In 1941, Dominic “Doe” Signa began cooking steaks and tamales for the people of Greenville, Mississippi. That same great food & Delta style tradition continues today. Welcome to the Doe’s Tradition.
Our Steaks are cut fresh daily from whole beef loins. Each loin is aged at least 21 days to bring out all the flavor a fine cut of beef has to offer. Because we cut all of our meat fresh daily, it is possible that all cuts & sizes may not be available all of the time. This allows us to provide you with the highest quality, freshest beef possible.
All of our steaks here at Doe’s are cut at least 1 3/4 inches thick. Filets are cut 2 1/4 inches think. After our Grillmaster places your steak on our special broiler, please allow yourself time for our staff to prepare one of the ” Great Steaks of the South”.