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Filet

Our most tender steaks. The filet is a cut that has little fat and is very tender.

3 products

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Two filet teaks on marble background

Two filet steaks on butcher paper

Filet (20 Day Dry-Aged)

Chateaubriand on marble background

Chateaubriand on butcher paper

Chateaubriand (20 Day Dry Aged)

Whole filet - dry aged

Whole Filet Mignon (Dry Aged 20 Days)

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2 Porterhouse steaks - dry aged

2 Porterhouse steaks - dry aged on marble background

Porterhouse Steak (Dry Aged)

Two New York strip steak (60-80 day dry aged)

Two new york stip steaks

New York Strip Steak (Bone-In)

Rib Steak - Sitting in a cast iron pan

Rib Steak - Raw on marble background

Ribeye (60 - 80 Days Dry-Aged)

Two RIb Steaks - uncooked with knife and onions

Two raw rib-eye steaks

Bone-in Rib Eye (20- 30 Day)

Boneless Dry-aged Strip Steak with background image

Boneless Dry-aged Strip Steak

New York Strip Steak (Boneless, 20-30 Day Dry Aged)

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11 products