Beef 101
A lot of people just pretend to know where the various steaks are cut from. If you're one of those, we won't tell. But if you want to beef up your vocab a little, we've provided a brief overview below.
Flat Iron Steak
Also called: Flat Blade Steak
These steaks are rarely available because most commercial beef
is processed mechanically, and this cut requires a trained,
patient butcher to properly trim. Recently, chefs have been
raving about these lesser-known, thin-cut steaks. Great for
broiling.
Click here
to order Flat Irons.
 Ribeye
Steak
Cut from the middle (or “eye”) of the rib, these
ample, well-marbled steaks have long been a staple at distinctive
meals. The ribeye comes from the tail-end of the loin, next
to the New York Strip. This boneless cut is a more robust steak,
and it is sometimes called the “cowboy cut.” With
its generous marbling, it can take a little more heat and be
served medium to medium-rare.
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to order Ribeyes.
 Tenderloin
Also called: Filet Mignon
This famous cut is known for melt-in-your mouth texture. It
is the most tender (and most rare) of all beef steak cuts. Other
beef tenderloins may be tender, but our production methods keep
the hearty beef taste as well. Tenderloin steaks have very little
fat and are cut into elegant rounds. They have the most mild
flavor of all the steaks and go well with sauces or a wrapping
of bacon. Cut them with a butter knife and savor every bite.
Serve rare to medium rare.
Click here to order Tenderloins.
New York Strip Steak
Also called: Strip Loin, Strip Steak
The steak lover's cut—the New York Strip—is
cut off the T-bone. This is an elegant, boneless steak with
moderate marbling and lots of flavor. Great grilled or pan fried
to a crispy, mouth-watering exterior and a juicy, tender interior.
A larger steak, these are great for the hearty appetite. (It
is our founder’s favorite cut!) Serve medium rare.
Click here to order New York Strips.
Tri-Tip Steak
Fairly well-known on the west coast, Tri-Tip Steaks are a
favorite of backyard grillers. A larger cut, they are terrific
grilled and then served sliced. These steaks are very difficult
to find.
Click here
to order Tri-Tips.
Top Sirloin
Top Sirloin steaks are traditionally known as the cut with
the most flavor. Ask any true believer and they will tell
you, a properly cooked sirloin will take the top honors when
it comes to delivering that big beef taste that beef-lovers
crave. Lean and firm, the sirloin has little marbling so cook
it quickly over a hot fire. Also available in smaller (Petite
Sirloin) cuts, these steaks are sure-fire hits for smaller
appetites or intimate dinners. Serve medium rare.
Click here to order Top Sirloins.
Petite Sirloin
A tad more marbled and tender than a Top Sirloin, the Petite
Sirloin is a smaller cut with much of the same big beef flavor.
Cook them quickly to medium rare.
Click here to order Petite Sirloins.
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