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When ordering a Delmonico, please tell your server what size you would like: 8-10 ounce small appetite, 11-17 ounce for medium hunger, 18 ounces and up for the large appetite Please note: any Delmonico or NY Strip above 18 oz. ==================== FILET The most tender steak of all.

Taken from the tenderloin right next to the strip, this steak is thicker than other cuts of beef.

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We cannot guarantee any steak ordered medium well or well done.

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Since 1944, the people of Mitchell Wiggins have combined the highest level of accounting and business expertise with the kind of passion and true personal commitment that builds strong enduring relationships and successful outcomes for our clients.

T-BONE Special Dine in: Market Price To Go : Market Price DELMONICO Special Dine in: Market Price To Go : Market Price T-BONE Dine in: Market Price To Go : Market Price DELMONICO and NEW YORK STRIP Dine in: Market Price To Go : Market Price FILET Dine in: Market Price To Go : Market Price RARE: Thin crust, warm RED center, very juicy.

In fact, depending on where your steak was cut on the loin you may actually be receiving a Porterhouse Steak, although we still call it a T-Bone.

Because there is a bone in this particular cut of beef, our chef must use a meat saw and pre-cut these steaks. Occasionally we have larger steaks - Please inquire - but we cannot cook steaks larger than 22 oz. STRIP New York strip, or sirloin is the larger section of meat from a T-Bone or Porterhouse Steak after the bone has been cut away.

If you want more filet, we suggest ordering two steaks. Because it is impossible to cut each steak exactly, please allow a variance of minus 2 ounces.

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