Steaks, made simple
Know your cut. Find your method.
Explore the steak guideKnow your cut. Cook with confidence.
The Butcher’s Guide
The care we put into every cut,
carried into your kitchen.
Find your cut, cooking method, or a little inspiration.
From our counter
A few good places to start
The Sunday roast
A centerpiece worth gathering around.
Explore the rib roast guide
A better burger
A little know-how. A counter favorite.
Explore the burger guideFind your cut
Good cooking starts here.
Preparation, cooking and resting. Guidance for what’s on your counter.
- Teodora’s Signature SteakTeres major · A house favorite
- Prime RibThe rib roast
- American Wagyu New York StripAmerican Wagyu
- Whole ChickenWhole bird preparation
- Bavette SteakGet to know your cut
- Prime Chuck RoastA cut for slow cooking
- Burger MethodBuild a better burger
- Teodora’s MeatballsFrom our kitchen
- American Wagyu Tri-TipsAmerican Wagyu
- Bison RibeyeBeyond beef
- Elk TenderloinBeyond beef
- Flank SteakGet to know your cut
- Flatiron SteakGet to know your cut
- Japanese WagyuA guide to Japanese Wagyu
- Prime Delmonico SteakA rich rib cut
- Prime Denver SteakA marbled shoulder cut
- Prime Steak TipsA counter favorite
- Roast MethodThe fundamentals
- Short Rib MethodTake your time
- Steakhouse Cooking MethodBring the steakhouse home
- Stuffed Chicken BreastPrepared with care
- Tri-tip & PicanhaTwo cuts worth knowing
- Whole BrisketLow and slow
Let’s find your cut.
Try a different name, or explore the complete guide.
A little butcher’s wisdom
Guidance is part of the service.
A good meal begins
with a conversation.
Unsure about your cut? Tell us what you’re cooking. We’ll help you choose, prepare, and bring it to the table with confidence.