Filet Mignon

Each of our Filet Mignons are cut from certified USDA Prime and Choice beef to deliver exceptional quality and texture that is seldom made available to consumers at retail stores.

New York Strip Steaks

New York Strip Steaks are made from Sirloin Strip Steaks cut from the center of the beef loin. This cut is a favorite among steak lovers because it lends a fine and silky texture with rich marbling. The Wet Aging Process is ideal for Sirloin Strip Steaks, as it provides a robust flavor and juicy tenderness.

Ribeye Steaks

Thick-cut from our succulent rib roasts, our ribeye steaks are distinguished by their rich marbling and the natural “flavor kernel” that runs through each steak. During the cooking process, this unique marbling slowly melts and bastes the meat, imparting a mellow, prime rib flavor. Our Ribeyes are wet aged to further enhance this natural process, making the meat even more tender.

Porterhouse Steaks

Our Porterhouse Steaks are cut from the large end of the short loin to include the entire sirloin strip and the tenderloin filet, ensuring an impressive, premium cut. Wet aged to perfection, our Porterhouse Steaks are prepared with minimal seasoning or tenderizers, allowing the natural flavors to shine through.

About our Aging Processes

Dry-Aged Steaks

A traditional dry-aged process ensures extremely tender and juicy steaks with a delicate flavor that enhances the inherent flavor of the beef. Dry-aged steaks have a rich, buttery texture and a savory taste.

Wet-Aged Steaks

The wet-aged process is a contemporary aging method where individually cut portions are vacuum-sealed, allowing the beef to rest in its own natural juices. This process enhances tenderness and preserves the rich, robust flavor of our steaks, ensuring a consistently premium dining experience with every cut.