Discover our premium steak selection
At Midtown Meats, we bring you the finest cuts, sourced from trusted suppliers and delivered fresh to your door. Experience exceptional quality and flavor with every order.
Our quality steaks
We pride ourselves on offering high-quality steaks that stand out. Our commitment to excellence starts with our sourcing. $493.50 For the Steak 6 Pack
Sourced for excellence
We source our steaks from two trusted suppliers: Colorado’s Choice in the Midwest and OrcaBay Seafoods in Seattle Wa.This combination ensures a perfect blend of Midwest quality and local freshness, providing cuts our customers consistently love.
Midwest quality, local freshness
Our unique sourcing strategy ensures that every steak you receive meets our high standards. Enjoy the rich flavors and tender textures that come from carefully selected beef, delivered right to your door in the Tacoma Seattle area.
Cooking instructions:
1.Hamburger patties — Medium-high heat, about four minutes per side. Don’t press them down. Done at one-sixty internal.
2. T-bones — High heat, two to three minutes per side for medium-rare, three to four for medium. Rest five minutes before cutting.
3. Peppercorn sirloins — High heat, two to three minutes per side for medium-rare. The pepper burns fast, so watch it.
4. Round steaks — These are lean, so medium is the max or they get tough. High heat, three to four minutes per side for medium-rare, four to five for medium. Rest five minutes.
If you want to wrap them in bacon: lay the bacon strips over the top, secure with toothpicks, and cook over medium heat about five minutes per side so the bacon crisps without burning. Pull the toothpicks before serving.
5. Strip steaks — High heat, two to three minutes per side for medium-rare, three to four for medium. Rest five minutes.
Customer favorites
Our customers consistently rave about the quality and taste of our steaks. From the classic T-bone to the savory filet mignon, we offer a selection that caters to every palate and occasion.
Choose your perfect cut
New to Midtown Meats? Let us help you find the ideal steak for your next meal. We offer convenient options to explore our diverse range of cuts.
Explore our signature six-pack special
For newcomers, our signature six-pack special is the perfect introduction. This variety box includes T-bones, peppercorn steaks, sirloin fillets, filet mignon, and hamburger patties, totaling about 43 servings. All cuts are vacuum-sealed and frozen, ideal for trying everything or stocking your freezer with ease.
Personalized product showcase
The best way to choose your perfect cut is to schedule a time for us to visit your home. We'll bring a selection of our products directly to your door, allowing you to see and learn about each cut in person before making your decision.
Our Pork 6 pack helpful cooking advice
Our Pork Pack $419.00
1. Pork tenderloins — Roast at four hundred degrees for twenty to twenty-five minutes, until internal temp hits one-forty-five. Rest ten minutes before slicing. Pan-searing first for two minutes per side adds a crust.
2. Seasoned roasts — Low and slow: three hundred degrees for about forty-five minutes per pound, until one-forty-five internal. The seasoning is already on, so don’t add salt.
3. Regular pork chops — Medium-high heat, three to four minutes per side for one-inch chops. Pull at one-forty-five and rest five minutes.
4. Bone-in pork chops — Same method, but add two to three extra minutes per side — the bone slows the heat through.
5. Seasoned spare ribs — Low and slow: three hundred degrees, covered with foil, for about two and a half to three hours. Uncover for the last thirty minutes so the pepper crust crisps.
6. Italian sausage — Pan-fry over medium heat, about ten to twelve minutes, turning every couple of minutes until browned all over and cooked through to one-sixty internal. No need to prick them — that just lets the juice out.
If they’re links, simmer them in water for five minutes first, then brown in the pan for a few minutes. That cooks them evenly without burning the casing.
