Snake River Farms Top Pick
Snake River Farms is a family-owned business out of Idaho whose meat is used by Michelin-star restaurants.
Luckily for us, they also sell directly to the public via their website.
Their claim to fame is their American Wagyu beef, which comes from crossbreeding imported Wagyu cattle with American Angus.
Their beef is rated higher than USDA Prime .
You can choose from a huge variety of cuts but you cant go wrong with ordering the American Wagyu Gold Grade Ribeye, the bone-in new york strip or the filet mignon.
They guys arent just a mail-order steak company. Porter Road is a full online butcher, selling a large range of beef, pork, chicken, and lamb.
Their meat is sourced from small family farms in Kentucky and Tennessee before it is cut and dry-aged for a minimum of 14 days at their facilities in Kentucky.
All beef is pasture-raised and hormone and antibiotic-free.
Their meat is also quite a bit more affordable than Snake River Farms, making Porter Road a great choice if you want to treat yourself without breaking the bank.
You can shop from over 50 different cuts of beef, but you cant go wrong with the bone-in ribeye.
One of the things I love about Porter Road is the selection of more interesting cuts like Flank Steak, Tri-Tip, Bavette, and beef neck roast.
You can also let Porter Road do the meat shopping for you with one of their curated meat boxes.
They are also focused on sustainability and ensure all meat is humanely raised.
Menu Navigator: Best And Worst Choices At A Steak House
Depending on the cut, beef isnt much fattier than other meats. Still, some big prime- and choice-grade steak house servings pack enough saturated fat to last you daysand thats before you factor in the side dishes. We analyzed six steak house entrées from popular U.S. restaurants to help point you to healthier choices. Nutrition numbers are estimates: Results vary widely according to portion size. And if sodium is a concern, ask the kitchen not to use added salt, and watch your intake the rest of the day. Now, lets get to the meat of the matter.
Smart Steak Strategies Prime-grade beef has more marbling than choice-grade, which makes prime steaks tastier, juicier, and, of course, fattier. But expertly cooked steak of either grade wont need buttery saucesor the butter dollop some steak houses put on topto be delicious.
Lets Make Restaurant Style Steak
I call this my special occasion steak Valentines Day, Fathers Day, birthdays, anniversaries, Christmas Eve dinner , etc.
And also for those few random days in the year when my body just need a good piece of steak.
Often its after a long week. Or when I dont want to spend a lot of money eating out but want a fancier meal. Or after I am on a veggie-heavy diet and my body decides it needs some serious red meat fix.
I dont eat a huge piece of steak often. But when I do, I want to go all the way.
Bring on that butter.
And most importantly, get a nice, solid cut of meat.
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Why Is A Ribeye So Tender
A ribeye steak whether bone-in like our Tomahawk Ribeye and Cowboy Ribeye or boneless like our classic Ribeye is considered the best example of USDA Prime cuts of beef because of its high abundance of marbling. At Ruths Chris, our secret recipe for aging our steaks also plays an intricate part in the tenderness and flavor of each cut of beef we serve.
Skip The Guessing Altogether
Let Chicago Steak Company pick out the perfect steaks for you, every single time you order! Ordering steak online from Chicago Steak Company is a foolproof way to make sure you get qualify beef sent to your home with each order. Sure, its great having a freshly cooked steak delivered to your table, but not much beats some of the best quality steaks in the world getting delivered to your doorstep for you to make at your convenience.
Check out our selection of tomahawk ribeye, American Wagyu boneless strip steaks, and other cuts that you cant find in most restaurants. We age our steaks to perfection, flash-freeze them to maintain their freshness, and then send them on their way to your home for you to enjoy. Ready to try our steaks for yourself? Start here.
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Idaho: Chandlers In Boise
Located in the Hotel 43 in downtown Boise, Chandlers is a locally-owned, upscale dinner house specializing in prime steaks, jet-fresh seafood and premium craft cocktails. They offer over a dozen selections of hand-cut and trimmed steaks ranging from corn-fed Midwest prime to Northwest American, Japanese A5 wagyu to organic grass-fed beef. A three-course prix-fixe dinner option rounds out the extensive menu. Enjoy a craft cocktail or a glass from their award-winning wine list while listening to live jazz seven nights a week.
Located downtown since 1902, this classic steakhouse was even named by the NBA as approved team dining. Get a view of the open kitchen preparing your meal or enjoy a pre-dinner cocktail in the upstairs speakeasy.
Is Online Meat Delivery Safe
If youre looking for an alternative to your traditional local butcher or big chain supermarket , getting meat delivered to your door seems too good to be true.
But is it actually safe to ship high-quality meat?
It turns out it is.
There are a few different methods online butchers use to deliver meat safely.
Most meat is shipped frozen, with insulated boxes and dry ice inside to keep the temperature cold.
Selection of meat ordered from Porter Road
Companies like Porter Road and Snake River Farms use bio-degradable insulation to cut down on waste.
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Don’t Order Kobe Beef From A Steakhouse
If you can get your hands on Kobe beef, by all means, go for it. But that’s going to be a taller task than you might imagine.
Kobe beef is the meat that comes from one specific breed of the four breeds of Wagyu cattle, known as Kuroge Washu. But outside of Japan, “Kobe beef” has come to be known as any type of Wagyu beef. That might seem like an insignificant detail, but this breed has a unique genetic makeup creating unrivaled marbling. In other words, even in the elite class of Wagyu beef, Kobe sits head and shoulders above the rest.
So why is the piece of meat at your favorite steakhouse not the Kobe beef the menu says it is? In order for it to be true Kobe beef, it needs to come from a cow raised in a particular area in Japan in addition to meeting many other criteria. And for good reason. The environment, methods, and expertise required to properly produce this high-quality meat can only be found in Japan.
Because of its rarity, Kobe beef is hard to find in America. According to Business Insider, in 2016, there were just eight restaurants in the country that served the real thing. If you order a faux Kobe beef steak, you’ll probably still end up with a pretty good meal, but you certainly won’t be getting what you paid for.
What Should You Order At A Steakhouse Instead
“If you love steak, the best thing to order at a steakhouse is a petite filet with grilled shrimp,” Harris-Pincus suggests. “You can even add in grilled asparagus and homestyle mashed potatoes for an extra 300 calories and come away with a satisfying and delicious meal.”
Going with a smaller cut is a great idea. Even if you say you get the 16-ounce and plan to take half of it home, there’s a good chance you’re probably going to eat the whole thing in one sitting. So, make it easier on yourself and just get the smaller cut to be safe.
At Outback Steakhouse, for example, the 6-ounce Center-Cut Sirloin is the leanest with 7 grams of fat and 3 grams of saturated fat.
“When it comes to steak, leaner is better nutritionally, it’s a trick to balance lean with tender. That’s why a filet mignon is the most sought after cut of meat,” Harris-Pincus says.
If you want a sauce, though you really should just go without it , avoid creamy ones.
“The lowest calorie option is an A1 type sauce with around 15 calories per tablespoon. Just beware of the sodium since your steak is already seasoned with salt when cooked,” she explains.
And now you’re reading to enjoy a hearty steakhouse meal, the right way!
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Beware Of The Hidden Calorie Bombs
Its no surprise at this point that the Bloomin Onion appetizer from Outback Steakhouse is pretty terrible for you. It clocks in at 1950 calories, 155 grams of fat and 56 grams of saturated fat, and 3,840 milligrams of sodium.
But there are foods on the menu that look healthy, but can set you back in a sneaky way.
Salads can be calorie bombs if theyre loaded with extras like cheese, bacon, croutons, and eggs, in addition to dressing, Sass says.
Same applies to vegetables: Scope out veggies that are not fried or drowning in butter or creamy sauces.
She also points out that creamy soups are often more caloric than youd expect, as well as fruity cocktails, which are high in sugar.
Mixed dishes that combine carbs, meat and cheese, like quesadillas, also tend to be high in calories. But before you even get to the meal, you could consume an entrées worth of calories in chips and salsa.
Best With Instructions: Marx Foods
What sets the Marx Foods site apart from its peers is the level of guidance youll get with your purchase. Between the test kitchen, the recipes, and the culinary techniques on their website, its a pretty sure bet youll find help cooking the food you buy, whether youre looking for a recipe for wild boar or youre wondering how to properly trim your meat.
Besides a ridiculously wide range of meat products, including camel for the most adventurous, youll also find fruits, vegetables, cheese, and even edible flowers. If youre looking for something really special, you can even find fresh truffles to finish off your perfect steak.
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Pennsylvania: Barclay Prime In Philadelphia
The clean modern feel of this steakhouse seems a twist from the dark wood and low lighting of a traditional steakhouse. The menus have surprises but also the traditional fare of a steak standard. A selection of steak knives is presented to diners prior to serving their steaks. You may not need them too much with the certified Japanese Wagyu available on the menu.
How To Choose The Best Cut Of Steak
For just about any steak, its especially important to look at thickness. Although thinner cuts of steak can cook just fine on the grill or in the oven, theyre a little more difficult to master. An extra 30 seconds or minute too long, and your delicious steak can turn into a not-so-tempting hockey puck. Thicker cuts allow you a little more time to play with, so you can get the perfect grill marks and cook without overcooking it. Of course, the right thickness can vary with your preferences, but its a good idea to choose a cut thats at least 1-inch thick for any cooking method.
Then, look at the marbling. See those white lines running through each cut? Thats marbling, which is another name for the fat that runs through the steak, almost like thin veins. You think you dont want fat in your steak, right? Thats a common thought, but naturally occurring marbling through the muscle is what gives your steak tenderness and flavor. As it cooks, the fat renders itself down, creating the excellent texture and rich steak flavor you expect. So, the right amount of fat is a good thing! Of course, you dont want a fatty steak, so look for nice, thin lines of marbling rather than chunks of fat.
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Know The Meaning Of Prime Choice And Select
Most beef has a quality grade stamped on the packagePrime, Choice or Select. These ratings are chosen by the United States Department of Agriculture based on a variety of factors, including the age of the cattle, the uniformity of the meat and the quantity of marbling.
In the end, the grade gives you a good idea of the overall tenderness, juiciness and flavor of a steak.
Prime cuts have the most marbling and theyre produced from young beef cattle. Theyre also the most expensive and only account for about 2& of all beef graded by the USDA. If you have the money to spend, these steaks are the highest quality.
Next up are Choice cuts, which are still quality beef but they have less marbling than Prime steaks. Because they have less fat, they can become dry if theyre overcooked. Buying a Choice steak is my go-to option at home. So long as you avoid these common steak mistakes, Choice beef tastes fantastic and it doesnt break the bank.
Finally, Select beef has the least amount of marbling, making it the leanest option. It can lack the juiciness of the higher grades, so you should marinate Select beef before cooking it. Its not always best for dry heat cooking methods , but its a great option for braised dishes.
Look For The Right Cut Of Steak
This is a highly subjective topic, but its generally agreed that the tenderloin is the most tender cut of steak. That being said, its not my personal favorite. Because its super lean, it can dry out if youre not careful!
When youre going all out, we recommend picking up a Prime ribeye or New York strip. Theyre the easiest steaks to cook because of their high levels of marbling, which build in a lot of forgiveness in case you accidentally overcook them.
Any 1-inch-thick steaks cut from the short loin or sirloin are also fantastic choices for the grill when youre on a budget. Thinner steaks from the plate tend to be tough but have a beefy flavor, and they grill up just fine if you marinate them.
I wouldnt recommend grilling steaks that come from the chuck, briske, or round. These tougher cuts are inexpensive, but theyre better suited for low-and-slow cooking methods.
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If The Inside Of The Steak Is Puffy It Wasn’t Cooked Right
A steakhouse will always rest a steak after it’s cooked, but a good one will also rest it before it’s cooked. If the meat is being stored in the walk-in, you don’t want to immediately cook it. It should rest first, allowing it to warm to around the 50 degree mark so it’s not still chilled on the inside. “If it’s really puffy-looking inside once you cut into the meat, it probably went straight from a 34-degree walk-in to the hot pan,” says Weber.
What To Look For
When trying each of these meat providers, we looked at a few key considerations to ensure that their steaks were truly high-caliber. These include:
- Flavor of the steaks
- Reputation of the butchers and farms
- Customer feedback
- Wide menu option
- Value for money
Because there are a lot of different steak delivery providers, it was important for us to narrow down the top providers. These key considerations allowed us to objectively name the top businesses for steaks on the internet.
The customer service at Butcher Box is only rivaled by their superior products. For anyone looking for top-quality, sustainable, humanely raised meats this is the place!
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– Gretchen R., Verified Better Business Bureau Reviewer
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Transparent Ethical And Local Sourcing
To ensure we provide clients high-quality products, we select our manufacturers carefully. Every product we carry is traceable. We only source from federally and provincially approved farms to guarantee the safety of our food. Your customers safety is our top concern.
We support and strive to source locally. 90 percent of our products are sourced within Canada. We source all chicken and beef products from local Canadian farms.
We are environmentally conscious and strive to practice sustainability. We are proactively switching to biodegradable containers and reducing the waste produced to one garbage bag per week. Save money, time, and the environment with us.
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Les Oreilles Et La Queue
This is an elegant steakhouse that serves the best beef from France and around the world. Depending on the size of your order, steaks can be a tad on the expensive side since a medium sized entrecote steak costs 41 euros . Their meat is among the best you can find in Paris so if price isnt a constraint, then Les Oreilles et La Queue is for you. For those on a budget, we recommend their delicious burger which will set you back 23 euros or a steak tartare for 24 euros. There are two Les Oreilles et La Queue in Paris: the original in Saint Honore and a newer location near the Eiffel Tower in the 7th.
Price: Mid range to Expensive
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Which Oil To Use To Cook Steak
An oil that can withstand very high temperatures without burning is ideal, such as canola or coconut oil. Some chefs oil the steak and add it to a hot dry pan. We prefer to add oil directly to a smoking hot pan, get the oil hot and shimmering. A delicious, crisp and even golden crust will form on the outside of your steak.
