The counter.

A long-bone ribeye trimmed clean — the show-stopper cut. Built for the grill or a hot cast-iron sear.

USDA Prime ribeye, dry-aged 28 days in-house. Concentrated flavor, deep marbling, butter-soft texture.

Coarse-ground chuck with the ideal 80/20 fat ratio. Ground daily for burgers, meatballs, and meat sauce.

Strip on one side, tenderloin on the other — the best of both worlds, cut thick over the bone.

Thick, English-cut bone-in short ribs. Heavily marbled and made for a long braise.

USDA Prime strip steak with a defined fat cap and a firm, beefy chew. The steakhouse staple.

The most tender cut of beef, hand-trimmed and portioned. Buttery texture, clean mild flavor.