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  • Image of a barbecued tri-tip roast served with shallot and mushroom sauce Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe

    by Chophouse on May 26, 2020

    A perfectly barbecued tri-tip roast starts with cooking it on a great barbecue. We’re big…

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  • dry-aged striploin Inside the Process of Making Dry-Aged Beef

    by Chophouse on April 6, 2020

    Did you know? Here at Chophouse Steaks, we dry-age USDA prime beef in-house. The fact…

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  • 7 Reasons to Buy Meat Online

    by Chophouse on December 12, 2019

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  • Chop How to prepare a Tri-Tip for Thanksgiving dinner.

    by Chophouse on September 17, 2019

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Recent Posts

  • Barbecued Tri-Tip Roast with Shallot and Mushroom Sauce Recipe
  • Inside the Process of Making Dry-Aged Beef
  • 7 Reasons to Buy Meat Online
  • How to prepare a Tri-Tip for Thanksgiving dinner.

Categories

  • Cooking Tips
  • Steak Love

CHOPHOUSE STEAKS is Halifax's source for the world's best quality beef. It's hand-cut, flash frozen and packaged for pick-up or delivered right to your home.

HALIFAX
4 Dominion Crescent
Lakeside, Nova Scotia, B3T 1M1
Phone: (902) 876-2356
Fax: (902) 876-0162

  • HOME
  • WHY US?
    • WHY CHOPHOUSE?
    • COOKING & THAWING
    • FAQ’S
    • DELIVERY DETAILS
    • RETURN POLICY
  • THE SHOP
    • THE SHOP
      • CHOPHOUSE USDA PRIME
      • DRY-AGED USDA PRIME STEAKS
      • BRANT LAKE WAGYU
      • JAPANESE WAGYU BEEF
      • SPRING SIZZLER PACKS
      • BEEF SAMPLE PACKAGES & GIFTS
    • GIFT CARD BALANCE CHECK
  • BLOG/RECIPES
  • CONTACT
INDULGE IN THE BEST BEEF AROUND. IT'S JUST A CLICK AWAY.
ORDER NOW
© Chophouse Steaks | All Rights Reserved.
  • HOME
  • WHY US?
    • WHY CHOPHOUSE?
    • COOKING & THAWING
    • FAQ’S
    • DELIVERY DETAILS
    • RETURN POLICY
  • THE SHOP
    • THE SHOP
      • CHOPHOUSE USDA PRIME
      • DRY-AGED USDA PRIME STEAKS
      • BRANT LAKE WAGYU
      • JAPANESE WAGYU BEEF
      • SPRING SIZZLER PACKS
      • BEEF SAMPLE PACKAGES & GIFTS
    • GIFT CARD BALANCE CHECK
  • BLOG/RECIPES
  • CONTACT

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