Steaks
- Crossing Cut (Filet)Leanest, cut. Almost no marbling. The most tender cut of beef available in the market.
- RibeyeA greater amount of fat marbling makes for a heartier flavor.
- Cowboy Cut RibeyeThe bone significantly adds flavor.
- Center Cut New York StripCut from the short loin, a bit less marbling than a Ribeye
- Top SirloinCut only from the top
- Chuck Wagon Chop SteakChopped Ground Chuck cooked all the way through and piled with mushroom & onion gravy
- Prime Rib (Served After 4 P.m.)Slow Roasted daily. Limited Availability. Served with Au jus and creamy horseradish.
- The Tomahawk* (Serves At Least 2)Over 2.5 pounds of glorious, beefy decadence. Served with three sides. (Allow 40 minutes or more to reach desired temperature.)
- Our Prime, 10 Oz., Bone-In Filet. (Limited Availability)Served `a la Carte
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