Steaks

Showing 1–16 of 19 results

  • Denver Steak

    $19.99
  • Hanger Steak

    $29.99
  • Chuck Eye Steak

    $11.99
  • Flat Iron Steak

    $19.99

    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon).

  • Bavette Steak

    $17.99

     Bavette is known to be very rich in flavour and relatively loose – almost crumbling – in texture when cooked right.

  • Sale!

    Minute Steak

    $6.99

    1/2 lb +/-

  • Flank Steak

    $29.99

    Flank steak has tons of intense beefy flavor but can be a little tough. Eat it thinly sliced and cut against the grain for maximum tenderness.

  • London Broil

    $29.99

    London broil comes from the sirloin or round sections of beef. This cut is very lean and meant to be marinated and cooked over high heat. It’s a great way to get a really good meal out of a less expensive cut of meat.

  • Picanha

    $39.99

    This muscle doesn’t get a lot of use throughout the life of the cow, which is why it is usually very tender and is typically covered by a nice, thick layer of fat. This layer of fat makes picanha great for grilling.

  • Skirt Steak

    $24.99

    Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with hanger steak, a generally similar adjacent cut also from the plate.

  • Sale!

    Prime Rib

    $149.99

    Prime rib has a large “eye” of meat in the center, which is juicy, tender, and marbled with fat. This eye is surrounded by fat-marbled muscle, and that is surrounded by a thick cap of fat. Because these muscles are not heavily used, the prime rib is tender, juicy, and extremely flavorful.

    Out of Stock
  • Tomahawk

    $79.99

    The tomahawk steak is an incredibly tender steak with buttery, rich flavor. This section of the animal naturally collects more intramuscular fat, creating the beautiful white lines of fat – the fantastic marbling unique to the rib primal.

    3 lb

  • Porterhouse

    $49.99

    The porterhouse is a composite steak that’s derived from the point where the tenderloin and top loin meet. If you remove the bone and cut out the two steaks that make up the porterhouse, you get a tenderloin steak and a top loin (or New York strip steak). So if you order a porterhouse, expect big portions!

    3 lbs. +/-

    Out of Stock
  • Ribeye

    $39.99

    Ribeye has the ultimate juicy, beefy flavor. These ultra-flavorful steaks come from the cow’s upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.

    2 lbs. +/-

  • T-Bone Steak

    $39.99

    This well-marbled cut consists of two lean, tender steaks – the strip and tenderloin – connected by a telltale T-shaped bone. In a T-Bone, the tenderloin is between 1/2 and 1 1/4 inches in diameter.

    The T-bone is cut from the short loin subprimal from the front portion of the larger loin primal. The short loin is home to the most tender and popular cuts of steak. The short loin is broken down further into two subprimals – the beef short loin (New York strip), and the tenderloin (filet mignon).

    Out of Stock
  • Bone-In NY Strip

    $29.99

    Well marbled, full bodied and rich with beefy flavor, a New York Strip is firm and tender when it comes to texture, flavor and fat. Cut from the shorter side of the beef loin, the muscles in this area do little work.

    The New York Strip steak comes from the top part of the short loin behind the ribs – the longissimus muscle of the cow. This muscle is little worked, making the steak very tender. This cut tends to have fat on the edge of the steak and a little marbling throughout