Combine, these seasonings in a large bowl together.
-Add the strips of meat to the bowl with the seasoning mix and coat throughly.
- After coating, set the bowl of meat to the side to marinate for 20-30 minutes, while you prepare the veggies.
-Set the veggies on the side for now and get out a large skillet!
-Adjust the heat to medium to high settings and add some olive oil to the bottom of the pan.
Cook the marinating meat until almost cooked through (Be careful not to completely cook)
-Remove the meat from the pan, and set aside.
-Veggies should be slightly tender, cook to preference.
-After the veggies are cooked to your liking, remove them from the pan and set them aside with the steak.
-Once the water in the pan comes to a boil, add your favorite uncooked pasta and cook to your liking.
-When the pasta is almost cooked, add your diced tomatoes.
-After the tomatoes come to a simmer, add in the steak and veggies and give it a good stir.
We cut exclusive USDA Graded Prime and Certified Angus Beef®. We properly age all raw material up to 30 days before we cut them into wonderful steaks that will be enjoyed at the finest Hotels and Steakhouses.
Our aged meat is vacuum-sealed. We use a special single vacuum oxygen barrier film to preserve the quality and freshness. When you see the meat through the protected packaging, remember all the oxygen has been removed from the air tight packaging, so the meat has a slightly brown or darker burgundy color. This will appear different than what you are used to seeing at the grocery stores under the thin plastic covering. THIS IS NORMAL!
When you open the vacuum-sealed steaks to cook them… oxygen will be reintroduced to the beef.
Let it “BLOOM” in the oxygen for 15 minutes, and the beef will return to its original beautiful fresh Red color.
SLOW DEFROST: Remove the meat from the freezer and place in the refrigerator for 24-48 hours
QUICK DEFROST: Let cold water from the sink run over the vacuum-sealed meat for 30-45 minutes
WORST DEFROST: NEVER EVER PUT MEAT IN THE MICROWAVE TO DEFROST! THIS IS HOW MEAT GETS RUINED
Before you cook the meat, make sure that the meat is open to the air and adjusts to the room temperature (This takes approximately 15 minutes out of your refrigerator). Cooking meat that is COLD creates pockets in the meat that take longer to cook- causing overcooking on the outside and undercooking on the inside. Starting your beef at room temperature will give you a consistent cooking experience.
After you have cooked the meat to your temperature preference, remove it from the heat and ALWAYS... LET THE MEAT REST.
DO NOT CUT THE MEAT. Wait 5-7 minutes before you slice and serve. During this resting time, the meat continues to cook, the juices settle down and remain inside the meat.
Wait, and you will be rewarded!
STEAKS will remain fresh in their vacuum-sealed package and can remain in your REFRIGERATOR for up to 14 days.
STEAKS will remain fresh in their vacuum-sealed package and can remain in your FREEZER for 200+ days.
REFRIGERATOR TEMP: 28 to 34 degrees F
FREEZER TEMP: -Minus 10 to 0 degrees F
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Meat Up Vegas exclusively provides Direct Wholesale Premium Aged beef that is strictly graded USDA Prime and Certified Angus Beef®. Steaks of this quality are only found at fine Las Vegas Strip restaurants, high-end steakhouses, and white table cloth establishments… UNTIL NOW!
There are two kinds of "Choice"/"Prime" products. "Choice"/"Prime" that has been aged for more than 30 days to achieve the highest flavor and softness and store-bought "Choice"/"Prime" which is harder to chew, dry, and less flavorful. It has always been difficult to find Aged beef. Aged beef is the best of the best, and its quality is unsurpassed.
Back in the day, packing house graders used ink-rollers to roll a stamp up and down the carcass with its designation. There were different roller classifications for higher quality meat. One was "USDA Prime", one was “USDA CAB”, and another "USDA Choice." If it was lower quality, it didn't have a grade rolled onto it and was called a "No-Roll."
All meat begins ungraded at the beginning stages of processing. The criteria for USDA grading comes by checking the seventh rib on the Ribeye, which shows the marbling, appearance, and color. If the seventh rib has a significant marbling and is red in color, it is graded anywhere between "Prime" and "Choice." Ungraded meat is a designation for a product that didn't entirely make it through the grading process. If it's determined to be lesser quality, it is designated as a "No-Roll."
Meat is categorized highest quality to lowest quality by these designations:
Prime
CAB (Certified Angus Beef)
Choice
Select
"No-Roll"
The very best quality meat categories get processed first, like "Prime," "Certified Angus Beef," and "Choice." The first three categories are the most excellent quality and are the most valuable. The "No-Roll" product is the last to be processed.
Much of the beef in grocery stores are in the "Select" and "No-Roll" category. They do sell some "Choice" products, but by law, a retail beef product has to be in the store for sale within 14 days of being processed. This difference explains why store-bought beef is harder to chew, less flavorful, and drier than meat that has been aged. Grocery and big warehouse stores sell a "Choice" and "Prime" product option. Still, you need to remember that big-box wholesale warehouses are considered a retail distribution and must process the meat within 14 days. They do not offer a 30-Day Aged product.
All steak products from Meat Up Vegas go through a minimum 30-Day Aged preparation. The 30-Day Aged process allows the meat to rest and become softer. Aged beef is moist, incredibly tender, and has the most flavor. You will taste our difference right away and will be returning for more. All of the meat you order at Meat Up Vegas, is 30-Day Aged "Prime"-"Choice" quality and you pay wholesale-direct prices.
Aged beef is an entirely different eating experience. You will never purchase store-bought meat again.
Store-bought meat is seldom-trimmed and typically has a lot of fat still attached to the beef that you pay for and then throw away. Meat Up Vegas beef has been super-trimmed of the excess fat giving you much more for your money. You are paying for all meat and little waste.
NOTE: Fine-quality meat DOES need a little fat attached for the optimum flavor and moistness.
All Meat Up Vegas products are vacuum-sealed for optimal freshness and can live in your freezer for 200+ days without any deterioration. Vacuum-sealed meat can live in your refrigerator for up to 30 days and maintain its freshness.
Vacuum-sealed packaging seals out the air to maintain its fresh state. Upon opening, the meat returns to its beautiful vibrant red color by the oxygen that is reintroduced. Compare this to store-bought meat that only has a thin sheet of plastic protection and becomes dry and brown looking.
Now you can purchase premium quality meat at wholesale-direct prices from Meat Up Vegas!
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