Our premium, boneless ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.
Prep Method: Roast
Boneless Prime Rib
Our premium boneless prime rib’s combination of flavor and tenderness is unrivaled. Generously marbled, it delivers a rich, juicy, full-flavored bite that is truly indulgent.
And it’s all complemented by a breathtaking size that’s always impressive.
Ribeye
Our premium, bone-in ribeye is generously marbled, full of flavor and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.
Shoulder Clod
Our clod roast is cut from the chuck primal. While economical, it offers good beef flavor. It’s also quite lean and slightly tough. Removing the connective tissue and tenderizing improve the end result dramatically. We recommend cooking with moist heat for hours to maximize tenderness.
Chuck Eye
A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.
Teres Major
The teres major muscle comes from the scapula/blade of the shoulder (chuck primal). It is produced when making the heart clod. The muscle fibers on this small, cone-shaped cut run parallel to the long axis of this muscle. Almost as tender as filet mignon, with slightly more fat, and thus more flavor.
Top Blade
The Sterling Silver top blade is extremely marbled and juicy, delivering excellent beef flavor. It can be menued as a flat iron steak, once the connective tissue is removed. Perfect for grilling, it can be prepared numerous ways – especially when marinated or rubbed.
Clod Heart
Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). This economical cut is lean and can be slow cooked using moist heat. Many prepare it as they would a pot roast or brisket.