The flat iron steak is the overachiever of the butcher case, in fact, they used to keep them for themselves. Its due to the fact that its a challenge to get to, with a huge piece of connective tissue that is removed to create a chuck masterpiece. Born from the shoulder but refined like it went to finishing school, it’s absurdly tender, perfectly marbled, and cooks faster than your willpower disappears. Time to start calling your home a Michelin kitchen.
Steak
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SOLD OUTDenver Steaks
$24.00Quick ViewNever heard of a Denver Steak!?! The Denver steak is the sneaky underdog of the beef world—the cut that shows up quietly and steals the show. Carved from the chuck but flexing ribeye energy, it’s ridiculously tender, wildly marbled, and cooks up like it’s got something to prove. It’s the steak equivalent of a flannel-wearing ranch hand who drinks craft bourbon, splits logs for fun, and somehow still moisturizes.
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Flank Steaks
$45.00Quick ViewThe flank steak is the long, lean troublemaker of the meat world. It’s got bold, beefy flavor running through it like racing stripes. Treat it right—marinate it, sear it hot, slice it thin—and it transforms into a juicy, swagger-packed legend that struts onto the plate like it owns the ranch. From the under side, below the loin. We love this steak marinaded and on the grill but don’t be afraid of the broiler or a little wok with stir fry if your equipped.
Weight: 1.5 lbs
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New York Strip Steaks
$59.00Quick ViewThe bone-in strip steak is the sophisticated heavyweight of the steakhouse world. It shows up in a tailored suit but still knows how to throw a punch. It’s got that iconic New York strip swagger, but with the bone left in like a built-in flavor amplifier and a handle for dramatic presentation. Juicy, bold, and unapologetically classic.
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Petite Tender
$28.00Quick ViewThe tenderloin has a baby sister. The muscle is known as the Teres Major, she’s hidden in the front shoulder and it takes some time to find her. You’ll be glad you did because she turns out to scientifically be the most tender cut on the entire cow. Also one of the rarest to find, and here you are!
Weight: 8-10 oz
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Porterhouse Steak
$90.00Quick ViewThe porterhouse is the T-bone’s bigger brother. This steak is cut near the end of the short loin so it comes bigger with a lot more filet (theres actually rules about how much needs to be there to call it a Porterhouse). Plenty for 2 people, but don’t let me tell you how to live ya wild thing.
Weight: 2-3 lbs lbs
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Sirloin Steaks
$45.00Quick ViewFlavor-Town! The world isn’t all tenderloins and rib eyes. Sirloin is the feeder. The all-time flavor champion. Tender enough to take to the grill, strong enough to remind you what you’ve got teeth for and why you want to use them. Throw them on high heat and they deliver bold flavor, proud grill marks, and just enough swagger to make your tongs feel underdressed. We cut them 1.5” so that you can nail the temperature even without a cooking degree.
Weight: ~1.5 lbs
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T-Bone Steak
$59.00Quick ViewStrip steak or tenderloin… Strip steak or tenderloin…. It hurts to make these decisions, so don’t. Get them both with this awesome bone down the middle that enhances the flavor of both sides. I pity the fool that doesn’t take this steak for a ride.
Weight: 1-1.5 lbs
Cut: 1.25″ thick -
Tomahawk Rib Eyes
$99.00Quick ViewA Tomahawk steak is what happens when a ribeye decides to hit the gym, grow a Viking beard, and carry a battle axe to the dinner table. This prehistoric slab of American Greatness makes your grill think that it is wrestling a dinosaur. The bone is long enough to signal passing ships or defend yourself from jealous tablemates. Juicy, marbled, and unapologetically excessive—it’s less a steak and more a carnivorous power move that says, “Where we’re going, we don’t need a salad.”
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Tongue
$24.00Quick ViewWe don’t have to twist your arm or tongue to tell you what good food is, you already know. You can slow cook this tasty treat then shred or chop it up for an unforgettable twist on the traditional taco night! Slice it thin for amazing tongue sandwiches. It may be a little different, but that’s what we’re all about.
Weight: ~1.5 lbs
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Top Round Steaks (London Broil)
$39.00Quick ViewThis cut has nothing to do with Great Britain, even though the British are serious beef lovers. The good olde US-of-A actually made it up cause it sounds fancy. As if it needed the help! This steak hails from the round quarter, where marinade is the name of the game. Soak me, stroke me and fire me up, cause this steak is fit for a king (and queen).
Weight: 1.5-2 lbs
Cut to 1.25”