What are the three cuts of steak offered?

The correct choice highlights the specific cuts and sizes of steak offered, which are important for both menu accuracy and customer expectations. The CAB (Certified Angus Beef) designation signifies high-quality beef that meets strict criteria, which is a selling point in the restaurant industry. The 8oz sirloin, 11oz new york striploin, and 7oz filet provide a well-rounded selection of cuts that cater to different preferences regarding flavor, tenderness, and portion size.

The 8oz sirloin offers a good balance of flavor and tenderness, making it suitable for guests seeking a rich taste without feeling overly indulgent. The 11oz new york striploin is known for its marbling and robust flavor, appealing to those who enjoy a more substantial, flavorful cut. Finally, the 7oz filet is recognized for its tenderness, ideal for guests who prefer a melt-in-the-mouth experience. Together, these three cuts provide diners with variety while maintaining a consistent standard of quality with the CAB label.

This combination is likely intended to provide options for different appetites and taste preferences, enhancing the overall dining experience.