Steaks - Scottish Highland
Grass fed / distillers grain finished Scottish Highland steaks.
Filet Mignon (Tenderloin)
Cut from the small end of the tenderloin, it has very little connective tissue, thus giving it the succulent...
Porterhouse Steaks
The Porterhouse is the "Cadillac" of all steaks, very similar to the T-Bone steak with a larger portion of...
T-Bone Steaks
T-Bone Steaks are cut from the short loin portion with the bone in. The steak is a strip steak on one side and a...
New York Strip Steaks
New York Strip Steaks are cut from the top loin longissimus muscle. The steaks are very tender and flavorful due to...
Rib Steaks (Bone-In)
Rib Steaks are a bone in cut from the rib portion, it is very rich and flavorful with more intramuscular fat than the...
Flat Iron Steak
The Flat Iron Steak is cut form the chuck shoulder portion. Sometimes called the Top Chuck Steak, it is extremely...
Flank Steak (Bavette Steak)
The Flank Steak comes from the bottom plate portion, and is a long flat strip steak. Slightly different in flavor...
Hanger Steak
The Hanger Steak is deeper in flavor and more tender than the Skirt Steak, it is the muscle that is part of the...
Skirt Steak
The Skirt Steak is cut from the bottom plate portion, it is very heavy on flavor and not as tender as either the...
Culotte - Picanha (Sirloin Cap)
The outer cap of the Sirloin major, intact with the fat covering. A Brazilian cut that is typically cut into 1 inch...
Sirloin Steak
Sirloin steaks come from the above the loin portion, these steaks are excellent if you are first learning to cook...
