Photo by Steven Depolo licensed under CC BY 2.0 You purchased some of the most incredible steaks you’ve ever feasted your eyes on from Chicago Steak Company. Now that they’re here, how can you store them properly so that they…
Category: Steak 101
Photo by Michael Stern licensed under CC0 When it comes to the pursuit of the perfect steak, enthusiasts and amateur carnivorous connoisseurs alike will rush to tell you that medium-rare beef is best. Any more is, in fact, considered sacrilegious…
What Marbling Means for Your Steak When it comes to steak, no quality is so highly prized as marbling. From USDA inspectors, to Michelin-rated chefs, to backyard steak aficionados, if you ask what matters most in a quality cut, anyone…
Photo by RyanMcGuire licensed under Pixabay License With Americans taking more of an interest in what they are consuming daily, many are turning to organic diets consisting of whole foods. This is because organic products are grown and developed naturally,…
Photo by RyanMcGuire licensed under Pixabay License Raising beef cattle has become a major part of the US economy. The United States is the world’s largest producer and per-capita consumer of beef, and beef production makes up more than 35%…
You’ve probably heard it a million times before: slice against the grain. If you’re like many steak lovers (including some of us here at Steak U), you might have heard and even followed this advice for years or decades without…
For steak lovers, suppliers, and farmers alike, the USDA’s beef grading system is the holy standard for all things beef, from ribeye to New York strip. But for those unfamiliar with how beef is graded by the USDA, the different…