Canadian 🇨🇦 AAA Beef Thick Cut & Featuring a small Fat Cap ( a brazilian NY Sirloin cut (
Individually packaged ✅
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, lightly brush with olive oil, add salt & favorite spice, turn BBQ on to max heat with lid closed, sear one side for 5 minutes then turn and sear for 3 minutes for medium rare. Let stand for 3-4 minutes, then serve.
Beef - Ribeye Steak, 30-32oz, 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 30-32 ounces of AAA Angus beef aged 60 + days for perfection.
Alberta fully AGED Beef
For med rare turn your BBQ to maximum heat, coat your cowboy lightly with virgin olive oil, sear approximately 7 min each side.
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
Beef - Picanha Steak, 22oz, AAA Canadian Beef, no fat cap, fully trimmed
Picanha is a cut of beef called sirloin cap in Canada that is very popular in Brazil. In Canada it is often referred to as the rump cover, rump cap, or coulotte. In some places, it is called a top sirloin cap roast.
AAA Canadian Beef
Filet Mignon AAA Canadian
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 to 60 days 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.