All steaks listed are available in a variety of USDA grades, sizes, and cuts. Limited quantities available on hand, call ahead for guaranteed cut to order (509) 575-0729. Fresh or frozen available!
CHOICE beef sets the standard for premium quality, boasting abundant marbling, superior tenderness, and rich flavor that elevates any dish to gourmet status. With its luxurious texture and succulent juiciness, Choice beef delivers an unparalleled dining experience, whether grilled, roasted, or braised. Its versatility in the kitchen and consistent excellence make it the preferred choice for both home cooks and professional chefs seeking top-tier beef.
SELECT beef offers a leaner yet flavorful option, characterized by its clean, beefy taste and satisfactory tenderness. While not as extensively marbled as higher grades, Select beef presents a budget-friendly choice for health-conscious consumers. Its versatility in the kitchen makes it suitable for a variety of dishes, from hearty stews to savory stir-fries, appealing to a wide range of culinary preferences. Select beef provides a practical and quality option for everyday meals.
28 individual, 6oz. Steaks
20 individual, 8oz. Steaks
16 individual, 10oz. Steaks
14 individual, 12oz. Steaks
12 individual, 14oz. Steaks
10 individual, 16oz. Steaks
Center Cut *CC
End to End Cut *EE
RIBEYE STEAK : 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.
OPTION :
-LIP ON
-LIP OFF
T-BONE : 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 : Tenderloins (also known as Filet Mignon) are cut from the loin. It is a greatly desired cut for being the most tender.
TOP SIRLOIN : Top Sirloins are cut from the Top Sirloin primal. *CC/EE/BASEBALL
TRI TIP : One of our most popular steaks, coming from the bottom sirloin. Separated from the ball tip and flap through its natural seam.
Available marinated in "Ray's Special Blend" (also available non-marinated).
Cut in 6 oz. or 8 oz. portions
CULOTTE : A lean but yet tender cut from the top sirloin cap.
Cut in 6 oz. or 8 oz. portions
NEW YORK (STRIP LOIN) : New York Steaks are one of the most common steaks served. This cut is from the top portion of the short loin.
CHUCK EYE : A Chuck Eye Steak is known as the "eye of the chuck" that are right next to the ribeye. Their also known as a very budget friendly steak available in "Ray's Special Bend".
Cut in 6 oz. or 8 oz. portions
FLAT IRON : A muscle from the shoulder clod.