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RUBE’S GRILL CLUB
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SINCE 1973
Quality & Trust
USA OWNED
in Montour, Iowa
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T-Bone & Porterhouse Holiday Packages
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Supperclub Cuts - T-Bone, Sirloin, Ribeye and Filet
Taylen Anderson Photography ©
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These steakhouse cuts are the hallmark of our legendary supperclub-era steakhouse, which opened in 1973. We just turned 50, and it feels so good! Guests ooh and aah at these beauties in our steakhouse meat cooler! Enjoy a taste of our famous steakhouse at home.
1 - 20 oz T-Bone
1 - 24 oz USDA Prime Top Sirloin
1 - 16 oz Steakhouse Cut Ribeye
1 - 13 oz Bacon-Wrapped Filet Mignon
4 - Rube's Signature Seasoning Packets
This product will be shipped.
If you're interested in curbside pickup, please shop this section of our store
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Price $214.00
SALE $
177.00
Product Code:
SA-SUPPERCLUB
Qty:
Description
Shipping Information
Extended Information
1 - 20 oz T-Bone
1 - 24 oz USDA Prime Top Sirloin
1 - 16 oz Steakhouse Cut Ribeye
1 - 13 oz Bacon-Wrapped Filet Mignon
Click here to view shipping options, charges and delivery schedule.
Top Sirloin Grade - USDA Prime
Porterhouse, Ribeye and Filet Mignon Grade - USDA Choice
Breed - Black Angus
Feed - Grass fed, corn finished
Harvest - Iowa, USA
A
ll Rube's steaks are frozen unless otherwise noted. Items may thaw during shipping, but will stay safely chilled. Upon receipt, you may refrigerate or re-freeze your meat. This change means better prices for our customers, and adapts to UPS changes that could possibly require longer time in transit. We now use flash-freezing technology to preserve the highest possible meat quality when your steaks arrive. This new process has earned our customers' vote of approval. Enjoy your Rube's steaks knowing quality is our #1 priority!
To shop fresh steaks at current market pricing, shop here.
Product Features
1 - 20 oz T-Bone, 1 - 24 oz USDA Prime Top Sirloin, 1 - 16 oz Steakhouse Cut Ribeye, 1 - 13 oz Bacon-Wrapped Filet Mignon, 4 - Rube's Signature Seasoning Packets
Rube's Quality Philosophy
Every Rube's steak begins with 100% black Angus beef raised on small family farms within 150 miles of our steakhouse in Montour, Iowa. Cattle graze on rich grassy pastures and their diet finishes with Iowa-grown corn, resulting in meat that is famous for its marbling, flavor and tenderness. That flavor and tenderness is enhanced as the beef wet ages for at least 28 days. Then each steak is hand cut, vacuum sealed and flash frozen to lock in that carefully crafted flavor.
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