1-16oz / Frozen

These deeply marbled cuts from the rib section are highly sought after by steak purists. The combination of the longissimus dorsi and spinalis muscles create a delectable cut great for the grill or cast iron.

1 - 10-12oz / Frozen

The Denver steak comes from the serratus ventralis muscle that sits under the shoulder blade of the steer and is actually the fourth most tender cut of beef. This tenderness paired with a deep beef flavor with notes of brown butter make this cut a go to for world class chefs across the globe. With all these accolades you will still be hard pressed to find this cut at your standard meat counter. It takes high level butcher skills to get these beauties cut properly, so a lot of the time they end up as ground chuck…so sad.

12-14oz / Frozen

Little known fact but almost every Chef you ask will tell you that the chuck is the most flavorful cut around. These highly marbled steaks are often referred to as “Poor man's ribeye”…well we believe with the first bite you will feel like a king. We love to sous vide or reverse these great steaks to get them super tender.