Your steaks will arrive vacuum sealed. They may be stored in your refrigerator this way for at least a week if you do not rupture the package. Opened packages will last in the refrigerator for a few days. Vacuum sealed steaks will remain good in your freezer for up to six months.

The thickness of the steak and style desired will determine the cooking time. Listed below are approximate total cooking times for a preheated oven. A hot gas or charcoal grill may take less time.

SIRLOIN - The famous ”New York Strip“, it comes from the heart of the loin, richly marbled and robust in flavor.

FILET MIGNON - Hand-cut from the tenderloin of specially fed mid-western steers, our filet mignon are carefully aged, fork tender and delicate in flavor.

RIB EYE - Highly marbled, tender and flavorful, this fine-textured meat comes from young, specially fed cattle. Cut from the rib, our bone-in rib steak is thick and robust in flavor.

PORTERHOUSE - Our hefty porterhouse is like two steaks in one: an extra large portion of delicate tenderloin (where filet mignon comes from), plus the heartier sirloin strip, juicy and marbled, on the otherside of the distinctive t-bone.