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Violante's
105 Franklin Ave.
Nutley, N.J. 07110
(973) 944 - 2254
Steaks & Premium Cuts
Ribeye Steak
Also known as: Delmonico, Prime Rib Steak
A rich, juicy, heavily marbled steak cut from the rib section. Known for big beef flavor and tenderness.
Best for: Grilling, cast iron searing, broiling, reverse searing. the product here.
Tomahawk Steak
A dramatic bone-in ribeye with the long rib bone left attached.
Best for: High-end presentation, grilling, reverse searing, special events.
Bone-In Ribeye
Also known as: Cowboy Steak when frenched or thick-cut
A ribeye steak with the bone left in for presentation and added flavor.
Best for: Grilling, reverse searing, steakhouse-style dinners.
New York Strip Steak
Also known as: Strip Steak, Kansas City Strip when bone-in
A tender, flavorful steak from the short loin with a firm bite and good marbling.
Best for: Grilling, pan searing, broiling.
Cowboy Steak
A thick-cut bone-in ribeye, often with the rib bone cleaned or partially frenched.
Best for: Grilling, special occasions, sharing.
Bone-In New York Strip
A strip steak with the bone left in for added flavor and classic steakhouse presentation.
Best for: Grilling, cast iron, broiling.
Filet Mignon
Also known as: Tenderloin Steak
The most tender steak cut, very lean with a buttery texture and mild flavor.
Best for: Pan searing, grilling, bacon-wrapped filet, special occasions.
Porterhouse Steak
A large bone-in steak that includes both the New York strip and a large portion of filet mignon.
Best for: Grilling, broiling, sharing, steakhouse dinners.
T-Bone Steak
Similar to a porterhouse, with a New York strip on one side and a smaller portion of filet on the other.
Best for: Grilling, broiling, classic steak dinners.
Tender Beef Cuts
Teres Major (Jersey Tender)
Also known as: Shoulder Tender, Petite Tender, Jersey Tender
A very tender cut from the shoulder with a texture similar to filet mignon, but with more beef flavor.
Best for: Grilling, cast iron, slicing for sandwiches, steak tips.
Flat Iron Steak
A tender, well-marbled steak from the shoulder with great flavor.
Best for: Grilling, pan searing, slicing, steak salads.
Hanger Steak
Also known as: Butcher’s Steak
A flavorful cut from the plate section, traditionally kept by butchers because of its great taste.
Best for: Grilling, marinating, slicing against the grain.
Skirt Steak
A thin, flavorful cut with a loose grain. Great when marinated and cooked hot and fast.
Best for: Fajitas, steak sandwiches, grilling, tacos.
Outside Skirt Steak
More tender and desirable than inside skirt, with strong beef flavor.
Best for: Grilling, marinating, fajitas, steak platters.
Inside Skirt Steak
A flavorful cut similar to outside skirt but usually a little thinner and less tender.
Best for: Marinating, grilling, slicing thin.
Flank Steak
A lean, flavorful cut from the abdominal area. Best when marinated and sliced thin against the grain.
Best for: London broil, fajitas, steak salads, sandwiches.
Bavette Steak
Also known as: Sirloin Flap, Flap Meat
A loose-textured, flavorful steak that absorbs marinades well.
Best for: Grilling, marinating, slicing, tacos, steak sandwiches.
Sirloin Cuts & Everyday Cuts
Top Sirloin Steak
A lean, flavorful, affordable steak from the sirloin section.
Best for: Grilling, broiling, steak tips, kabobs.
Sirloin Filet
Also known as: Baseball Steak
A thick, lean steak from the top sirloin with a round shape and tender bite.
Best for: Grilling, pan searing, steak dinners.
Coulotte Steak
Also known as: Picanha, Top Sirloin Cap
A flavorful sirloin cut with a fat cap that adds richness when grilled.
Best for: Grilling, roasting, slicing, Brazilian-style steak.
Tri-Tip Steak
A triangular cut from the bottom sirloin with good flavor and moderate tenderness.
Best for: Grilling, smoking, roasting, slicing.
Sirloin London Broil
A leaner cut from the round/sirloin area. Best when marinated or cooked quickly.
Best for: Steak tips, stir fry, kabobs, marinated grilling
Top Round London Broil
Usually cut from top round or flank. Lean and best when marinated, broiled, grilled, and sliced thin.
Best for: Family dinners, slicing, sandwiches.
Eye Round Steak
Very lean and affordable, but not naturally tender. Best when cooked carefully and sliced thin.
Best for: Marinating, thin slicing, roast beef-style preparations.
Thin-Sliced & Specialty Steaks
Minute Steak
A thin-sliced steak that cooks quickly.
Best for: Quick meals, sandwiches, pan frying.
Cube Steak
Cube Steak
Tenderized steak, usually from round, with a textured surface.
Best for: Chicken fried steak, Swiss steak, pan frying.
Shaved Steak
Thinly shaved Rib Eye used for quick cooking.
Best for: Cheesesteaks, steak sandwiches, stir fry.
Stir Fry Beef or Strips
Thin strips of beef cut for quick cooking.
Best for: Stir fry, rice bowls, noodles.
Hind Shank
bone-in cut from the rear leg, known for its rich beef taste and marrow-filled bone.
Best for: braising, soups, stews, and hearty comfort meals where the meat becomes tender and full of flavor.
Kabob Meat or Beef Cubes
Cubed steak pieces, usually cut from sirloin or another tender cut.
Best for: Skewers, grilling, marinating.
Chuck Short Rib 4-Bone
Thin strips of beef cut for quick cooking.
Best for: Stir fry, rice bowls, noodles.
English Cut Short Rib
Thin strips of beef cut for quick cooking.
Best for: Stir fry, rice bowls, noodles.
Flanken Cut Short Rib
Cubed steak pieces, usually cut from sirloin or another tender cut.
Best for: Skewers, grilling, marinating.