Cross Rib Steaks
This moderately tender chuck steak is bursting with the flavor typical of the chuck. Be aware that this is not the tender ribeye, but it sure can taste like one. Carved 1.25 inches thick; 15-18 oz. Click on the the above item name or picture for more info about this versatile cut.
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London Broils (Top Round)
This lean cut can be grilled after marinating or braised. We often cut it into fajita strips or stew beef. Carved in steaks 1.25" thick and 20-25 oz (may be 2 cuts instead of one to make weight)
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New York Strip Steaks
Also known as a Kansas City or Shell Steak, this tender but full bodied cut is excellent grilled even without marinade. Cut from the loin, these steaks are the big boneless part of a porterhouse steak. Smaller steaks offered below around 3/4 to 1 inch thick; larger steaks cut 1.5 inches thick minimum. As with the Ribeyes below, these are always in short supply due to high demand and small numbers per beef; if one is sold out, try another or try ordering a sampler pack (we hold a few for samplers). Weights are a minimum--each steak is weighed and selected by Glenn in the freezer to ensure that the steak is at the specified weight or better. Quantities limited to THREE of any one kind per order.
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