Also known as a shell or Kansas City steak, this tender but full bodied cut is superb grilled even without marinade. Cut from the loin, these steaks are the big boneless part of a porterhouse steak. Smaller steaks are offered between three-fourths to 1 inch thick; larger steaks are cut to a minimum of 1.5 inches thick. As with the Ribeyes, these are always in short supply due to small numbers per beef and high demand; if one is sold out, try another. Each steak is vacuum packed individually.