Memorial Day is a day to give thanks, to pay tribute and to remember those who gave their lives to protect our country. In reality, we should be thankful every single day, but the third Monday of May is the official day where we all come together to honor our fallen soldiers. To all our men and women who has served, and protected our country and for those who still are. A BIG THANK YOU!
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Beef Month – Salute to all beef producers
Salute to all beef producers! We’d like to thank for everything you do, the hours that you put in, the weather that you endure. We wouldn’t be in business without you!
What is USDA Prime grade Beef?
Is meat produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling)
What is USDA Choice grade beef?
Is high quality meat, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if “braised” — roasted, or simmered with a small amount of liquid in a tightly covered pan.
Services
Equipped to serve you – There are many different ways to process beef and pork. Again, being we focus on the higher end eating experience, there is more to consider than just the flavor and tenderness. How the meat is cut and trimmed is important also. Even if it tastes good, no one wants it if it doesn’t look good too. Machines do not do well at ensuring quality in meat. We are definitely “old school”. Everything is done by hand. Other than a saw, everything else is done by knife. That gives you more control over the end product.
Machines do not do well at processing the beef or pork BUT, the only area that technology has improved beef and pork production is in packaging. It used to be that all meat was wrapped in paper to help preserve the meat. Within a few months, the meat was freezer burnt and tasted bad. Now we have Vacuum Packaging. With all the oxygen removed, shelf life has been extended to years without any quality loss at all.
Even the process of freezing the meat has evolved. If you buy any meat fresh (unfrozen), take it home and put it into the freezer or deep freeze, it will toughen. Now we have blast freezers or sharp freezers that freeze the product within minutes. Freezing at this fast rate keeps the fibers of the meat from constricting and becoming tough. Now, you can thaw out frozen meat that is 3 years old and it will have the same flavor and tenderness it did the day it was processed.