Have you ever wondered why the steak at a great steakhouse can taste so much better and more tender than the steaks you pull off your backyard grill? Or why they cost so much more? Two little words: dry aging. Dry aging is the process by which large cuts of beef are...
ARE YOU USING A GAS GRILL FOR CONNIVENCE BUT MISS THE CHARCOAL FLAVOR? CEDAR PLANK STEAKS MAY BE THE ANSWER. Gas grills are fast and easy, but don’t offer the flavor of charcoal – but toss in a cedar plank and teach that old gas grill some tasty new...
After visiting Costco recently I walked passed a cooler where I noticed a variety of steaks at decent prices. The meat looked really good, and the cuts were a decent thickness. At a second glance I noticed that all the meat was USDA PRIME. Right away I snatched up...
Not that long ago I had the pleasure of visiting Breaux Vineyards in Purcellville, Virginia. The internationally acclaimed 404 acre estate has over 100 acres planted in 18 different grape varieties. Nestled between the hills, the vineyard plantings extend up the...
Pat LaFrieda Meat Purveyors has supplied meat to restaurants and hotels for almost a century and this endeavor continues to be our main focus. We have a full aging room with over 5,000 primals aging at any given time of America’s best Choice and Prime Beef. Custom...
America’s favorite beef cuts are leaner than ever before. Now here are some cuts of beef that meet government guidelines for lean.1 Look for these nutrient-rich lean beef cuts: CUT OF BEEF Beef Cut Calories Saturated Fat (Grams) Total Fat (Grams) Eye Round Roast...
