Steak Insider Blog
Grilling Guide
How Long to Grill Steak - Times, Temperatures & Tips Grilling steak at home doesn’t have to be complicated. With Allen Brothers’ comprehensive grilling guide, you’ll learn everything you need to know, including cooking times, steak grilling techniques, and tips for achieving the perfect steak every time. Whether you’re firing up the BBQ for a casual cookout or crafting the perfect medium-rare steak for a special dinner, our expert advice will help you cook steak like a pro. Tools You’ll Need to Grill the Best Steak Before you start grilling, make sure you have these essentials for great steak results: Grill: A charcoal or grill is ideal for precise heat control. Meat Thermometer: To ensure your steak reaches the desired degrees F for perfect doneness. Tongs: Use long-handled tongs to turn the steak without piercing it and losing juices. Paper Towels: Pat steaks dry before grilling for a crispy, beautifully browned crust. Seasoning: Keep it simple with kosher salt and black pepper or experiment with your favorite steak seasoning. Preparing Your Steak The preparation process is just as important as the cooking. One critical step is removing your thawed steak from the refrigerator and allowing it to rest at room temperature for at least 30 minutes before grilling. Here’s why this step is essential: Even Cooking Throughout the Steak: A steak that goes straight from the refrigerator to the grill is significantly colder at its core. This temperature difference can result in uneven cooking, with the outside cooking too quickly and the inside remaining undercooked. By letting the steak come closer to room temperature, you ensure that the heat can penetrate evenly through the cut of meat, leading to consistent doneness from edge to center. Enhanced Flavor Development: Allowing the steak to rest and warm up slightly gives the muscle fibers time to relax. When the steak hits the grill, the relaxed fibers retain more juices, which enhances its flavor and texture. This process also helps the natural flavors of the meat develop fully during cooking, creating a richer, more satisfying taste. Better Sear and Crispy Crust: A room-temperature steak sears better than a cold one. The exterior browns more efficiently, developing that delicious crispy crust we all love. A cold steak, on the other hand, lowers the temperature of the grill surface, which can inhibit proper browning and result in a less flavorful crust. Improved Grill Timing Accuracy: Cooking times are based on steaks that are near room temperature. If your steak starts cold, it may take longer to reach the desired internal temperature, potentially throwing off your timing and leaving the meat on the grill too long, which could lead to overcooking or dryness. Avoids Sudden Temperature Shock: Placing a cold steak directly onto a hot grill can cause a sudden temperature shock, leading to uneven contraction of the meat fibers. This can make the steak tougher and less enjoyable to eat. Allowing it to warm up helps the steak cook gently, preserving its natural tenderness. Pro Tip: While your steak is resting, use a paper towel to pat it dry on both sides. This step removes excess moisture, which can interfere with browning. A dry steak ensures better grill marks and a beautifully caramelized crust. Ready, Set, Sear! How to Sear and Cook Steak Preheat Your Grill: Heat your grill to high (450–500°F) for a quick sear. If using a charcoal grill, ensure the coals are glowing red with a thin layer of ash. Lightly Oil and Season Steaks: Brush steaks lightly with olive oil to create a barrier that helps retain moisture, prevents sticking to the grill, and promotes even browning. Then, season generously with salt and pepper or your favorite seasoning. Sear for Flavor: Place steaks on the grill and sear for 1 minute per side with the lid closed. This step locks in juices and creates those classic grill marks. Finish on Indirect Heat: Move the steak to a cooler part of the grill or reduce the heat to medium-low (300–350°F). Cook steak to your preferred doneness using a meat thermometer to check the internal temperature. Steak Grill Times Follow this handy steak cooking chart to achieve the perfect level of doneness for your favorite cut. Following these guidelines ensures you get it right every time: FILETS MIGNON & CENTER-CUT RIBEYES Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1.5" 3 minutes EACH SIDE 3.5 minutes EACH SIDE 4 minutes EACH SIDE 1.75" 3.5 minutes EACH SIDE 4 minutes EACH SIDE 4.5 minutes EACH SIDE 2" 4 minutes EACH SIDE 4.5 minutes EACH SIDE 5 minutes EACH SIDE SIRLOIN STRIP STEAKS, RIBEYE STEAKS & PORTERHOUSE STEAKS Thickness Rare 110 to 120 F Medium Rare 120 to 130 F Medium 130 to 140 F 1" 4 minutes EACH SIDE 5 minutes EACH SIDE 6 minutes EACH SIDE 1.25" 4.5 minutes EACH SIDE 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 1.5" 5 minutes EACH SIDE 6 minutes EACH SIDE 7 minutes EACH SIDE 1.75" 5.5 minutes EACH SIDE 6.5 minutes EACH SIDE 7.5 minutes EACH SIDE 2" 6 minutes EACH SIDE 7 minutes EACH SIDE 8 minutes EACH SIDE Steak Cooking Tips Use a Meat Thermometer: Remove the steak from the grill when it’s 5–7 degrees below your target temperature (e.g., 125°F for medium-rare steak), as it will continue to cook while resting. Rest Your Steak: Let your steak rest for at least 5 minutes on a cutting board after grilling. This step keeps juices locked in, resulting in a tender, flavorful bite. Steak Seasoning Tips: Before grilling, pat the steak dry and coat with olive oil, kosher salt, and freshly cracked black pepper. For added flavor, try a rub with garlic powder, smoked paprika, or a dash of cayenne. Master Grill Marks: For professional-looking grill marks, place steaks at a 45-degree angle to the grill grates. After 1–2 minutes, rotate 90 degrees before flipping. Steak Doneness Levels: Appearance and Texture Cooking steak to the perfect doneness is all about achieving the ideal combination of appearance and texture. Each level of doneness offers a unique experience, from the cool, red center of a rare steak to the fully cooked firmness of well-done. Here's what to look for: Rare (110–120°F): A cool, bright red center surrounded by a lightly seared exterior. The texture is soft, almost buttery, with minimal resistance when cut. Medium-Rare (120–130°F): A warm, red center transitioning to pink closer to the edges. This level is known for its tender, juicy texture and balanced flavor. Medium (130–140°F): A warm, pink center with more browning around the edges. The texture is firmer but still tender, offering a satisfying bite without being dry. Medium-Well (140–150°F): A slightly pink center surrounded by fully browned edges. The steak is less juicy but still tender with a firm, satisfying chew. Well-Done (150°F+): Fully cooked through with no pink remaining. The texture is dense and firm, with a noticeable lack of juiciness. Frequently Asked Questions What temperature should I set my BBQ to for grilling steak? Preheat your BBQ to 450–500°F for searing, then lower to 300–350°F for finishing on indirect heat. How can I tell if my steak is done without cutting it? Use a meat thermometer to check the internal temperature. Rare steak is 110–120°F, medium-rare is 120–130°F, and medium is 130–140°F. How long should I let my steak rest after grilling? Rest your steak for at least 5 minutes to allow the juices to redistribute. This ensures every bite is tender and flavorful. What’s the best way to cook a thick steak? Sear the steak on high heat for 1–2 minutes per side, then finish it on indirect heat to your desired doneness. Use a thermometer to monitor internal temperature. Can I use marinades for grilling steak? Yes, lean cuts like flank steak benefit from marinades, while well-marbled cuts like ribeye or filet mignon shine with simple seasoning like sea salt, kosher salt, and black pepper. Shop Premium Steaks At Allen Brothers Ready to cook steak like a pro? Explore Allen Brothers’ premium selection of thick steak cuts, including filet mignon, ribeye, and porterhouse, to create the perfect steakhouse dining experience in the comfort of your own home. Shop Now!
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Quality Grades of Beef: The Complete Guide
Updated: November 25, 2025 When planning a meal, many people start by choosing the cut of steak—debating the merits of a strip steak versus a filet. But just as important as the cut is the quality of the meat itself. Do beef grades really matter? And how do they affect taste, tenderness, and flavor? In this guide, we’ll break down everything you need to know about the USDA’s grading system, what each grade means, and how it can help you make the best choice when buying beef. Table of Contents How Does the USDA Grade Beef? USA Beef Quality Grading Scale Prime Grade Choice Grade Select Grade Yield Grades: Maximizing What You Actually Eat How Does Wagyu Grading Compare to USDA? Why You Should Care About Beef Grades Frequently Asked Questions About Beef Grades How Does the USDA Grade Beef? The United States Department of Agriculture (USDA) is tasked with evaluating beef produced in the U.S. The organization makes its assessments based on two primary characteristics: Quality: How tender, juicy, and flavorful the meat is Yield: How much usable/saleable meat a butcher gets from the cow USDA beef grades have become a widely recognized symbol that consumers rely on as they shop and dine out. Understanding what Prime means versus a cut labeled Choice or Select not only gives you an idea of how tender or tasty that meat will be, but it also helps guide your prep and cooking processes — after all, you wouldn’t necessarily treat a Prime cut the same way you’d treat a Choice cut. It’s important to note that USDA grades are not automatic. Beef producers must opt into the grading system by paying for a trained inspector to visit their facility and evaluate production and the meat itself. Once a manufacturer opts in, they are committed to very specific labeling requirements and must label beef using the appropriate USDA grading shield as outlined by the Food Safety and Inspection Service. USA Beef Quality Grading Scale So, what’s in a meat grade? We now know that quality grades speak to taste, texture, and even the amount of beef a cow offers, but what’s the difference between each grade? Here are the three main grades outlined by the USDA. Hint: It’s mostly about the degree of marbling. Prime Grade Prime is known as one of the best beef grades on the market because of the meat’s abundant marbling. USDA Prime beef comes from young, well-fed beef cattle that contain lots of evenly distributed fat. All that marbling melts into the steak once the meat hits the heat, essentially basting steaks in their own beefy flavor. Less than 3% of all beef produced in the U.S. will be given this top-tier grade. If you’re lucky enough to bring home a Prime cut, try a dry-heat cooking method like grilling, roasting, or broiling. The marbling will protect the meat from drying out, and you’ll get to enjoy the beef’s innate deliciousness without the need for braising liquids or lots of other additions — though it’s still fine to baste a Prime steak in butter or top it with herbs, if the mood strikes. If you love dining out at one of your city’s top steakhouses, it’s very likely you’ll see Prime steak on the menu. Prime, bone-in ribeyes are superstar entrees at fine dining restaurants and 5-star hotel eateries because they offer guests phenomenal flavor and melt-in-your-mouth appeal. USDA Prime steaks will always be denoted as such on a menu — in other words, you’ll never have to guess whether that porterhouse is Prime or not. Choice Grade Most steaks on supermarket shelves and on mid-level restaurant menus fall into the Choice category. USDA Choice beef has a good amount of marbling, but the fat is less abundant than you’ll find in Prime beef, and the fat may be less evenly distributed as well. Around half of all graded beef produced in the United States falls into the Choice grade, making it a relatively easy and affordable find. Choice cuts of meat are versatile and suitable for both dry and moist cooking. You can grill, roast, broil, bake, stew, braise, or fry Choice steaks with delectable results. Select Grade Select grade cuts are much leaner with far less marbling compared to higher grades. That makes the meat less tender and juicy compared to Choice and Prime beef, and it’s almost much more prone to drying out during the cooking process. It’s difficult to grill or broil USDA Select cuts without risking a steak that comes out a lot like, well, shoe leather. But you can cook Select beef low and slow — think a lengthy oven braise or even a nifty slow-cooker recipe — and still make a dish that’s a hit for Sunday dinner. The USDA also offers a couple of other beef grades that aren’t typically seen in restaurants or grocery stores. Standard and Commercial graded beef usually shows up at regular and discount supermarkets and may be sold as the store brand. Utility, Cutter, and Canner beef is almost never sold as an independent cut (such as a steak) in a retail environment, butcher shop, or restaurant. Instead, these cuts are used to make ground beef and as an ingredient in processed and packaged food products containing meat products (think canned ravioli and corned beef hash). Yield Grades: Maximizing What You Actually Eat While USDA quality grades of Prime, Choice, and Select focus on how great your beef will taste, yield grades tell you how much of the carcass turns into the food on your plate. Yield Grade 1 means the carcass yields the most closely trimmed, boneless cuts (lean and efficient). Yield Grade 5 delivers less saleable meat—more fat, less lean. USDA graders look at four metrics—fat thickness at the 12th rib, internal fat (kidney/pelvic/heart), ribeye area, and hot carcass weight—and plug these into a formula. The result determines the yield grade, dropping any decimal (so 2.75 becomes YG 2). Typical cutability ranges from about 75 % for YG 1 down to 61 % for YG 5. So while quality tells you how delicious your steak will be, yield grades help you understand how much steak you can actually get from a beef carcass. How Does Wagyu Grading Compare to USDA? Wagyu beef is evaluated using a process that’s completely separate from the USDA’s grading scale. True Wagyu is graded by the Japanese Meat Grading Association (JMGA), which assesses Wagyu based on the strict criteria regarding the meat’s color, fat content/marbling (also known as intramuscular fat, or IMF), and sizing/proportions. The JMGA rates Wagyu on a scale of 1 to 5 to reflect yield and quality. Within each number grade, there is a secondary range of numbers that reflects the beef’s beef marbling score (BMS). 1: Poor Quality (BMS of 1) 2: Below Average (BMS of 2) 3: Average (BMS of 3-4) 4: Good (BMS of 5-7) 5: Excellent (BMS of 8-12) It can be difficult to create a perfect comparison between Wagyu grades and USDA grades, but most say that USDA Prime beef is most similar to A2 or A3 Wagyu in terms of marbling, taste, and tenderness. Why You Should Care About Beef Grades The USDA beef grades are not meant to dictate your choice, but rather to provide a clear and concise standard so you know precisely what to expect when you purchase that NY strip steak and start grilling. Whether you know you want the best possible steak for a special dinner for two or you have a recipe in mind and you're looking for some beef to make the cut (pun intended), taking grades into consideration can help you get the most bang for your buck and make your next culinary mission as successful as possible. Frequently Asked Questions About Beef Grades What is the best grade of beef to buy? USDA Prime is the best grade to buy for flavor, tenderness, and juiciness. Is AAA better than Prime? No. AAA is a Canadian beef grade that is similar to USDA Choice. Prime is higher in quality with more marbling and better eating characteristics. What is better, Choice or Prime? Prime grade is considered better because of its abundant marbling. A Choice steak is still an excellent option that provides great flavor and value. What is the highest quality meat grade? USDA Prime is the highest quality grade in the United States beef grading system. It offers the most marbling and consistently delivers the best eating experience. Is yield grade 1 or 5 better? Yield Grade 1 is better because it produces the most lean, usable meat. Yield Grade 5 has less lean meat and more fat. Shop for High Quality Beef at Allen Brothers Ready to eat? Shop Allen Brothers beef today for artisanal, hand-cut, high-quality, perfectly aged cuts of beef prized by professional chefs and home cooks alike.
Step-by-Step Tutorial from Scotty “The Knife” on How to Tie a Butcher’s Knot Like a Pro
Tying a roast may seem like a small detail, but it can make a big difference in your final dish. Whether you're preparing a holiday prime rib, rolling a pork belly, or stuffing a pork loin, a well-executed butcher’s knot ensures even cooking, better presentation, and secure stuffing. In this step-by-step tutorial, our head butcher Scotty “The Knife” walks you through the best knot for the job: the classic butcher’s knot. What Is a Butcher’s Knot? A butcher’s knot is a variation of a slip knot that creates a secure, adjustable loop. It’s a go-to for professional butchers when tying roasts, rolled meats, or even trussing poultry. The beauty of this knot is that it holds tight under tension but can also be adjusted as needed before locking it in place. It’s ideal for shaping cuts like pork loin, prime rib, or pork belly into uniform cylinders for even heat distribution. Why Use a Butcher’s Knot? Tying meat isn’t just for show—here’s why it matters: Consistent Cooking: Keeps the roast in a uniform shape, helping it cook evenly throughout. Better Presentation: A neatly tied roast slices more cleanly and looks more polished. Secure Stuffing: Prevents fillings or seasonings from spilling out. Professional Finish: It's the best knot to elevate your butchery skills and presentation. Whether you’re prepping for a family dinner, a holiday feast, or a BBQ, a few minutes spent learning this technique goes a long way. What You’ll Need Before getting started, make sure you have: High-quality butcher twine A clean work surface Your roast (e.g., prime rib, pork belly, or pork loin) Dry hands for better grip How to Tie a Butcher’s Knot Watch Scotty “The Knife” demonstrate in the video, then follow these written instructions to practice: Step 1: Start with a Secure Anchor Wrap the ends of the twine around the meat and make a loop. Take the right-hand strand and cross it over the left-hand strand to begin forming a loop. Step 2: Form the Knot With your right hand, tuck the end under and through the loop twice. This double loop creates the slip-knot action. Pull the left-hand strand taut to begin tightening the loop. Tie a double knot to secure it. Step 3: Finish the Wrap Once your initial loop is secured, continue down the length of the roast, repeating the process every 1 to 1.5 inches. When you’ve reached the end, flip the roast and tie one final knot with both ends of the twine to hold everything in place. Step 4: Trim and Tidy Trim any excess twine and adjust your spacing if needed. The final result should be tight, even, and ready for the oven or grill. When to Use a Butcher’s Knot This knot is ideal for: Tying prime rib roasts to maintain shape and even cooking. Rolling and securing pork belly or other stuffed meats. Trussing chicken or turkey for a BBQ or roast. Any situation where you want a clean, professional appearance and optimal cook. FAQs Can I use regular string instead of butcher twine?No, butcher twine is food-safe, heat-resistant, and strong. A regular string may burn or break during cooking. Is a butcher’s knot hard to learn?Not at all. It’s one of the easiest knot-tying techniques once you’ve practiced it a few times. Can I use this knot on other meats besides pork loin or prime rib?Yes, it works on anything from rolled steaks to whole poultry. Do I need to tie knots at every inch?Spacing every 1–1.5 inches is ideal for consistency, especially for longer cuts like pork belly. Master the Butcher’s Knot and Cook with Confidence, the Allen Brothers Way The butcher’s knot isn’t just a showpiece—it’s an essential skill for any home cook or BBQ enthusiast aiming to match the precision of professional butchers. With just a spool of butcher twine, a roast, and a few minutes of practice, you can tie knots that hold firm, cook evenly, and look amazing when served. So grab your twine, follow Scotty’s lead, and elevate your butchery game today.
Understanding Shrimp Sizes: A Guide for Seafood Lovers
Do shrimp sizes matter? Absolutely! While many shoppers may simply grab whatever shrimp is on sale, the size of the shrimp plays a critical role in the texture, flavor, and cooking method. Choosing the right shrimp count ensures that your recipe turns out perfectly every time. In this guide, we’ll walk you through the different sizes of shrimp, provide tips on choosing the right size for your dish, and highlight why Allen Brothers’ commitment to quality guarantees the best-frozen shrimp for your culinary needs. Common Shrimp Varieties Not all shrimp are created equal. Here’s a look at the most popular types of shrimp and how they vary in taste, appearance, size, and price: White Shrimp: These are mild and sweet, growing up to 9 inches. They are ideal for shrimp skewers, shrimp scampi, shrimp cocktail, or spicy seafood boils. Their large size makes them perfect for deep frying. Tiger Shrimp: Recognizable by their striped shells, tiger shrimp range from 9 to 11 inches. Wild-caught tiger shrimp have a briny flavor, while farmed tiger shrimp are milder. The number of shrimp per pound is lower due to their larger size. Rock Shrimp: These small shrimp have a hard shell and are great for high-heat cooking methods like grilling. They grow to 2-3 inches and have a rich, buttery flavor, similar to lobster. Pink Shrimp: Known for their delicate sweetness, Gulf pink shrimp can grow up to 11 inches and are versatile enough for both wet and dry heat cooking methods. Spot Prawns: These Pacific shrimp are prized for their sweetness and buttery texture. At about 5 inches, they’re excellent for quick cooking on the grill or in stir-fries. Understanding Shrimp Size Terminology Shrimp are often labeled using the U/ system, where the "U" stands for "under," and the number refers to how many shrimp fit into one pound. This shrimp count helps you select the right shrimp for your recipe and figure out the correct serving size. Shrimp Sizes Explained: Count Per Pound Categories Here’s a breakdown of the most common shrimp sizes based on count per pound: Colossal Shrimp (U-10): With fewer than 10 shrimp per pound, these large shrimp make a dramatic statement in dishes like shrimp cocktail or grilled platters. The size of the shrimp makes them ideal for impressive presentations. Jumbo Shrimp (10/15): These meaty shrimp are perfect for broiling, stuffing, or deep frying. You can also buy frozen shrimp for quick, easy appetizers. Large Shrimp (16/20-20/25): Large but not oversized, these shrimp are ideal for pasta dishes, stir-fries, or seafood salads. With about 20 shrimp per pound, they’re versatile without being too overwhelming. Medium Shrimp (26/30-31/40): Medium shrimp are great for soups, bisques, tacos, or a lighter shrimp cocktail. This size provides balance and bite-sized convenience. Small Shrimp (41/50 or smaller): Perfect for quick preparations or dishes that highlight seafood flavor without large, centerpiece proteins. Great for salads, ceviche, or topping on crostini. Why Shrimp Size Matters The size of the shrimp directly affects the way they cook and the overall dining experience: Cooking Times: Smaller shrimp require a quick sear or moist heat to keep them tender, while larger shrimp retain more of their juices when grilled or roasted. Recipe Suitability: Certain dishes demand specific shrimp sizes. For example, large shrimp work best in dry-heat methods like grilling, while smaller shrimp are excellent for deep frying or simmering in sauces. Presentation Impact: Large shrimp are ideal for making a statement on the plate, while smaller shrimp are perfect for balanced, multi-ingredient dishes like tacos, gumbo, or pasta. Selecting the Right Size of Shrimp for Your Dish When selecting shrimp, use these tips to ensure you pick the right size: Match the Recipe: If your recipe calls for a particular shrimp size, follow it. Larger shrimp work best for grilling or broiling, while smaller shrimp are perfect for deep frying or incorporating into a soup or stew. Cooking to Impress: Large shrimp naturally stand out, making them great for a surf-and-turf dish or as the star of an appetizer. Budget-Friendly Options: Smaller shrimp are typically less expensive but require more to serve the same number of people. Keep in mind that they are less filling, so consider your serving size and sides when planning. How Shrimp Size Impacts Flavor Profiles The size of the shrimp also affects their flavor and texture. Larger shrimp are typically more robust and meatier, while smaller shrimp are delicate and sweet: Small Shrimp: Best for light, bright dishes. Pair with simple marinades like garlic, lemon, and butter or herb vinaigrettes for salads. Medium Shrimp: These shrimp can handle bolder flavors like curry, Cajun spices, or Mexican seasoning blends. Large and Colossal Shrimp: Their meaty texture pairs well with bold marinades, such as BBQ sauce, spicy Asian sauces, or Caribbean jerk seasonings. Cooking Tips for Different Shrimp Sizes To ensure you cook your shrimp to perfection, keep these times in mind: U-40/50 Shrimp: 1-2 minutes U-26/30 Shrimp: 2-3 minutes U-16/20 Shrimp: 3-4 minutes U-10/12 Shrimp: 4-5 minutes U-8 Shrimp: 5-7 minutes Smaller shrimp cook very quickly when deep frying, so make sure the oil is hot and the shrimp are not overcrowded in the pan. Larger shrimp need more time but should still be flipped halfway through for even cooking. Make Your Next Meal Unforgettable with Shrimp from Allen Brothers The number of shrimp you need and the shrimp count per pound are key factors when selecting the perfect shrimp for your dish. Whether you’re making shrimp salad for a crowd or preparing a luxurious surf-and-turf dinner, choosing the right shrimp is the first step to a successful meal. Shop Allen Brothers for premium frozen shrimp that are carefully cleaned, deveined, and flash-frozen to ensure peak freshness. No matter the size of the shrimp you choose, you can trust Allen Brothers to deliver top-quality shrimp that will elevate your next meal.
How to Defrost Steaks Fast: Thawing Methods & More
How to defrost steak: All you need to know about thawing steak Defrosting steak can be a daunting task, especially if you're working with premium cuts of meat like those offered by Allen Brothers. It's crucial to handle your steak correctly during the defrosting process to ensure that you don't compromise its quality or safety. In this article, we will discuss the best ways to defrost Allen Brothers steak, whether you have time to plan ahead or need to thaw it quickly. We will cover the different defrosting methods, including using the refrigerator, cold water thawing, and other defrosting options. We will also give tips on ways to determine if your steak is fully thawed and ready to cook, and how to store it safely before and after defrosting. By following our guidelines, you can ensure that your Allen Brothers steak is always defrosted properly and ready to cook to perfection. Why is steak shipped frozen? Before we learn how to thaw steak properly, let’s figure out why it’s necessary to freeze steak in the first place. Isn’t fresh steak the best? Well, not necessarily. While it would be nice to grab your steaks fresh from the corner butcher, in today’s world, that’s more of a pipe dream than a realistic option. The best way to treat yourself to quality beef is to buy through a purveyor like Allen Brothers that specializes in hand-selected USDA steaks that are meticulously aged, hand cut, and so delicious they’re coveted by steakhouse chefs across the country. But meat is perishable and must be kept at temperatures below 40° F at all times to prevent bacteria growth. Therefore, the only way to ensure those tasty T-bones or ribeyes reach your porch in perfect condition is to freeze them for shipping. Worried that freezing your steak will affect the taste or texture? Never fear — steaks that are properly frozen and professionally shipped are just as delicious post-thaw as steaks that have never seen a freezer. What are the different thawing methods? Wondering how to thaw steak fast? Here are four ways to get your frozen steak ready to cook. Refrigerator Many experts argue that the best method for defrosting steak is to place the still vacuum-sealed steak on a plate in the fridge (to contain drips), and just wait. It may take up to 24 hours to thoroughly defrost your meat — even more for particularly thick cuts — but this slow-and-steady method produces consistently good results. Pro tip: Never leave frozen meat out at room temperature to thaw. This type of uncontrolled defrosting situation leaves meat susceptible to bacteria growth, and trust us, you do not want to mess with that. Pros: Consistent results No heat application that could affect meat texture Easy, set-it-and-forget-it directions Cons: Requires advanced planning Inconvenient if you need steak thawed in a hurry Cold water The cold-water method involves submerging your vacuum-packed steak in a sink or large bowl filled with cool tap water that must be changed out every 30 minutes. Budget about 45 minutes to 1 hour per pound, though the exact time it takes for your meat to defrost depends on the thickness of your meat and the temperature of your water as well. Pro tip: Steaks prepped for water thawing must be in a leak-proof plastic bag. Leaky bags can lead to water-logged steak, and those leaks also leave the beef exposed to bacteria in the water. Pros: Water thawing is faster than the fridge method You can defrost several steaks at a time A simple 1 to 2-pound steak can be cook-ready in as little as an hour to an hour and a half Cons: Water thawing still requires some advance planning You’ll need to check on the meat and change out water regularly It can be hard to tell when the center of the meat is fully thawed Other Thawing Methods While there are several methods for defrosting steaks, some of them are less than ideal. Two such methods are using hot water and the microwave. These methods come with their own set of pros and cons, which we'll outline below. Hot water Pros: Thaws meat in just minutes Protects meat quality better than microwaving or cooking from frozen Cons: Not suitable for larger cuts Hard to control Can promote dangerous bacterial growth Not recommended by experts or Allen Brothers Microwave Pros: It’s the fastest way to thaw meat May work decently with thinner steaks Cons: Steaks often thaw unevenly Requires constant monitoring You risk ruining quality steaks by cooking the outer edges while the center is still frozen It's worth noting that neither of these methods is recommended by experts or Allen Brothers, as they can compromise the quality and safety of the meat. It's best to plan ahead and use a safer, more reliable method, such as defrosting in the fridge or in cold water. By taking the time to defrost your steaks properly, you can ensure that they're safe to eat and will taste great when cooked. What is the best way to thaw a steak? The best way to thaw meat is to take your time and let the refrigerator do the work. It may not be your ticket to learning how to thaw steak fast, but you’ll get an even, high-quality result that honors the meat itself and ensures you’ll have everything you need to make a mouthwatering meal. Fridge thawing is also the best way to prepare for a wide variety of cooking methods. Beef that’s the same temperature and texture all the way through — no crispy edges from microwave thawing or a frozen center missed by cold water defrosting — is more likely to come out beautifully once pan-seared or grilled. Defrosting steak FAQs Does the cut of steak impact defrosting? The cuts of meat you choose won’t impact defrost time as much as the thickness/size of the steak does. Thicker steaks take longer to thaw, though most will still defrost in the fridge in about 24 hours. What is the safest way to defrost steak? The safest way to defrost steak is to thaw it in the fridge while it’s still in its original vacuum-sealed packaging or another resealable plastic bag. Place the steak on a plate and wait approximately 24 hours for a full thaw. This ensures the steak is always at a safe temp that limits harmful bacterial growth. If you defrost steak, can you refreeze it? Steak thawed in a refrigerator can be refrozen without being cooked first. Steak thawed via other, less stable defrosting methods, such as in hot water or a microwave, must be cooked before being returned to lower risk of food-borne illness or food poisoning. Keep in mind that meat that has been thawed and refrozen at home is more likely to suffer a loss of quality and/or moisture. Can you cook steak that is still frozen? You can cook steaks that are still frozen, but it will be much harder to get a nice sear and cook the steak evenly, and you’ll face a pretty long cook time. If you must cook a frozen steak, the best method is to use a low and slow cooking method such as sous vide, which can cook the steak evenly without the risk of overcooking the outside.
Dry Aged vs. Wet Aged Steaks: What's the Difference?
An Expert's Guide on the Differences Between Dry and Wet Aging Steaks Beef that is aged has been left in a specific environment to enhance flavor and tenderness. For meat, that maturing process can take two forms: dry aging and wet aging. Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices. The first produces beef that’s nutty, earthy, and robust. The second intensifies the beef's natural flavors and aromas. In this guide, we’ll discuss how beef is aged, the differences in taste and preparation between wet and dry aging, what type of aging is best for specific cuts, how to prep the best steak ever, and why we bother aging meat in the first place. What is Dry Aging? Dry-aged beef is aged in an open-air environment, with conditions such as temperature and humidity carefully controlled to produce a complex product that’s perfectly safe to eat. Keeping the temperature of the aging box or walk-in refrigerator just above freezing prevents dangerous microbial growth while allowing the meat to give off its moisture. Over the weeks or even months beef is dry aged, natural enzymes within the meat start breaking down and tenderizing the muscle and connective tissue. At the same time, the meat is essentially dehydrating, causing a significant concentration in the flavor. Over time, dry-aged beef develops a firm outer crust. If you’re lucky enough to get a behind-the-scenes tour and see beef as it dry ages, you’ll likely notice the crust is pretty unattractive — there may be brittle bits, discoloration, and even fungus. But those changes are not at all damaging. Think of it like blue cheese. The crust on the outside of the steak complements the work the enzymes are doing deep inside the meat, exponentially improving the end user’s experience. Keep in mind that the longer a steak is dry aged, the deeper that crust will go. When the crust is removed from the surface of the meat before the steak is packaged for sale, the steak loses some of its original weight, adding to the shrinkage already caused by moisture loss. Ultimately, dry aging is a delicate balance and requires careful coordination of temperature, air circulation, time, and humidity, resulting in a steak that is remarkably tender, earthy, and nutty, with a depth and richness only found in dry-aged meat. Best Cuts for Dry Aging Dry aging works best with cuts that have a higher proportion of fat. Think ribeye steaks that have a beautiful fat cap as well as T-bones and porterhouse steaks. Fatty steaks react well to the dry-aging process, with the fat often receding into the meat, where it imparts amazing flavor. Beef on the bone is great for dry aging, too, hence widely sold cuts like dry-aged bone-in ribeye. Butchers will often dry age meat while it's still in larger, primal or subprimal cuts with the bones intact. That means you might see an entire loin or rib section hanging to age. But once those larger cuts are broken down, you can usually easily find a boneless ribeye, NY strip steak, or boneless sirloin strip that’s been aged to perfection. Best Ways to Prepare Dry-aged beef is jam-packed with flavor. So much so, you can just sprinkle on some salt and pepper, put your steak on a hot grill, and let the direct heat work do the rest. You can definitely experiment with various seasonings and sauces on your dry-aged steak, but you’ll need to be very aware of which flavors are complimentary and which compete. You already have plenty of funk and earthy, nutty aromas. Some sauteed mushrooms and a dab of thyme-and-rosemary compound butter on a grilled bone-in ribeye would work beautifully. Other possible preparation options for your dry-aged steak include: Pan seared: Sear your steak in a hot pan, flip, then place the entire pan in the oven to cook the steak through as needed (thinner cuts may not need any oven time at all). Broiled: Broiling is essentially upside-down grilling done indoors. Instead of placing your steak over a direct flame, you’ll put it in a broiler with a radiant heat source mounted above the meat. Try pairing your dry-aged steak with sauces that add a certain amount of brightness and vibrancy, like chimichurri or salsa verde. You may want to avoid condiments and toppings that are earthy and funky on their own, such as bacon or a blue-cheese mornay. It is possible to have too much of a good thing! What is Wet Aging? Wet-aged beef is a modern technique that sees a pre-portioned cut of beef, such as a steak, placed in vacuum-sealed bags and aged with the steak’s natural juices locked in tight. The beef is still kept in a heavily regulated environment, with special attention paid to temperature — temps are typically just above freezing, the same as you see in dry-aged steaks. But while dry aging relies on air exposure to assist in the wet aging process, wet aging is designed to allow the steaks' innate enzymes to break down and tenderize the meat. There is no moisture loss with wet aging; instead, the steak sits in its own juices, resulting in meat that’s tender, sweet, juicy, and perfectly robust. Fans of wet-aged steaks say the meat has a fresher, more subtle beef flavor and aroma compared to the concentrated, in-your-face beefiness of dry-aged steaks. Best Cuts for Wet Aging Whereas dry-aging is ideal for fattier cuts, wet-aging is the go-to for leaner cuts that are low in marbling and therefore need to retain their moisture. Because the meat is vacuum sealed as it ages, there’s no evaporation/dehydration, and you won’t see the same kind of shrinkage or weight loss. You’ll often see wet-aging in conjunction with cuts like a flat-iron steak, filet mignon, and boneless strip steak. Best Ways to Prepare Because wet-aged steaks don’t have the same intensity as dry-aged cuts, they’re better able to take on a wide range of seasonings and sauces. You have more options in terms of preparation, too. Grilled: Fire up the grill and put your well-seasoned steak directly over the heat, flipping halfway through for an even cook and char. Wet-aged steaks benefit from the additional flavor exposure to an open flame provides. Smoker: Dry-aged meat on a smoker can be overkill, but a touch of smoke on a wet-aged steak can be a thing of beauty. Broiled: If you don’t have access to a grill, the next best thing is a broiler. Heat the broiler, put your well-seasoned steak underneath, and flip halfway through. Pan seared: Everyone has a pan so everyone can sear a wet-aged steak in that pan, perhaps basting it with butter, garlic, and herbs along the way for an extra-succulent result. Sous vide: This cooking method echoes the wet-age approach to aging beef by putting the steak in a vacuum-sealed bag and then cooking it in a circulating water bath held at a specific temperature. You won’t get any sear, but you will get a juicy, consistently cooked steak each and every time. What Are the Benefits of Aging Meat? Both wet aging and dry aging are used to create more flavorful and tender meat. Aging your meat gives the beef’s naturally occurring enzymes an opportunity to work their magic, breaking down tough muscle fibers and producing a main course that’s infinitely more enjoyable. The longer meat is aged, the more the meat breaks down. Obviously, there’s a line that shouldn’t be crossed — take aging too far, and you’ll break down the meat beyond what’s considered safe and/or tasty. Experts know when meat is aged well enough to produce the most desirable results yet still retaining the optimal amount of innate flavor, chew, and size/moisture. Pro tip: There are ways to age beef at home, but this is not a technique suitable for beginners. Both wet aging and dry aging require a significant amount of education and equipment. You’d need to acquire items like a reliable thermometer and temperature-control system, a humidifier and/or dehumidifier, a fan or other way to circulate air safely, a vacuum sealer, and racks/hooks, plus a dedicated, generally air-tight space blocked off from outside light. Unless you’re willing to invest in professional gear, lots of study time, and plenty of meat for experimentation while you figure out what works and what definitely does not, aging is best left to the professionals. Which Aging Process Tastes Better? When it comes to deciding which tastes better, wet-aged steaks or dry-aged steaks, the answer boils down to personal preference. Both aging methods are valid and beloved. Some people prefer the robust, nutty, almost pungent flavor profile of a dry-aged steak. Other steak lovers have an unflagging affinity for wet-aged meat that is lighter, subtler, and plays well with various accompaniments. Pro tip: If you’re not sure what type of meat you’ve had in the past and therefore which type of aging you prefer, know that the majority of grocery store beef is wet-aged. Steakhouse cuts can be either wet aged or dry aged. For the most part, wet-aged beef is considered a default, so if the restaurant menu or butcher’s case says nothing about aging, the piece of meat you’re looking at is likely wet-aged. Dry-aged steaks are always labeled appropriately because the dry-age designation is a major selling point and can be a bit of an acquired taste. Whether you find yourself reaching for wet-aged meat without fail or you can’t think of anything better than a dry-aged ribeye on the grill every Friday night, your next best meal starts with a great cut of meat aged by experts. To kick start the planning process for your next cookout or date night, shop the full catalog of Allen Brothers beef.
Understanding the Differences: Wagyu vs. Kobe
Wagyu and Kobe are renowned Japanese beef types, known for their exceptional marbling, flavor, and tenderness. They come from specific breeds of cattle and are produced under strict regulations to ensure quality. While both Wagyu and Kobe share these characteristics and are often celebrated for their luxurious taste, there are important differences between them that set them apart. In this guide, we'll dive into the differences between Wagyu and Kobe beef, how they are similar, and how you can enjoy these premium meats in your kitchen. What is Wagyu Beef? The word wagyu - pronounced "wa-gyoo" - means “Japanese cow,” and that’s exactly where wagyu beef comes from. More specifically, wagyu steak is sourced from one of these four officially approved Japanese wagyu breeds: Japanese Black Japanese Brown Japanese Polled Japanese Shorthorn Japanese wagyu beef must come from one of those four breeds and the cattle have to be genetically tested as proof of identity/leverage. Wagyu is also subjected to a special grading scale that evaluates the meat using a two-element score. First, the meat gets a letter ranging from A to C that indicates the cow’s total yield, which is the ratio of meat compared to the weight of the carcass. Then, it gets a number score ranging from 1 to 5 that reflects the meat’s core qualities, including its texture, firmness, color, and fat content/marbling. What is “domestic wagyu?” The term “domestic wagyu” refers to wagyu beef that is raised and butchered in the United States or Australia. For the most part, domestic wagyu has the same qualities and selling points as Japanese wagyu beef. The vast majority of American wagyu beef falls into the USDA Prime category, indicating it’s the best of the best, and wagyu Prime typically outpaces “regular” USDA Prime cuts. The USDA does require any beef labeled “American wagyu” to be at least 50% wagyu cattle, but mixes of Japanese cattle and American breeds are extremely prevalent. Mixing these breeds makes the beef more affordable, which is why certain fast food companies can sell “wagyu burgers” at bargain-basement prices. What is A5 Wagyu? As mentioned, wagyu is subjected to a specific grading scale based on the meat’s yield and grade. Much like the U.S. Department of Agriculture grades beef from United States cattle, the Japanese Meat Grading Association is responsible for grading wagyu. Strict standards are enforced for an A5 rating to ensure transparency, consistency, and trust are maintained for both producers and consumers. A5 wagyu is the highest grade wagyu beef available for sale or consumption, and it’s also the hardest grade to come by. To earn the coveted “A5” rating, the following must occur: A yield of 72% or higher must be produced. The degree of intramuscular fat visibly present within the meat must be high, giving the meat a strong Beef Marble Score (BMS). Color and Fat must be exemplary, subject to the Beef Color Standard (BCS) and Beef Fat Standard (BFS) Texture and firmness must also be unrivaled. What is Kobe Beef? Kobe beef - pronounced "kow-bay beef" - is a type of wagyu beef that can only come from the Tajima strain of Japanese Black cattle raised in Kobe, the capital city of Japan’s Hyōgo Prefecture. This isn’t simple preference or legend, but a long-standing tradition that has been governed by the Kobe Beef Marketing and Distribution Promotion Association since 1983. Think of it this way: All Kobe is wagyu, but only a small portion of wagyu qualifies as Kobe. The term Kobe is also trademarked by that association, and all beef raised and sold under the Kobe label must meet all of the following criteria: Comes from Tajima heifers or bullocks with confirmed bloodlines The cattle were born and raised in Hyōgo and butchered in approved nearby locales Exhibits superior marbling equal to a BMS score of 6 or above Has a yield grade of A or B and a quality score of 4 or 5 Total carcass weight does not exceed 499.9 kg Kobe Beef Alternatives When Kobe beef is hard to find, consider alternatives like "Kobe-style beef," which offers similar marbling and flavor. One excellent option is Allen Brothers' Snow-Aged Wagyu, a premium product aged in a unique snow-aging process for enhanced tenderness and taste, providing a luxurious experience akin to authentic Kobe beef. The Main Similarities Between Wagyu and Kobe Beef The biggest similarity between wagyu steak and Kobe is that they’re both types of Japanese beef that come from certain types of Japanese cattle. Both are subject to strict regulations and share similar grading standards that rate meat according to their texture, yield, color, and marbling (not just how much fat they have, but how evenly that fat is distributed). Another striking similarity is how carefully wagyu and Kobe beef cattle are handled. Breeders are known for giving these cows extra TLC. Wagyu herds are given special feeds consisting of grass, rice straw, and supplemental grains like soybeans and wheat bran. Some people report Kobe breeders giving their cattle beer or sake, playing classical music to relieve the animals’ stress, and giving them massages to encourage more tender meat. The Main Differences Between Wagyu and Kobe Beef While Kobe is a type of Wagyu beef, Kobe has its own set of characteristics that make this meat a true standout. Kobe can only come from the Tajima or Tajiri strain, while Wagyu beef comes from one of four types of Japanese cattle Kobe can only be bred, raised, and slaughtered in Japan's Hyōgo prefecture (where Kobe is the capital city) while Wagyu beef may be bred, raised, and slaughtered in many areas of Japan and other countries Wagyu is incredibly flavorful, tender, and full of streaky marbling that melts into the steak when it cooks. Kobe has the same profile but with the volume turned up — more marbling, an even richer flavor, and a texture that’s second to none. Remember that all Kobe is wagyu, but there are many types of wagyu that aren’t necessarily Kobe. Wagyu steak types like Miyazaki and Bongo are also popular, and there are several hundred more varieties attached to various regions of Japan. How Kobe and Wagyu Beef Differ in Texture and Taste For starters, let’s look at marbling. This is the intramuscular fat that runs through beef. If you look at a raw streak, marbling is the streaky white stuff that makes high-quality wagyu and Kobe almost pink instead of a blocky, blotchy red. Wagyu beef has a lot of marbling, but Kobe has even more, and that marbling is evenly distributed so that it melts into the steak once the meat hits the heat. That difference in marbling also affects texture and taste. Higher levels of intramuscular fat make Kobe more tender and provide a luxurious mouthfeel that’s almost creamy. Wagyu is still velvety, rich, and succulent, but not to such an opulent degree. In many cases, Kobe is the clear winner for this reason alone, but some steak lovers prefer Wagyu’s more beefy, bold profile. The same goes for taste. Kobe is subtler, sweeter, and milder overall. Wagyu beef can have a more varied diet, so the flavor of the meat is subject to some shifts depending on the producer. But overall, wagyu has a better balance of sweet and savory and a slightly more forward beefy/umami taste. Which is More Accessible for Consumers? One big difference between wagyu and Kobe is overall availability. Kobe is more expensive than wagyu because it’s far harder to get. You may be able to walk into your local supermarket or butcher and get some wagyu beef (although you likely won’t have much of a selection to ponder over — maybe one or two cuts at best). But it’s much less likely you can get top-of-the-line Kobe without pre-ordering it from a specialty store. Those barriers can be a blessing in disguise, though. You should always buy Kobe (and wagyu, ideally) from a purveyor that has a sterling reputation and is transparent about sourcing. Accept no imitations — real wagyu and Kobe are worth the hunt! Kobe Beef vs Wagyu Price: Why is Kobe Beef More Expensive? Price isn’t always the primary differentiator when you’re debating the merits of wagyu vs. Kobe, but it does come into play simply. Both cuts can be pricey, but Kobe is definitely more expensive. The truth is that it comes down to supply and demand. With a mere 3,000 heads of Kobe cattle produced each year, there is a finite amount of this melt-in-your-mouth beef that’s on the market at any given time. Once it’s gone, it’s gone until more cattle are raised and available to be processed. And there’s no easy way to increase production, either — not that the powers that be would be interested in doubling the amount of Kobe available anyway. There are only a few hundred farms raising Kobe cattle. It’s a labor-intensive job, and a strict diet of high-quality feed and lots of hands-on oversight help boost the ticket prices as well. That type of exclusivity helps maintain Kobe as a bastion of greatness, and increasing production in any way could dilute Kobe’s reputation and make this legendary product far less special. Wagyu vs. Kobe: Which is Right for Your Next Meal? Think of wagyu as the right steak for an elevated every day meal. Top-of-the-line A5 wagyu can be a bit of a stretch for your average weekly grocery budget, but it’s perfect for date night meals or any other special occasion. Want to experience wagyu for the first time? Our wagyu bundles give you a chance to have a fun-tasting menu and explore wagyu in all its forms courtesy of samplers that include an assortment of hand-cut filets, New York strip steaks, ribeyes, and medallions. As for Kobe, a little goes a long way. Share a steak for your anniversary or as part of a holiday dinner for two and you’ll soon see there’s nothing like this uber-juicy beef. FAQs Is Kobe beef better than wagyu? The wagyu vs. Kobe debate usually comes out with Kobe on top, because this elite kind of beef is considered the pinnacle of refinement. It’s buttery, rich, and decadent, but some beef connoisseurs prefer wagyu for its slightly more robust flavor and balance of sweet and umami characteristics. How do I know if I am purchasing authentic Kobe or wagyu beef? All authentic Kobe must be sourced from Japan’s Hyōgo Prefecture, come from the Tajima cattle strain, and have a BMS rating of 6 or above. Japanese wagyu beef and American wagyu beef should be properly labeled. If you can’t verify sourcing and grading, the beef is likely not authentic. Where is Kobe beef from? All Kobe beef is from Japan’s Hyōgo Prefecture. Wagyu from outside Kobe is just Wagyu or be labeled with the name of the cattle’s home prefecture. Where is wagyu beef from? True wagyu beef is from Japan, but you can get domestic Australian wagyu and American wagyu. Those domestic offerings are usually Wagyu cattle crossbred with Holstein or Angus cows. How does wagyu beef compare to USDA Prime beef? True wagyu steak is even better than most USDA Prime beef. It has more marbling, better coloring, and a more tender chew. But USDA Prime is still an excellent choice if wagyu is unavailable or otherwise inaccessible.
What is Kobe Beef? Taste, Origin, and Why It’s So Expensive
Kobe beef is a variety of Wagyu beef derived from the Tajima strain of Japanese Black cattle, raised in Japan's Hyogo Prefecture. It is a highly desirable type of meat that is renowned for its exceptional tenderness, intricate marbling, and rich flavor. Certified Kobe beef is regarded as the finest quality beef that can be produced by Japanese cattle. In this guide, we will learn more about what makes Kobe beef Kobe beef, how it’s different from Japanese Wagyu, whether it is worth the price tag, And most importantly, how you are supposed to cook it. Characteristics that Define Kobe Beef For beef to earn the Kobe designation, it must tick several boxes including: Region: All Kobe beef comes from the Tajima strain of Wagyu cattle. Breed: For Wagyu to be classified as Kobe, the meat must come from Japan’s Hyogo Prefecture. Feeding regimen and environmental conditions: Japanese cows raised for Kobe beef are fed a special diet that’s rich in grains, proteins, and roughage. Farmers may add vitamin supplements that influence the meat’s flavor and texture, but reports of beer diets are likely just rumors. Kobe beef cattle are raised in a low-stress environment where they can move freely—some even get daily massages to help with relaxation. Quality standards: Instead of piggybacking on the USDA system, Kobe is rated according to Beef Marble Scores (BMS). This grading standard looks at the intramuscular fat known as marbling. The BMS scale goes from 3 to 12, and Kobe typically has a score of 6 or higher. Weight range: At the time of slaughter, Kobe cattle must weigh 1036 lbs. (470 kg) or less. Why is Kobe Beef So Special and Expensive? Ask an expert, “How much is Kobe beef?” and you may receive a jaw-dropping response. Kobe steaks in top steakhouses in the United States can easily cost over $200 for a small, four-ounce portion. Larger cuts can be $500 or more. Of course, buying a steak from a trusted purveyor and cooking it at home is far more economical. But it’s important to look at why Kobe steak commands a premium, too. It all comes down to rarity, effort, and paperwork. Kobe beef is: Raised with care, with fewer cattle per acre and special attention paid to each animal. Fed a high-quality diet that costs more than basic feed. Limited in supply due to strict government regulations, resulting in market scarcity that helps drive up the price. Certified by special organizations, a process paid for by suppliers. In demand around the globe, further enhancing the beef’s value. Difference Between Kobe Beef and Wagyu Beef The simplest way to compare Wagyu vs. Kobe beef is to say that all Kobe is Wagyu but only a small percentage of Wagyu beef qualifies as Kobe. Wagyu beef is a type of beef that comes from one of four Japanese cattle breeds: Japanese Black, Japanese Brown, Japanese Shorthorn, or Japanese Polled. All Wagyu beef has a high fat-to-meat ratio (there’s that marbling again!), incredible flavor, and a delicate, melt-in-your-mouth texture. But Kobe, a subcategory of Wagyu, has all those characteristics turned up to the nth power. Whereas Wagyu usually has a BMS score between 3 and 12, Kobe must score at least a 6. Wagyu are also raised with great care, like Kobe, but their environment is not quite as controlled. Where is Wagyu Beef From? Where is Kobe Meat From? Like the beef’s quality and ratings, the geographic origins of Kobe and Wagyu steak overlap. Wagyu cattle are found across Japan, and there are American Wagyu and Australian Wagyu varietals as well, though those cattle are often crossbred with Angus cows or other types of cattle. Where does Kobe beef come from? That answer is much more specific: Kobe beef can only come from Japan’s Hyogo Prefecture. There are two other specialty types of Wagyu beef that, like Kobe, can only come from a specific area. Matsusaka Ushi beef comes from in and around the city of Matsusaka. Ohmi beef is raised in Japan’s Shiga prefecture. How to Tell if Kobe Beef is Authentic You can often spot Wagyu beef thanks to it’s tell-tale intense marbling. Those coveted lines of intramuscular fat are so thing and well-incorporated that sometimes Kobe beef in particular appears not red but more of a light pink color. But while visual cues are helpful, they’re not 100% reliable. Instead, look for Kobe steaks accompanied by a certificate of authenticity that includes a grade from the Japanese Meat Grading Association and an official Nojigiku stamp. All authentic Kobe beef will have those two identifiers. You can also trace authentic Kobe beef by tracking the cow’s bloodlines. Meat sold by approved retailers will also have a 10-digit unique identification number. Enter that number on the Kobe Beef Association website and you can see where the cow was born and raised, where it was sold at market, and verify the official certification. The Kobe Beef site is a treasure trove of information. Consumers can learn about Kobe, explore the organization’s list of dedicated Kobe farmers, and dig into the authentication processes used to keep Kobe standards high and preserve public trust. DNA testing and the use of serial numbers provides unparalleled transparency—you really know exactly what you’re buying with the paperwork to prove it, which rarely happens with any other kind of protein or produce. How is Kobe Beef Prepared Kobe beef is probably most commonly seen sold in steak form, but that preparation is just the tip of the iceberg when it comes to how this incredible protein can be cooked and served. Steak: Kobe steaks are often grilled or pan-seared to take full advantage of the Maillard effect, a chemical reaction that turns the amino acids and sugars in meat into a beautiful, golden-brown crust. The combination of that savory exterior and a lightly cooked interior makes Kobe steak a phenomenal option. Sukiyaki: Sukiyaki is thinly sliced raw beef, in this case Kobe, cooked with vegetables and tofu in simmering sweet and umami broth. Mouthfuls of beef and accompaniments may be dipped in sauce or even raw egg as the diner eats. Shabu-shabu: Shabu-shabu is similar to sukiyaki except the cooking liquid is a lighter, less-sweet broth, and thin slices of beef are cooked in the broth and eaten one by one. This allows the natural flavor of the Kobe to shine through. Sashimi: Kobe can be sliced thin and served cold sashimi-style, but unlike the fish version of sashimi, this preparation sees the Kobe seared or torched just long enough to destroy any bacteria on the surface of the beef. Teppanyaki: Teppanyaki is an entertainment-meets-cooking form of food preparation that sees meat and vegetables cooked in front of diners on a large flat-top grill. Kobe cooked teppanyaki-style is usually quickly seared to keep it tender while still melting the meat’s marbling. Kobe Beef Alternatives: Snow-Aged Wagyu A5 Japanese While Kobe beef is undeniably a top-tier protein worthy of a place on your dinner table, there are times when scarcity, pricing, or plain curiosity drives you to check out some Kobe alternatives. One such alternative is the delectable Snow-Aged Wagyu A5 Japanese beef. Snow-aged Wagyu matures for around 30 days in a special chamber covered in snow and rice. These Yukimuro rooms are carefully designed to control humidity and temperature. That slow and chilly aging process produces meat that is stunningly rich, sweet, and buttery soft, but without the gamey flavors and intensely dark aromas associated with dry-aged beef. Most snow-aged Wagyu comes from Japan’s “Snow Country,” or the Niigata prefecture. There, this centuries-old tradition of snow-based aging. Like all Wagyu and especially Kobe, snow-aged Japanese steaks should only be purchased from trusted vendors who take pride in sourcing authentic, quality cuts. Shop Kobe Beef at Allen Brothers At Allen Brothers, standards matter. We take great pride in selling artisanal, hand-cut, and perfectly aged cuts of beef beloved by steakhouse chefs and home cooks alike. To experience the Allen Brothers difference—and finally sink your teeth into some authentic Kobe beef—shop our selection of beef today.
Aging Beef 101: What is the Aging Beef Process and Why is It Important?
The concept of aging steak might conjure up images of a T-bone long forgotten in your refrigerator drawer, but old steaks and well-aged steaks are two completely different things. There are two ways to age beef, and each approach has its appeal. Before you host your next dinner party or fire up the barbie, check out this guide to wet-aging and dry-aging steak to see how the two aging methods differ, the kind of meat aging creates, and why you might just learn to fall in love with both. What is the Purpose of Aging Beef? Fresh isn’t always best. It’s a hard concept to wrap your head around. The idea that fresh meat could be less appetizing than meat that’s been waiting around for weeks or even months is kind of mind-blowing, but there’s science at work here. Aging beef helps meat develop a deeper, more intense flavor. It also tenderizes the meat by breaking down the muscle fibers. While the exact methodology differs depending on the type of aging (wet vs. dry, mostly), the goal is the same: creating a steak that’s infinitely more delicious. “But why doesn’t the meat rot?” That’s a common and excellent question. After all, we’re taught our entire lives to put food in the fridge and throw out anything that’s past its expiration date. You can’t just leave a steak in your fridge for a few months and expect it to be tasty once you get around to tossing it on the grill. That’s because you’re not keeping your meat under ideal conditions. Aging is best left to professionals who have the equipment, facilities, and manpower to ensure the aging steak is always kept at the proper temperature and surrounded by the perfect amount of humidity. It’s possible to age beef at home, but one misstep can lead to very unfortunate consequences ranging from loss of expensive meat to a terribly upset stomach. While the terminology leaves a lot to be desired, the truth is that the process of aging beef is in fact “controlled rot.” Much in the same way fine wine or parmesan cheese can be cellared for decades or several years, respectively, steak is aged to bring out its best characteristics and create a better experience for the end user. Overseen by experts, aging can result in some of the best beef you’ll ever experience. Pro tip: Combine that dry-aged steak, vintage wine, and a hunk of that two-year-old parm and you’ll have a very nice meal indeed. Different Aging Processes So, how is beef aged? There are two popular aging methods: dry aging and wet aging. Both have their pros and their cons, and in the end, deciding which method to use is largely a matter of taste. For meat purveyors interested in aging steak, choosing which aged meat process to follow depends on the type of beef on hand, what type of flavor they’re going for, and who’s buying the end product. Some producers age according to customer specs — for instance, top-tier steakhouses often have contracts with producers or butchers that dictate everything from the type of aging beef will undergo to how long the beef will be aged. It's increasingly common to see both dry-aged and wet-aged beef offered side by side in the same catalog or on the same menu. Understanding what goes into each method will help you choose the steak best suited to your appetite, recipe, and/or guests. Dry-aged Beef The process used to create dry-aged beef looks much different from the process for wet-aged beef. For starters, beef isn’t vacuum packed or wrapped in any way. Instead, steaks are purposefully left exposed to the air so that oxygen can feed aerobic bacteria already present and active within the meat. That bacteria spurs the meat’s enzymes into action, breaking down the molecular bonds that hold protein fibers so tightly together. Dry aging is usually done in an aging room dedicated to that specific purpose, with temperature and humidity strictly controlled. The meat is left bare or wrapped in a layer of cheesecloth and then either hung or put on racks with holes or slats underneath to allow for 360-degree airflow. For first-time observers, the room can be a bit intimidating, as the beef slowly develops a layer of “good mold” as it ages. Racks upon racks of moldy beef can look… strange… but it’s really meat science and nature working together toward an extremely delectable goal. As for the mold itself, don’t worry — that outer layer is trimmed away before the beef is prepped for commercial or retail sale. Another thing dry-age beef loses pre-cook is weight. Because dry-aged beef is left exposed, some of the meat’s natural moisture evaporates. This concentrates the flavor in the remaining tissue and results in a somewhat smaller steak as well. Appearance: Dry-aged steaks look paler than wet-aged steaks, often trading in bold red coloring for meat with a brownish hue, and may look dry or compact due to moisture evaporation. These cuts of beef have a very distinct aroma that’s intensely savory and rich. Don’t be surprised if you give your freshly unwrapped package a whiff and find yourself going back for second, third, and even fourth tries because the smell is so utterly compelling. Taste: Dry-aged beef is often described as being beefy, nutty, and a little funky. Some believe it to be an acquired taste in the same way people learn to love the funk of an earthy Pinot Noir or the slight stink of really good blue cheese. The intensity of flavor in dry-aged beef can be attributed to changes at the molecular level. Dry-aging affects the beef’s proteins, causing large molecules of glycogen, RNA, and DNA to break down into smaller molecules that have their own innate taste profiles. Some are savory, some are a little bitter, and some are even a little sweet. And therein lies the complexity. Tenderness: Dry-aged beef is even more tender than already succulent wet-aged beef. There’s also a distinct, soft-yet-structured mouthfeel to dry-aged steaks thanks to the more advanced breakdown of the meat’s musculature. Aging time: Dry aging is part science, part art form, so the ideal length of time for optimal aging can run anywhere from a couple of weeks to two or even three months. The longer dry-aged meat sits, the funkier and more complex it will be. Many restaurants offer the same cut in a range of dry ages, such as bone-in ribeyes aged 20, 30, and 45 days. Each version offers a different sensory experience worth trying at least once as you figure out what your palate prefers. Pro tip: It doesn’t take a master chef or an experienced butcher to tell the difference between a dry-aged steak and a steak that’s just, well, old. Properly dry-aged steaks will smell rich and complex with a hint of funk that’s earthy but appealing. They’ll also be dry to the touch. A rotten steak will be slimy and smell so bad you’ll regret ever opening the bag to check. Wet-aged Beef Wet aging is the most common way to age a nice cut of beef, especially in the United States and United Kingdom. It’s less expensive, making the end product more accessible, and it’s closer to the classic beef flavor people associate with a weekday steak. To create wet-aged beef, producers vacuum seal the meat so that it sits in its own juices for the duration of the aging process. No outside bacteria, oxygen, or flavor components are added nor can any wiggle their way in. The vacuum seal also prevents any beefy goodness from escaping — wet-aged beef comes out of the plastic package the exact size and weight it goes in. That sounds kind of perfect, especially if you’re looking to ensure you get the most bang for your buck and yet still change the steak enough to enjoy its tasty transformation. Vacuum-packed steaks are kept under refrigeration, often in a walk-in fridge or dedicated aging room, for the duration of the aging process. Aging beef requires lots of precision and careful monitoring. In this case, the steaks are usually kept between 28ºF and 35ºF. Appearance: Wet-aged beef looks a lot like “regular” steak, because it is. These steaks haven’t been affected by air exposure or “good mold,” so the original color and shape should be largely intact. Wet-aged beef is fairly red, with the appropriate amount of marbling based on the specific cut and grade of meat you’re considering purchasing. Taste: Wet-aged steaks are known for being tender and flavorful. They’re classically beefy, providing a stellar steak experience that’s a perfect match for many different sides, sauces, and cooking techniques. Tenderness: Wet-age steaks are tender without losing all of their chew. The partial breakdown of the meat’s connective tissue is perfect for anyone who likes a steak that stands up to seasoning and the grill but still breaks down well once it’s cooked and being eaten. Aging time: Wet-aging beef for between 32 and 48 days produces steaks that are beautifully balanced in terms of both texture and taste. Is Wet-aged or Dry-aged Beef Better? It’s not a matter of whether wet-aged or dry-aged is better, but rather which is the best choice for a particular application and your taste buds. Wet aging takes less time and alters the natural flavor and texture of the beef less while still producing a delicious and enjoyable product. Some consider wet-aged steaks to be more versatile because the beef is less dominant compared to the rich, intense profile associated with dry-aged steaks. But when you want to treat yourself to a special steak that’s boldly flavored and needs little if any enhancement, a dry-aged cut is a shoo-in. You might not want to chop up a dry-aged New York strip steak for stroganoff, but put it on the grill with simple grilled veggies on the side and you have a masterpiece in just minutes. There are financial considerations as well. Dry-aged meat is more expensive because it’s costlier to produce. Those dry-age rooms are pricey to construct, plus all the steaks take up time, space, and resources as they wait around for the enzymatic process to take place. Producers lose some of the cut’s original weight too, by as much as 50%, meaning a 20-pound primal cut could weigh just 10 pounds by the time the dry-aging process and overall moisture loss is complete. Now the butcher or other sales rep is left with just 10 pounds of meat to recoup the cost of buying and breaking down a much larger cut of beef. Charging a higher price point just makes sense. What are the Best Cuts of Aged Steak? You can technically age any cut of steak using either the dry- or wet-aged meat process, but for optimal results, it’s important to match up each steak with the method that’ll bring out the beef’s best qualities. Dry-aged Steak Primal cuts are the best cuts to dry age because you’re working with larger pieces of meat that likely still have plenty of bone and fat intact. All that bone and fat helps protect the meat, meaning the “good mold” that grows while dry-aging steak still creates a taste-boosting layer over the beef, but there will be less actual meat to trim away when all is said and done. When dry-aging individual steaks, it’s best to stick to those that have a higher ratio of fat and bone to meat, for the same reasons mentioned above. Dry-aged bone-in ribeye is nothing short of magnificent, as are sought-after cuts like dry-aged bone-in strip steak, and porterhouses. You’re less likely to see boneless ribeye or delicate filet mignon receiving dry-aged treatment as you’d lose so much volume and possibly even overwhelm the natural flavor of the remaining meat. Wet-aged Steak The best piece of meat to wet age are individually cut, pre-portioned steaks that can be wet aged and then sold or cooked and served once ready. Wet aging works on both bone-in and boneless cuts, so you’ll likely love wet-aged boneless strip steak or filet mignon every bit as much as a prime porterhouse or bone-in ribeye — at least as far as aging is concerned. In terms of preparation, wet-aged steaks can be cooked however you prefer. Grill them, pan sear them and finish them in the oven, or pop them in your smoker. The relatively mild flavor profile of wet-aged beef leaves lots of room for spices, rubs, sauces, condiments, and sides, too. Go wild with whatever strikes your fancy. Be bold and serve a juicy double-bone rib roast with spiced plum chutney or stick to classic steakhouse combos like a bacon-wrapped filet with creamed spinach and potatoes au gratin. Conclusion There is no right or wrong way to age a steak, assuming each piece of meat is aged under the proper conditions and by expert hands. Chances are, you’ll enjoy both wet- and dry-aged beef, depending on the circumstances and what you plan to cook. Or you may discover that your personal preference leans one way with ribeye steaks and another when you’re preparing a sirloin or prime rib. The best way to discover your favorites is to buy and try. Shop Allen Brothers beef and experience artisanal hand-cut, perfectly aged beef the way it was meant to be.
Complete Guide to Wagyu Beef Grading
Understanding the Wagyu Grading System: A Comprehensive Guide to Evaluating Beef Quality The term “Wagyu” refers to a specific breed of Japanese beef cattle. In fact, Wagyu is literally translated as Japanese (“Wa”) cow (“gyu”). There are actually four types of cattle that fall under the umbrella of Wagyu cattle, but approximately 97% of Wagyu beef raised in Japan today comes from the Japanese Black breed. These are the cows that produce the tell-tale rich marbling, buttery flavor, and melt-in-your-mouth texture that Wagyu connoisseurs are willing to pay top dollar to enjoy. In this guide, we’re looking into how Wagyu grades are assigned and what goes into creating the most craveable steaks ever. How is Wagyu Beef Graded? In the United States, we’re mostly used to USDA-style beef grading that assigns steaks a designation like Choice or Prime. But Wagyu beef grades have different criteria and structure. Every Wagyu sold on the market comes with a letter grade and a number grade combined into one two-digit designation. Yield Grade The letter grade on your Wagyu steak represents its yield grade, which reflects the percentage of edible or saleable meat from the cow. The yield grading scale is as follows: Grade A: More than 72% yield (above standard) Grade B: 69% to 72% yield (standard) Grade C: Less than 69% yield (below standard) A Grade A Wagyu has a yield that exceeds the standard, Grade B maintains the standard, and Grade C falls below it. This grading helps gauge the quality of the cattle from which the meat is sourced, based on several factors including ribeye area, short rib thickness, subcutaneous fat, and the weight of half the cow. Quality Grade The numerical value in Wagyu's quality grade indicates the meat's quality score. The scale runs from 1, representing the lowest quality grade, to 5, symbolizing the highest. Higher numbers reflect a superior quality score. Quality grades reflect a combination of the following criteria: Beef Marbling Score (BMS): Wagyu should have a favorable ratio of fat to lean meat — in other words, the more fat there is, the better grade it will get (to an extent, anyway). Beef Color Standard (BCS): Wagyu meat coloring should be in the middle of the spectrum. Steaks that are too light or too dark of a meat color are knocked down the grading ladder. Beef Fat Standard (BFS): Fat should be glossy and light, not the matte, globular fat often seen in less delicious steaks. Firmness: High-quality beef has a special mouthfeel that’s firm yet tender. You should be able to bite it easily, but you don’t want a steak that’s mushy. Texture: Texture is how all the components come together. Does the beef fat melt into the muscle? Is the fat well distributed, so you can enjoy a creamy bite instead of stringy bits of fat and meat? Ultimately, Wagyu quality grading looks like this: 5: Extremely Good (BMS of 8-12) 4: Very Good (BMS of 5-7) 3: Average (BMS of 3-4) 2: Equivalent to Average (BMS of 2) 1: Inferior (BMS of 1) A5 Wagyu grades is the highest grade Wagyu and is recognized as the pinnacle of quality in the market, signifying the most superior Wagyu beef available. Under the Japanese grading system, a C1 classification of Wagyu beef is the lowest final grade and indicates meat with less marbling and lower quality compared to higher grades. Does Fullblood Wagyu Impact Beef Grading? Yes, Fullblood Wagyu—Wagyu cattle with 100% pure Japanese genetics and no crossbreeding—tends to achieve higher grades due to its exceptional marbling, texture, and flavor profile. The Japanese grading system places heavy emphasis on marbling, meat color, texture, and fat quality, which is why Fullblood Wagyu often earns A4 to A5 grades, outperforming crossbred or lower-quality Wagyu. However, genetics alone don’t guarantee a top grade. Factors like feeding, handling, and processing play a crucial role in determining the final classification. Even Fullblood Wagyu can receive a lower grade if it lacks the required marbling, meat quality, or fat consistency due to poor farming or feeding practices. Types of Wagyu Beef and How That Impacts Grading Wagyu grading scales differ slightly depending on where the meat is raised, graded, and sold. Japanese Wagyu Japanese Wagyu beef is overseen by the Japanese Meat Grading Association (JMGA). The Japanese grading system follows the familiar letter and number grading scale outlined above. American Wagyu Beef in the United States is graded by the USDA, which puts all beef into three primary categories: Select, Choice, and Prime. The best meat falls into the USDA Prime category, and that includes Wagyu, thanks to the meat’s impressive marbling, coloring, and texture. Australian Wagyu Australia’s system for grading Wagyu also takes its cue from Japan’s methodology, but in the Australian Wagyu grading system, quality grades are capped at a 9, rather than 12. Still, the overall 1 through 5 rating paired with a yield letter is similar enough that you can expect an A5 in Japan and an A5 in Australia to be nearly identical. Try Wagyu Beef at Home Wagyu beef grading systems can give you a strong indicator of what type of steak you’re bringing home, but the best way to get to know your beef is to try it for yourself. Hold your own at-home taste test with steaks from one of our Wagyu bundles. If you’re not sure which steak fits the bill, wrap up an Allen Brothers gift card. We offer both physical and email gift cards, so you can get your tasty surprise to the recipient no matter where they happen to be. Wagyu Grades FAQS What does Wagyu taste like? Wagyu is distinctly beef, but with a mild finish that’s more buttery than gamey. Some people say it tastes slightly nutty, but the overarching sensory takeaway is a steak that is incredibly rich and juicy. What is the highest grade of Wagyu? The highest grade of Wagyu is labeled as A5 Japanese Wagyu. This indicates beef that has the best possible yield as well as the highest score for marbling, color, fat standard, firmness, and texture. How do you determine the grade of Wagyu? Wagyu grades are determined by evaluating each cow’s yield as well as the meat’s quality. Wagyu classification take into account everything from the thickness of the steak to the meat’s marbling and color. Is A4 or A5 Wagyu better? A5 Wagyu is the highest quality Wagyu on the market and indicates a slightly better quality than you’d get from a steak labeled as A4. Is Kobe a type of Wagyu? Kobe beef is a type of Wagyu sourced from a single strain of cattle, called Tajima-Gyu, raised in the Hyogo prefecture. Kobe beef is raised in luxury, with the cattle receiving sake massages and listening to classical music to help produce a steak that is unbelievably lush and delicious. What is marbling in Wagyu? Marbling refers to the fine intramuscular fat dispersed throughout the meat, giving Wagyu its signature buttery texture, juiciness, and rich umami flavor. The higher the marbling, the more tender and flavorful the beef. Wagyu beef ratings consider the Beef Marbling Score as part of the quality grade.
Why is Wagyu Beef so Expensive & Why it's Worth the Price
What Is So Special About Wagyu Beef, And Why Is It So Expensive? If you’re a meat lover, you’ve likely heard of Wagyu beef. From the lore around the pampered treatments of the Wagyu cattle to the life-changing flavors, people have a lot to say about this type of beef. But if you haven’t tasted it yet, you may wonder: is Wagyu beef really as good as people say? And if so, is it really better than the “regular” beef you can get at the local supermarket? And even if it is tastier than your average filet, why is Wagyu so expensive? In this guide, we’ll get to the bottom of why Wagyu is so pricey and figure out how you can indulge in Allen Brothers Wagyu and feel like you got the best bang for your buck out of every bite. What is Wagyu Beef? Wagyu beef is a specialty beef product known for being the highest quality in terms of quality, marbling, taste, and texture. The meat must come from four approved breeds of Japanese cattle, and the Japanese government is heavily involved in protecting the tradition and integrity of this protein. All of this care and hype has helped create beef that’s as popular as it is tasty, with each tender and buttery bite earning the admiration of discerning foodies everywhere. Why is Wagyu Beef So Expensive? Simply put, Wagyu beef’s high price tag is due to its superior flavor and texture of the meat — all a result of specific genetics of the breed as well as the attention, care and resources put into the raising of the cattle. To get a full picture of what goes into this meat production, let’s look at the very real reasons a single Wagyu cow can command as much as $30,000 — otherwise known as the price of a nice family car. We’ve touched a bit on what is special about Wagyu beef, but the fact is that the price tag can give many shoppers pause. After all, if you’re going to shell out triple digits for a pack of A5 tenderloin medallions or Wagyu short ribs, you want to know you’re getting plenty of ROI in exchange for that hard-earned cash. Hint: Wagyu is worth every penny… but more on that in a bit. First, let’s look at the very real reasons a single Wagyu cow can command as much as $30,000 — otherwise known as the price of a nice family car. Unique Breeding As we mentioned earlier, authentic Wagyu comes from four approved breeds of Japanese cattle, and these breeds weren’t chosen by accident. Japanese Black, Japanese Brown, Japanese Polled, and Japanese Shorthorn cattle were historically bred to be hardworking and durable farming animals. Over time, these Japanese cows developed more intramuscular fat cells, also known as the ribbons of marbling that make Wagyu steaks so rich and delicious. Extended Raising Period Wagyu cattle are raised by specialty breeders under a sort of extended-care plan, receiving extra TLC until they’re around 10 months old. They’re then taken in by farmers tasked with fattening up the cows until they hit a benchmark weight of 1,500 pounds and around 50% fat. That takes approximately 2 to 3 years. Compare that timeline to conventionally raised beef cattle in the U.S., which are already butchered and at market by the time they’re 1.5 to 2 years old. More time means more expenses and few cattle/pounds of meat to sell overall, requiring Wagyu breeders and farmers to increase their pricing. Specialized Diet Over the last couple centuries, Japanese farmers have discovered that feeding Wagyu cattle a mix of rice, hay, and other grains and greens that help create the fattiest meat. That menu is more expensive than feeding cattle basic grain-only diets or simply allowing them to graze on-demand. Rearing Guidelines There have long been rumors that Wagyu cattle live a pampered existence. Stories of classical music piped into stockyards, sake massages, and troughs of beer served alongside meals seem far-fetched. But the truth is that Wagyu are prized possessions, and they are treated quite well. Wagyu cows have more room to move around than their lesser-quality counterparts. Some farms do pipe in music to help reduce stress and, theoretically, create more tender meat. Massages are not unheard of, with experts manipulating the animals’ musculature to further improve tenderness and marbling. The bottom line is turning a barn into a spa costs money, and those costs get rolled into retail pricing. Regulations and Importing Costs True Wagyu comes from Japan and must be imported to the United States. Tariffs (aka import taxes) can add up quickly and push the cost of meat up above anything raised domestically. These taxes can hit as much as 26.4% . Even before meat is processed, bought, and shipped, there are bills to pay to regulatory bodies. Japan takes Wagyu seriously, and the government tracks Wagyu cattle by taking nose prints of cows at birth and assigning each one a unique 10-digit code that’s then used to track the cow and every characteristic (e.g., lineage, breeder, where it was raised, etc.) attached to it. Scarcity Feedlots in Japan are far smaller than the rolling pastures found in the U.S., with some holding just 10 to 100 cattle. In 2019, the total number of Wagyu brought to market in Japan sat at around 457,000. That same year, there were around 34.3 million total cattle brought to market in the U.S . The less available a product is, the higher its price will likely be. Why is Wagyu Beef Worth the Price? Wagyu beef’s cost is a significant consideration when you’re hunting down ingredients for your next cookout. But more important than the actual price tag is how to calculate value. In other words, is Wagyu worth it? We think so, and here’s why: Tenderness. Chalk it up to massages, a steady diet of Bach and Beethoven, or the special rice-based feed — whatever the cause, Wagyu is superbly tender. It practically melts in your mouth, creating a five-star sensory experience. Marbling. Fat equals flavor, and Wagyu is packed with thin lines of fat or marbling that melt into the steak once the meat hits the heat. It’s like buying a steak that bastes itself in the most mouthwateringly tasty bath of beef fat. Intense umami taste. There’s a lot of talk about Wagyu’s rich and buttery flavor profile, but this is far from a one-note protein. Wagyu is remarkably robust, largely thanks to the meat’s high glutamate content, but there’s also an underlying sweetness that balances out the savoriness. Juiciness and succulence. It’s hard to dry out Wagyu, thanks to all that intramuscular fat content. You don’t have to worry about a tough, fibrous filet. Instead, you can press on a cut ribeye and watch a river of juice run out (but be careful — it’s much nicer to leave that juice in the meat until you eat!). Versatility. All of that tenderness, marbling, and intense flavoring makes Wagyu a very versatile meat. You can grill it, braise it, pan sear it, cook it sous vide, stuff it into hot dog casings, or grind it into burgers and get a superb end result every single time. Cooking Tips & Recipes Because Wagyu is so rich, juicy, and versatile, you can experiment with cooking styles without risking the integrity of the meat. If you’re new to this type of beef, we recommend following our guide to Wagyu cooking . A few simple tips for prepping your steak, using proper seasoning, and getting a great sear can go a long way to maximizing flavor potential. Temperature is important, too. You want your steak to go in a very hot pan, and the meat should be removed from the heat once the meat is around medium-rare.* Here are some other ways to wow guests with Wagyu: Put thinly sliced raw Wagyu on a heated salt rock or swish it in piping-hot broth (shabu-shabu style) for a special interactive meal Recreate a Japanese steakhouse experience with at-home hibachi-style Wagyu Ditch the holiday pot roast and pair Wagyu long-bone ribeyes with lobster for an unforgettable surf-and-turf spread *Pro tip: The higher your grade of Wagyu is, the less heat it needs to transform into the perfect meal. The fat on a piece of A5 Wagyu melts at just 75 degrees Fahrenheit. You can flash sear a piece and the marbling will melt beautifully. Thinly slice it and serve to a chorus of oohs and aahs. Discover the Advantages of Shopping Allen Brothers for Wagyu Beef Wagyu beef is far from the cheapest meat on the market, but the quality, taste, and texture of this incredible product makes it well worth the price tag. To experience the magic for yourself, shop Allen Brothers for high-quality Wagyu or bring home a Wagyu assortment . FAQs What does Wagyu beef taste like? Wagyu beef is rich and juicy, with lots of savoriness and an underlying hint of sweetness. What is the difference between Wagyu beef and Kobe beef? All Kobe beef is technically Wagyu, but only a small portion of Wagyu beef qualifies as Kobe beef. All Kobe is from certain cattle confined to Kobe, Japan, and the cows are bred and raised with the utmost care to create meat that is one of a kind. Do you need to cook Wagyu differently than other beef? Wagyu is fattier than most other types of beef, so you don’t need as many “crutches” (like marinades and liquid-based cooking techniques) to add flavor or keep the meat moist. Does Wagyu taste different from other beef? Wagyu has a unique taste and texture. It’s very rich and buttery, giving off a robust beefy flavor that’s also beautifully balanced. Can you eat Wagyu rare? You can eat Wagyu rare, because the fat melts quickly and leaves the steak quite tender. That said, many people prefer Wagyu cooked at least medium-rare to allow more of the fat to melt into the steak.
How to Tell if Steak is Bad or Spoiled
How to Tell if Steak is Bad Wouldn't it be nice if steak waved a red flag or sounded a loud alarm when it had gone bad? Unfortunately, there won't be any PA announcements stating that your NY strip needs to be discarded, but thanks to these quick tips, it's still pretty easy to find out whether you'll be tossing your tri-tip or prepping it for the grill. 1. Check the Use-By Date Always look at the use-by date printed on your steak packaging to see whether the date fits into your plan. If you intend to cook the steak today, it's fine if the use-by date is today's date. If you want to wait a few days, ensure the date allows for that. Use-by dates and expiration dates are just a guide, though. It's still important to do a visual and smell check to ensure your meat is A-OK for consumption. Steaks that are a day or two past their use-by date may still be fine to eat, while good steaks that are improperly stored could spoil before their use-by date hits. Pro tip: Use-by dates and sell-by dates are not the same thing. Grocery stores use sell-by dates to tell their staff members when to pull products like steak from their refrigerator cases, but you still have a few days or so past that date to prep and cook your purchases. Use-by dates, on the other hand, typically refer to the last day the purveyors or store reps recommend holding the meat before you cook it. Buy products by their sell-by dates; eat or freeze products before their use-by dates. 2. What Does Bad Steak Look Like? Bad steak often looks, well, bad. Obvious signs of spoilage, like mold, are clear indicators that you'll be tossing that cut and buying a new one. Other tell-tale signs of spoilage include meat that looks slimy, shiny, crusty, and/or off color. Raw beef should ideally be a beautiful red or even purplish hue and look moist but not wet. Steaks may turn brown due to oxygen exposure and still be safe to eat, but beware of yellowish discoloration, curled edges or a slimy film with a green tint. 3. What Does Bad Steak Smell Like? How do you know if steak is bad, truly? Try smelling it. If you open up the packaging and smell something stinky, that's a surefire sign something is amiss. Rancid meat still smells icky after cooking too you can't pan sear or roast away that kind of funk. Remember, raw meat does have a distinct aroma that may not be totally pleasant, but it shouldn't be off-putting. Smelling iodine or a slight metallic odor is normal. Smelling undertones of ammonia (like bleach) or sulfur (like hard-boiled eggs) is not. 4. Touch the Meat A good-quality raw steak should feel firm to the touch and slightly moist. Steaks that are wet, slimy, exceedingly dry, sticky, slippery, or crusty could be spoiled. If you push your finger into the surface of the steak, the meat should bounce back, not stay pushed in. If a divot or pit remains, that's a warning sign the steak is either off or just poor quality (for instance, it may have been frozen and thawed repeatedly, which can destroy the meat's texture). Tips for Avoiding Spoiled Beef To help keep your steaks in tip-top shape, use these expert tips for buying and storing steak. Have a plan before you buy. It helps to know when you're shopping how soon you'll be cooking your beef. Having a plan ahead of time not only makes it easier to decide whether a steak's use-by date will work for you, it also makes it more likely you'll cook the steak on time rather than wasting days searching for the right recipe. Buy from a trusted source. When buying steak - it's important to purchase from well-known and widely trusted purveyors like Allen Brothers that have a track record of excellence. With Allen Brothers, you know we are supplying our meat from trusted sources and each cut is hand-trimmed and inspected by our team of butchers. If you must get a steak from a grocery store, there are usually two options - steaks behind the display case and pre-packaged self-serve steaks. If you are looking at the desks behind the display case, it's always a good idea to speak with the butcher at the store, and ask to look at the steaks from outside of the case/display to get a better look before making a selection. For steaks packaged and stocked for self-service, you can look for pooled liquid and gently touch the steak through the plastic film to gauge quality. Don't be afraid to freeze steak. If you buy steak in bulk or can't resist a spontaneous purchase because steak's on sale, feel free to put those bonus steaks in the freezer. To protect your meat, wrap each steak in non-porous, non-reactive packaging like plastic wrap or a vacuum-sealed bag (not aluminum foil or the butcher paper the steaks came in). Plastic-wrapped steaks should be placed in a resealable plastic bag. Thaw in the fridge for about 24 hours before you're ready to cook. FAQs What can happen if you eat bad steak? Eating a bad or rancid steak won't necessarily make you sick, but it could. Beef can contain pathogens like E. Coli and staphylococcus that are associated with food-borne illness and symptoms ranging from fever and stomach cramps to nausea and vomiting. Bad steak also tastes awful, so even if you don't technically get sick, you might feel gross from eating something rotten. How long does steak last in the fridge? According to the United States Department of Agriculture (USDA), fresh steak can last in the fridge for up to five days post purchase. For reference, ground meat and more delicate proteins like seafood and poultry may only be good in the fridge for a day or two. Cooked steak can be kept in the fridge for another three or four days. Can steak go bad in the freezer? Steaks can go bad, even when frozen. That's because cold temperatures only slow down bacteria growth rather than snuffing out pathogens altogether. Properly packaged and processed steak can be stored in the freezer for up to a year without compromising taste and texture, but experts recommend eating frozen steaks within six months of purchase/freezing for the best possible experience. If your steak gets freezer burn (dry or gray spots due to air exposure), you may be able to save it by trimming off the affected portions, then brining the meat or using a cooking method like braising or stewing that introduces plenty of moisture. Heavy seasoning can help mask lack of flavor and plastic-y aromas from the freezer burn. What is the difference between oxidized and spoiled steak? While appearance can be one way to tell if steak is bad, meat that's turning brown isn't necessarily spoiled. Oxidation is when beef is exposed to oxygen kicks off a chemical reaction that causes the red myoglobin in the meat to shift color. This is normal. If you're concerned about brown steak, use the smell and touch tests to double-check freshness. Recipes There are so many ways to prepare, season, and cook a steak. Where is a hungry beef aficionado to start? Check out our favorite resources and start experimenting with your cooking methods and seasonings to find the combos that are perfect for you and your guests. Steak Grilling Guide Grilling steak is a time-honored tradition. And while it's true that there's a lot of nostalgia associated with grilling, breaking out the barbecue is popular because it makes for a superb-tasting steak. Allen Brothers steak grilling guide covers equipment, prep instructions, grilling times, and more. Use those steps as your road map and you can add your own marinades or rubs along the way. Recipes for Different Cuts of Steak Ready for some more specific recipes? Head over to our steak cooking guide and you'll find tried-and-true recipes for porterhouse steak, filet, strip steak, bone-in ribeye, sirloin, hanger steak, and so much more. Here are a few of our favorites: Grilled Sirloin with Anchovy Butter : Tons of umami thanks to anchovy butter on top of the perfect char and don't worry, the anchovy doesn't make the steak taste fishy, it just lends it a deeper, more complex flavor. Porterhouse Steak with Rosemary : Classic and herbaceous, this rosemary-infused porterhouse is perfect for a romantic meal for two. Blackened Allen Brothers Skirt Steak : Use a versatile skirt steak to make this spicy, NOLA-inspired meal! Plan & Buy for Your Next Steak Meal Nothing ruins a great meal faster than discovering your star protein is less than stellar. But learning how to spot a spoiled steak and taking steps to prevent spoilage can help you ensure your next cookout goes exactly as planned. Keep fine-tuning your culinary skills with more resources from the Allen Brothers experts. Find out how to choose the right cut of steak, then shop for beef that matches your game plan. Check out our guide to storage and thawing to ensure your favorite steaks are well-preserved and stay in amazing shape as you brainstorm the right cooking technique for your steak and flavor goals.
What Are Scallop Sizes? A Complete Guide to Scallop Types, Origins, Cooking & More!
What Are Scallop Sizes? A Complete Guide to Scallop Types, Origins, Cooking & More! The sight of a perfectly seared scallop is enough to make foodies swoon. But there's a big difference between ordering scallops at a steakhouse and preparing them yourself. Achieving that chef-level result starts with smart shopping. Let's dive into the world of scallop sizes and how the size of the scallop you choose affects flavor, texture, cooking time, and what ends up on your plate. What Are Scallops? Like clams, oysters, and mussels, scallops are a type of bivalve mollusk. All bivalve mollusks have two hinged shells that protect an interior muscle. It’s that muscle that we harvest and eat. The exterior of a scallop looks like a fan with two little feet (the shell’s hinge). Scallop shells are ridged and usually reddish-pink or beige. The interior flesh of a scallop looks like a thick, meaty coin and is typically a pale pinkish-white color. There are three main types of scallops, categorized by size, origin, and how they are harvested: Bay Scallops: As the name suggests, bay scallops are smaller. They live in shallow waters like bays and estuaries, especially around the Gulf of Mexico. There are 70-100 bay scallops per pound, and they’re best sauteed or used in casseroles and soups. Sea Scallops: To catch sea scallops, divers dive up to 200 meters underwater. Sea scallops are much larger than bay scallops, with only 10-40 per pound. They’re perfect for fine dining, often pan-seared or grilled for a surf-and-turf entree. Diver Scallops: These live on the ocean floor and are caught by hand by SCUBA divers. Their cold-water upbringing gives them a sweeter taste and firmer texture. They are the largest type, with only 10-15 per pound. What’s the Difference: Bay Scallops vs. Sea Scallops Bay scallops and sea scallops are the most commonly available types, but how do you know which to buy? The biggest difference is size, which influences everything from cost to how they’re used in cooking. Sea scallops are large, measuring up to 2 inches in diameter. They’re perfect for pan-searing and serving with sauces and sides. Bay scallops are much smaller, often just half an inch across, and typically come in larger quantities, with 20-30 per pound. Understanding Scallop Sizes Scallops are sold by their count per pound, using labels like U/15 or U/30. The “U” stands for "under," and the number indicates the maximum amount of scallops per pound at that count. Explanation of Sizing Labels When shopping for scallops, pay attention to the labeling, which often uses the U/ system but can also include marketing terms like "colossal" or "salad scallops." U/10 Scallops: Fewer than 10 scallops per pound — these are the largest scallops, sometimes called colossal sea scallops or wild-caught sea scallops. U/15 Scallops: Fewer than 15 scallops per pound — still large, but slightly smaller than U/10s. 20/30 Scallops: Medium-sized scallops, with around 20-30 per pound. Why Size Matters Consider the size of scallops as part of the bigger picture. Large U/10 scallops are more expensive because they’re rarer and have a better taste and texture. However, they’re worth the price for special dishes. Smaller scallops are more affordable and cook quickly, but they leave less room for error. Think about what you're cooking, how much time you have, and how much you're willing to spend when choosing scallops. Purchasing Tips for Scallops When buying fresh scallops, check for the following to ensure you're getting high-quality seafood. Color: Scallops should be a uniform pearly-white color. Avoid those with brown patches or discolored edges, as they may be old or dried out. Moisture: Scallops should be slightly moist but not wet or sticky. They should feel damp to the touch with no milky film. Dry scallops or those with curled edges are a sign they’re not fresh. Condition: Look for scallops that are in perfect condition. Avoid those that are shredded, mangled, or missing pieces. Size: If you're unsure about the size, refer to a scallop size chart to help make the right choice for your recipe. Labels: Look for labels indicating how the scallops were caught, treated, and packaged. "Dry-packed" and "chemical-free" scallops have been frozen without added water or chemicals, which some people prefer for a purer taste. Frozen vs. Live Scallops: Live scallops are sold still in their shells and are a premium option. They require more preparation but have a delicate flavor, perfect for sashimi or ceviche. Frozen scallops are shucked and flash-frozen to preserve quality. They’re ready to cook after thawing and easier to ship. Scallops by Season and Origin Scallops are seasonal, even though they’re available year-round in stores. In the U.S., they’re mostly caught in late fall and winter, especially around New England. Other regions harvest scallops at different times of the year: China in November and December, Peru starting in September, and Japan’s Hokkaido region in late spring. If you’re buying live scallops, it’s best to purchase them in season for the best quality. Frozen scallops are available year-round with less variation in taste and texture. FAQs About Scallop Sizes What are the different sizes of scallops?Scallops range from tiny bay scallops, with 100 or more per pound, to colossal U/10 scallops, with only 10 per pound. What does U/10 scallops mean?U/10 means there are 10 or fewer scallops per pound, indicating large scallops. Are king or queen scallops bigger?King scallops are bigger than queen scallops, sometimes measuring 4-6 inches in diameter, while queen scallops average 2-3 inches. This size difference also affects their texture and cooking time. How do scallop sizes affect cooking time?Larger scallops take longer to cook than smaller ones. Smaller scallops cook quickly, while larger ones need more time to cook through evenly without overcooking the outside. Why are larger scallops more expensive?Larger scallops, particularly sea and diver scallops, are caught by hand, making them rarer and more expensive. The quality and care used in harvesting also contribute to the higher price. How are scallops graded for size?Scallops are graded using the U/ labeling system, where the number indicates how many scallops fit in a pound. For example, U/15 means there are 15 or fewer scallops per pound. For Premium Scallop Selections, Choose Allen Brothers Scallops are a delicious and versatile shellfish, perfect for a variety of dishes. Whether you enjoy them raw, seared, or in a salad, their flavor is sure to delight. But selecting the best scallops for your recipe requires some careful consideration. Knowing the right size and type of scallop is essential. It’s equally important to buy from a trusted source. Allen Brothers’ expert sourcing, handling, and freezing methods guarantee top-notch quality, no matter when you purchase. Visit Allen Brothers for premium seafood and scallops, and experience the taste of the ocean — even if you're landlocked!
Storage & Thawing
Storage & Thawing for an Allen Brothers Delivery Upon Delivery Allen Brothers frozen meats and other frozen products should be placed in the freezer upon delivery. Your shipment contains dry ice (often dissipated by the time of arrival) to keep products frozen during transit. If there is any dry ice left in the shipping container, avoid contact with your bare skin. Use gloves or oven mitts to dispose of it or simply leave the dry ice in the container and allow it to dissipate naturally. It is normal for all of the dry ice to have dissipated by the time you receive your shipment. Your products should be frozen or chilled when you open the package. As soon as you receive your delivery of Allen Brothers steaks or roasts, place them in the freezer or refrigerator to use within 48 hours. If you have questions about your order, contact Customer Service at 1.800.957.0111, weekdays 8 am to 5 pm CST. Freezer Storage Most of our products are individually vacuum-sealed and flash-frozen fresh to capture natural juices and flavor. We recommend keeping your freezer at 0F or below and following these guidelines: Up to 3 months:, crab cakes, scallops, shrimp, smoked salmon, and appetizers. Up to 6 months: burgers, beef Wellington, veal chops, pork chops, lobster tails, fish, steak dogs. Up to 9 months: lamb chops, lamb roasts, uncooked pork ribs, bison, chicken breasts, and duck legs. Up to 12 months: beef steaks, beef roasts, tenderloin tips, tenderloin tails, tips, and medallions, sirloin strip slices, precooked ribs, duck breasts, heat & serve products, steak-cut bacon, and ham. Thawing Allen Brothers products should always be thawed on a dish in the refrigerator in the vacuum-sealed package unless otherwise directed. This is the safest way to thaw food, and it allows the product to retain all of its natural juices, which are essential for exceptional flavor. Never thaw products at room temperature or under hot water. Smaller items, such as steaks, chops and chickens will usually thaw within 24 hours in the refrigerator. Larger products, such as roasts and hams may take 48-60 hours to fully thaw in the refrigerator. A general guideline is 5-6 hours per pound. Thawed steaks and chops may be refrozen as long as they have remained refrigerated and have not been thawed longer than one day. NOTE: Sometimes the vacuum - package will leak while the product is thawing due to small pinholes that can occur during freezing and/or shipping. As long as it remained frozen and was refrigerated while thawing, this is not a concern; however, we recommend using a baking dish or pan to catch fluids.
Preparation Methods
Meat Temperatures and Thermometers HOW DO YOU LIKE YOUR STEAK? At Allen Brothers, we believe in taking the guesswork out of cooking. Therefore, we recommend using a meat thermometer and cooking to a desired internal temperature, since not all appliances cook at the same rate. We have included temperature charts throughout this guide for all of our products, and they include temperatures that are used by many restaurants and gourmets as well as those suggested by the USDA. DON'T RUSH - LET IT REST Resting cooked meat allows the natural juices that seep to the center during cooking to redistribute throughout the cut, and ensures a moist finished selection at the table. As the meat rests, it also continues to rise in temperature (5°to 15°F). A larger or thicker cut will have a greater impact to the final internal temperature of the meat. A higher cooking temperature for certain cuts of meat may also affect this internal temperature rise. Cut Resting Time Temperature Increase Steaks 5 min. 125° to 130°F Thin Chops 5 min. 130° to 140°F Thick Chops 5-10 min. 135° to 145°F Small Roasts 5-10 min. 150° to 155°F Large Roasts 15-30 min. REMEMBER Cooking to recommended internal core temperatures is only a guide. Inherent differences in appliances and variations in portion sizes and quantities will affect actual cooking times and preparation temperatures. MEAT THERMOMETERS We recommend you use a good instant read digital thermometer; they are easy to use and provide a quick accurate temperature read. COOKING TIMES We recommend cooking steaks at 550°F. Meat continues to cook after it is removed from heat so we recommend you remove 5°-10°F before desired internal temperature. Temperatures below are final internal temperatures after rest; please refer to our Grilling Guide for internal temperatures at which to remove from the grill. These are suggested guidelines and since grill temperatures may vary from one appliance to another for best results always use a meat thermometer. Steaks Recommended USDA* Rare 125° to130°F 140°F Medium-Rare 130° to140°F 150°F Medium 140° to150°F 160°F Medium-Well 150° to150°F 170°F Well Done Not Recommened *We have included temperatures recommended by the USDA which tend to be higher than those recommended by meat cookers and chefs. It is up to you to decide which temperature to use. TO SEASON OR NOT TO SEASON? The best things in life need no embellishment. Thanks to meticulous aging processes and the exceptional quality of Allen Brothers meat, our cuts possess a remarkable natural flavor that has no need for seasoning. However, if you do choose to season or want a surface crust, we suggest: fill a small dish with coarse salt, freshly ground black pepper and a little minced garlic. Pour enough olive oil to cover spices and brush the meat with olive oil mixture. Our steaks, chops and roasts are versatile and can be broiled, baked, grilled, smoked or cooked on a rotisserie. Steaks and chops are delicious seared on the stovetop then roasted in the oven, or they can be broiled or grilled. In addition to cooking roasts in the oven, try slow-roasting on a grill.
