Menu Items

Filet mignon comes from the small end of the tenderloin which is found on the back rib cage. It is considered the "King of Steaks" because of its melt-in-your-mouth texture.

A cut of beef steak from the rib cage, it is long, flat and prized for its flavor. It is often confused with flank steak, a similar cut of beef but very different in texture and flavor. It is best marinated and grilled for an intense beef taste.

Tri-Tip is a cut of beef from the bottom sirloin, it is best grilled whole like a London broil. This meat is heavily marbled throughout which makes it flavorful and tender.

A relatively long and flat cut of beef, flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in fajitas. It can be grilled, pan-fried or broiled for increased tenderness. It is best cooked rare to medium rare. Overcooking this meat will make it dry.

A cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. These short ribs can be braised slowly with veggies and potatoes just like stew, and the bone intensifies the flavor of the beef.