Filet Mignon - the most tender of all steaks, sold by the ounce, USDA choice grade or higher, always grain fed midwestern beef, aged between 4 and 6 weeks, also the leanest steak that we feature

New York Sirloin - our New York Strip Sirloin is among the tastiest of all cuts, always certified Angus beef with no bone in the steak, aged between 4 and 6 weeks, has a firmer texture than the filet mignon

Prime Rib - our standard slice of rib will be about 18 to 20 ounces, the ribs are slow roasted for 3 1/2 hours, and as a result are extremely tender and wonderfully tasty, the end cut is the outside

Ribeye - a tasty, highly marbled steak that consists of exactly the same cut of beef as the prime rib, with the bone removed, it is often referred to as a Delmonico steak

London Broil - an Angus top round that is grilled to the desired degree, then sliced in thin bacon-like strips and served with an onion and mushroom topping

South African Cold Water Lobster Tail - served by the ounce, 10 to 16 ounces