If you know anything about Bone & Broth, you know that we take our beef seriously. Rich, tender, and juicy – our beef is sure to get your mouth watering. With dry-aged cuts from regional farms, you know you’ll get a quality product with us. As much as we could go on about the immaculate quality of our beef, we’re sure you’d like to know what cuts you can get your hands on. Look no further.
We have two types of Filet Mignon – Dry-Aged and Black Angus. Our Dry-Aged Filet Mignon is a six ounce filet from Apple Brandy Farms in Wilkesboro, NC. Hot and fresh, this is one of our most popular choices. By dry-aging our beef, it becomes denser and more packed with flavor. It’s becoming increasingly difficult to find restaurants that serve dry-aged beef due to the time it takes to age, so you might want to try it out while you have a chance. If you’re looking for a more traditional style, check out our Black Angus Filet Mignon from Grand Island, NE. At a sizeable 8 ounces, you’ll definitely be getting your money’s worth. Dripping with flavor and served sizzling, our Black Angus Filet Mignon is one of a kind.
If Filet Mignon isn’t your style, we have a couple more options for you. One, our Dry-Aged Denver Steak, is an 8 ounce cut from Apple Brandy Farms. Denver steaks are cut from the chuck, creating a tender, beefy steak. Marbled to perfection, our Denver steaks are above the rest. Our other more traditional steak is our 12 ounce Black Angus New York Strip, hailing from Grand Island. New York Strip is one of the most popular cuts of beef, and ours will show you exactly why. Juicy and delicious, you can’t go wrong with this one.
We know that you’ll adore our beef, so stop by and get some killer cuts. And did we mention each steak comes with the choice of two sides? Even better.