The filet mignon is cut from the tenderloin and is famous for its excellent and tender meat and mild flavor. The reason for the filet mignon’s tenderness lies in its location on the animal.

The tomahawk (also called the bone-in ribeye or tomahawk chop) comes from the same section as the ribeye—the beef rib.

The outside skirt steak is perfect for the grill. This cut beautiful marbling making it overpacked with flavors. It’s rich tenderness and high flavor content means it requires very little you want a steak that can get crunchy on the outside but remain moist on the inside then this cut is for you.

The New York strip has a firm texture and is rich in marbling. It’s cut from the beef short loin subprimal, which is the source of many premium cuts.

The cowboy is a true steak lovers' choice. This thick, bone-in ribeye is generously marbled and ideal for two. This beautiful cut is known for its mouth-watering flavor. So this is the perfect cut if you’re looking for both quality and quantity. Our Authentic Black Angus is naturally superior in genetics.

It’s a thick cut that includes the eye of the ribeye, the ribeye cap, and the complexus and is well-marbled and rich. The tomahawk also comes with a long bone left attached.

Culotte steaks (or the Brazilian picanha) are cut from the cap muscle, which is one of the muscles that make up the top of the sirloin.

The cowboy is a true steak lovers' choice. This thick, bone-in ribeye is generously marbled and ideal for two. This beautiful cut is known for its mouth-watering flavor. So this is the perfect cut if you’re looking for both quality and quantity. Our Authentic Black Angus is naturally superior in genetics.

The New York strip has a firm texture and is rich in marbling. It’s cut from the beef short loin subprimal, which is the source of many premium cuts.