This cut comes from just adjacent to the ribeye, which typically starts around rib # 6 on the beef. Meanwhile, the chuck roast ends right around rib # 3. In between? That’s where the Delmonico is found. This small area in between the ribeye and the chuck is where that intense flavor from the chuck and the tenderness of the ribeye meet to create the Delmonico steak.
Because the location the Delmonico comes from is so small, we only get 2 of these per side of beef. We’ve named the cut closest to the ribeye “The King.” Here is where you’ll find ribeye-comparable tenderness, accompanied by some of that chuck flavor. Meanwhile, we’ve named the cut adjacent to the chuck “The Jack.” Not as tender, but more robust in the flavor that the chuck brings, with slightly more fat marbling. Ideal for a true carnivore who seeks that rich beef flavor above all.