The 411 on how steaks should be
Each steak lover has their favorite steak. From an understated Expertly Trimmed Filet to the monstrous Porterhouse steak, people have that “go-to” cut they can’t live without. You may ask, “Its all beef! So what’s the difference?” Plenty.
Each steak is cut from different regions of the cattle and each steak has different characteristics that make it unique from the others. Much like fine wines, the taste directly reflects the region from which it comes.
Our Amazing Steaks
When buying from Heartland Steaks you will always be guaranteed
- HIGHEST QUALITY.
- HIGHEST QUALITY.
With so many companies claiming their meats are the best, we understand choosing the best products for your family can get overwhelming. Heartland Steaks carries the finest in beef, lobster, chicken, veal and lamb.
Our products are inspected against the strictest of guidelines to ensure you get a perfect product every time. To assist you in choosing and preparing the finest meats for your family we have compiled our favorite tips, advice and recipes for you and your family to enjoy.
Steak Q & A
Of course! Grilling lobster is one of the best ways to enjoy it. Grilling is also one of the easiest preparation methods which make lobster perfect for easy elegant dining. Heartland Steaks has lobster recipes for every level of culinary experience.
Heartland Steaks offers its exclusive BBQ seasoning to enhance the taste of their steak products. The BBQ seasoning was specially developed to accent, not overpower Heartland Steaks’ already flavorful and juicy steaks.
As the old adage goes; “It’s always better to have too much than too little.” This is the same idea for entertaining. When planning your menu a good rule of thumb is 4-6oz per person. You may want to be prepared for a drop in guest so order enough for 2-4 additional people.
Depending on how large a cut of meat you have prepared, 2-5 minutes is usually sufficient for the juices to redistribute throughout the meat.
While the steak is resting the meat will continue to cook and go up a temperature. If you leave the meat on until it hits your desired temperature, once you sit down to enjoy your meal, it will be over cooked.
After your meat is cooked almost to your desired temperature pull the meat off of the flame and let it rest. By letting the meat rest you give the juices a chance to redistribute within the meat. If you cut the meat too soon, these juices which are critical to a tender juicy steak, will leave the meat taking all of the flavor with them.
A cold steak placed on a hot flame will contract from the abrupt temperature change making the steaks tough and chewy. By letting the meat come to room temperature there is a less harsh change of temperature when you cook it, thus less contraction and a tender juicy outcome.
Steak Aficionados will tell you that the rarer a steak is the better. Realistically it all comes down to preference. Most restaurant chefs insist that medium rare is the most ideal for taste and texture, but there is a reason you’re always asked what temperature you would like your steak cooked at – even the best chefs know that the secret to cooking a perfect steak is tailoring it to the diner’s preference.
A Delmonico Steak is another name for a boneless ribeye. The name derives from the Delmonico restaurant which gained fame from their boneless ribeye during the mid 1800’s.
The filet is taken from the tenderloin, which comes from the short loin of a cow- thought to be the most tender of any cut of beef.
USDA Prime Grade Beef is the ultimate in tenderness, juiciness and flavor. It has abundant marbling, flecks of fat within the lean, which enhances both flavor and juiciness.
USDA Choice Grade Beef has less marbling than Prime, but is of very high quality.
Only 8% of all meat produced in North America qualifies as being Certified Angus Beef ®. Chosen from the best Choice and Prime grades of beef, Certified Angus Beef ® is renowned for its superior taste, tenderness and juiciness.
In addition to the USDA regulatory standards of beef grading, Certified Angus Beef ® must meet eight additional criteria to earn the brand name Certified Angus Beef ®.
Our 100% Satisfaction Guarantee
We start by hand selecting each piece of Certified Angus Beef® and Heartland Steaks’ Butchers Choice we cut. Then, each hand selected piece is naturally aged in a controlled environment. The aging process is critical to maintain all of the natural juices of the meat and to maximize the flavor. Finally each piece of Certified Angus Beef® and Butchers Choice meat are cut to our exacting standards. Each cut is ready for the grill straight out of the box.