prepare it, ensure the tough, gristly line in the center is removed and slice the steak against the grain for the best tenderness.

from $11.38

A flavorful and tender cut from the cow's diaphragm, prized for its rich, beefy flavor and unique texture. It is best cooked to medium-rare using high-heat methods like grilling or pan-searing and sliced against the grain before serving to ensure tenderness.

from $10.40
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A tender and flavorful cut from the top loin of a cow, known for its bold, beefy taste. It can be sold boneless or bone-in, is lean, and is often considered a favorite for grilling or pan-searing.

from $23.85

Note: the petite tender steaks we have left weigh 0.5lb each.

A lean, tender, and flavorful cut of beef from the shoulder (chuck) that is comparable in tenderness to a filet mignon but is more affordable. It is shaped like a mini tenderloin and is versatile enough for grilling, broiling, pan-searing, or roasting. To ensure tenderness, it's best cooked to medium-rare or medium and should rest before slicing.

$11.00
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Porterhouse steak

A cut of beef from the short loin that includes a T-shaped bone with sections of abdominal on each side. Porterhouse steaks are cut from the rear end of the short loin and include a tenderloin steak, along with (on the other side of the bone) a large strip steak. For an ideal result, sear the steak first, then finish it by either baking in an oven or cooking over lower heat on the grill to reach your desired internal doneness.

from $15.90

A cut of beef from the rear back portion of the animal, prized for its balanced flavor and versatility. It is a leaner cut than some others, but still has enough marbling for good flavor, making it ideal for grilling, broiling, or pan-frying.

from $12.90

A long, thin, and flavorful cut from the underside of the cow's plate area (under the ribs), often used for dishes like fajitas or carne asada. To maximize tenderness, marinate it, cook it quickly over high heat, or braise it for a long time. When serving, it is crucial to slice the cooked steak thinly against the grain.

from $11.63

A flavorful, lean cut from the bottom sirloin, known for its triangle shape. It balances the rich flavor of fattier cuts like ribeye with the clean taste of leaner cuts like tenderloin. However, it requires proper cooking to avoid becoming tough, and many find it best grilled or roasted to a medium-rare or medium temperature.

from $36.13

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