Rib Eye US Black Angus 4

The rib eye steak is cut from the core of the prime rib. It has a distinctive fat core, the eye of the steak.

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Bavette of Black Angus 13

The bavette comes from the lower rib curve and is characterised with a very intense nutty flavour. This meat is well-marbled, but is nevertheless very lean. 

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New York Sirloin Strip Black Angus 5

The sirloin steak is a steak from the back end of the roast beef flat, but without the fillet. It is distinguished by its typical fat trim that lends toward its unique taste.

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Filet Mignon Black Angus 6

The filet mignon is cut from the filet of beef. To render nice, round filet mignons, only the slender section of the filet without the filet tip is suitable.

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Porterhouse from US Black Angus 5/6

The porterhouse steak is cut with the filet and bone from the roast beef flat. The large bone between the roast beef and the filet provides an unmistakeable taste to the meat.

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