The Story of our Beef

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The Roasting

Producing a prime rib of beef to meet all requests is truly an art.  We use an old English formula, thereby insuring that the prime rib comes from our oven with all its fragrant essences sealed in.

The Rib

Our Chefs constantly seek out the finest beef ribs and brand them for our refrigerators. They judge for quality, for perfection in firmness, texture, color and the presence of flecks of white fat in the red lean.

The Aging

Our timing has long been tested so that the ultimate is obtained in flavor. It also creates a natural tenderizing action. Under no circumstances are chemicals or other processing tenderizers used. The end result is a perfectly aged prime rib which retains all its natural flavored succulence.

The Carving

The carving must be deft and short minimizing the time from oven to plate. Therefore, our roasts are carved to your individual order.

The Portions

The portions are hearty and happily generous. In keeping with our earnest desire to please our guests, we offer four selections of carving ~ The Truman, The King, The Queen, The Princess. We cut only one Truman out of a roast, therefore we are limited in supply.

How We Prepare Our Beef

     Rare - Blood red throughout, cool centers
     Medium Rare - Blood red throughout, warm centers
     Medium - Mostly pink
     Well - Brown Throughout