Frequently Asked Questions
Q. Is your meat shipped fresh or frozen?
A. We ship all of our product Frozen, but we do offer the option for Never-Frozen cuts on most of our Wet-Aged and Dry-Aged Beef, Lamb, and Pork steaks and roasts.
Q. How do you ship your product?
A. We use UPS as our shipping courier. We ship our product either fresh or frozen in a Styrofoam cooler with either dry ice or blue ice.
Q. My product was still cold but not frozen when I received it, what do I do?
A. If any product has reached room temperature and is no longer cool to the touch, please contact our Customer Service Department at 1-800-548-7777.
Q. Can you ship outside the U.S?
A. We currently ship to all 50 United States and Puerto Rico. We can also ship to Canada under special circumstances. Please contact customer service at 1-800-548-7777 for more information or to schedule a Canadian order.
Q. How long are steaks good in the freezer?
A. As long as they are kept at a steady freezing temperature, our steaks/roasts can last from 12/18 months in the freezer. Seafood can last from 3/9 months.
Q. What is the difference between Prime and Choice?
A. USDA Prime is the highest 1-3% of all beef produced in the United States. It contains the highest degree of marbling (intramuscular fat). USDA Choice is the next highest level which contains an abundant amount of intramuscular fat, but less than USDA Prime.
Q. What is the difference between Wagyu and Prime?
A. Wagyu is a particular breed of cattle and often times exhibits greater marbling than that found in USDA Prime beef.
Q. Where do your fish products come from?
A. Atlantic Salmon is mainly sourced from Chilean waters (farm-raised)
Chilean Sea bass is from Chile (wild caught)
Yellow-fin Tuna and Swordfish are from South Pacific Waters (wild caught)
Halibut is from Alaska/North Pacific (wild caught)
Q. What is the diet of the cattle?
A. Our Wet-Aged and Dry-Aged products are Grain/Corn Fed.
Q. Are your Chicken Free Range?
A. Pintades/Poulet Fermier Breasts are Free Range
Q. What is the difference between Dry Age and Wet Aged?
A. Aging beef is an important process that makes even the finest of meats more tender and flavorful. Dry Aging is a process where prime cuts are exposed to temperature/moisture/light-controlled coolers where an outer crust will form. This crust is carefully removed, leaving meat that displays a distinctive flavor and tenderness that is only found when dry-aged.
Wet Aging occurs when meat is placed inside of vacuum-sealed bags, preventing exposure to air and moisture from evaporating. Enzymes break down the meat‚ as complex proteins from the inside out, producing meat that displays a distinctive flavor and tenderness only found when wet-aged.
Q. How long do we Age our meat?
A. The length of aging varies greatly as function of various factors: size of primal cut, type of primal cut, and grade. In the case of Dry-age, the amount of humidity, moisture, and light also affect the aging process. Wet-age is typically aged for 4-6 weeks. Dry-Age can be aged for 4-8 weeks.
Q. What are the ingredients and nutritionals?
A. Ingredients and Nutritionals are not provided for single protein items (i.e.: beef, bison, fish, lamb, pork and veal). All other products have labels on them with nutritionals & ingredients, or you can contact our Customer Service Department at 1-800-548-7777