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But for those who enjoy an even lighter, leaner steak, we''ve created Trim Steaks. Completely trimmed of all fat, these are the lightest, leanest From your first succulent bite of a Famous Filet, you will know you are enjoying something very special. The steak is good. It is one of Americas prized filet mignons. Its aroma, its flavor, its tenderness...all combine to whet toffee the appetite and leave you with that fine, satisfied feeling of well-being. From your first succulent bite of a Famous Filet, you will know you''re enjoying something toffee very, very special. The steak is good. It is one of Americas prized toffee filet mignons. toffee Its aroma, its flavor, its tenderness...all combine to whet the appetite and leave you with that fine, satisfied feeling of well-being. From your first succulent bite of a Famous Filet, you will know you are enjoying something very special. The steak is good. It is one of Americas prized filet mignons. Its aroma, its flavor, its tenderness...all combine to whet the appetite and leave you with that fine, satisfied feeling of well-being.

Porterhouse Premium Steak -- When the mouth-watering juices of this steak flood your taste buds, they will register in your mind as part of the best steak you have ever tasted! The Premium T-bone is the same ''two-steaks-in-one'' as the mighty Porterhouse - a Filet on one side and a New York Strip on the other. But there are several differences between the mighty Filet and the new Premium T-bone. At 14 oz., our T-bone is ideal for those who enjoy the taste of both the Filet and New York Strip, but have a smaller appetite. The Premium T-bone has a smaller filet than the Porterhouse, toffee making it perfect for those who like the robust flavor of the New York Strip, but want to savor and enjoy a smaller taste of our famous, fork-tender, subtly flavored Filets. To create a tender rib-eye steak, our master butchers take a prime rib roast and carve out the eye of the roast. They then hand-cut it into perfectly shaped steaks, meticulously hand-trimming them to leave only lean meat, with just enough marbling to guarantee superb flavor.

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