Good food starts with good advice.
Want a rich, flavorful ribeye?
Start with a cast-iron skillet.
That’s one tip. Our butchers have more. Tell us what you’re cooking, and we’ll help you choose your cut.
Chosen by Grill House. Selected by you.
We know what makes the cut.
At the counter
Different dinners. Different questions.
Bring us your occasion, your guest count, and how you like to cook. Start with these three questions.
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01 Steak night
Steak night
Ask which ribeye thickness works best with your skillet. A thicker cut needs a different approach from a thin steak.
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02 Dinner for a crowd
Dinner for a crowd
Tell the butcher how many people you’re serving and what else is on the menu before choosing a quantity.
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03 Your next cookout
Your next cookout
Tell us whether you’re grilling quickly or cooking low and slow. The method helps narrow down the cut.
Our curation. Your table.
We choose what belongs in our store.You choose what belongs on your table.
We bring our selection together with care, from the butcher counter to the rest of your basket.
Great food starts here.
What should I tell the butcher?
Your occasion, guest count, cooking equipment, and the flavors you enjoy.
Can I explore the cuts first?
Yes. Browse our current steak selection, then bring your questions to the counter.