Chubs Meats · Long IslandThe ribeye,
The ribeye,
cut right.
Hand-cut at the counter by butchers who know every inch of it.
Know your cutFive cuts.
Five cuts.
One steak.
Love your local butcherCut by hand.
Cut by hand.
Every time.
Medford · Smithtown · Ronkonkoma
Keep scrollingUp next:
Up next:
the porterhouse.
- Ribeye capThe crescent on top. The most marbled, most tender bite on the steak.
- The eyeThe big center muscle. Fine grain, rich and beefy. The classic ribeye bite.
- ComplexusA small round muscle you only find on ribeyes cut from the chuck end.
- Fat kernelMelts as it cooks and bastes everything around it. Don't trim it.
- Bone sideSits against the rib. Cooks gentler and stays extra juicy.
Cutting meat on Long Island since2014
Up nextThe porterhouse.
The porterhouse.
Two steaks in one.
A strip and a filet on one bone, cut thick at the counter.
Know your cutTwo steaks.
Two steaks.
One bone.
Cut to orderCut thick.
Cut thick.
Your way.
Ask the counter for any thickness you want.
Keep scrollingUp next:
Up next:
the sirloin.
- The stripThe New York strip side. Beefy, well marbled, with a little chew.
- The filetThe tenderloin side, the most tender cut on the steer. On a porterhouse it's big. That's what makes it a porterhouse and not a T-bone.
Steaks on one bone2
Up nextThe top sirloin.
The top sirloin.
Lean. Big flavor.
Cut from the hip. Beefy, lean and made for the grill.
Know your cutTwo muscles.
Two muscles.
One steak.
Love your local butcherCut by hand.
Cut by hand.
Every time.
Medford · Smithtown · Ronkonkoma
Order onlineTake it
Take it
home.
Pick up at your store, or get home delivery on orders $125+.
- The centerThe heart of the top sirloin. Lean, tender and beefy.
- The capThe sirloin cap, also called picanha or coulotte. Coarser grain, extra juicy, with a fat cap that crisps up.
Muscles in this steak2
