We start with the very best USDA Prime Black Angus Beef, world renowned for its superior marbling, tenderness and taste. Only 2% of all cattle raised is able to meet the requirements to earn the USDA Prime Grade. We personally inspect and select every product to ensure it meets our exacting standards. All of our Beef is Aged in house for a minimum of 28 days ensuring superior flavor and optimal tenderness. All steaks are hand cut in house utilizing only the premium center portions for each different cut.
"ALL MEAT, NO MYSTERY"
Often referred to as the cap of the Ribeye, the Spinalis is one of the rarest cuts of meat, and extremely difficult to find. It is the super tender, heavily marbled muscle running around the outside of a Ribeye. It's virtually never offered as a whole steak, because once the Spinalis is cut away from the rest of the Ribeye, the remaining meat is difficult to sell, and often goes to waste. Lucky for you, we have some local relationships that allow us to sell both pieces separately. It may not be the prettiest cut, but we think it's certainly one of the tastiest. Our USDA Prime Ribeye Spinalis is Wet Aged for 28 days, resulting in an entire cut of the most delicious part of the Ribeye.