Beef: Fancy Loin Steaks

Tender and flavorful, thick-cut on the bone with nice fat cap

Buttery flavor and tender texture, marbled, thick-cut on the bone

Tender and flavorful, thick-cut steak with nice fat cap

Buttery flavor and tender texture, marbled, thick-cut steak

50 day dry-aged for deeper flavor and tenderness

45-60 day dry-aged for deeper flavor and tenderness

45-60 day dry-aged for deeper flavor and tenderness

45-60 day dry-aged for deeper flavor and tenderness

Classic steakhouse favorite, cut 2" thick, bone-in including strip steak and tenderloin

Thin sliced, buttery and rich, ready to pan-fry for cheesesteaks

Classic steakhouse favorite, cut 2" thick, bone-in including strip steak with some tenderloin

Ultra-tender "filet mignon", portioned as 6-8oz medallions

Flinstone-style: Thick cut ribeye on a bone bigger than your plate

Large, thick cut, tender with excellent flavor, a steakhouse classic