Benefits of Registration
We select ONLY Midwest Grain Fed Beef. We offer only USDA Prime and USDA Choice as well as Certified Angus Beef® brand.
USDA Prime is the highest grade given to a beef animal. Prime beef represents about 2% to 3% of all beef in the United States. USDA Choice is the next highest grade. Always insist on USDA graded beef to ensure that you are receiving the best quality possible. We also carry Certified Angus Beef® brand. Less than 8% of beef can earn this distinctive USDA recognized brand.
Aging, often referred to as "wet aging," is a process in which we allow the meat to naturally age, vacuum sealed in Cryovac within a Climate Controlled Environment for 21-30 days. This allows the meat to marinate in its own juices, and become very tender. That is the difference between a great steak, and a tougher, less flavorful steak, and results in an exceptional quality.
Dry Aging is a technique in which unwrapped cuts of beef are placed in cold coolers to age. The meat is allowed to dry on the outside, creating a hard shell. Dry aging was done before the introduction of Cryovac, a very thick, air-tight, vacuum sealed plastic packaging. Dry aging produces a slight to strong nutty taste which is not always preferred by many.
Place your steaks on a large plate or dish in your refrigerator overnight or approximately one day prior to serving to allow gradually thawing. Do not remove the plastic wrap.
We recommend that you keep your steaks no longer than 4 months for optimum taste and flavor. This does not mean that they are spoiled after that time, and many Customers have let us know that they sty in excellent condition with the same exceptional quality for much longer. Freezer temperatures and humidity levels will cause this to vary.
Yes, the steaks are still good if cold to the touch and may be refrigerated or frozen until you are ready to eat them. If they arrive warm to the touch, do not consume them, and contact Customer Service.
A deep brown color is common when meat is not exposed to oxygen. Once the package is thawed and the meat is re-exposed to air, it will become red again. Your beef should be fine.
Simply preheat your oven, grill, or broiler. Seal in the meat’s natural juices by searing at a high temperature in a saute pan or skillet on your stove top, or on your grill. Then reduce the heat and cook until it reaches the desired level or degree of doneness. We do recommend the use of a meat thermometer to test while cooking.
We highly recommend using a meat thermometer and following the manufacturer’s instructions for use.
No! Cuts and fork holes allow juices to escape, causing the steak to become less tender, dry, and lose flavor. We recommend a meat thermometer, such as our Wireless Meat Thermometer, available on our website from the Cooking Accessories category, or in our catalog.
Allow approximately 1/4 to 1/3 pound per serving for boneless cuts. Allow 1/2 pound per person for bone-in cuts. Keep in mind that roasts will shrink up to 10% depending on your cooking method, temperature, and oven.
The overall thickness will vary. Our steaks are cut based on weight, not thickness. This is the standard practice of premium beef suppliers worldwide. Due to unique variances in the physical characteristics of each animal, no two steaks are identical in thickness. The weight will determine the overall thickness. We guarantee that you will receive the weight exactly as described, and we supply only USDA Prime, USDA Choice, and Certified Angus Beef® brand.
