disappears the moment it hits the table. Ribeye 14–18 oz – the king, cap-on, butter-basted by itself New York Strip 12–16 oz – firm, juicy, built for pepper crust Filet Mignon 8–12 oz – barrel-cut center, stupidly tender Top Sirloin Baseball Cut 10–12 oz – underrated, over-delivers Flat Iron & Denver Steaks—second cuts that punch way above their price Whole Peeled Tenderloin – trim it yourself and save, or let us do it USDA Prime graded and stamped, zero hormones, flash-frozen at peak. Salt, screaming-hot cast iron, 3 minutes a side, rest, and repeat until the plate is empty. Holiday tables are already stacking these instead of turkey. Stock is tight and dropping daily. Grab yours now or watch the “out of stock” banner ruin your weekend. Cart it before someone else does.