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  • The Secret to Perfectly Grilled Wagyu Beef Steaks
     

    When you place an online meat order that includes wagyu beef steak, you’re ordering what many industry experts consider the best cut of beef. Wagyu Filet steaks are cut from the tenderloin, the part of the back that’s located just past the rib cage. Because this area doesn’t bear any weight or contain much connective tissue, the meat is more tender and flavorful than other cuts. It’s not unusual for individuals who don’t usually like the taste of beef to enjoy wagyu beef steak and porterhouse steaks since the tenderloin cuts have a milder flavor.

    While there are a few different ways to prepare wagyu beef steak, most people feel that grilling this particular steak is the way to go because the meat absorbs some of the grill’s smoky flavor.

    The most important thing to keep in mind when grilling filet steaks is you want to avoid overcooking them. In this case, you should try to undercook the meat. You can always toss it back on the grill later if you decide you want it a little less rare.

    How to Grill your Wagyu Beef Steak

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    Prep your gas grill. Before placing the filet mignon steaks on it, the grill should reach 500 degrees which ensures that the outer edge of the meat gets nice and crusty while the interior is packed full of delicious juices. Most grills generally reach the desired temperature after about 15 minutes of pre-heating.

    While you’re waiting for the grill to warm up, wipe your wagyu beef steaks with a paper towel. This removes excess moisture that hinders the hinders the Maillard reaction, decreasing the meat’s ability to brown in a short period of time. Once you’ve dried the meat, add a salt and oil rub.

    Place the steaks diagonally on your grill slats and close your grill’s lid. You’ll want to leave them alone in the closed grill for about three minutes before you turn them over. Once rotated, let the steaks cook in a closed grill for another three minutes. If you like you filet mignon steak rare, with a cool pink center, now is the time to remove it from the grill, but if you want cooked just a bit longer, close the grill again. Chefs claim that for every 3 minutes on a closed grill, filet’s warm another 10-15 degrees. The same chefs also recommend letting the steaks rest for approximately five minutes before serving them to your guests.

     

  • Make Filet Mignon Prime Steak a Part of This Year’s Tailgating Experience
     

    This year, instead of settling for poor quality roasts and burger, commit yourself to eating tailgating food that delights your taste buds. You can achieve this by using Meat the Butchers filet mignon prime filet steak to make these perfect tailgating delicacies. All you need to pack is your grill and a few ingredients.

    Bacon Wrapped Filet Mignon Prime Steak Bites

    • 1 8oz Meat the Butchers filet mignon prime steak
    • 6 or 7 slices of thick, wide cut bacon
    • A pinch of salt
    • A dash of pepper-finely ground
    • 1 cup of olive oil
    • toothpicks

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  • Different Types of All-Natural Lamb Chops
     

    Both agriculture and eating in the United States is in a state of constant evolution. One of the big changes we’re seeing is that an increasing number of livestock producers are moving away from beef operations and replacing their cows with breeding ewes and raising lamb instead of steers.

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  • From Venice With Love: Classic Beef Carpaccio
     

    PMC delivers the finest, freshest carpaccio beef available today

    but the story of this thinly sliced delight actually began a long time ago.

    Carpaccio is a tender, buttery Italian dish made of raw meat and romance. The classic beef carpaccio recipe originated in 1950 in Venice at Harry’s Bar, a celebrated hangout for artists such as Ernest Hemingway, Alfred Hitchcock and Orson Welles. It was invented and popularized by the restaurant’s founder and bartender, Guiseppe Cipriani.

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  • Grocery Meat Truth Revealed
     

    Find Out What 96% of American Don't Know About Meat...

    If you're like most shoppers, you know that fresh meat is better than frozen and free range is better than industrial farming. But you may not know why. So let's take a look at the reasons why freezing harms protein.

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  • Amazon Treasure Truck
     
    We are constantly looking for new ways to get out meats to your homes, from our own private fleet of drivers delivering to the Southern California regions, to priority overnight shipping in our high-tech, temperature-controlled packaging. During our research for new avenues, we knew we wanted our proteins to be synonymous with speed, care and quality.
     

  • The battle on El Cinco
     
    Cinco De Mayo, an important day in Mexican history, has been celebrated in the United States even since the 1860s. It might seem a strange thing to celebrate a battle that happened over 150 years ago in a town 750 miles from the nearest Mexican-American border.
     

  • The Beauty of Passover (Pesach)
     
    Spring is the most colorful time of year, a time when flowers bloom and animals come out of hibernation. Spring is symbolic of new beginnings, new life and growth, so it’s very fitting that it’s also host to several very beautiful and spiritual holidays.
     

  • The Hunt for the Truth About Easter
     
    There are veils of mystery that cloud the origins of some of our favorite holiday traditions. Why do we dress up and hand out candy on halloween? How is Santa Claus the prevailing symbol of a holiday meant to mark the birth of a messiah? And if Easter is mainly a Christian celebration of the death and resurrection of Jesus, why is any and all marketing centered around a rabbit, and what does any of this have to do with eggs?
     

  • Meat the Butchers Helps You Beef Up!
     
    Let’s face reality: you can workout all you want, but you won’t be achieving your body goals without watching your diet too.
     

 
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