• Drovers

    Our meat is carefully sorced from one of the country’s leading meat supplier

  • Boneless Strip Steak

    Exceptionally marbled and tender. This steak is cut from the Strip Loin. It is probably the second most popular steak in America. It is a great size (average is about 12 oz), has moderate marbling and tenderness, is easily marinated, and has a terrific and abundant flavor. It is recommended that you grill to medium or rarer, to retain moisture. This is the steak of choice for everyday grilling and casual meals. It is more price efficient and delivers quite a bang for the buck.

  • T-Bone and Porterhouse

    Decades of unsurpassed quality from the heartland. Put the two previous streaks (Filet + Strip). and keep the T-Shaped bone seperating the two, and the result is a T-Bone Steak. When cut with a more generous fillet, you have a Porterhouse. The name of this steak is derived from the shape of the bone seperating two delivious types of beef, strip and tenderloin. When grilling, keep in mind that the tenderloin will cook slightly faster than the strip, and the beef closest to the bone will be rarer than the rest of the steak. Utilizing the hotter edge of the grill to cook the Strip, and the relatively cooler edge of the grill for the Filet should even things out a bit.

  • Ribeye

    If it's a bone-in Ribeye Steak, chances are its being called a Cowboy Steak. This name was given to the steak for its boldness, style, and tremendous flavor. The Ribeye is highly marbled and less lean than the filet, creating an exceptionally juicy and flavorful piece of meat. This steak is cut from the beef rib. Many beef connoisseurs say that this is their steak of choice. Best when grilled on high. Can be grilled to medium while still retaining moisture and juices. Save this hearty steak for a cookout at the football game, or impress the neighborhood gents. Prices are moderate.

  • Sirloin

    Bursting with bold flavors. This muscle is typically worked more than pther muscles of the cattle. This cut, in general, is less tender, but go with the Top Sirloin and you won't be disappointed one bit. The Top Sirloin is more tender than cuts from the bottom sirloin. Moderate prices, and retainment of flavor and tenderness makes the Top Sirloin a perfect steak for large gatherings and cookouts. Grill to medium or rarer. Marinate for a few hours for added flavor.

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