i would like to thank @shiftythrifting for sending me the greatest stickers i own

i cherish them and must find the perfect place for them

5 Best Frozen Dog Food Options For Your Pup

In today's pet care landscape, discerning pet parents seek nothing but the best for their furry companions. Ensuring your dog receives a balanced and nutritious diet stands paramount in responsible pet ownership, and the finest frozen raw dog foods epitomize this commitment to canine health and vitality. 

While conventional kibble or canned food remain staples for many pet parents, a growing trend towards frozen dog food such as chewy dog treats, dog cookie, treat bones for dogs and frozen bones for dogs reflects a desire to emulate the natural diet of dogs in the wild, providing abundant vitamins, minerals, and lean protein.

The surge in demand for refrigerated and frozen dog food comes as no surprise, given its numerous benefits. Modern pet parents prioritize reading labels, asking questions, and seeking value without compromising on quality when it comes to their dogs' diets. Frozen, pre-made dog food stands as a shining example of this ethos, offering a nutritious meal crafted from fresh, high-quality ingredients that both pets and their parents can feel good about. With myriads of options available in fresh or raw varieties, overwhelming though, frozen dog food provides a wholesome and convenient solution for meeting the dietary needs of our beloved canine companions.

Therefore, after dedicating extensive time and effort to researching and testing various brands of frozen raw dog food such as chewy dog treats, dog cookie, treat bones for dogs, frozen bones for dogs, in the following discussion, we delve into a selection of top-tier frozen raw dog food options, each meticulously crafted to deliver optimal nutrition and flavor to your furry friend's dinner dish.

5 Best Frozen Raw Dog Foods To Consider For Your Pet

Albright's - Albright’s Chicken. Albright’s Beef and Albright’s Turkey PMR

Albright's in the realm of frozen raw dog food is renowned for its commitment to crafting high-quality, nutritionally balanced meals for canine companions. With a dedication to providing pets with the finest ingredients and optimal nutrition, Albright's has earned a stellar reputation among pet owners seeking premium frozen raw dog food options. Its unwavering focus on quality and transparency throughout the production process is what outshines it among others. Each recipe is carefully formulated using only the highest quality ingredients, sourced from reputable suppliers. Albright's prioritizes the use of human-grade meats, free from antibiotics, hormones, and fillers, ensuring that every meal delivers essential nutrients and wholesome goodness to dogs. Albright's frozen raw dog food pays attention to nutritional balance. Each recipe is expertly crafted to meet the unique dietary needs of dogs, with a focus on providing optimal levels of protein, healthy fats, vitamins, and minerals. Albright's offers a variety of options to support dogs' health and well-being at every stage of life.

Piramal Pet Food - Primal Canine Frozen Nuggets and Primal Raw Toppers Butcher's Blend

Primal Pet Foods is dedicated to nourishing pets in alignment with nature's intentions, crafting Biologically Appropriate Raw Food (BARF) that mirrors the natural dietary habits of animals in the wild. Each product within the brand's range is meticulously formulated using only premium ingredients, including USDA-certified proteins free from antibiotics and steroids, alongside certified organic produce.

Their freeze-dried dog food boasts a formula rich in chicken, serving as the sole protein source and supplemented with ground bone for essential calcium. Primal ensures complete and balanced nutrition by incorporating organic minerals and unrefined vitamins, catering to the needs of dogs across all life stages, fostering health and vitality.

This frozen dog food has garnered praise from numerous pet owners for its convenience, particularly during travel. The nuggets are lightweight yet densely packed with nutrition, making them an ideal option for pet owners on the move.

Noteworthy benefits include the highly digestible nature of the food, resulting in smaller and virtually odorless dog stools. Moreover, the elevated protein and fat content offer performance dogs a valuable energy boost, enhancing their performance across various activities.

Stella & Chewy's - Duck Ground Bone, Turkey Gizzard, Goose And Turkey Liver

This emerges as a distinguished player in the realm of wellness pet food for nutrition. Renowned for its commitment to crafting wholesome meals devoid of artificial colors or preservatives, Stella & Chewy's prioritizes natural ingredients to provide pets with nourishment that mirrors their ancestral diet. This particular frozen dog food recipe exemplifies Stella & Chewy's dedication to optimal canine nutrition. Anchored by duck as the primary protein source, complemented by turkey and goose, this formula delivers a protein-packed meal tailored to satisfy even the most discerning of canine palates. Notably, the inclusion of organ meats and ground bone ensures that no part of the animal goes to waste, contributing to a well-rounded and nutritionally complete diet. Fresh, certified organic vegetables and fruits serve as the finishing touch, enriching the meal with essential vitamins, minerals, and antioxidants. This holistic approach to ingredient selection underscores Stella & Chewy's commitment to providing pets with the highest quality nutrition. It has transformative effects on their furry companions. Many report noticeable improvements in energy levels, digestion, and stool quality, attributing these positive changes to the wholesome and nutrient-rich nature of Stella & Chewy's recipes. Additionally, the enticing aroma of the patties adds to the appeal, making mealtime a delightful experience for both pets and their owners alike.

K - 9 Kraving - K9 Kraving Chicken And Beef Vegetable, K9 Kraving Beef Green Tripe, K9 Kraving, Beef Pancreas

K9 Kraving sets the gold standard in frozen dog food, boasting a meticulous production process centered around the use of top-tier ingredients and stringent quality control measures. It spares no expense when it comes to ingredient quality. Only proven high-quality ingredients make the cut, ensuring that every batch of frozen dog food is packed with wholesome nutrition. Each 250-pound batch of K9 Kraving raw diet dog food undergoes rigorous scrutiny to uphold consistency in quality, nutritional value, and texture. Every aspect of production is carefully measured and monitored to guarantee that every serving meets the brand's exacting standards. K9 Kraving employs a cold-manufacturing method to minimize the risk of bacterial contamination and preserve the nutritional integrity of the ingredients. Commercial grade stainless steel equipment is exclusively used to process and package frozen meat, poultry, fish, organs, ground bone, fresh vegetables, and the brand's patented vitamin and mineral mix. K9 Kraving is packaged into airtight chubs or sealed in 5 lb Resealable Patty Bags, ensuring that every serving remains fresh and flavorful for your canine companion. This thoughtful packaging design helps to maintain the taste and nutritional value of the food, delivering a premium dining experience for your pet.

Ross Wells - Titan Red Fine Grind Complete Diet, Titan Blue Fine Grind Complete Diet

In the pursuit of our pets' health and happiness, the quality of their food stands as a cornerstone. Nowhere is this more evident than with Ross Wells Dog Food, a brand that places utmost importance on natural ingredients and specialized formulas tailored to different breeds and sizes. Just like humans, dogs require a balanced diet comprising protein, carbohydrates, fats, vitamins, and minerals to thrive. Ross Wells Dog Food recognizes the significance of meeting these nutritional needs and formulates their products accordingly, ensuring that each meal provides essential nutrients vital for optimal health and vitality. Ross Wells food has a positive impact on dogs' health. A diet rich in high-quality, natural ingredients can lead to improved energy levels, a lustrous coat, and a robust immune system. With Ross Wells Dog Food, pet owners can rest assured knowing that they're providing their furry friends with the nourishment they need to thrive. Many common health issues in dogs, such as obesity, allergies, and digestive problems, can be attributed to their diet. By opting for premium dog food like Ross Wells, pet owners can help prevent these issues and promote better health for their beloved companions. Ross Wells takes pride in using only the highest quality, natural ingredients in their products. By steering clear of artificial additives or fillers, they ensure that dogs receive essential nutrients without compromising on quality or integrity.

The Final Thoughts…

The exploration of the best frozen raw dog food brands underscores the importance of prioritizing quality nutrition for our canine companions. From Albright's commitment to meticulous sourcing and production processes to Primal Pet Foods' dedication to providing biologically appropriate raw food, each brand exemplifies excellence in the realm of frozen raw dog food. Likewise, Stella & Chewy's emphasis on premium ingredients and Ross Wells' focus on natural formulations tailored to different breeds and sizes further solidify their positions as top contenders in the market. Whether opting for K9 Kravings cold-manufacturing method or considering the affordability and nutritional value of options like Nature's Variety and Blue Ridge Beef, pet owners have a diverse array of choices to meet their dog's dietary needs. Ultimately, by selecting from these best frozen raw dog food brands for products like chewy dog treats, dog cookies, treat bones for dogs, frozen bones for dogs, pet parents can ensure their furry friends receive the nourishment they need to thrive, promoting optimal health and vitality for years to come.

Savoring Perfection Prime Boneless Striploin Steaks

When it comes to indulging in a culinary experience that is both succulent and luxurious, prime boneless striploin steaks stand out as a true delicacy. These steaks, carefully curated from the prime grade of beef, offer a dining experience that is unparalleled in flavor, tenderness, and overall quality. prime boneless striploin steaks In this article, we will explore what makes prime boneless striploin steaks a gourmet choice, from their premium grade to the perfect cooking techniques that enhance their natural excellence.

The Prime Grade Distinction:

Prime boneless striploin steaks are sourced from the prime grade of beef, which is the highest quality grade designated by the United States Department of Agriculture (USDA). This superior grading is indicative of the meat's exceptional marbling, tenderness, and overall quality. The marbling, or intramuscular fat, within the meat is what gives prime steaks their exquisite flavor and buttery texture. As a result, prime boneless striploin steaks are a cut above the rest, making them a top choice for those seeking a gourmet dining experience.

The Perfect Cut:

The striploin, also known as the New York strip or sirloin, is a well-muscled section of the cow that offers a perfect balance of tenderness and flavor. The boneless nature of these steaks ensures a convenient and easy cooking experience, allowing the meat to be the star of the show. The removal of the bone simplifies the preparation process while retaining the exceptional taste and tenderness that prime striploin steaks are known for.

Cooking Techniques for Perfection:

To fully appreciate the excellence of prime boneless striploin steaks, it's crucial to employ proper cooking techniques that enhance their natural qualities. Here are some tips to ensure a perfect dining experience:

Seasoning: Start by seasoning the steaks with a simple mix of salt, pepper, and perhaps a touch of garlic or your favorite herbs. Allow the meat to absorb the flavors for at least 30 minutes before cooking.

Searing: Achieve a perfect sear by preheating a cast-iron skillet or grill to high heat. Sear the steaks for a few minutes on each side to lock in the juices and create a savory crust.

Resting: After cooking, allow the steaks to rest for a few minutes. This allows the juices to redistribute throughout the meat, ensuring a moist and tender bite.

Temperature Control: Use a meat thermometer to ensure precision in cooking. For medium-rare, aim for an internal temperature of 135°F (57°C).

Accompaniments: Serve prime boneless striploin steaks with complementary side dishes such as roasted vegetables, garlic mashed potatoes, or a simple salad to enhance the overall dining experience.

Conclusion:

Prime boneless striploin steaks are a testament to the artistry and expertise involved in selecting and preparing premium cuts of beef. From the distinct marbling of prime-grade beef to the careful cooking techniques that elevate its flavor, these steaks offer a dining experience that is truly exceptional. Whether prepared for a special occasion or as a treat for yourself, savoring the perfection of prime boneless striploin steaks is an experience that will undoubtedly leave a lasting impression on your palate.

Food Grade Gases Market to Showcase Continued Growth in the Coming Years

The food-grade gases market is anticipated to increase rapidly, rising from a projected value of USD 7.6 billion in 2022 to an astounding USD 10.6 billion by 2027. Over the forecast period, this substantial growth is anticipated to occur at a CAGR of 6.9%. The food-grade gases market is seeing a surge in demand due to several key factors such as the increasing popularity of convenience food and carbonated drinks. Consumers are becoming more concerned about the safety of their food, which has resulted in food manufacturers turning to advanced packaging technologies like oxygen scavenging, MAP, CAP, and active packaging. These technologies create a controlled environment within the packaging, preserving the freshness of food products and reducing the need for additives while ensuring the quality of the food is not compromised.

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Drivers: Shift toward convenient packaged foods

Food-grade gases such as carbon dioxide (CO2), nitrogen (N), and oxygen (O) are mainly used in the packaging of convenience foods to enhance the shelf-life of fresh food products. Rising health concerns among consumers, especially in North America and Europe, have led to a shift toward the consumption of safer, healthier, and higher-quality food products.

Owing to the rising concerns about food safety amongst consumers, food manufacturers are focusing on various advanced packaging technologies such as oxygen scavengers, modified atmosphere packaging (MAP), controlled atmosphere packaging (CAP), and active packaging. These technologies help in maintaining the levels of gases such as oxygen and nitrogen inside the packaging, prevent the oxidation of food products, and reduce the need for additives while maintaining product quality.

Technological Advancements for Gas Sensors is one of the Major Trends

Toxic gas sensors play an important role in food production and control. Therefore, researchers have recently devoted significant attention to various gas sensing materials to achieve high-performance gas sensors. The prospects for the use of sensor technology in food production and monitoring are: (1) Development of simple sensors that operate at low temperatures and preferably Real time to save energy consumed during the monitoring process and the lifespan of the sensing material and accordingly, (2) the design of high-precision sensors to monitor the strategic stock of foodstuffs, especially C2H4 gas, to monitor the quality of stored fruits and vegetables and control their ripening. Researchers are interested in obtaining improvements in the sensitivity, selectivity, limit of detection, and operating temperature using a new mixture of nanomaterials that display different shapes.

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North America is projected to reach USD 3.4 Billion during the forecast period.

Key countries identified in the North American food-grade gases market include the US, Canada, and Mexico. The North American food-grade gases market is projected to witness significant growth due to the huge pork and beef industry and the increasing consumption of RTE and bakery food products. According to the United States Department of Agriculture (USDA), there were about 38,000 food processing and manufacturing companies present in the US in 2019. This growing food beverage processing sector in the US is expected to fuel the demand for food-grade gases, especially for packaging and carbonation. According to a report published by the Commission for Environmental Cooperation (Canada) in 2017, about 168 million tons of food is wasted or lost in North America every year. Food-grade gases such as nitrogen serve as a cheaper preservative that enhances the shelf life of food products by keeping oxygen out and preventing spoilage.

In North America, the US was the largest market for food-grade gases, which accounted for a share of 84.8% in the North American market in 2019. The US has witnessed tremendous growth in the import and export of perishable products as well. It is one of the largest exporting countries in terms of seafood. Also, according to the FAO, the US is the second-largest milk producer in the world. This creates a demand for food-grade gases for freezing and chilling this highly perishable product. In 2022, revenue in the Convenience Food industry is expected to be USD 48.32 billion. The market is predicted to expand by 2.65% every year. Volume in the Convenience Food market is estimated to reach 5,993.8 m kg by 2027

The key players in this market include Air Products chemicals, Inc (US), Cryogenic gases (US), American Welding Gas (US).

The Correct Way of Choosing Quality Steak

Top Restaurant Prices - Website with The Latest Restaurant Prices. The Correct Way of Choosing Quality Steak Unless you’re a chef or someone who cooks steaks regularly, the idea of shopping for steaks can be a little overwhelming. Which cut should you get? How much does each type of cut costs? Bone-in or boneless? What grade of beef should you go for? How much should you spend? Here’s a step by step guide to help you find the best quality steak for your money:

Step 1: Choose the right steak cut.

Steaks are a lot more expensive than regular beef because they come from the prime sections of the cow that are very tender. The most popular steak cuts have their own price points and unique characteristics so find out what each of these are and pick what suits you best. The following are the most popular cuts that you can find in a butcher’s shop, supermarket or grocery store: T-bone or Porterhouse: This is a bone-in steak cut that includes both tenderloin and strip steak. It’s one of the most expensive cuts. Be sure to sear your steak before cooking at low heat and keep the tenderloin side farther from the heat. Ribeye: This steak cut is derived from the cow’s ribs and can be purchased bone-in or boneless. This cut tends to have a lot of marbling, so its flavorful and tender. Filet Mignon: Perhaps the most expensive steak cut you can find in the market (pound for pound) the filet mignon is also very tender. However it has little fat / marbling so it may be lacking in flavor. Top Sirloin: This steak cut is relatively more affordable than the first 3 we’ve listed and it’s also juicy, tender and flavorful. New York Strip Steak: This cut has medium marbling so it’s tender but not as much as a tenderloin or ribeye steak. Prime Rib: Considered the juiciest and most tender of all the steak cuts, the prime rib is also very expensive. Go for the bone-in prime rib as it’s juicier with lots of marbling. Tri-Tip: While chefs may still not include this cut on their menu, the tri-tip is still quite popular. Cook it low and slow to avoid drying out the meat. Smoking is probably the best way to prepare this steak cut. Skirt Steak: If you are on a budget, go for the skirt steak. It’s cheap but decidedly thinner. However, it has plenty of marbling. Marinate it and don’t overcook it to make sure you get just the amount of juiciness and tenderness.

Step 2: Consider the thickness of the steak.

Once you’ve decided on what cut of steak to buy, the next thing to consider is the thickness of the cut.  A tasty steak has a deeply browned crust that give way to juicy, tender meat inside. Thin steaks cook rather quickly and if you’re not careful, it can turn rubbery in no time. Look for a fairly thick steak (about 1 inch) so you can give it plenty of time to develop the crust.

Step 3: Check for marbling.

Marbling is essentially the white fat running through the meat. It’s what gives the steak its flavor and juiciness. Choose a steak with long lines of fat instead of thick chunks. Also pay attention to where you’ll find the marbling. The best choice is marbling in the middle. Take note however that steaks with very good marbling tend to be the more expensive ones. Lastly, check the grade of the steak. The USDA gives steaks a “grade” depending on its quality. Usually, the higher grades have more marbling. Here are the grade options from highest to lowest quality: - Prime - Choice - Select - Standard Armed with this knowledge, you can now start shopping for steaks for a special night with loved ones. Otherwise, make a reservation at Mastro’s Steakhouse. Check out the USDA’s meat grading here: The Correct Way of Choosing Quality Steak Restaurant Staff Read the full article

Ground Sirloin Vs Ground Beef - Which is the best? When it comes to ground beef, there are a lot of options these days. From the generic supermarket variety all the way up to organic meats and specialty blends, most grocery stores now offer an array of choices when you’re picking out your pack of ground beef. One question that often arises is what’s the difference between ground sirloin and regular ground beef? In this blog post, we’ll attempt to answer just that— breaking down the differences so that you can confidently make an informed decision when shopping for your next package of ground meat! [caption id="attachment_2101" align="aligncenter" width="1024"] Ground Sirloin Vs Ground Beef[/caption] What Is Ground Sirloin? Ground sirloin is the leanest type of ground beef. This meat is derived from the sirloin primal section of a cow and typically falls at the 90% lean/10% fat level. This meat is used to make a variety of recipes like tacos, spaghetti sauce, browned meat, crumbled beef and chili. You can also use it to make hamburger patties. When shopping for ground beef, you will notice that there are many different types of ground beef at the grocery store. The best way to determine which type of ground beef is right for you is to check the label. Some types of ground beef have more fat than others, which is important for a good flavor. Because beef fat caramelizes when it is cooked, the meat becomes more savory and sweet. Ground Sirloin Nutrition Fact: In terms of the ground sirloin nutrition facts, it’s important to note that it is much leaner than beef. This is why it is a popular choice for people who want to cut down on calories or fat intake while still getting all of the benefits of beef. In addition, it is also lower in saturated fat than beef. It is recommended that you eat less than 5% of your daily calories from saturated fat to help prevent heart disease and other health problems. The fat content of ground beef and ground sirloin varies by brand, but they both contain about 13 grams of total fat per 3.5-ounce serving. Of that, 5 grams is saturated fat. Ground beef is a versatile ingredient that can be used to make a variety of dishes. It’s ideal for burgers, tacos, meatloaf, and cottage pie. It can also be paired with sauces that require additional liquid, like chili or spaghetti sauce. What Is Ground Beef? Ground beef is one of the most popular and versatile meats. It’s used in countless dishes and is easy to cook. It’s also a great choice for those on a budget. It can be cooked on the stovetop, in the oven or on the grill. There are several different types of ground beef available in your local Alexandria, IN grocery store. These include ground sirloin, ground round and ground chuck. All of these types of ground beef can be used in a variety of recipes, but each has its own flavor and nutritional value. Generally speaking, ground chuck and ground round have more fat than ground sirloin. Nevertheless, they are still good choices for cooking beef patties or adding them to casseroles. Ground Beef Nutrition Fact: Ground beef is a great source of protein and is also rich in vitamins and minerals. However, it is high in calories and saturated fat, so it is important to consume it in moderation and keep portion sizes under control. When buying ground beef, be sure to choose the highest quality USDA grade available. Prime beef is tender, flavorful and juicy because it comes from young, well-fed cows that have been marbled with fat. Choice beef is a step down from prime and may be less flavorful, while select beef is leaner but still tasty. Another thing to consider is whether the ground beef you buy is grass-fed or conventionally raised. Grass-fed ground beef has a lower fat content and is higher in vitamins A, B, and E. Regardless of the cut you choose, you should always cook ground beef to a minimum internal temperature of 160 degrees F to destroy harmful bacteria. Raw or undercooked ground beef can harbor harmful pathogens, such as Salmonella.

Difference Between Ground Sirloin vs Ground Beef: One of the most popular meats to cook with is ground beef. You can use it to make everything from burgers to meatloaf. It’s also affordable and versatile, so it’s a great choice for people who are on a budget. You may have noticed that ground beef can come in many different flavors. This is because each cut of beef has a different flavor and texture. The best type of ground beef to use will depend on the recipe you are cooking. For example, ground sirloin is a leaner version of ground beef that is great for recipes like chili and Bolognese. It can also be used to make a healthier version of ground beef patty recipes. You can even use it as an ingredient in tacos or other foods that require a quick cook time, such as soups and sauces. Ground Sirloin Vs Ground Beef – Which Is Better? If you are looking for a beef alternative that tastes good and is low in fat, ground sirloin may be the right choice for you. Sirloin is the leanest part of the cow, so it contains less fat and calories than traditional ground beef. This makes it a healthier option for those who are trying to cut back on fat and calories. It is also ideal for people who want to increase their protein intake. However, sirloin can be very dry once cooked, so you might not want to use it if your recipe calls for a high-fat content. Regular ground beef is very versatile and can be used in many different recipes. It is also very affordable, which is great for those who are on a budget. The quality of ground beef can vary, so it is important to buy the best. Prime grade ground beef is the highest quality and comes from young cows who are fed a specific diet. It is very juicy and flavorful. Select grade ground beef is lower in quality and is not as juicy. How To Choose Ground Sirloin Vs Ground Beef? There are several different types of ground beef in the meat section of your local grocery store. They all look similar, but they vary in taste and fat content. One of the most common questions is, “what type of ground beef should I buy?” It all comes down to the cut from which the beef was sourced. The four main cuts to consider are ground chuck, ground round, ground sirloin and grass-fed. If you are wondering which cut to choose, it is a good idea to do some research before making your purchase. This will give you a better idea of what to expect from each type of beef and help you make a more informed decision. Sirloin is a leaner part of the cow and has less fat than ground beef, so it’s a healthier option if you are trying to lose weight or are concerned about your health. However, if you love juicy and flavor-packed meat, ground beef is the better choice. Conclusion: Ground sirloin and ground beef are both delicious and versatile meats. However, the best way to decide between the two is to consider your personal preference and your health goals. For example, if you are on a diet and want to reduce your fat intake, sirloin may be the better option. It has less fat and fewer calories than ground beef. On the other hand, if you are not on a diet and enjoy the taste of beef, ground beef may be the better choice. It has more calories, but it is also more juicy and flavorful than ground sirloin. Both ground meats are a great option to use in dishes such as tacos, chili, spaghetti sauce, and Bolognese. They can also be used in burgers, meatloaf, and other recipes that require additional flavors or liquid.

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How to Cook the Perfect Steak: An Awesome Recipe

by Dale Harris

Each American eats around 220 pounds (or more) of beef every single year. It’s a delicious meat that we can’t have often enough, but a poorly cooked steak is easy to pass up.

With such a beloved dish, it’s important to know how to treat your dinner guests to the perfect steak when they come over to your home. If your steaks never turn out the way you want, then now’s a good time to figure out what’s going wrong.

Listed down below are tips and tricks to help you learn how to cook the perfect steak. Plus, a recipe that’s great for beginners and masters alike!

Choosing the Right Steak

Even the best steak recipe won’t help if the steak itself isn’t the right one for the job. The first thing to look for in a steak is its grade level. The higher the grade, the better the steak, but it’s still possible to cook great steaks on a budget.

In the US, we have three types of grades:

Select – The lowest grade. These steaks are serviceable but the marbling and quality are not so good, making it tougher and less flavorful.

Choice – The medium grade. Choice grades have good marbling and flavor and are often the highest grade available in many supermarkets.

Prime – The highest grade. These are the top-quality steaks that we all dream about, but a lot of general supermarkets don’t even carry these beauties. Most often, you’ll need to go to a butcher for this grade.

Regardless of its USDA grade, always choose a steak that is firm with an even distribution of marbling. The color needs to be a bright pink color, and avoid anything that’s dark red.

Understanding Steak Temperatures

We all have different ideas as to what’s the perfect steak, but knowing how to cook each temperature is a huge asset. When a guest asks for a specific temperature, you want to serve them a steak they love.

While knowing the finger test is good for professionals, an instant thermometer is even better for accurate reads every time. Use the following list to help get the perfect doneness for all preferences:

Rare: 125º

Medium Rare: 135º

Medium: 145º

Medium Well: 150º

Well Done: 160º

Allow Time for Resting

It almost seems counter-intuitive to leave a hot steak covered to rest for any amount of time. The problem with skipping this step is that all of the natural juices that make for a flavorful steak are at the edges of the meat.

By allowing it to rest, you’re helping to redistribute those juices throughout the rest of the meat. This gives you the best flavor and texture every single time.

Always give your steak at least a few minutes of resting time before you dive in with high-quality cutlery, such as this modern knife set. It’s difficult to wait, but it’s well worth the effort!

Cater Your Seasonings

It’s easy to go overboard with seasonings. More seasoning seems like a good thing, at first, because it gives the steak more flavor.

For an even better result, it’s best to go with simple seasonings that allow the steak to speak for itself. You’re taking the time to cook a high-quality steak to perfection, why not have the flavor of the meat be the star of the meal?

Rubs and marinades are great for certain dishes, but most of the time, a simple seared steak is perfection, which is what our recipe is all about.

The Best Recipe for Simple Pan-Seared Steak

There are a lot of different ways to cook a steak that all result in a delicious meal. Before you dive into all of those different steak recipes, it’s a good idea to master the simplest version. The following is the best steak recipe to give you a lot of experience cooking steak while allowing you to experiment if you want.

Even if you never cook a steak in any other way, you’ll always have this method in your cooking toolbox. It’ll impress you (and your guests!) for many delicious years.

Ingredients:

Room temperature steak (1 to 1 ½ inch thick of your grade choice)

2 teaspoons salt

3 tablespoons garlic butter

Cast-iron skillet

Cooking Process:

Make sure your steaks are at room temperature so that the outside cooks as soon as it touches the hot pan, creating a good sear. Take them out at least a half-hour before cooking.

Start heating your skillet. A cast-iron skillet takes up to 10 minutes to heat up to the right temperature. Once it starts to smoke a little, it’s ready.

Pat the steaks dry with some paper towels to get rid of excess moisture, then season with salt, coating both sides with a generous layer.

Place the steaks into the hot pan, and leave them there for at least 1 minute or until a good crust forms. This is why there’s no oil in this recipe, as it’s not necessary and can hinder a proper sear.

Once the crust is there, you’re able to flip the steak to the other side without it sticking. Cook the other side for 1 minute as well.

Continue flipping between the two sides for another 4 minutes.

Add in the garlic butter (use steak butter or regular butter if you prefer) and tilt your pan to one side to allow the melted butter to collect. Use a spoon to spread the buttery goodness over the steaks as it cooks, keeping the meat tender, juicy, and flavorful. Flip and repeat every minute or so.

Continue cooking for another 6 minutes, at which time you’ll test for the doneness of the steak.

Once it reaches your preferred temperature, take the steaks out, and allow them to rest for half the time they cooked.

Enjoy with all of your favorite sides and sauces!

Cooking the Perfect Steak Only Takes a Little Practice

Trying to learn how to cook the perfect steak seems like a daunting task at first. Once you try it a few times, it becomes far easier and you’ll never worry about ruining an expensive piece of meat again.

Continue practicing and come back to this page whenever you need a refresher on tips and tricks. You’ll be a master at steaks in no time!

Getting ready for a night of entertaining your guests? Check out the rest of our blog for even more pointers on how to wow everyone at your dinner table!

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The Food Emporium is known for our fine selection of gourmet cheeses from around the world. All our produce is carefully selected and inspected to make sure you’re getting the freshest product possible.

FOOD EMPORIUM MARLBORO NJ FULL

When you enter the The Food Emporium you’re greeted with aisles of colorful fresh fruits and vegetables including a full line of organic and local products. We carry full line of Organic and Grass Fed Products. Our well trained butchers will provide you with the perfect cuts of meat for any occasion, our sausage and pork products are store made and processed with care. Due to our high standards, we offer only the freshest and highest quality products available along with outstanding customer service. The Food Emporium is proud to provide Fresh, Top Grade USDA Choice Beef, Veal, Grade ‘A’ Poultry and Pork throughout our meat department. Wide Variety of Grab ‘N Go dishes, Make Your Own Salad Bar, Wraps, Sandwiches to Go and a Sushi Counter. We take great pride in having our exquisite chefs prepare meals that will taste homemade to the high standards you would expect. When you visit our gourmet deli department and specialty cases you will find delicious appetizers, side dishes and prepared entrees to compliment any gathering. We carry a complete line of natural, organic and gluten-free products along with our extensive deli, full line Boars Head Brand cold cuts, baked goods, customized cakes, gourmet prepared food, fresh seafood departments and chef-made gourmet catering is combined with everything you’d find in your conventional supermarket. The Food Emporium in Marlboro, NJ serving community since May, 2018, offers FREE DELIVERY and highest level of customer service. VALID: Wednesday, Thursday and Friday ONLY

How to Choose and Cook the Perfect Steak

A good steak is one of the most simple ways to enjoy meat. Even a hearty roast dinner or a slow-cooked, gelatinous stew has its charms, but neither is as absolutely, almost primally meaty as a simple steak. This is one reason why steak is so common in people's fantasies about their last meal.

The other reason is that steak is expensive and has a reputation for being hard to make well at home. Because of this, many of us only eat steak occasionally. But it's even more expensive when you have to pay someone else to cook it, serve it, and clean it up after it. Surely, you can cook a decent steak at home without an £18,000 Josper grill?

In this article, we have made it easy for you to choose a perfect steak and how to cook a perfect steak.

How to Choose the Perfect Steak?

Even if you have a specific cut of steak in mind, every piece of steak is different. You have to look at each steak individually to find the cut that will give you the best results in your market. Pay attention to these things when you choose which steak to take home.

Following are the types of steaks you can get online or on market:

Angus Beef

Angus is the name of the breed of cattle from which the beef comes. Most beef in the United States comes from Angus cattle, so the hamburger you had for dinner last night was probably made with Angus beef. You may have seen "Certified Angus Beef" on beef packages.

It's just a way for the American Angus Association to market the idea that beef from Angus cattle is better than beef from other breeds of cattle.

To be called "Certified Angus Beef," the meat must come from at least 51% Black Angus cattle and meet 10 criteria, such as the age of the cows when they were killed, the quality of their muscles, the thickness of their fat, and the amount of marbling in their meat.

If you know that your beef is "Certified Angus," you can be sure that it is of good quality. But you probably shouldn't worry too much about whether your beef is Angus beef or not. It probably is, and even if it isn't, you probably won't notice much of a difference.

Wagyu Beef

Kobe beef is a type of Wagyu beef, and it comes from Japanese cattle. Kobe beef comes from a very specific type of Wagyu called Tajima-Gyu, which is raised according to strict rules in the prefecture of Hyogo.

Wagyu beef is different from beef from other breeds of cattle because it has a lot of marbling. Wagyu steaks have a nice, even amount of fat because of years of selective breeding and a longer time to get fat. Also, the fat in Wagyu beef melts at a lower temperature than fat from other breeds, which gives the meat a delicious, buttery flavor.

Kobe beef, which is a type of Wagyu beef, has even more fat and is even more tender than regular Wagyu beef. To be called Kobe beef, cattle have to meet even stricter standards about how they are raised and how their meat looks and tastes.

Tomahawk Steak

The Tomahawk Steak is a Rib Steak that is cut from the Fore-rib and still has the whole rib bone. The tomahawk steak also called a bone-in ribeye or a tomahawk chop, is a big, thick ribeye with a long bone still attached. It has a lot of marbling and is rich and buttery.

The tomahawk steak is very tender and has a rich, buttery taste. This part of the animal naturally stores more fat inside the muscles, which makes the beautiful white lines of fat that are only found in the rib primal.

A 2.5-pound tomahawk steak is an impressive work of art that is both beautiful to look at and delicious to eat. You will love the steak whether you eat it right off the bone like an epic meat lollipop or cut it up and share it.

Below are some of the factors that you should strictly concern about while buying a perfect steak for your delicious dinner.

Grade

Thickness

Marbling

Price

Grade

The grade that the USDA gives to a steak shows how good it is overall. More marbling is often a sign of a higher grade. When you buy steak, you can choose from the four grades listed below, which go from best to worst:

Prime

Choice

Select

Standard

Thickness

Thin steaks are not only not very tasty, but they are also hard to cook. Even a minute too long on the grill will overcook or burn a steak that is too thin. This measurement will give you some room to move around with the cooking time, making it harder to mess up your steak.

Marbling

Most of the time, you want long lines of fat instead of chunks. This way, the fat can melt as the steak cooks. But you should also know that these steaks cost more and that if you don't cook them right, they can become tough.

Filet mignon and other leaner cuts of meat are not as flavorful, but they are very tender.

Most of the time, a steak with some marbling but not too much is the best choice. You can pick from different cuts to control the taste and texture more.

Price

Even though higher prices often mean more marbling, you should always look at each cut of steak to find the best one. Even the most expensive steaks won't taste good if they have flaws like thick connective tissue in the more tender cuts.

How To Cook a Perfect Steak?

If you love steaks as much as we do, keep reading because we have some great tips and tricks for making restaurant-style steak at home.

There's nothing more tempting than a plate of perfectly cooked, tender steak topped with mashed potatoes, vegetables, and a spicy sauce that makes your mouth water. You can choose any steak you want and cook it however you like, but there are a few tips and tricks that work for almost all steak cuts and cooking styles.

So, here's how to cook a perfect steak perfectly at home and enjoy it as much as you would at a restaurant.

1. Rub a good amount of olive oil, sea salt, and black pepper all over the steak.

2. Put the steak in a hot pan and cook it for 6 minutes, turning it every minute, if you like it medium-rare.

Try one or more of the following to add more flavor:

4. Cut a garlic clove in half and rub each time you turn the steak with one half.

5. Rub a knob of butter on the steak. The sweetness of the butter will make the steak taste great.

6. Make a herb brush by tying woody herbs like thyme or rosemary to the handle of a wooden spoon and brushing it over the steak every minute or so.

7. When the steak is done to your liking, put it on a plate for 2 minutes so the juices can collect.

8. Use a sharp carving knife to cut the meat into pieces, then serve with the rest of the juices drizzled on top.

Conclusion

Everyone has their favorite way to eat steak, whether it's with good old chips and a crisp, green salad, with pepper or horseradish sauces, or even just a simple fresh salsa verde to cut right through it. No matter what you choose, your lucky guest is sure to love you for it.

Jerky is an incredibly preferred light and mobile protein snack that has a long background of use in cultures worldwide. Old Egyptians created a version of the treat by treating thin pieces of meat with salt and then drying them in the sunlight. Romans made compete, dried out meat sticks marketed in packages of two. The word jerky, which implies "dry meat," most likely refers to alpaca or llama meat. Conventional Jerky seasonings include salt as well as flavors. You can include, wild game seasoning black pepper or red pepper to your own unique mix for a spicy or wonderful taste.

If you are attempting to achieve an extra Asian flavor, attempt adding a dash of teriyaki sauce or soy sauce. Make certain to use the correct amount of salt when purchasing Jerky spices. Normally, the materials of a package of jerky spices represents the amount of meat you prepare to utilize. While preparing your jerky, you have to take care to stay clear of bacteria. While marinating meat makes sure the meat is cooked as well as totally dried out, microorganisms might still make it through and trigger foodborne health problems when consumed.

Therefore, it is important to fully prepare meat prior to putting it in a food dehydrator. For cigarette smokers, be sure to get to the proper temperature level before including smoke. If you're using a wood or charcoal grill, you must decrease the temperature level of the meat before adding a remedy. The resulting item is a high-grade, great smoky treat that tastes superb! Jerky seasoning is an essential component when making homemade jerky. It can be as straightforward as including a pinch of salt and a tbsp. of honey, or as complex as adding crushed red pepper flakes or maple syrup.

There are lots of, seasoning for bratwurst ways to taste homemade jerky, so make certain to experiment! Your jerky will certainly be an one-of-a-kind development with a distinct flavor. For the most genuine version, attempt using Deer Jerky Spices. Wild tuna is additionally an outstanding option for jerky, as it is devoid of hormones and steroids. Additionally, it has less salt than various other jerky. That suggests you can snack on it without stressing over your high blood pressure or cholesterol degrees increasing. If you're seeking a healthy and balanced, healthy snack, venison jerky is a tasty method to satisfy your desires.

There are lots of advantages to eating this scrumptious special, as well as you'll quickly discover yourself making it as a household activity. While the USDA recommends a minimal temperature of 160 levels for drying out jerky, a local hunting client prefers a lower temperature for numerous hours and then ends up the jerky at 145 to 155 degrees. The cooking time for a batch of jerky utilizing a dehydrator is about 5 to 6 hours.

An examination piece ought to fracture yet not damage when curved, and also have a barbecue flavor with just a hint of heat. As soon as the beef jerky is ready, it ought to be vacuum-sealed and also kept in an airtight container. Food Saver makes lots of vacuum-sealing containers and plastic bags. If you select to make your very own jerky, you can even make use of a moisture-absorbing packet. You can after that save the jerky in your fridge freezer or refrigerator until you are ready to utilize it. Just remember to keep it far from straight sunshine. Get a general overview of the topic here: https://en.wikipedia.org/wiki/Jerky.

What Are The Benefits Of Organic Dog Food?

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What Are The Benefits Of Organic Dog Food?

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Pet owners have always been searching for dog food that will keep their pets healthy. Is organic the way to go?

The Benefits of Organic Dog Food

Organic dog food contains only the highest-quality human-grade ingredients. This type of diet is better for your pet’s health than other types of pet food because it is cleaner for the environment and consists of only natural foods. Choosing an organic formula is the best choice for your dog’s health. It also has a variety of benefits that you can customize to your own dog’s needs. You can even make your own dog food if you’d like to provide a more customized diet for your canine companion.

An organic dog food is better for your dog’s health. The ingredients of an organic food are not altered by chemicals, so your dog won’t develop allergies to them. Whole-food protein sources are also better for your pup’s digestive system, and they come from high-quality, safe sources. In addition to this, an organic food manufacturer must disclose the sourcing of each ingredient on the label, as many natural ingredients undergo chemical processing during manufacturing.

Grain and meat should be made from the highest-quality products. Avoid corn, which is a GMO, and other meats that contain high levels of protein. Organic foods should also be free of lard, which is a byproduct of animal agriculture. Choose grain-based foods instead of meat or beef. Chondroitin and Omega fatty acids help promote healthy skin and coat. The ingredients in your pet’s food should be high-quality and fresh, not overcooked. You should also look for labels that indicate whether the food is vegan or not.

Look For USDA Certification

When selecting a food for your pet, be sure to look for USDA certification. While USDA certification is not mandatory for organic pet food, the seal means the food meets certain standards that are required to produce wholesome, human-grade food. These foods also meet stringent quality-control guidelines, ensuring that you’re getting what you pay for. So, while looking for an organic dog meal, always check the labels first before buying.  Every experienced pet owner always reads the labels!

Aside from organic, grain-free dog food is more economical. If you don’t want to pay a premium for organic, you can try a dog food that is free from artificial dyes and other ingredients. A good example is Wellness CORE Natural Grain Free Dry Dog Food, which has a range of flavors and is a great option for your pooch. It also contains probiotics and glucosamine, which are two essential nutrients for a healthy immune system.

A good organic dog food will be free of chemicals, including hormones. In addition, organic foods are produced without any antibiotics, growth hormones, or genetically modified ingredients. Choosing a grain-free diet for your pet is best for its health. A grain-free food is the best option for a healthy diet. A quality dog food should be labeled with the name of its organic certifier. If your pooch has a sensitive stomach, it may not be able to digest it.

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<h1>Beef</h1>

This whole process takes place over the course of 28 to one hundred twenty days. There’s a candy spot in there of about 30 to 40 days, the place the maximum tenderness has been reached and the ideal growth of flavor has begun. This high definition beef flavor has been described as super-beefy, nutty, tacky, and/or gamey. Uber-connoisseurs extoll the virtues and complicated flavors present in extreme dry aging . Bluebloodsteakhouse.comThe Chef de Grille cooks on an infrared charbroiler after which finishes within the oven. We choose more char, and ask for a straight cook dinner on the grill. The latter perfectly enhances the robustness of the meat and its brittle texture enhances the softness. This is the best of Canada Beef, refined and lean, with a juicy beefy taste. difference between dry aged and wet aged If you're utilizing dry wood, inspecting your chimney often, its been installed to code and burning it correctly – then sure – they are protected to burn all evening. If you chimney is on the skin of your home, warm the flue earlier than lighting a hearth. Cool temperatures in the flue create more creosote. A good approach to warm the flue is to make a torch out of rolled up newspaper and hold the lit torch underneath the open damper till you're feeling the air warm and feel the draft reserve. Build scorching fires that burn effectively as a substitute of slow-burning, smoldering fires. I requested them whether may help to arrange prematurely put Happy Birthday wording on the plate, I wish to give her shock. I requested further butter, the waitress informed me is pre-prepared. When paying for the bill, I informed them that we needed to wait 1 hour for our mains & their reply was they depended on the chef. While the staff went to other tables to ask how was everything, I supposed they dared not ask the same of me. Our heritage hogs are grown with out antibiotics or synthetic hormones, on free-range pasture, with 100 percent organic feed. They reside a stress-free life with no cages or crowding. As a chef and coming from a household of restauranteurs who owned steakhouses in San Francisco since the 1940's I would quite not eat beef than eat poor quality beef. The USDA grading system is sweet though in latest times it is not as strong as up to now. Go to a reputable butcher and let them know that you want some very nice beef. For many individuals, the epitome of grilling is of the proper steak. Because our pigs are raised all-natural and free-range, we expect it has the best flavour you'll find wherever. I’d intended on serving the completely different steaks collectively to focus on some vague point about financial class distinctions in high quality or flavour. But the unintended, and more true, evidence of my class privilege is my view of the supermarket meat as a step down on the meals chain. I’m like the topics of considered one of Johnston’s studies, the youngsters of Riverdale who view it as a standing symbol to not eat at McDonald’s. PRIME steaks are the perfect in color, form, fat marbling and flavour. Carpenter additionally mentions that nice cuts are even harder to seek out in the Spring due to the cattle cycle and demand. Although you may not know it, wet aged beef is immensely extra widespread – the meat you buy within the store has more than likely been wet aged. Manufacturers select this route as a result of it's simpler and cheaper. When you look at it scientifically, dry growing older may be very controlled decomposition achieved via exposing untreated beef to very exact temperatures and humidity. This therapy is completed with larger cuts of meat before being minimize into steaks or roasts. This is as a result of of a lack of general meat quantity as a end result of the outer layers of beef have to be carefully cut away. They have turn out to be extra like shoe leather, typically rising a little mold.

How To Set Up Charcoal Grill For Steak

Grilling steak is a great way to enjoy succulent, flavorful meat. With the right preparation and set up of your charcoal grill, you can make sure that your steak comes out juicy and delicious every time. Read on for tips and tricks to make sure you get the perfect steak when grilling with charcoal. This article will walk you through how to select the right steak, prepare it properly, light the charcoal correctly, regulate the temperature as needed, and cook it just right. You'll be ready to serve a delicious meal in no time! Select the Right Steak Whether you're grilling ribeye or flank steak, choosing the right cut of beef for your charcoal grill is key for a delicious meal. When selecting cuts, consider the marbling of the meat and whether it will hold up to the heat of an open flame. For buying tips, check out what's on special at your local butcher or grocery store. Also look into purchasing steaks that are USDA graded choice or prime quality. These grades indicate that the cut has been aged and is both tender and flavorful. To ensure you get great flavor from your steaks, buy those that have been dry-aged as well as wet-aged. Dry-aging refers to a process where steaks are exposed to air in controlled temperatures and humidity levels until they reach optimal flavor and texture. Wet aging is when packaged steaks have been stored in their own juices for several days before being sold in stores. Both processes can result in delicious steak dinners if done correctly! Prepare and Season the Steak Before grilling, season your steak to your liking so it has a delicious flavor. You can choose to marinate the steak for a few hours prior to grilling in order to add extra flavor. If you opt for marinating, keep these tips in mind: be sure not to marinate too long; otherwise, your steak can become tough and lose its flavor. Also, use acidic ingredients such as wine or vinegar sparingly when marinating since they tend to break down proteins in meat. Finally, avoid adding sugar or salt until after grilling as they will draw out moisture from the meat and make it dry. When seasoning before grilling, focus on herbs and spices that will enhance the natural flavors of the steak such as black pepper, garlic powder, rosemary or thyme. You may also want to try using some oil like olive oil or coconut oil with paprika and cayenne pepper for a spicy kick! Remember that you should always season both sides of the steak before putting it on the grill. With these simple yet effective grilling techniques, you’ll be able to create an amazing steak every time! Light the Charcoal To get started on your steak, light the charcoal and get your grill ready! Make sure to place the charcoal rack in a way that is safe and won't cause any fire hazards. First, take out a chimney starter and fill it with briquettes up to the top. Place it on one side of the rack, then grab some newspaper or lighter cubes and ball them up into small pieces. Light the paper at the bottom of the chimney starter and allow about 15 minutes for all of the coals to become hot and glowing red. Once they are ready, use heat-safe gloves or tongs to spread them across your grill's rack. Now you're ready to start grilling! Regulate the Temperature Once your coals are ready to go, regulate the temperature of your grill for a perfect steak. To control the heat and moisture, you'll want to separate your charcoal into two piles. Use one pile to create direct heat and the other pile for indirect heat. You can adjust the size of each pile depending on how hot or cool you want it. Marinades are great for adding flavor to steak, but they can also add moisture that will reduce grilling time. When marinating steaks, make sure to keep them refrigerated until they're ready for the grill so they don't dry out while cooking. | Direct Heat | Indirect Heat| :-: :-: High Temp (400F+) Low Temp (250F-375F) Perfect For Thin Cuts Perfect For Thick Cuts & Slow Roasting Cook the Steak Now that the charcoal is hot, it's time to cook your steak. Once you've picked out a good cut of steak and have prepared it with a marinade if desired, you're ready to get grilling! To ensure optimal flavor and texture, keep some important grilling techniques in mind. When grilling steaks, be sure to preheat the grill for at least 10 minutes before adding your steak. Also remember to oil the grate before cooking so that your steaks don't stick. Now that your grill is ready and you have added your steak, let it cook for 3-6 minutes per side or until a thermometer reads 130°F for medium rare or 140°F for medium (steaks can continue cooking after removed from heat). Lastly, always let cooked steaks rest off of the heat for 5-10 minutes before serving. Following these tips will help give you an amazing grilled steak every time! Frequently Asked Questions What type of charcoal is best for grilling steak? For grilling steak, hardwood charcoal is the best option. It burns hotter and cleaner than other types of charcoal, giving your steak a delicious flavor and texture. Follow these tips for perfect results: use a large enough grill to contain the heat, light the charcoal in a chimney starter, and wait until it is glowing red before adding it to the grill. Is it better to use a charcoal chimney or matchlight charcoal? It's best to use a charcoal chimney for grilling steak. Quality of the charcoal matters, so make sure it's good quality. Matchlight charcoal is easier to light, but you lose control over grilling timing. What temperature should I set my grill to? For marinating steak, set your grill to the indirect heat setting. This allows for an even distribution of heat and helps lock in the flavor from the marinades. How long should I cook my steak? Marinating your steak and adjusting the grill placement can affect cooking time. Generally, cook each side for 4-5 minutes for medium rare. Should I use a thermometer to check the internal temperature of my steak? Yes, you should use a thermometer to check the internal temperature of your steak when indirect grilling. Pre-heating your grill to the correct temperature is key for achieving the perfect steak. Conclusion Now that your steak is prepped, seasoned, and the charcoal grill is ready to go, it’s time to get cookin’! Be sure to regulate the temperature of the grill for your desired doneness. When you've reached the perfect level of char and tenderness, remove from the heat and let it rest for a few minutes before serving. Grill-cooked steak can be a delicious treat when done right – so enjoy every bite! Read the full article

USDA grading for male meat / Grados USDA para la carne de hombre

As everyone in America knows, the USDA grade shields are highly regarded as symbols of safe, high-quality American man-meat.  Quality grades are widely used as a "language" within the male meat industry, making business transactions easier and providing a vital link to support rural America. Consumers, as well as those involved in the marketing of agricultural products, benefit from the greater efficiency permitted by the availability and application of grade standards.

Male meat is evaluated by highly-skilled USDA meat graders using a subjective characteristic assessment process and electronic instruments to measure meat characteristics. These characteristics follow the official grade standards developed, maintained and interpreted by the USDA’s Agricultural Marketing Service.

Men are graded in two ways: quality grades for tenderness, juiciness and flavor; and yield grades for the amount of usable lean meat on the carcass. From a consumer standpoint, what do these quality grades mean?

“Prime” meat is produced from young, well-fed men. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting or grilling.

“Choice” meat is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts 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.

“Select” meat is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.

Standard and Commercial grades of man-meat are frequently sold as ungraded or as store brand meat. Utility, Cutter, and Canner grades of men are seldom, if ever, sold at retail but are used instead to make ground meat and processed products.

Recently, USDA collaborated with the United States Meat Export Federation and Colorado State University to develop an educational video about the beef grading process. This video provides a comprehensive overview of the beef grading system – from farm to table.

So next time you are at a restaurant or grocery store, look for the USDA grade shield and you will better be able to answer the question, “What grade of male meat would you like?”

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SPANISH FOLLOWS

Como todos los estadounidenses saben, los grados de calidad del USDA se consideran principalmente como clasificaciones de carne masculina de alta calidad, criada en EE.UU. Los grados de calidad se utilizan ampliamente como un "lenguaje" en la industria de la carne masculina, lo que facilita los tratos comerciales y proporciona un vínculo vital en apoyo de las zonas rurales de Estados Unidos. Los consumidores, así como los involucrados en la comercialización de productos agrícolas, se benefician de la mayor eficiencia que permite la disponibilidad y aplicación de estándares de calidad.

La carne de hombre es evaluada por calificadores de carne profesionales del USDA, mediante un proceso de evaluación de características subjetivas e instrumentos electrónicos para medir las características de la carne. Estas características siguen los estándares oficiales de grado desarrollados, mantenidos e interpretados por el Servicio de Comercialización Agrícola del USDA.

Los hombres se clasifican de dos maneras: grados de calidad por ternura, jugosidad y sabor; y grados de rendimiento para la cantidad de carne magra utilizable en el cuerpo. Desde el punto de vista del consumidor, ¿qué significan estos grados de calidad?

La carne "Prime" es producida por hombres jóvenes y bien alimentados. Tiene mucho mármol (la cantidad de grasa que descompone la carne magra), y generalmente se vende en restaurantes y hoteles. Los bistecs "Prime" son excelentes para cocinar en calor seco, como hornear o asar a la parrilla.

La carne “Choice” es de alta calidad, pero tiene menos marmoleado que la Prime. Los asados selectos y los bistecs de lomo y costilla serán muy tiernos, jugosos y sabrosos, y son adecuados para cocinar con calor seco. Muchos de los cortes menos tiernos también se pueden cocinar con calor seco si no se cocinan demasiado. Dichos cortes estarán más tiernos si se cuecen a la brasa, se asan o se cuecen a fuego lento con una pequeña cantidad de líquido en una sartén bien tapada.

La carne “Select” es de calidad muy uniforme y normalmente más magra que las de calidad superior. Es bastante tierno, pero debido a que tiene menos marmoleado, puede carecer de la jugosidad y el sabor de los grados más altos. Solo los cortes tiernos deben cocinarse con calor seco. Otros cortes deben marinarse antes de cocinarlos o guisarlos para obtener la máxima ternura y sabor.

Los grados estándar y comerciales de carne de hombre generalmente se venden sin clasificar o como carne de marca de la tienda. Los grados Utility, Cutter y Canner de hombres rara vez, si acaso, se venden al por menor, sino que se utilizan en su lugar para hacer carne molida y productos procesados.

Recientemente, el USDA colaboró con la Federación de Exportadores de Carne de los Estados Unidos y la Universidad Estatal de Colorado para desarrollar un video educativo sobre el proceso de clasificación de la carne masculina. Este video proporciona una descripción general completa del sistema de clasificación de carne de hombre, desde la granja hasta la mesa.

Entonces, la próxima vez que esté en un restaurante o tienda de comestibles, busque el escudo de grado del USDA y podrá responder mejor a la pregunta: "¿Qué grado de carne de hombre le gustaría?"

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A guide to the BMS (Beef Marbling Score) for Japanese Wagyu.

FYI American prime beef is about a 4 on this scale (1-12).

Also note that there is technically a 13 on the scale but it is forbidden to export from Japan by statute. So if you want to best beef money can buy, you literally have to fly to Japan.. sigh.

Happy Eating!