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Top Pick Of The Week

June 5, 2012

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Ribeye Steak

Most people would be thrilled to receive a bone-in rib-eye or other Certified Angus selection. The bone at the top of this rib-eye is frenched (the meat around the bone at the top is removed) to become a cowboy steak. Photo by Margo Ouillat Photography | IST.

WHAT IT IS: Triple-certified Angus beef.
WHY IT’S DIFFERENT: Only Certified Angus Beef is 100% Angus. Black Angus and other Angus brands need only be 51% Angus.
WHY WE LOVE IT: Tender, delicious and sure to please.
WHERE TO BUY IT:  CertifiedSteakAndSeafood.com. You’ll also receive $100 in coupons for future orders.

 

Cowboy Steak

The bone of a rib-eye is frenched to create a cowboy steak. Photo courtesy Certified Steak and Seafood.

 

Certified Angus Beef Gift:
What Dads Really Want For Father’s Day

Jump to the article index below

 

Every year we try to find something special for the connoisseurs on our Father’s Day gift list. In recent years we’ve sent truffled cashews, great chocolates and rare cheeses. But this year we’re going back to basics:

For the slam dunk, we’re sending Certified Angus Beef.

Many online steak companies offer USDA steaks of the quality that is widely available in supermarkets.

We were introduced to Certified Steak and Seafood, a wholesaler that has been providing superior steak to fine restaurants for three generations. They’ve entered e-commerce with a website for consumers.

What caught our eye for Father’s Day is the range of Certified Angus Beef in choice or prime cuts. Our gift will be the hefty cowboy steak, which is cut from the first six ribs. Also known as a bone-in rib-eye steak, the combination of taste and texture of the steaks we tried from Certified Steak and Seafood was luscious.

To source its beef, Certified deals with American family ranchers who are members of the Certified Angus Beef Program. Its Triple Certified Angus Beef is hormone-free and of the quality usually only available in fine restaurants.

What Is Triple Certified Beef?

First, the beef is inspected by the Certified Angus Beef Program, a rigorous process.

Second, USDA beef inspectors are on-premises at Certified Steak and Seafood to keep a constant watch over the in-house processes that convert each steer to trimmed beef.

Finally, each and every product undergoes a chemical analysis and is certified by an outside lab to ensure safety and quality—an extra step not required by the government, but an assurance to customers. As an extra, the company employs an institute-trained chef in its test kitchens.

This combination of standards is tough and demanding, but has pleased fine restaurateurs for years.


Why Order Beef Online

  • You can get the highest quality beef, not generally available to consumers: superior marbling, hand-cut, hand matched beef.
  • You can get top steakhouse quality at Internet prices.
  • You can have it delivered as a gift—more elegant than showing up with a bag of meat.

Order your Certified Angus Beef now, and get $100 in coupons for future orders.

 

— Karen Hochman

   

Get Cooking!

Morton's The Cookbook   Pure Beef  

Morton's The Cookbook: 100 Steakhouse Recipes for Every Kitchen, by Klaus Fritsch, Tylor Field III and Mary Goodbody. A wealth of information on how to cook steak to perfection. More information.

 

Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every Cut, by Lynne Curry. Lauded by industry experts, this book tells how to cook any cut of beef to your liking. More information.

 

The Palm Restaurant Cookbook, by Brigit Legere Binns. The cooking technique that makes Palm steaks and chops so juicy, and the secrets behind the most requested dishes, are revealed. More information.

INDEX OF REVIEW

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