USDA Prime - Heart of Rib Roast, Bone-In (8-9 lbs., 4 ribs)

Count on the tenderness and sealed-in flavor of our premium, wet-aged heart of rib roast for an extraordinary dining experience time after time. Bone-in, boneless, or boned and tied, our heart of rib roast offers a magnificent presentation. Boned & Tied After the ribs are carefully separated from the meat, this roast is tied together with the ribs -- for the sweet flavor of a bone-in roast with the serving convenience of a boneless roast.

USDA Choice Tenderloin Roast for Chateaubriand (1pc.-4 lbs.)

Often confused with a cut of beef, ChĊteaubriand is actually a recipe for preparing a roast cut from the center of the tenderloin -- the source of our melt-in-your-mouth filet mignon. Carefully hand-carved from USDA Prime or USDA Choice cuts, Allen Brothers ChĊteaubriand is expertly aged to coax out every ounce of flavor and tenderness for a truly exquisite dining experience.

USDA Prime Tenderloin Roast for Chateaubriand (2 pcs. -1 lb.)

USDA Prime or USDA Choice Tenderloin Roast for Chateaubriand Often confused with a cut of beef, Chateaubriand is actually a recipe for preparing a roast cut from the center of the tenderloin -- the source of our melt-in-your-mouth filet mignon. Carefully hand-carved from USDA Prime or USDA Choice cuts, Allen Brothers Chateaubriand is expertly aged to coax out every ounce of flavor and tenderness for a truly exquisite dining experience.

Beef Wellington Tenderloin Roast (1 roast 3 3.5 lbs.) Not shown

We use the same recipe for this individual portion as we do for our Beef Wellington Tenderloin Roast. This Wellington begins with tender cuts of our exceptional filet mignon. It is then layered with duck and goose liver pt accented with delicate black truffles and our mushroom duxelles, then wrapped in a golden puff pastry that's ready to cook.

Italian Stuffed Beef Tenderloin (3-3 1/2 lbs.)

A recipe for a truly elegant meal centers around our aged beef tenderloin. Carefully trimmed and sliced to hold a hearty measure of scrumptious Italian bread dressing, yellow and green roasted peppers, and mushrooms, it is accented with aged balsamic vinegar, white wine, imported olive oil, savory garlic, onions, and herbs. Ready to cook.

Mushroom Duxelle Stuffed Beef Tenderloin (3-3 1/2 lbs.)

This variation features a plump tenderlin beautifully trimmed and sliced, then filled and rolled around a generous stuffing of mushrooms, garlic, onions, goat cheese, and wine. Ready to cook.

Individual Braised Pot Roast (4 pcs. - 16 oz.ea.)(Not shown)

Our pot roast is slow-braised in a rich, beef demi-glac with tender chunks of carrots, celery, and a medley of fresh mushrooms. Each mouthwatering bite will take you back to Sunday dinner at grandma's without the hours of preparation -- for comfort food at its best. Heat & Serve.

Braised Pot Roast (1 pc. 3 3 1/2 lbs.ea.)

Our pot roast is slow-braised in a rich, beef demi-glac with tender chunks of carrots, celery, and a medley of fresh mushrooms. Each mouthwatering bite will take you back to Sunday dinner at grandma's without the hours of preparation -- just heat and serve for comfort food at its best.

1 (2 lb.) Pot Roast

This tender, tasty roast is precooked and seasoned just right!