Beef Cuts

Black Angus Beef

Black Angus Beef is renowned for its naturally abundant marbling. Marbling is fat that is evenly and thinly distributed within the meat. This marbling results in a very flavorful and tender eating experience. To further the flavor and tenderness of our beef we age it a minimum of 21 days. This aging process can be done in two ways. Wet age, the beef primal is vacuum sealed in a bag and carefully monitored. The second method is Dry age, the beef primal is not in a bag but on a rack exposed to the air and monitored. We use a combination of the two methods that we feel results in the best eating experience.

A Few of Our Steaks:

·         Grill Steak

·         Lumberjack Steak

·         Center Cut Top Sirloin

·         Tri Tip

·         T-Bone

·         New York Strip Steak

·         Tenderloin Steak 

·         Rib Eye

·         Skirt Steak

·         Flank Steak

·         Chicago Style Prime Rib Steak

·         Bacon Wrapped Tenderloin

·         Thin Sliced Philly Steak

·         Picanha

 

A Few of Our Roasts:

·         Boneless Chuck Roast

·         Bread & Butter Roast

·         Rump Roast

·         Sirloin Tip Roast

·         Beef Brisket

·         Prime Rib Roast - Boneless and Bone In