STEAKHOUSE BLEND- Dry-Aged

STEAKHOUSE BLEND- Dry-Aged

$12.00
$12.00
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Size: 1 Package

 

Indulge in a mouth-watering flavor explosion with our STEAKHOUSE BLEND! Our unique blend of dry aged loin and rib boasts the perfect balance of tenderness and richness. Elevate your next meal with this flavorful addition, guaranteed to satisfy any meat lover's cravings. Trust us, your taste buds will thank you!

  • Grass and non-GMO Grain Fed Premium Beef
  • 100% Pasture Raised

  • Raised Without Hormones or Antibiotics

  • Dry-Aged

  • USDA Inspected

 

Recipes for ground beef:

Sloppy Joes

Meat Loaf

Why Choose Dry Aged Chopped Steak?

Our premium dry aged chopped steak is crafted from carefully selected, farm-raised beef, delivering unmatched flavor and tenderness. Dry aging intensifies the natural beef flavors, resulting in a rich, mouthwatering experience with every bite. Whether you're grilling, pan-searing, or creating gourmet burgers, our dry aged chopped steak ensures exceptional quality and taste every time.

What Makes Our Dry Aged Chopped Steak Special?

  • Farm-Raised, Quality Beef: Raised on our family farm, we ensure our beef is hormone and antibiotic-free, providing you with a healthier, more natural choice.
  • Dry Aged for Intense Flavor: By allowing our beef to naturally age, we enhance its tenderness and robust flavor, perfect for steak lovers looking for a premium experience.
  • Versatile and Convenient: Our chopped steak is perfect for a variety of meals, from classic steak dishes to hearty, flavorful burgers.

FAQs

Insert a meat thermometer probe into the thickest part of the meat to take the temperature.

Poultry

  • Dark meat (thigh, leg): 170º to 175º
  • White meat (breast, wing): 160º to 165ºF

Fish

  • Medium-rare: 120º
  • Medium: 135º

Beef & Lamb

  • Rare: 125°
  • Medium rare: 130° to 135°
  • Medium: 135° to 140°
  • Medium well: 140° to 150°
  • Well done: 155+°
  • Ground: 160°

Pork

  • Medium rare: 145°
  • Medium: 150°
  • Well done: 160°
  • Ground: 160°

Beef

Bold, robust spices enhance beef's hearty flavor.

  • Salt & Black Pepper: Essential for any beef preparation.
  • Garlic Powder/Onion Powder: Adds savory depth.
  • Paprika (Smoked/Regular): Great for grilling or roasting beef.
  • Rosemary & Thyme: Ideal for steaks or beef roasts.
  • Cumin: Perfect for ground beef dishes like tacos.
  • Chili Powder: Adds heat for brisket or ribs.
  • Worcestershire & Soy Sauce: Not spices, but fantastic umami boosters for marinades.
  • Mustard Powder: Great for rubs, especially with brisket.

Pork

Pork works well with both sweet and savory spices.

  • Brown Sugar: Adds sweetness for ribs and pork roasts.
  • Paprika & Cayenne: For spicy rubs, especially with BBQ.
  • Sage & Thyme: Ideal for sausages and pork roasts.
  • Garlic Powder: A go-to for most pork dishes.
  • Fennel Seeds: Adds a mild licorice flavor—excellent for Italian sausages.
  • Chinese Five-Spice: Pairs well with pork belly and ribs for an Asian twist.
  • Apple Cider Vinegar: Common in marinades or sauces to cut through pork’s richness.

Poultry (Chicken/Turkey)

Light herbs and spices bring out the mild flavors in poultry.

  • Lemon Pepper: Adds brightness to grilled or roasted poultry.
  • Garlic & Onion Powder: Basic yet essential for most poultry dishes.
  • Thyme, Sage & Rosemary: Fantastic for roast chicken or turkey.
  • Paprika & Chili Powder: Adds mild heat and smokiness.
  • Cumin & Coriander: Great for spiced chicken dishes.
  • Curry Powder: Adds depth to chicken stews and grilled dishes.
  • Herbs de Provence: A blend of thyme, basil, rosemary, tarragon, and lavender—perfect for poultry.
  • Buttermilk Marinade: Helps tenderize chicken while adding subtle tanginess.

Shipping & Delivery Info.