USDA PRIME
These boneless Ribeye Steaks are graded USDA Prime, the top tier of quality in the U.S. On average, about 9% of graded cattle will achieve Prime status, but taking things a step further, we inspect each primal that moves through our facility to guarantee quality. If we don’t think a piece deserves the Prime grade, we won’t ship it.
HOLSTEIN CATTLE
Our Ribeye Steaks are cut from Holstein cattle, raised in California predominantly in the Southeast corner of the state. The size (diameter) of Holstein steaks will be smaller than the Angus, which will allow for a thicker steak.
SHIP FROZEN
Flash frozen after being processed, these Ribeye Steaks will be safe for an additional 6-7months in your freezer, or 4-5 days in your refrigerator once thawed.
DRY AGED
Before these were processed into steaks, these Ribeyes were dry aged for 30-40 days.
What’s the deal here? Simple, when we fill our orders, we cut to order on the day we ship; nothing is precut. Our policy is that after taste and tenderness comes uniformity; if six steaks are ordered, they will be cut from the same piece so that at the table, all will look the same (bet you can’t say that about your guests). This is true for whatever the number; we will even go to pains to select matching pieces if the order cannot be filled from one loin or rib.
At the end of each shipping day, we gather up all the steaks that didn’t ship out, individually package them and tuck them away in the freezer awaiting a good home. Why freeze them you ask? Even if you didn’t ask, I’m going to tell you; when cut into steaks, they’re at the peak of perfection and trying to keep them fresh for a day or two will add nothing to them. Freezing on the other hand will not hurt them but rather stop them in time when they are perfect. It allows us the ability to manage inventory and be able to ship multiple units on the spur of the moment.
As a result, we end up on the Island of Misfit Steaks, known in these parts as Helluva Deal Atoll. Just like in the movie, there is nothing wrong with them other than they don’t match the others; some will be from the loin end, others from the rib end; some 12 ounces, some 14 to 16 ounces. All in all, a motley crew that we guarantee will melt in your mouth; just don’t look at them first. Actually I’m getting carried away, they are just fine and the degree of difference is really not that great; they’re perfect for family and friends….only lacking a “formal uniformity”.
So to answer the original question, the deal is just that, the same quality steaks aged between 30 and 50 days; simply put, priced aggressively because they’re not carbon copies.
