Cut Guide


Churchill's Steakhouse is renowned for serving only the highest-quality steaks. Churchill's Steaks continues this tradition by only shipping our 100% USDA Prime-Grade steaks. All of our cuts grade Prime; no exceptions.
Our steaks are then Dry Aged, which enhances flavor and tenderness. Each cut is Dry Aged for a period of time that is unique to each particular cut, adhering to a formula that we believe creates the best (and a truly unique) product.


Explore our most popular cuts


Ribeye Steak
Carved from the heart of the USDA Prime rib roast, these magnificent steaks are richly marbled, producing outstanding flavor when the fat melts and mingles with the meat as it cooks. Each succulent bite will remind you of how truly unique these steaks are.

New York Strip

New York Strip Steak
The New York Strip Steak is the ultimate steak lover’s steak. It is rich, bold, and intense in flavor yet tender and juicy with a truly satisfying bite. Our USDA Prime New York’s are sourced from the finest breeds and feeding programs in the Country, then meticulously aged in our own unique process. Each loin is carefully selected, closely trimmed, and hand cut to our demanding specifications.

Filet Mignon

Filet Mignon Steak
The Filet is, by far, the most tender and rarest of all cuts of beef. Each of our USDA Prime Filet’s is meticulously trimmed of all exterior fat and expertly hand cut from the heart of the tenderloin where the ribbons of rich marbling produce an intense, buttery flavor.