A juicy, generously marbled steak and one of the tenderest cuts of beef.  Its finely-grained structure lends a smooth, rich, beefy flavor. This is the most popular grill steak in the country.

A lean cut of meat that is also tender and full-flavored. They cook quickly with a smooth fine-grained, sturdy texture.  It’s available boneless as a New York Strip and bone-in as a Kansas City Strip.

The most tender beef cut. It’s lean yet succulent, with a buttery texture, subtle flavor and compact shape.  It’s known for “melting” in your mouth.  Available in a variety of cuts and can also be marinated in Teriyaki.

The Porterhouse and T-Bone are made up of two lean, tender steaks, both the Strip and Filet.  Those are connected by a tell-tale T-shaped bone. If diameter of Filet is larger than a golf ball, it’s considered a Porterhouse.  If it’s smaller than a golf ball, it’s a T-Bone.

A lean, well-flavored and moderately tender beef.  Known for its hearty, meaty texture and extreme beef flavor.  A great value steak with no bones and little fat.  The Top Sirloin is the second most popular grill steak in the country.   Also available as a Teriyaki Top Sirloin, marinated in Soy Sauce, Sugar & Spices or a Top Sirloin Santa Maria where it’s hand-rubbed with Pappy’s Choice seasoning.  There’s also the Beefeater, a 3 lb version to take on the heartiest challengers.