Your Meat Questions Answered
How will my steak arrive?
The steaks shipped to our customers have been blast frozen after being wet aged for 28 days. They will arrive inside a VanMeter James cooler bag with dry ice inside.The dry ice will evaporate after some time. The ice should never be touched with bare hands. The cooler bag is placed inside an insulated shipping box to help keep the steaks frozen.
How long can my steak last in the freezer?
Up to one year after receiving them. But for the best quality, we recommend cooking them within six months.
What States can you ship to?
We can ship to the “lower 48” states
What is the difference in CAB and CAB Brand Prime?
The main difference is marbling. CAB Brand Prime requires Finely textured marbling (quality) along with Slightly Abundant to Moderately Abundant (quantity). However, they BOTH have to meet 10 extra standards that the USDA Beef grade system does not have to meet. They only have to meet the marbling standards. CAB’s standards are below:
- Modest or higher marbling – for the taste that ensures consumer satisfaction
- Medium to fine marbling texture – the white "flecks of flavor" in the beef that ensure consistent flavor and juiciness in every bite
- Only cattle harvested less than 30 months of age by dentition and only A-maturity lean – for superior color, texture and tenderness
- 10- to 16-square-inch ribeye area*
- 1,050-pound hot carcass weight or less
- 1-inch or less fat thickness
- Superior muscling – limits light-muscled cattle
- Practically free of capillary rupture – ensures the most visually appealing steak
- No dark cutters – ensures the most visually appealing steak
- No neck hump exceeding 2 inches – safeguards against cattle with more variability in tenderness
What is the difference in Porterhouse and T-Bone?
T-Bone’s are mostly considered the center cut of the short loin. Porterhouse is going to be cut from the end that is close to the Sirloin. It will have part of the Sirloin on the edge of the strip side. The T-bone will not have the Sirloin as part of the strip. Another aspect to note is the USDA says the filet must be 1.25’’ wide to be a Porterhouse.
What Temperature should I cook my steak to?
- Rare - 125º
- Medium Rare - 135º
- Medium - 145º
- Medium Well - 155º
- Well - 165º
If your steaks arrive and they are not what you ordered, please email email@example.com or call 859.368.8457 and we will get new steaks to you at no cost. Please throw away any steaks that arrive at room temperature and contact us.