Montana Style Boneless
Boneless
Rib Eye Steak
Our Boneless Delmonico steaks are cut from the center of the Chuck where the Rib Eye muscle continues into the shoulder. This allows us to cut a smaller thicker steak then a traditional Rib Eye which has the nice beefy flavor of the chuck. This thick cut allow for more control when grilling to achieve that nice crip char on the outside while stillcooking a rare steak.
- (6) 16 0z. steaks.
- Approximately 6 pounds.
- (6) 12 oz. steaks
The Bone-in Rib Eye Steak has long been the standard of comparison in the world of steaks because of it flavor and juiciness. The natural richness of our Wagyu beef makes this 3/4" thick,16 oz.size more then adequate for most steak lovers, but we can custom cut your desired thickness upon request. As most Chefs will tell you leaving the bone on just enhances and deepens the flavor. In fact, we sell bones cut lengthwise for baking and then the marrow is used as a spread with a bruschetta!
- (4) 16 oz. steaks.
Beyond question the tenderloin is the most tender cut of beef available and one only needs a fork to cut it. Add to this the rich buttery taste inherit to the Wagyu breed and you have reached the ultimate in dining. (4) 10 oz. steaks.
Beyond question the tenderloin is the most tender cut of beef available and one only needs a fork to cut it. Add to this the rich buttery taste inherit to the Wagyu breed, as well as the deepened flavor from being cooked with the bone, and you have reached the ultimate in dining. The tenderloin makes up less then 4% of the total beef that comes from a carcass and thus commands a premium. You will Look far and wide to fine a Bone In Center Cut in a fine restaurant never mind in a store! Your quest has come
Beyond question the tenderloin is the most tender cut of beef available and one only needs a fork to cut it. Add to this the rich buttery taste inherit to the Wagyu breed, as well as the deepened flavor from being cooked with the bone, and you have reached the ultimate in dining. The tenderloin makes up less then 4% of the total beef that comes from a carcass and thus commands a premium. You will Look far and wide to fine a Bone In Center Cut in a fine restaurant never mind in a store! Your quest has come
to an end for that intimate and special occasion when
nothing less then the best will do.
SOLD OUT
- (4) 10 oz. steaks
Bone In
Center Cut Tenderloin
The Skirt Steak is one of the cuts from a side of beef that has a diversity of serving styles that is hard to surpass. This item includes 2 - 3 Skirt Steaks rolled and individually cro-vac shrink wrapped for a total of 3 lbs.
The Skirt Steak is one of the cuts from a side of beef that has a diversity of serving styles that is hard to surpass.Weather you marinated and broil or grill these steaks, or use for fajitas our dry-aged flavor will be evident in every bite.
The Skirt Steak is one of the cuts from a side of beef that has a diversity of serving styles that is hard to surpass.Weather you marinated and broil or grill these steaks, or use for fajitas our dry-aged flavor will be evident in every bite.
- 2 - 3 Skirt Steaks rolled and individually
cro-vac shrink wrapped for an approximate
of 3 pounds.
Skirt Steak
"The Montana Cowboy Steak" is a steak as big as the "Big Sky" it was raised under. At 36 - 42 oz. and it will bring a hush over any room it is served in. Also known as the "Tomahawk Cut" this steak takes the bone in Rib Eye to a whole new level. Frankly, you won't have a plate big enough to corral this critter. So we recommend after grilling serving it on a
cedar plank with a pinch of Pink Himalayan salt and pepper, a twice baked spud and some roasted asparagus.
- Sold individually
Montana Cowboy
The
These Guinness sirloin steaks will provide a hearty western flavor with just a touch of sweetness that is sure to please even the most selective guest. Includes:1 1/2 lbs. of Top Sirloin and 1 - 2.5 oz. canister of Cowboy rub and Claudia's recipe. Serves 4.
These Guinness sirloin steaks draw their distinct flavor from the sweet-tartness of the stout marinade combined with the Cowboy rub. I recommend enough Guinness for both the marinate and Chef! Serves 4.
These Guinness sirloin steaks draw their distinct flavor from the sweet-tartness of the stout marinade combined with the Cowboy rub. I recommend enough Guinness for both the marinate and Chef! Serves 4.
- 1.5 pounds of Top Sirloin
- 1 - 2.5 oz. Canister of Cowboy Rub
- Claudia's Recipe
Guinness Sirloin Steak
In Colombia Flank Steak is know as "Sobrebarriga" meaning literally "from the belly" and is a wide flat cut with an intense beefy flavor. A wider and thicker cut then skirt steak, it gives more flexibility when grilling, broiling or braising. Closely trimmed with just a touch of Wagyu fat for flavor, these are ready to cook. When marinated and thin sliced across the grain it provides a thin steak that is comparable to London Broil or is even better as a alternate for Fajitas.
- (2) steaks individually vacuum packed.
- Approximately 4 1/2" pounds.
Flank Steak
The striploin steak has long been known as "The King of Steaks" and for good reason since it is the most popular steak on menus across the country. Also known as the "New York Strip" or "Kansas City Cut" this steak has a taste and texture that is hard to beat. When served with portabella mushrooms saute'ed in butter and red wine this steak will set a table your quest will not be quick to forget! Our Montana Style Strip Steaks are 1 1/2" thick and not for the faint of heart.
- (6) 1 1/2" steaks
- Approximately 6 pounds.
Montana Style
Strip Steak
Denver Steak
The Denver Steak is an exceptionally marbled steak that is cut from the upper portion on the chuck and renders itself to be a very tasty smaller size steak. These steaks are also called "Zabuton Steaks", zebuton being the name for the large flat square Japanese pillows one sits on. The steak is cut from what is know as the chuck flap thus giving it that flat square shape. When sliced thin, 1/16", it is excellent for Shabu Shabu or a Chinese hot pot.
- (6) 8 ounce steaks
The striploin steak has long been known as "The King of Steaks" and for good reason since it is the most popular steak on menus across the country. Also known as the "New York Strip" or "Kansas City Cut" this steak has a taste and texture that is hard to beat. When served with portabella mushrooms saute'ed in butter and red wine this steak
will set a table your quest will not be quick to forget!
(4) 12 oz. steaks
NewYork Strip
The Sirloin Steak has a rich robust character with a distinct firmer texture which makes it the perfect choice for Broiling, Grilling, or Sautéing. Great served as a steak or cut into kabobs. We prefer the "baseball cut" which lends them to being cooked medium rare and makes this steak is hard to beat.
- (8) 8 oz. steaks
Top Sirloin Steak
Tenderloin Steak
Rib Eye Steak
Bone In
Beyond question the tenderloin is the most tender cut of beef available and one only needs a fork to cut it. Add to this the rich buttery taste inherit to the Wagyu breed and you have reached the ultimate in dining. The tenderloin makes up less then 4% of the total beef that comes from a carcass and thus commands a premium. Look no further for that intimate and special occasion when nothing less then the best will do.
(8) 6 oz. steaks
Rib Eye Steak
Montana Style Bone In
Tenderloin Filets
Rib Eye Steak
Undoubtedly the most popular steak today. Rated near the top for tenderness with the buttery flavor that comes from the Wagyu and a distinct beefy taste makes it easy to understand its popularity. Like all of Our "Montana Style" steaks these are cut 1 1/2" thick for the serious steak eater. Includes (4) Boneless Ribeye Steaks approximately 20 ounces .
The Bone-less Rib Eye Steak has long been the standard of comparison in the world of steaks because of it flavor and juiciness. The natural richness of our Wagyu beef makes this the steak that can't be beat.
- (4) 1 1/2 " steaks.
- Approximately 5 pounds.
Delmonico Steak
The Bone-in Rib Eye Steak has long been the standard of comparison in the world of steaks because of it flavor and juiciness. The natural richness of our Wagyu beef makes these 1 1/2" thick "Montana Style" steaks . As most Chefs will tell you leaving the bone on just enhances and deepens the flavor. In fact, we sell bones cut lengthwise for baking and then the marrow is used as a spread with a bruschetta!
- (4) 28-30 oz. steaks.
- Approximately 7 1/2 pounds.
(8) 8 oz. steaks
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Boneless
Questions? Call (406) 451-5513
Undoubtedly the most popular steak today. Rated near the top for tenderness with the buttery flavor that comes from the Wagyu and a distinct beefy taste makes it easy to understand its popularity. Includes (4) 16 oz. Boneless Ribeye Steaks.
The Bone-less Rib Eye Steak has long been the standard of comparison in the world of steaks because of it flavor and juiciness. The natural richness of our Wagyu beef makes this 3/4" thick,16 oz.size more then adequate for most steak lovers, but we can custom cut your desired thickness upon request. The Rib eye steak is undoubtedly the most popular steak today. Approximately 4.5 pounds.
- (4) 3/4 " steaks
- Approximately 4 pounds.
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