Dry-aged Rib Eye has an umami taste. This is a rich, dense, flavorful taste. Sometimes, people will commonly associate the taste with subtle hints of other delicious flavors like blue cheese or nutty.
Wet-Aged Rib Eye Steaks has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks. Coupled with the essential attributes of a Prime Grade Beef, the result is excellence in tenderness and juiciness.
Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal. In the United States, the cut is little known and often named top sirloin cap, rump cover, rump cap, or culotte (French).
Beef Short Plate, also known as Navel, is a large boneless cut from the plate primal. The Navel has a lot in common with both beef brisket and pork belly.
We recommend that you use our cuts for fajitas or bulgogi. You can also use it to make steaks or ground beef.
Smaller than the Porterhouse but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.
The most tender beef roast that is well known for being lean and succulent. Easy to carve with its fine texture.
Tenderloin is a long, narrow, and lean muscle located within the Loin; this is the most tender cut of beef available.
Our Homemade Ready-to-Eat (just re-heat) Texas-Style Smoked Short Plate Barbeque is one of our best-selling pre-cooked items by far.
Available every Fridays and Saturdays Only
A USDA Choice St. Helen’s Premium Angus Rib Eye Steak is produced solely from Angus cattle.
For a minimum of Php2,000.00 worth of purchases.
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