Suggested Portion Size: 10 oz
*Blake The Butcher recommends the selection of “1.0” inches thick for optimum experience!
The center of the standing rib roast, straight from one of the most highly marbleized parts of the beast.
Why choose Certified Angus Beef? From the specially bred, humanely-raised Angus cattle, this coveted lineage must meet a very specific standard of marbling: a standard which, for all intents and purposes, ensures a product that stands amongst some of the top-rated choice and prime grade beef on the market*. Best known for its unique combination of tenderness, juiciness, and flavor, Certified Angus is a beef lover’s favorite!
*Certified Angus Beef has passed an additional ten step, science-based specification (ensuring a certain level of quality) that the regular Angus and Superior Angus you’ll find most everywhere else do not qualify for.
Why choose Weichsel? Wholesalers of New York City’s famous Peter Lugers, Citarella, and Zabar’s, very few people in the industry emphasize high quality and consistency like the team at Weichsel Beef Co. Located in the heart of Manhattan’s Meat Packing District, their family has been hand-picking beef and lamb for New York City’s finest dining rooms since 1976. They are a true representation of what the Blake The Butcher family is all about: consistency of quality and customer satisfaction, above all else.
*A Quick Note about our Price Per Thickness Products: Some of the weight ranges may be a little bit higher than what’s out there, only because we are working with a larger, meatier product than most. The meatier, the better!
|Choose a Size:||
11 – 13 oz per steak (.75" Thick), 14 – 16 oz per steak (1.0" Thick), 18 – 20 oz per steak (1.25" Thick), 22 – 24 oz per steak (1.5" Thick), 28 – 30 oz per steak (1.75" Thick), 34 – 36 oz per steak (2.0" Thick)