干式熟成 USDA 特级上等腰肉牛排 佛罗伦萨牛排
American steakhouse quality, selected for marbling, tenderness, and flavor.
上等腰肉牛排 - 390 - 中号
USDA 优质上等腰肉牛排 - 50 - 简单
佛罗伦萨牛排 - 2,900 - 中号
独特品质：天然干式熟成的 USDA 优质牛肉是美国市场上最优质的牛排。我们的优质上等腰肉牛排经过 28 天的天然干式熟成，堪称完美。上等腰肉牛排，通常称为 Bistecca alla Fiorentina，在意大利佛罗伦萨被广泛采用和推广。它通常被认为是最优质的天然牛排。这种牛肉带骨，一块牛排中包含两种深受粉丝喜爱的牛肉：纽约客牛排和菲力牛排。这种优质牛肉具有极佳的大理石纹，并充满细腻而自然的味道。
产品背后：干式熟成过程创造出浓郁、略带坚果味的口感。牛在牧场中饲养，以草和谷物为食，形成了理想的脂肪大理石花纹。没有添加任何增强剂、抗生素或激素。
食用建议：我们的佛罗伦萨牛排是与他人分享的完美牛排。纽约客牛排和菲力牛排完美地融合在一块牛排中，因此最好在内部温度达到三分熟时食用。
准备前让牛肉接近室温。这样可以让牛肉的初次煎烤更均匀、更脆。若要烤至半熟，可用盐和胡椒调味，然后用铸铁煎锅或烤架煎烤，直到牛肉内部温度达到 125ºF 至 130ºF。
USDA 优质上等腰肉牛排 - 50 - 简单
佛罗伦萨牛排 - 2,900 - 中号
独特品质：天然干式熟成的 USDA 优质牛肉是美国市场上最优质的牛排。我们的优质上等腰肉牛排经过 28 天的天然干式熟成，堪称完美。上等腰肉牛排，通常称为 Bistecca alla Fiorentina，在意大利佛罗伦萨被广泛采用和推广。它通常被认为是最优质的天然牛排。这种牛肉带骨，一块牛排中包含两种深受粉丝喜爱的牛肉：纽约客牛排和菲力牛排。这种优质牛肉具有极佳的大理石纹，并充满精致而自然的味道。
产品背后：干式熟成过程创造出浓郁、略带坚果味的口感。牛在牧场中饲养，以草和谷物为食，形成了理想的脂肪大理石花纹。没有添加任何增强剂、抗生素或激素。
食用建议：我们的佛罗伦萨牛排是与他人分享的完美牛排。纽约客牛排和菲力牛排完美地融合在一块牛排中，因此最好在内部温度达到三分熟时食用。
准备前让牛肉接近室温。这样可以让牛肉的初次煎烤更均匀、更脆。若要达到五分熟，可用盐和胡椒调味，然后用铸铁煎锅或烤架煎烤，直到牛肉内部温度达到 125ºF 至 130ºF。
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻一夜。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
Strip and filet together on the bone
The porterhouse combines two distinct muscles. Dry aging deepens the flavor of the strip while the filet remains the tenderness-first side.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.