Cooking Tips and Guidance
We cut exclusive USDA Graded Prime, Certified Angus Beef, and Choice. We also specialize in American Wagyu. We properly age all raw material up to 45 days before we cut them into wonderful steaks that will be enjoyed at the finest Hotels and Steakhouses.
AGED MEAT IS A PREMIUM STEAKHOUSE EXPERIENCE AND IS COMPLETELY DIFFERENT THAN REGULAR STORE-BOUGHT MEAT.
LEARNING HOW TO PROPERLY PREPARE YOUR AGED BEEF FOR THE ULTIMATE TASTE SENSATION.
THINGS YOU MUST KNOW:
Our fresh 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.
HOW TO PROPERLY DEFROST YOUR MEAT:
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!
Handling recommendations for maintaining your meat’s freshness:
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.
We recommend storing our product at the temperatures listed below in Fahrenheit:
REFRIGERATOR TEMP: 28 to 34 degrees F
FREEZER TEMP: -Minus 10 to 0 degrees F