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Sometimes the filet mignon is called the tenderloin steak since it is cut from the beef tenderloin
Our 100% Kurobuta boneless pork loin roast is a perfectly sized cut that is one-third of a full pork loin
Our master butchers cut the tomahawk the full width of the rib bone
Average weight: 8 lbs
Dry-Aged Bone-In NY Strip badge-new The result is a boldOur USDA Prime bone in New York strip has earned an avid following. Only 8 to 10% of all beef in the US meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. Weve now added the element of dry aging which increases tenderness and adds a more intense beef flavor. Our dry aged beef
