Beef Steak Cuts
Top Sirloin Steak
Our top sirloins are center cut, aged a minimum of 21 days
lean and flavourful
New York Steak
Also called striploin. This steak is more marbled then the top sirloin, but leaner then the ribeye
The tender, juicy center of the prime rib.
Also called filet mignon. This is the most tender part of the beef.
Consisting of tenderloin on one side and striploin on the other with a “T” shaped bone dividing the two. This is a tender, juicy, delicious steak for those with big appetites.
Prime Rib Steak
A ribeye steak with the rib bone left on. Heavily marbled, tender and flavorful this steak and the ribeye are the personal favorites of most professional butchers.
Lean, versatile, and economical this cut is perfect for pot roast, stir fry, Swiss steak, roulade, stewing beef, fajitas, etc. Be sure to let us know what you’re using it for so we can do the cutting for you.
Top Sirloin Roast
Lean, tender, and delicious this is a great cut to use for seasoning and oven roasting or barbequing.
Prime Rib Roast
The king of beef. Tender and delicious this roast is best served medium rare.
A favorite cut of back yard meat smokers.