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Father's Day is almost here, which means we're halfway through the year, which means the stores will have Christmas stuff in a couple weeks. But in the meantime, you can order tomahawk ribeyes and porterhouse steaks, shrimp and shucked oyster platters, and more. Just use the buttons below to order from now through Saturday, June 15; you can pick up your Father's Day Masterpiece Meal starting Friday, June 14. |
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Our tomahawk steaks are monstrous Niman Ranch bone-in ribeyes, typically weighing between 30 and 45 ounces, with 5 or more inches of bone left intact so that it resembles a tomahawk ax. There isn't a more impressive-looking steak that can grace a Father's Day plate.
Niman Ranch Tomahawk Ribeyes
$29.99/lb |
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The Kansas City steak is a bone-in New York strip. Why there's a separate city designation for the bone-in version of a New York strip is one of humanity's great mysteries. Grill these beauties to not past medium for maximum happiness
Niman Ranch Kansas City Strip Steaks
$31.99/lb
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Pete's Porterhouse is a premium Niman Ranch steak cut from the cow's short loin. It's often called a "two-in-one" steak because it combines a strip cut (with robust flavor) and a tenderloin cut (exceptionally tender). When cooked properly, it's juicy, rich, and full of beefy flavor. And when it comes to impressive-looking steaks, this comes in second — but not by much — to the tomahawk ribeye.
Pete's Porterhouse
$35.99/lb |
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We dry-age these gorgeous specimens ourselves, which raises the question, "What is dry-aging?" After we hang up entire Niman Ranch rib sections in our cooler for the dry-aging process, nature does everything else: water evaporates, enzymes break down muscle fibers, fermentation creates even more umami than a steak already has. (Read all about dry-aging here.) The ribeye in the photo had a glorious texture like tenderloin, due to the enzymes, and there were subtle extra flavors and an extra richness to the meat. As eating experiences go, dry-aged ribeyes rank up there with the best of the best.
Niman Ranch Dry-Aged Ribeyes
$39.99/lb |
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These pound-and-a-quarters are flown to us from Maine the day after they're caught. You could get one or two of these along with a porterhouse and have a surf & turf power duo for dinner, sort of like a Daryl-Hall-and-John-Oates-type power duo, but with fewer mustaches. Live Maine Lobsters (1.25 pounds each) $35.99/ea |
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Two pounds of market-cooked shrimp (about 60 per platter), four ounces of market-made cocktail sauce, and lemon wedges. Why don't we just order already-cooked shrimp and use those for our platters? Because we cook exquisite shrimp — tender and juicy and flavorful. We're pretty much in love with our cooked shrimp, and we know you will be too. Market-Made Shrimp Platter $49.99/ea |
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A dozen oysters all opened up for you and displayed on a platter. We'll even alphabetize them if you'd like. Comes with lemon slices and our market-made cocktail and mignonette sauces.
Shucked Oyster Platter $49.99/ea |