FREQUENTLY ASKED QUESTIONS
TOP FAQS
Q. What is the difference between Prime and Choice?
A. USDA Prime is the highest 1-3% of all beef produced in the United States. It contains the highest degree of marbling (intramuscular fat). USDA Choice is the next highest level which contains an abundant amount of intramuscular fat, but less than USDA Prime.
Q. What is the difference between Wet-Aged Beef and Dry-Aged Beef?
A. Aging beef is an important process that makes even the finest of meats more tender and flavorful. Dry Aging is a process where prime cuts are exposed to temperature/moisture/light-controlled coolers where an outer crust will form. This crust is carefully removed, leaving meat that displays a distinctive flavor and tenderness that is only found when dry-aged.
Wet Aging occurs when meat is placed inside of vacuum-sealed bags, preventing exposure to air and moisture from evaporating. Enzymes break down the meat‚ as complex proteins from the inside out, producing meat that displays a distinctive flavor and tenderness only found when wet-aged.
Q. Can you ship outside the U.S.?
A. We only ship to all 50 United States and Puerto Rico.
Q. Why can't I schedule delivery for Monday?
A. Due to the perishable nature of our shipments, we do not ship products over the weekened. The first available delivery day of the week is Tuesday, however, choosing Tuesday requires Overnight Delivery service and an additional fee on top of the base shipping price.
Q. How long do we Age our meat?
A. The length of aging varies greatly as function of various factors: size of primal cut, type of primal cut, and grade. In the case of Dry-age, the amount of humidity, moisture, and light also affect the aging process. Wet-age is typically aged for 4-6 weeks. Dry-Age can be aged for 4-8 weeks.
Q. Where do we source our meat?
A. We source beef only from the U.S. (exclusive of Japanese Kobe and Australian Wagyu). And we only source the best breeds from the mid and middle-northern states where the land and climate are ideal for growing and feeding what we feel is the very best beef you can buy.
Q. What should I do if there is a problem with the order I just received?
We ask you to notify us of problems by the next business day. Our "Promise of Excellence®" is your assurance of quality from Allen Brothers. If we fail to live up to any aspect of our guarantee*, we will replace your order or issue a gift card, provided you notify us at 800.548.7777 (weekdays 8 am to 5 pm CST) the next business day after receipt of your order. *Please see our Guarantee here.
Q. What methods of payment does Allen Brothers accept?
A. All major credit cards, Allen Brothers gift cards, PayPal
SHIPPING
Q. Is your meat shipped fresh or frozen?
A. We ship all of our product Frozen unless noted otherwise.
A. We use UPS as our shipping courier. Products are packaged in an attractive gift box and nestled in a 100% recycled PET insulated liner (#1 recyclable) with enough dry ice to ensure safe delivery. The container is placed in a heavy-duty corrugate box for an additional layer of protection.
Q. My product was still cold but not frozen when I received it, what do I do?
A. If upon arrival any product has reached room temperature and is no longer cool to the touch, please contact our Customer Service Department at 1-800-548-7777.
Q. Can you ship outside the U.S?
A. We currently ship to all 50 United States and Puerto Rico. Please contact customer service at 1-800-548-7777 for more information.
Q. Do I have to be present in order to receive my Allen Brothers' delivery?
A. We highly recommend scheduling delivery when someone will be present to receive the delivery. However, we have instructed UPS to release packages whenever safe to do so. Please keep this in mind when sending a gift.
Q. Why can't I schedule delivery for Monday?
A. Due to the perishable nature of our shipments, we do not ship products over the weekened. The first available delivery day of the week is Tuesday, however, choosing Tuesday requires Overnight Delivery service and an additional fee on top of the base shipping price.
Q. How can I place one order to ship to more than one gift recipient or address?
A. You can place Multiple Address Orders in one checkout! You will see the 'Ship To Multiple Addresses' option during the checkout process when you are logged in. Please be sure to Create an Account with us before or during checkout to access the 'Ship To Multiple Addresses' link. You can also contact customer service at 1-800-548-7777 to assist you with your gift order.
STORING
Q. How long are steaks good in the freezer?
A. As long as they are kept at a steady freezing temperature, our steaks/roasts can last from 12/18 months in the freezer. Seafood can last from 3/9 months.
MEAT TERMINOLOGY
Q. What is the difference between Prime and Choice?
A. USDA Prime is the highest 1-3% of all beef produced in the United States. It contains the highest degree of marbling (intramuscular fat). USDA Choice is the next highest level which contains an abundant amount of intramuscular fat, but less than USDA Prime.
Q. What is the difference between Wagyu and Prime?
A. Wagyu is a particular breed of cattle and often times exhibits greater marbling than that found in USDA Prime beef. Wagyu is graded using BMS (Beef Marble Score).
SOURCING
Q. Where do we source our meat?
A. We source beef only from the U.S. (exclusive of Japanese Kobe and Australian Wagyu). And we only source the best breeds from the mid and middle-northern states where the land and climate are ideal for growing and feeding what we feel is the very best beef you can buy. Our Lamb is sourced from the U.S. or Australia. Please see individual product pages for details.
Q. Where do your fish products come from?
A. Our high quality fish and seafood come from a variety of sources. Please see individual product pages for details.
Q. What is the diet of the cattle?
A. Our Wet-Aged and Dry-Aged products are Grain/Corn Fed unless otherwise noted.
Q. Are your Chicken Free Range?
A. Our LaBelle Patrimoine® chicken is Pasture Raised with access to the outdoors.
AGING
Q. What is the difference between Dry Age and Wet Aged?
A. Aging beef is an important process that makes even the finest of meats more tender and flavorful. Dry Aging is a process where prime cuts are exposed to temperature/moisture/light-controlled coolers where an outer crust will form. This crust is carefully removed, leaving meat that displays a distinctive flavor and tenderness that is only found when dry-aged.
Wet Aging occurs when meat is placed inside of vacuum-sealed bags, preventing exposure to air and moisture from evaporating. Enzymes break down the meat‚ as complex proteins from the inside out, producing meat that displays a distinctive flavor and tenderness only found when wet-aged.
Q. How long do we Age our meat?
A. The length of aging varies greatly as function of various factors: size of primal cut, type of primal cut, and grade. In the case of Dry-age, the amount of humidity, moisture, and light also affect the aging process. Wet-age is typically aged for 4-6 weeks. Dry-Age can be aged for 4-8 weeks.
NUTRITION AND INGREDIENT INFORMATION
Q. Where can I find product ingredients and nutrition facts?
A. Nutritional information can be found on each product page by clicking on the Nutritional Information tab found below the product listings.