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Porterhouse Steak

• Porterhouse Steaks - USDA CHOICE ANGUS
  Prime Chops’ famous porterhouse steaks are lavishly portioned for the ultimate tasting experience. The flavor of this USDA Choice Angus aged beef will be the star of any meal.
• Porterhouse Steaks - PRIME USDA ANGUS
  The generous thick cut of our Prime USDA Angus porterhouse steaks will get any diner’s attention, but it’s the incredible beef flavor that will keep it. Cut from the short loin and wet aged, Prime Chop’s porterhouse is a steak-lovers ideal.
• Beef Ribeye Steak Bone In USDA Prime Angus
  Some call it a cowboy steak, but there’s nothing pedestrian about this juicy and delicious cut of meat. Offering a very tender selection due to the beautiful marbling, Prime Chops’ wet-aged ribeye steaks are a beef lovers dream.
• Beef Sirloin Strip Steak Boneless USDA Prime Angus
  Our boneless beef sirloin strip steaks stand out for their rich marbling and smooth texture. The fabulous flavor of this cut really comes alive on the grill.
• Beef Sirloin Strip Steaks Bone In USDA Prime Angus
  The bone-in sirloin strip, also known as a shell steak, is particularly tender. If you want the silky texture of a filet mignon, but in a larger, more marbled cut, this is the one for you.
• Beef Ribeye Steak Boneless USDA Prime Angus
  Robust flavor and tender meat are attributes that go hand-in-hand with our boneless ribeye steaks. Exquisite off the grill and topped with a luscious sauce, the Rib Eye is always a family favorite.
• Flat Iron Choice Angus Beef Steak
  Representing the tenderness of the ribeye or New York strip and the full-flavor of the sirloin or skirt steak, the flat iron steak is quickly becoming a chef’s favorite
• Beef Skirt Steak
  A prime cut of beef from the plate (belly), the skirt steak is extremely flavorful, with a slightly tougher texture. A perfect choice for marinating and grilling, or braising over low heat—great for fajitas!
• T-Bone Steaks USDA PRIME ANGUS
  Offering the best of both worlds in a single cut, the T-bone steak contains a larger portion of meat from the strip loin and a small portion from the tenderloin. Separated by a T shaped bone—this cut of prime beef is an enduring icon of the great American steakhouse.

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