Steaks and Chops

A classic pork cut, perfect for cooking on the stovetop or grill.

Tending to be more marbled than a strip steak, this steak is known for its tender yet substantial texture and flavor.

Named for the NYC steakhouse that popularized this cut, a Delmonico is a bone-in ribeye. They average 2-2.5 lbs.

Often called “The butcher’s tenderloin” – a tender steak ideal for grilling or sautéing.

Tender little lamb T-Bones that average 3-4 oz each.

Similar to a strip steak in flavor and texture, sized for sharing! A great steak for grilling and slicing.

Bold flavor and a texture that stands up to bright acidic marinades.

Delicious marinated and grilled. A lean cut from the hind end, London Broils should be cooked to medium at the most to prevent them from drying out.

Try cutting a pocket and stuffing these with sausage or mushrooms!

Brined and hot smoked right here at Smokehouse of the Catskills, these chops are cut to order and delicious with sauerkraut and spaetzle.

Slightly leaner than a ribeye, these steaks are perfect on the grill or under the broiler.

The most tender steak that’s widely available in meat markets. Pair with some roasted potatoes or pasta and a glass of red for a romantic evening.