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  • Whole Tenderloin

    • Filet Mignon

    • Chateaubriand

  • Whole Ribeye

    • Prime Rib Roast

    • Tomahawk

  • Whole Striploin

    • Manhattan Roast

  • Tri Tip

  • Picanha (Coulotte)

  • Hanger Steak

  • Skirt Steak

  • Flat Iron

  • Plate & Short Ribs

  • Packer Briskets

  • Marrow Bones

    • Canoe Cut​

    • Disc Cut


to providing our customers with the best quality
beef available. We source majority of our meat from 
Creekstone Farms (premium Midwest beef), where the cattle easily become the highest quality beef - or they don't make the cut. Not only do we offer a wide variety of options, we also age the beef in house to ensure a more rich & robust flavor. Whether you are looking for a classic steak or something more unique, our selection of customizable cuts has something for everyone.

"Where is your beef from?”
The Midwest: Kansas & Nebraska

The beef is grass fed with a locally sourced grain finish for more flavorful interior marbling.
Our beef is WET aged in house for a minimum 30 – 50 days.

We dry age a few cuts and have them available by order or from our freezer.

“What’s the difference?”
Choice is a step below Prime – Prime being the top before Wagyu

USDA Certified Angus Beef (CAB) Farms

  • Sourced from national, sometimes international region of farms

  • 20+ processing facilities

  • Very basic qualifications to be met

  • Roughly 160,000 cattle processed per week

Creekstone Farms: in one word – HUMANE
“The Temple Grandin Way”

  • Single source processing facility

  • Have developed personal relationships with the farmers. Regularly sourced from smaller, highly regulated farms year after year.

  • 1 out of 100 cattle are accepted due to a much higher standard

  • Verifiable, traceable genetic black coat angus

  • Only 7,500 (estimate) cattle processed per week

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