Check Out USDA Prime 21 days Aged Beef Loin Shell Steak NY Strip Bone in 2 -1.3/4""Thick Free Bottle of Peter Luger B.B.Q. Sauce

USDA Prime 21 days Aged Beef Loin Shell Steak NY Strip Bone in 2 -1.3/4""Thick Free Bottle of Peter Luger B.B.Q. Sauce Quality Best

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USDA Prime 21 days Aged Beef Loin Shell Steak NY Strip Bone in 2 -1.3/4""Thick Free Bottle of Peter Luger B.B.Q. Sauce Overview

USDA Prime 21 Days Aged Beef Loin Shell Steak NY bone in. Avg. weight is 12oz per inch thick. The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin (not to be confused with the short loin) is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon, or the fillet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).The fillet is considered to be the most tender cut of beef, and the most expensive. The average steer or heifer provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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*** Product Information and Prices Stored: Dec 11, 2011 10:31:04

Check Out USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.3/4"Thick Free Bottle Peter Luger B-B-Q- Sauce

USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.3/4"Thick Free Bottle Peter Luger B-B-Q- Sauce Quality Best

USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.3/4"Thick Free Bottle Peter Luger B-B-Q- Sauce Feature

• Quantity: 2pk
• Size: 1.75" Cuts
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USDA Prime 21 days Aged Beef Rib Eye Steak Bone in 2pk- 1.3/4"Thick Free Bottle Peter Luger B-B-Q- Sauce Overview

USDA Prime 21 Days Aged Beef Rib Steaks. Avg. weight is 16 oz per inch thick. The rib eye or ribeye, is a beef steak from the beef rib. When cut into steaks, the rib eye is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is more tender and fattier (the meat is said to be "marbled") than most other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorsome. The ribeye can be cut boneless or bone-in; a "bone-in rib eye" (sometimes called a "cowboy rib eye") is synonymous with a rib steak. The cuts are otherwise identical; a justification sometimes used for leaving the bone in is that extra moisture and fat alongside the bone will enhance the flavor. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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*** Product Information and Prices Stored: Dec 02, 2011 06:53:22

Check Out USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce Quality Best

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce Feature

• Highest quality beef steaks
• Strip steak is boneless

USDA Prime 21 day Aged Beef Loin NY Strip Steak Boneless 2 - 1 3/4" Thick Free Bottle of Peter Luger B.B.Q. Sauce Overview

USDA Prime 21 Days Aged Boneless Beef Loin NY Strip Steak. The strip steak is one of the highest quality beef steaks on the market[citation needed]. In the United States and Canada it is also known as striploin, shell steak, Delmonico, Kansas City or New York strip steak. In the United Kingdom, Australia and New Zealand, Cut from the strip loin part of the sirloin, the strip steak consists of a muscle that does little work, and so it is particularly tender, though not as tender as the nearby ribeye or tenderloin (fat content of the strip is somewhere between these two cuts, allowing for a flavor profile to match). Unlike the nearby tenderloin, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. The Kansas City strip steak usually has a portion of the bone connected, whereas the New York strip steak is boneless. Always fresh, never frozen. All our USDA Prime meat is custom cut to order, wrapped in trays with film paper and double wrap in wax paper. Not vacuum pack.( it loses the flavor ) We chill the meat to preserve the freshness for shipping only

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*** Product Information and Prices Stored: Nov 29, 2011 02:23:06