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FILET MIGNON Taste it: Melt-in-your-mouth tender with a mild flavor. Cook it: Serve it solo or with a light sauce. Also tender enough for recipes without knives, like tacos, shawarma, or appetizer bites.
RIBEYE Taste it: Robust flavor, with lots of marbling and a smooth texture. Cook it: Top with a bold sauce like chimichurri or a burgundy reduction.
NEW YORK STRIP Taste it: Well marbled with big beefy flavor and a nice chew. Cook it: Delicious on the grill with a wet herb rub. Try it with herbed ghee or butter for immense flavor.
TOP SIRLOIN Taste it: Versatile and lean with well-balanced flavor. Cook it: The perfect kabob partner – slice into cubes, oil and season, then grill on skewers with veggies or fruit. This all-around player is also great marinated, rubbed or sliced thin for sandwiches.