Patti Turcotte
May 12, 2026
This is the only place I'll buy from now.
About this cut
What makes this cut.
The most tender cut of beef, hand-trimmed and portioned. Buttery texture, clean mild flavor.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.5/5
Based on 8 reviews
5
4
4
4
3
0
2
0
1
0
8 reviews
Kolby Cole-Spencer
May 11, 2026
No complaints — exactly what I expected for the price point.
Modesto Lakin-Herman
Apr 4, 2026
Came out great on the smoker. Will order again.
Demetrius Labadie
Mar 11, 2026
Cut was even better than the photo. Beautiful marbling, perfect trim.
You might also like
Other cuts worth knowing.
FeaturedBeefRated4.9out of 5 stars
Tomahawk Steak
Approx. 2–3 lb cutA long-bone ribeye trimmed clean — the show-stopper cut. Built for the grill or a hot cast-iron sear.
$36.99/lb
FeaturedBeefRated4.7out of 5 stars
Ground Beef Pack (80/20)
1 lb packageCoarse-ground chuck with the ideal 80/20 fat ratio. Ground daily for burgers, meatballs, and meat sauce.
$8.99
FeaturedBeefRated4.9out of 5 stars
Dry-Aged Ribeye
Approx. 0.75–1.25 lb cutUSDA Prime ribeye, dry-aged 28 days in-house. Concentrated flavor, deep marbling, butter-soft texture.
$32.99/lb
BeefRated4.6out of 5 stars
NY Strip Steak
Approx. 0.6–1 lb cutUSDA Prime strip steak with a defined fat cap and a firm, beefy chew. The steakhouse staple.
$28.99/lb