THE CUTS

The filet mignon is cut from the best part of the tenderloin, the small end, which is why it is considered the most tender of all the steaks. Our most popular item.

Cut from the center section of the short loin and named for its distinguishing T-shaped bone, this choice cut is considered one of the highest quality steaks. Tender and flavorful.

This historic name comes from old English ale taverns called “porterhouses” and is attributed to a New York tavern owner, Martin Morrision, who in 1814 reputedly gave the steak its moniker. The Porterhouse is a combination of the tenderloin filet and a New York steak, but it is even more flavorful.

Cut from the roast that sits at the top of the prime rib, this fine-grained steak is rich and flavorful. Always juicy and one of the most tender cuts, the intense marbling means this steak is loaded with flavor.

Sometimes called “Steak Delmonico,” having originated between 1840 and 1850 as the house cut at Delmonico’s Restaurant in lower Manhattan. The “bone-in” steak is the same as the rib eye, but because of the bone it is even more flavorful.

A choice cut from the ribs immediately before the loin. We think you’ll find ours to be the best you’ve ever had, anywhere. We serve this revered cut au jus and with our special homemade horseradish.

A deluxe boneless cut from the top loin. It’s prime quality, very flavorful. A super value.

This cut comes from the most tender and flavorful section of beef, the short loin. The New York cut is one of our personal favorites. Very flavorful and very popular.