Canadian 🇨🇦 AAA Beef Thick Cut & Featuring a small Fat Cap ( a Brazilian NY Sirloin cut )
Gourmet Restaurant Quality, Well Marbled, Center Cut
40 Day + Aged
Box of 8 Steaks
You will love.. love..love these steaks. We truly love them too
*** PPM's Fan Favorite Steak!
BBQ TIP: (1) thaw, and bring to room temperature. (2) Generously salt with kosher or coarse salt, and let sit for 30 minutes, wash off salt, and pat dry. Lightly brush with olive oil, add salt & favorite spice. (3) Turn BBQ on to max heat 700 with lid closed. Add steak, and sear 1st side for 5 minutes then turn and sear 2nd side 2 minutes for medium rare. Let stand for 3-4 minutes, then serve.
Beef - Ribeye Steak, 34oz Cowboy Cut, AAA Canadian, Short bone-in, 60+ days aged
Rich, juicy and very flavorful, with generous marbling throughout.
A cowboy steak has a short frenched bone; the tomahawk, a long frenched bone. Approximately 34 ounces of AAA Angus beef aged 60 + days for perfection.
Alberta fully AGED Beef
Thaw to room temperature, pat completely dry, add your favorite spice. For med rare turn your BBQ to maximum heat, coat your cowboy lightly with virgin olive oil, sear approximately 7 min each side then let it rest for 5 minutes mmmm
Homestyle Burgers, 4oz patties, IQF packed by 8 X 2 =16
Fully Aged 100% Canadian Beef homestyle burgers
4oz patties, 8 in a pack, 2 packs = 16 4oz burgers
Filet Mignon AAA Angus 40 Day Aged
Filet mignon is a cut of beef taken from the smaller end of the tenderloin. In French, this cut is always called filet de bœuf, which translates in English to beef fillet or filet mignon.
Angus AAA Alberta Beef, Aged 40 days + well marbled, for maximum tenderness
Although they’re fattier than other steaks, the fat also provides a tremendous amount of flavor that steak fanatics can’t get enough of. The flavor tends to be richer than other cuts. Ribeye is one of the best types of steak for barbecuing, which helps bring its strong, delicious flavors out.