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Flanks to fillets

Flanks to fillets


Master Butcher Joe Figliomeni leads our team of butchers in a mission to cut the finest sides, hocks, cheeks, loins, rounds and more. Our philosophy is simple: we pick from the best, house dry-age our beef, and serve up unique cuts that you won't find anywhere else.


Barbarian Rib Steak

Barbarian Rib Steak

For The Slab Master that isn't afraid of a larger cut of meat, this thick-cut, dry-aged steak features a Frenched bone that can only be described as “barbaric.” Perfect for a crowd, slice it right at the table and enjoy the attention.

Barbarian Rib Steak

Chef's Recommendation

When cooking meat, let it come up to room temperature before placing into oven or on the grill. Likewise, pre-season your meat before cooking. For a simple rub, nothing beats coarse Kosher salt and fresh-ground pepper.
Barbarian Rib Steak