Bone-in Ribeye

Rib eye is a beef steak from the rib selection. Rib eye steak is considered one of the best steaks on the market. This steak is rich, juicy and full-flavored with generous marbling throughout.
 

This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish.

Boneless Ribeye

Rib eye is a beef steak from the rib selection. Rib eye steak is considered one of the best steaks on the market. This steak is rich, juicy and full-flavored with generous marbling throughout.
 

This highly desired cut of meat deserves top billing due to its full flavor and soft texture. The generous amount of marbling (fat running through the meat) makes for a rich taste and juicy finish.

Bone-in Short Ribs

What do short ribs taste like? Since short ribs come from the area between the chuck and rib, they combine characteristics of both cuts. Short ribs get the rich marbling of rib steaks with the deep beefy flavor of chuck roast. 
 

In short, they’re an indulgent treat for anyone who loves beef and a real “stick to your rib” (haha) comfort food. They’re one of our favorite cuts of beef, so give them a try!

Boneless Striploin

The striploin is a well-marbled boneless steak that comes from the short loin, near the tenderloin. The striploin steak is succulent, tender and flavorsome. "Striploin" is the best of everything condensed together with the taste of red meat and juicy fat.

This steak is known for its outstanding flavor and good marbling. While not as tender as rib eye, it's leaner and offers a beefier flavor. 

Boneless Tenderloin

This is the most tender steak, lean yet succulent, with a fine buttery texture.

A long, narrow, and lean muscle located within the Loin, this is the most tender cut of beef available. The Tenderloin is the source of Tenderloin Steak or Filet Mignon, and is a component of T-Bone and Porterhouse Steaks.

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