CHOOSING YOUR MEATS

USDA GRADING

Understanding the method that professionals use to “grade” the beef will help you tremendously. The grades that are USDA Certified are Prime, Choice, and Select. Each cut is graded on the amount of marbling that it possesses.

USDA Prime: Choose Prime steaks if you’re cooking for a special occasion or want to really impress your guest. USDA Prime beef makes up for about two percent of all graded beef in the country. It has more fat marbling, so it is the most tender and flavorful. Although Prime steaks can get very expensive we take advantage of our buying power to give you Prime steaks at the most competitive prices you can find.

USDA Choice: Choice steaks are a sure win on the grill. "Choice" cuts are a bit leaner and not as tender as prime, but are still juicy and flavorful. We follow a strict set of specifications including aging requirements when choosing our Choice beef to help ensure the most tender and flavorful steak possible.

USDA Select: While there are other grades that are lower (canner, cutter, utility) Select is the lowest grade given for commercial beef. Although Select steaks look wonderful with their bright red color you can tell they have minimum amounts of marbling which will affect the tenderness and flavor of your steaks.

Aging allows natural enzymes to breakdown the hard connective tissue in meats and for water to evaporate away concentrating the flavor. After cutting all of our steaks are flash frozen to help lock in that flavorful taste and to prevent product from getting to much age. Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Our beef is stored in industry specific coolers to that constantly monitor temperature levels and humidity to prevent spoilage.

Wet Aging: Meat is shipped from packing plants to butchers in vacuum packaging. Butchers can set this packed meat aside in their refrigerators and allow them to age. Since the meat is packed in it’s own juices the enzymes will breakdown the connective tissues and make it more tender.

RIBEYES:
Characteristics of Ribeye steaks include:

•Ribeye steaks are a flavorful cut of steak
•Ribeye steaks are one of the most fatty cuts of steak
•Ribeye steaks are known for their marbling The Rib-Eye is cut from the roast that sits at the top of the rib primal.

STRIPS:
Characteristics of New York Strip steaks include:

•New York Strip steaks are an all-American choice
•New York Strip steaks are the marbled, large end of the short loin
•New York Strip steaks are firm in texture
•New York Strip steaks are tender, but not as tender as Ribeye steaks or Beef Tenderloin steaks.

SIRLOIN:
Characteristics of Top Sirloin steaks include:

•Top Sirloin steaks tend to be large steaks
•Top Sirloin steaks are usually thick steaks, often 2 inches to 3 inches thick
•Top Sirloin steaks are one of the more affordable cuts of steak