The Porterhouse or “Lover’s Steak” comes from the rear of the short loin where you’ll see a filet and NY strip on either side of the distinctive T-shaped bone.
Our butchers are extremely skilled. From breaking down whole animals to custom cutting a roast for you, their cutting skills are top notch. They are masters at sausage making, mixing grinds and blending flavors. Their craft involves artistry, in the creation of special dishes and their presentation. Like our stuffed pork loin, beef pinwheels, stuffed chicken and specialty patties.
Skirt steak is a rich, flavorful cut that comes from the plate, known for its long and thin shape with rich flavor.
Cut from the top sirloin, a spoon roast is very flavorful, tender and moist despite its low fat content. Great for roasting on a cold night. Best sliced thin to serve.
Excellent bone-in ribeye roast, up to 7 bones per roast. Ask for bones removed & tied for easier carving. Prime or Premium Choice available.
Ready to grill in different marinades. Tender and flavorful. Marinades include: Signature Marinade, Maple Bourbon, Firecracker and others.
Your basic ribeye steak, but with nearly the entire rib bone still attached. You’ll find a tomahawk steak cut no smaller than 2.5″ thick.
Wagyu is a revered breed of cattle from Japan known for its rich, buttery flavor and spectacular, web-like marbling. Find it for holidays!