Photo by Kjokkenutstyr Net licensed under CC BY-SA 2.0 Readers here at Steak University should know by now that when it comes to steak, the more fat the better. Fat imparts flavor, juiciness and, when allowed to cook properly, melts into the…
Photo by Tavallai licensed under CC BY-ND 2.0 Easy Tips and Tricks for Punching up the Flavor or your Favorite Cut of Steak If you took one glance at the title of this most recent addition to Steak University’s attempt at imparting beefy knowledge…
Choosing a steak that will fulfill your expectations can be difficult. However, it is made to be easier with the USDA grading system. While USGA graded beef consists of eight different levels, the more common USDA grade only has three.…
Cooking the perfect steak is dependent upon preference, but everyone can agree that there is nothing like the distinctive taste of a smoky barrel-cooked steak. The Pit Barrel Cooker (PBC) is undoubtedly the most popular commercial barrel smoker on the…
Photo by mali maeder licensed under Pexels license At Steak University, we’re all about the giving. Whether it be advice, education or entertaining insights, we like to think we give our readers the unique gift of informative steak goodness with…
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…
This is one of my favorite summer steaks as you can use it as a salad topping, sandwich or crisp quesadilla. It will be even better with a nice glass of crisp Venho Verde. Serve with vine ripe tomatoes and grilled bread
Enjoy and Bon Appetit.
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,…
Picture this… You have reservations for one of the fanciest restaurants in town. White linen tablecloths, fine china and crystal glasses adorn the table. Your waiter has just lifted that iconic silver dome off of your gourmet steak dinner. We’re…
The kids are back in school, the leaves are starting to change and pumpkin spice everything is around every corner. It’s time to face the facts. Summer is over. This doesn’t mean you need to put the grill away just…
Learn what makes a Chicago Steak Company Steak better than what you can find at your local butcher and why the USDA classifies it as the top 2% of beef.
Our friends over at the Wolfe Pit have created an excellent video tutorial to teach you how to cook the perfect burger using our USDA Prime Steak Burgers
Ever wonder what makes a Filet Mignon so tender? In this episode of Steak University TV, Mark Kranenburg & Chef Philippe examine one of our USDA Prime Wet Aged Filet Mignon Steaks and teach us what to look for in…
Learn a bit about our USDA Prime Aged Top Sirloin Steaks in this educational video with Chef Bind. Sirloin steaks may be a lesser known cut when it comes to grilling but it is not for lack of flavor.
Check out this helpful tutorial on how to cook a Porterhouse steak from our friends at the Wolfe Pit. [the_ad id=”2915″]
Look no further for the best mail order steaks! Try the Ultimate Steak Experience with our USDA Prime steaks.