Prime Rib Roast

Prime Rib Steak

Rib Eye Steak

Finger Ribs (Back Ribs)

Short Ribs (1",2", Texas-Style)

Shank (whole, half, sliced)

Skirt Steak

Whole Brisket (plate)

Whole Brisket (point)

All our beef is dry-aged to 21 days to create perfect, tender pieces that keep our customers coming back for more! All the beef is slaughtered on site, humanely with an inspector present during any slaughter procedures. Not only that, but all our beef is locally raised, with no hormones or steroids.

Flank Steak

Whole Flank

Blade Steak

Shoulder Pot Roast

Blade Roast (boneless)

Cross Rib Plate (Maui style)

Cross Rib Roast

Cross Rib Steaks

Neck Bones

Round Steak

Top Round Roast

Bottom Round Roast

Eye of Round Roast

Sirloin Tip Steak

Sirloin Tip Roast

Shank (whole, half, sliced)

Top Sirloin Steak


Butt Tenderloin

New York Striploin (boneless)

T-bone Steak

Porterhouse Steak

Shell Tenderloin