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Cut from the short loin, this steak is aptly named for it's shape. It consists of a full strip and a small portion (at least 0.5") of the Tenderloin (Filet). Cooked right, steaks aged this way will just melt in your mouth and give you an intense flavorful bite every time.
For those that just can't get enough filet on their t-bone and can spare the buttery, nutty deliciousness of Dry Aged beef, try our Top Choice Porterhouse!