Beef Bone-in (Ribeye) 32 oz : Red Gate Grocer

The Piedmontese Sirloin Fillet comes from the larger part of the T-bone, where the strip steaks come from. Cut from the top sirloin, this is the leanest, most tender part, similar to a fillet mignon. What makes this perfection option is its quick cooking time and tenderness without the hefty price tag.

The Rib Steak is wildly popular because it is the most well-marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender, and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover.

Meat: Beef
Breed: Black Angus
Grade: Prime
Primal: Rib
Each Steak is Individually Vacuum Packed

Bison strip loin represents a premium cut that delivers exceptional tenderness and a rich, complex flavor profile distinct from conventional beef. This boneless 14oz portion from LaFrieda showcases the natural qualities of grass-fed bison—leaner meat with higher protein content and a more pronounced, slightly sweet taste. The strip loin's fine marbling ensures consistent juiciness when cooked to medium-rare, making it ideal for discerning palates seeking superior quality. Perfect for grilling, pan-searing, or broiling, this cut commands respect in the kitchen and rewards proper technique with restaurant-caliber results.