Product line "Primebeef"

A steak from a flavorful and classy cut. Great taste and texture, economical.

This steak is well-marbled, juicy and has excellent beef flavor. The difference between this and the flat iron, is that the connective tissue has not been removed.

A steak is sliced from a juicy, flavorful and versatile cut. Generous marbling allows to grill or broil it cut being cut into Under Blade Steaks, as well as to roast it.

A classy cut that looks like a filet when cut into medallions; has a similar taste and texture, economical.

Vegas Strip Steak was discovered pretty recently. It tastes pretty similarly to New-York Steak, but it’s sourced from Chuck instead of Striploin.

Cut from the chuck eye roll; a good, low-cost alternative to the ribeye, though slightly less flavorful and tender. Marinate before grilling.

Well-marbled, tender and juicy; second in tenderness only to tenderloin and about half the cost.

Come from the sixth to twelfth ribs. Braise before grilling.

A rib steak that is fine-grained and juicy. Rich, beefy flavor and generous marbling throughout. One of the most tender beef cuts. Contains a part of a rib bone.

A Ribeye is a rib steak minus the bone. Fine-grained steak. Rich, beefy flavorful. Juicy with generous marbling throughout. One of the most tender beef cuts.