All steaks listed are available in a variety of USDA grades, sizes, and cuts.
A Rib-Eye is cut from the roast that sits at the top of the rib primal. Due to excellent marbling of the meat, this cut of beef is loaded with flavor and remains tender during most cooking process.
T-bone steaks contain a strip of the top loin and a piece of the tenderloin, both desired cuts on their own. A T-shaped bone from the lumbar separates the two pieces.
Tenderloins are cut from the loin. It is a greatly desired cut for being the most tender.
Top Sirloins are cut from the Top Sirloin primal.
One of our most popular steaks, coming from the bottom sirloin. Separated from the ball tip and flap through the it's natural seam.
Available marinated in your favorite Ray's Special Blend. (also available non-marinated)
Cut in 6 oz. or 8 oz. portions.
A lean but yet tender cut from the top sirloin cap.
New York Steaks are one of the most common steaks serve. This cut is from the top portion of the short loin.
A Chuck Eye Steak is known as the "eye of the chuck" that are right next to the ribeye. There also known as a very budget friendly steak available in Ray's Special Bend.
A muscle from the shoulder clod.
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