Learn what sets a steak from Chicago Steak Company apart from any other: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration. These points of distinction make these hand-cut steaks the Ultimate Steak Experience and perfect for holiday gifts and business incentives.
Transcription:
This video is sponsored by Chicago Steak Company. Steak University is dedicated to teaching you how to cook the Ultimate Steak Experience.
Hi, I’m Lisa Evagelou and today we’re going to be talking about the Ultimate Steak Experience.
Some online steak providers choose to offer grades of steak less than the USDA Prime or USDA Choice. These steak offerings may be more affordable, but do not carry the distinct flavor, marbling or texture. Chicago Steak Company only offers USDA Choice and USDA Prime steaks. And that’s what sets us apart! The highest grade you can buy, USDA Prime beef, represents only 2 percent of all American beef-described by the United States Department of Agriculture as the ultimate in tenderness, juiciness, and flavor. It is the most sought after designation that any beef seller would be proud to boast. However, because only a small portion of all US beef earns this grade, a demand for it is so high many beef sellers are unable to offer it. More than likely, if it is not labeled USDA Prime it’s not.
USDA Choice is the second highest grade assigned to beef that has slightly less marbling than USDA Prime. Chicago Steak Company only offers upper 1/3 USDA Choice and USDA Prime cuts.
It really does start with the quality of the beef. Even within the USDA Prime and Choice grades there are different qualities. Variations in marbling texture and color are just a few of the variables that can affect flavor and tenderness. We carefully select our beef from the top of the grade to ensure that we’re delivering on our promise of excellence.
Let’s talk about aging, one of the key components of a quality steak. How do you take a great steak and make it exquisite? You age it. Aging meat is a process that breaks down a steak and makes it more tender and flavorful. Meat is placed in special temperature and humidity-controlled refrigerators that are carefully monitored. The meat ages in this environment while its natural enzymes break down the steak. There are two types of aging: Wet and Dry. So Chicao steak Company Steak Best Steak and easily buy steak online .
The wet aging process is carried out with the meat carefully packaged to prevent oxidation. These bags are then placed into coolers for wet aging. Before the beef is finally cut and packaged. This extra time, in a controlled atmosphere, allows the fibers of the meat to break down and reach an extra level of tenderness. Because wet aged beef isn’t exposed to air like its dry aged counterpart it doesn’t lose much moisture through evaporation and the result is delicious, flavorful, and tender meat.
The dry-aging processing, a little different, begins in a strictly controlled temperature and humidity level where beef ages for approximately 28-40 days. During dry-aging two things take place. First the additional time of aging allows the breakdown of fibers and tissues. Second, the monitored atmosphere causes evaporation meaning that the meat loses its moisture. As moisture decreases and the meat consequently shrinks the remaining flavor intensifies. Because of the extra time and shrinkage of the meat, dry aged beef commands a significantly higher price than wet aged beef does and a stronger beefy flavor.
Each perfectly aged steak is individually vacuumed sealed and placed in our attractive gift box. These boxes are then placed in a reusable cooler, packed with plenty of dry ice to keep it frozen during shipment. Every order is individually registered with its own unique registration number guaranteeing uncompromising quality. The care that we put in to each package ensures that every order is well received whether given as a gift or simply as a way to treat yourself.
Take a look at some of our many other videos where we’ll show you how to cook the Ultimate Steak Experience. I’m Lisa Evagelou; don’t forget to follow us on:
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