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Our Steaks

At The Met, our focus is on USDA Prime Beef.

Prime Beef

Less than 2% of the beef produced in the United States is certified as USDA Prime, the highest grade that beef can receive. USDA Prime offers the highest ratio of marbling for the most flavorful, juicy, tender steak. Our beef is procured from Double R Ranch. Located in the Okanagan region of Washington State, recognized for its raising of high quality cattle, as well as for its commitment to animal well-being and environmental stewardship, and the recycling of resources to create a model of sustainable beef production.

American Wagyu

Family-owned Snake River Farms in Idaho crosses Black Angus cattle with the ancient Kobe Japanese Wagyu breed to create their American Wagyu, a true delicacy. Internationally recognized for its class, The American Wagyu exceeds USDA Prime beef standards as well as Japan’s exclusive marbling requirements. This beef graces your plate with a rich flavor and tenderness that has to be tasted to be believed.

Our Cuts

Filet Mignon

The number one choice of our guests, this lean, boneless steak is considered one of the finer cuts. Filet mignon comes from the tenderloin, which is located on the inside of the short loin. Because this is not a working muscle, the beef is extremely tender. Best when ordered rare to medium well.

New York Strip Loin

A real steak lover’s steak, the New York—also known as strip steak—is well-marbled and full-flavored. The boneless cut comes from the short loin, opposite the tenderloin muscle. Best when ordered medium rare/medium to well done.

Top Sirloin

Top Sirloin is well-marbled and one of the most flavorful steaks we serve. It is cut from the sirloin, a working muscle located between the short loin and the round. Best when ordered medium rare to medium well.

Porterhouse

Cut from the short loin, this steak provides the flavor and texture of the New York strip loin on one side and the tenderness and delicateness of the filet mignon on the other. Best when ordered medium rare/medium to medium well so as not to undercook the New York or overcook the filet.

Delmonico

This is our executive chef’s favorite cut. Well-marbled with a rich flavor, the Delmonico is a bone-in New York strip loin that comes from the short loin. Best when ordered medium rare to medium well.

Ribeye

Our ribeye is aged for 42 days and has the most extensive internal marbling of all our steaks, which equals a full, rich beef flavor. This boneless cut comes from the rib section, located between the short loin and the chuck. Best when ordered medium to well done, allowing the marbling to melt into the beef.

“Long Bone” Ribeye

The significant marbling of our 36-oz. “Long Bone” makes it the most flavorful steak we serve. Cut from the section between the short loin and the chuck, the steak’s rib bones and extra length give it a primal look. Best when ordered medium to well done, allowing the extensive marbling to melt into the beef.

Bone-In Filet Mignon

This steak features minimal marbling, so keeping the bone adds flavor that is not usually associated with filet mignon. It is cut from the tenderloin section, the most tender part of the beef. Best when ordered rare to medium well.

Additional Lunch Cuts

American Wagyu Sirloin Tip

Sirloin tip is a lean steak that is used for our popular London Broil. It is cut from the bottom Sirloin which runs parallel with the short loin and is under the Top Sirloin. Our Sirloin tip is sliced thin, which adds to its tenderness. Best when ordered medium rare to medium well.

Skirt Steak

This well-marbled flat cut of beef comes from the plate section between the brisket and the flank. We slice our skirt steak thinly to ensure tenderness. Best when ordered medium rare to medium well.