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Tomahawk

Filet Mignon

The Filet Mignon is cut from the tenderloin and is famous for its mild flavor and immense tenderness. The reason for the Filet Mignon’s tenderness is because it comes from a muscle on the cattle that is rarely used, giving it a soft, tender texture.

Porterhouse

The Porterhouse is a meat lovers go to favorite. This thick cut has the best of both worlds: a striploin and tenderloin served together on the bone resulting in a deliciously juicy steak that looks fantastic on the plate.

Short Ribs

This legendary cut is highly sought after for its exceptional marbling, intense flavor and tenderness! The short rib is cut across the bone leaving each cut with 3 small pieces of bone attached.

Tomahawk

The tomahawk (also called the bone-in ribeye or tomahawk chop) comes from the same section as the ribeye — the beef rib. It’s a thick cut that includes the eye of the ribeye, the ribeye cap, and the complexus and is well-marbled and rich. The tomahawk also comes with a long bone left attached.

T-Bone

Similar to the Porterhouse Steak, the T-Bone is slightly smaller (1/2 to 1 1/4 inch) in diameter. This well marbled, hand cut steak is often referred to as the “king of steaks”.

The Mr. Meat Master Butcher Shop is bringing the best beef in the world to the Miami Hard Rock Stadium

As the first Butcher Shop in football league history at the Hard Rock Stadium, we are offering fans a unique tailgating experience like never before. Fans tailgating outside the stadium can now personally come inside the shop and purchase all their tailgating needs. We’re the stadium's one-stop shop for all things game day, so outside of our premium steak cuts, we also offer black Angus burgers, hot dogs, buns, seasonings, beer, snacks and so much MORE!

Sabor excepcional

CARN

Producto certificado como tratado humanamente, sin hormonas añadidas y sin antibióticos.

Tomahawk

Filet Mignon

The Filet Mignon is cut from the tenderloin and is famous for its mild flavor and immense tenderness. The reason for the Filet Mignon’s tenderness is because it comes from a muscle on the cattle that is rarely used, giving it a soft, tender texture.

Porterhouse

The Porterhouse is a meat lovers go to favorite. This thick cut has the best of both worlds: a striploin and tenderloin served together on the bone resulting in a deliciously juicy steak that looks fantastic on the plate.

Short Ribs

This legendary cut is highly sought after for its exceptional marbling, intense flavor and tenderness! The short rib is cut across the bone leaving each cut with 3 small pieces of bone attached.

Tomahawk

The tomahawk (also called the bone-in ribeye or tomahawk chop) comes from the same section as the ribeye — the beef rib. It’s a thick cut that includes the eye of the ribeye, the ribeye cap, and the complexus and is well-marbled and rich. The tomahawk also comes with a long bone left attached.

T-Bone

Similar to the Porterhouse Steak, the T-Bone is slightly smaller (1/2 to 1 1/4 inch) in diameter. This well marbled, hand cut steak is often referred to as the “king of steaks”.

The Mr. Meat Master Butcher Shop is bringing the best beef in the world to the Miami Hard Rock Stadium

Watch The Life is Beautiful
Docu-Series

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Sabor excepcional

CARN

Producto certificado como tratado humanamente, sin hormonas añadidas y sin antibióticos.

Tomahawk

Filet Mignon

The Filet Mignon is cut from the tenderloin and is famous for its mild flavor and immense tenderness. The reason for the Filet Mignon’s tenderness is because it comes from a muscle on the cattle that is rarely used, giving it a soft, tender texture.

Porterhouse

The Porterhouse is a meat lovers go to favorite. This thick cut has the best of both worlds: a striploin and tenderloin served together on the bone resulting in a deliciously juicy steak that looks fantastic on the plate.

Short Ribs

This legendary cut is highly sought after for its exceptional marbling, intense flavor and tenderness! The short rib is cut across the bone leaving each cut with 3 small pieces of bone attached.

Tomahawk

The tomahawk (also called the bone-in ribeye or tomahawk chop) comes from the same section as the ribeye — the beef rib. It’s a thick cut that includes the eye of the ribeye, the ribeye cap, and the complexus and is well-marbled and rich. The tomahawk also comes with a long bone left attached.

T-Bone

Similar to the Porterhouse Steak, the T-Bone is slightly smaller (1/2 to 1 1/4 inch) in diameter. This well marbled, hand cut steak is often referred to as the “king of steaks”.

The Mr. Meat Master Butcher Shop is bringing the best beef in the world to the Miami Hard Rock Stadium

Watch The Life is BeautifulDocu-Series

Follow us on Social Media

Watch The Life is Beautiful
Docu-Series