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NY Strip Steak

A true crowd pleaser. Juicy and tender with medium fat content and flavor, the strip steak is one of the most popular steaks. Buy the thin cut for a quick-cooking steak, or the thick cut for a real steakhouse experience. Great grilled, broiled, or pan seared.

Filet Mignon

Buttery, juicy, mild, the filet is the most tender and lean of all the steaks. If you like mild flavor and small portions, filet is the steak for you. We like to serve it pan seared with a very simple red wine sauce flavored with shallots and garlic. If serving a crowd, try the roast version and either serve as a roast or cut it into smaller filets.
  • Filet Mignon
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      Local Angus RWAFilet MignonTheir is a recommended product for this product, the next focus state will be on recommended product card.
      • 100% Grass-Fed LocalFilet Mignon
        • Local Angus RWAFilet Tips
          • Filet Mignon Beef Cubes
            • 20-30ct per lb
          • Full Filet Mignon Beef Roast
            • Local Angus RWABeef Chateaubriand Roast

              Rib Steak

              Whether you prefer boneless or bone-in, rib steaks are a true steaklover's steak. Lots of marbling means a juicy, tender, bursting-with-beefy-flavor steak that is begging to be grilled. It also does great with a quick sear on the stove before finishing in a hot oven.

              Sirloin Steak

              Forget those old sirloins the size of your dinner plate. Our center-cut sirloins are cut into palm sized steaks, and have great beefy flavor without all the fat. As one of the most affordable steaks, the sirloin is great for a weeknight meal or large get-togethers.
              • Local Angus RWABoneless Center-Cut Top Sirloin Steak
                • 100% Grass-Fed LocalBoneless Center-Cut Top Sirloin Steak
                  • Sirloin Tip Steak
                    • 100% Grass-Fed LocalBeef Sirloin Tip Steak

                      Chuck Steaks

                      Edge of eye and Denver steaks are two lesser known steak cuts that are a great value and originate from the chuck portion of the animal. The edge of eye is an extremely tender steak named for the area between the chuck and the ribs, called the eye. It's a house favorite because it has all the flavor of a rib steak at a fraction of the cost. Marinate or simply dust with kosher salt and fresh ground pepper. This steak can be broiled, sautéed, or thrown on the grill. Denver steaks are a little less tender and beefy than edge of eye steaks, but have great marbling and presentation. They do best with a quick marinade before hitting the pan or the grill.
                      • 100% Grass-Fed LocalDenver Cut Steak
                        • Local Angus RWADenver Cut Steak

                          Round Steaks

                          These lean, inexpensive steaks need marinating to shine. They are thin-cut and cook quickly, so they're an easy and economical addition to any meal.
                          • Sandwich Steak
                            • 4-6ct per lb
                          • Local Angus RWABraciola
                            • 2-3ct per lb
                          • 100% Grass-Fed LocalBeef Eye Round Steak
                            • 0.75" thick
                          • 100% Grass-Fed LocalBeef Sandwich Steak
                            • 5-6ct per lb
                          • Local Angus RWATop Round Steak