USDA Prime Beef

• Prime Bone in Ribeye or Cowboy Ribeye, 20 oz, 2 count. Why are ribeyes so desired? It's because they come from the upper rib cage which is not weight bearing and gets little exercise. Also if you order this awesome steak at a resturant, you have to consider that the steak needs to be graded prime, only luxurious restaurants carry this high quality and for one prime cowboy ribeye it would cost you more than $59-$89 a plate, without sides... When you visit our store, you'll realize that the best food will be on your grill.
• Prime T-Bone Steaks 20 oz, 2 count. A very rich in flavor steak, luxury dining on a backyard grill is real! It's a crosscut from the forward section of the short loin on a steer's middle back, a T-Bone has a strip of the top loin and a chunk of tenderloin, both desired cuts on their own. It's the most famous cut of meat! Get ready for a special dinner for two! And don't forget to use leftovers, if any, for steak & eggs for breakfast, brunch like a Pro!
• Prime Boneless New York Strips 12 oz, 4 count. Very famous steak, also known as Kansas City strip or top sirloin. NY strips are moderately tender, the fat marbling still present so it's full of flavor and makes for a satisfying meal. This cut is priced $49+ a plate at high end restaurants (prime only) no sides. When you buy meat in bulk you are saving extra unwanted trips to the store, you are saving time and money! You can eat delicious high end restaurant- like food, in the comfort of your home and instead of paying $50 for one steak... well, actually you have to add a side for $13, wine glass $10, dessert... plus your guest! More than $100 dinner at a restaurant, an event you have to plan for, coordinate the kids, fancy clothes.. even make a reservation! We have a better idea: relax at home and enjoy a good time with family and friends so with us your cost per steak comes down to about 10 dollars a steak, amazing price for prime!
• Prime Sirloin Ranch, 6 oz, 6 count. Most ranch cuts are less than an inch thick, ours is inch and a half and trimmed excess fat. Since it's from the chuck primal, it's very flavorful but can be a bit tough for some people, unless it's Prime grade. It's excellent for the grill or sous vide.
• These boneless cuts are very adaptable to a variety of cooking methods. We have recently pan fried some steaks, sliced them and added to TACOS, next time we'll have a steak salad ;)
• Best results are achieved if the steak is not cooked beyond medium when using dry heat cooking methods.
• Prime Chopped Beef Thick Burgers, 8 oz, 8 count. These extra thick burgers are about 2 inches thick. This prime half pound gourmet burger will mesmerize you with its tenderness. Whether you're a charcoal fan or you prefer propane, the key to the best burger is to maintain as much juiciness in the patty as you can. The cardinal sin of bad burger grillers is pressing the patties down, which lets the juices escape onto the fire below, causing flares. As the juices go, so too goes the flavor. We love grilling our burgers for many reasons, no need to thaw them, just cook them on a hot grill. We recommend grilled onions and your favorite onion roll for your backyard adventures. It's best paired with an American IPA from Broomtail Brewery in Wilmington as well. There's something awesome about how a fatty, juicy burger stands right up alongside intense hop flavors and the floral notes, a crisp finish making you feel refreshed is the way to go with these cookout favorites!