Beef

Beef: Filet Mignon • Rib Eye Steak • Porterhouse & T-Bone Steak • Tomahawk & Rib Steaks

Explore beef recipes

Recipes from every corner of the globe can be taken to the next level with beef. Meat is part of a healthy dinner, snack or a quick bite between two pieces of bread. You don’t even have to worry about repeating the same meal unless it becomes your new favorite.

Childhood connections

You may recall the taste of beef recipes from childhood meals. Mom or Dad would make sure you were filled up and connected to your culture. Beef can give you happiness, comfort and thrills any day of the year.

Beef is nutritious

Simple meals can be delicious and nutritious when beef is included. Beef has essential amino acids needed to build and rebuild the body’s cells, as well as other nutrients, like B12, for long-lasting energy.

Nourish your brain

Amino acids that are the building blocks of protein help create muscles and balance neurotransmitters, easing anxiety, stress and depression.

Top cuts include:

• Flank
• Wagyu
• Ribeye
• Brisket
• Tenderloin
• Short ribs
• Chateaubriand
• Steak burgers
• Tomahawk
• Filet mignon
• NY strip steak
• Bone-in rib steak
• Porterhouse
• Prime rib
• Beef bones for marrow
• Whole rib

Grand Western Steaks prides itself on being your go-to source for all cuts of beef. Our expert butchers are trained in how to carve and achieve maximum flavor with each slice. We pride ourselves on being the unofficial guest of honor at your next family gatherings.

Filet Mignon

Our filet mignon will wow your loved ones with tenderness that needs no introduction. Sometimes referred to as tenderloin steak, as it is sourced from the heart of the loin, there is an abundance of marbling in each bite. Each succulent mouthful provides complex beef flavor. Experience high-quality, perfected steaks that are truly in a league of their own.

Ribeye

Rich flavor and tenderness define the ribeye cut. Delight in out-of-this-world fat marbling, packing incredibly rich flavor and exquisite texture. Ribeye is best cooked rare or medium rare.

Porterhouse

Porterhouses are cut from the rear of the short loin, giving them a larger section of the tenderloin than a T-bone. The USDA requires that a porterhouse must be 1.25 inches thick to be classified as such. With this substantial size, you and a loved one can easily split this cut.

T-bone

Similar to a porterhouse, a T-bone is from the short loin. The bone in the middle separates sirloin from tenderloin. The cut is from the short loin’s front end. The USDA has made it a guideline that the filet of a T-bone must be 0.25 inches thick.

Tomahawk

A tomahawk is a ribeye beef steak that has retained at least five inches of rib bone. The extra-long bone creates drama and excitement, much like a rack of lamb. This is achieved by trimming the bone of meat and fat so it looks like a handle.