8oz per steak, 0.75 – 1 inch thick
The baseball cut gets its name from its rounded shape. This steak is cut from the center of the top sirloin. It’s lean, thick and flavorful, similar to filet mignon, at a smaller price. It’s juicy, rich, tender and full of fabulous AAA marbling and dry aged for a minimum of 28 days.
We recommend cooking in a griddle or frying pan and keeping it simple with an oil, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax.
Our beef meets the highest standards. Cattle are never given antibiotics, never given additional hormones, never fed anything but a 100% vegetarian diet and traceable to place of birth. Dry aged for 28 days for optimal tenderness and flavour.