Dry-Aged Bone-In NY Strip badge-new these steaks are delicious prepared

these steaks are delicious prepared outside on the grill or indoors in a cast iron skillet

Sometimes the filet mignon is called the tenderloin steak since it is cut from the beef tenderloin

with the rich

fully cooked SRF Black® brisket

Dry-Aged Bone-In NY Strip badge-new these steaks are delicious preparedOur USDA Prime bone in New York strip has earned an avid following. Only 8 to 10% of all beef in the US meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. Weve now added the element of dry aging which increases tenderness and adds a more intense beef flavor. Our dry aged beef