Beef Introduction

Tender Filet Beef — Steaks & Roasts Like No Other!

• Aged Steak: Your steaks are selected from Midwestern beef steers raised grazing lush grasslands and grain fed to the perfect size. Each cut is aged to its peak of tenderness and flavor—a step too time-consuming for ordinary steaks. Properly controlled aging ensures natural tenderness and enhances the rich, hearty flavor of the steak.
• Aged beef has a darker color than the red meat usually seen in the supermarket. This color change is a natural result of the aging identity of a fine cut of meat by this rich, reddish-maroon color.
• Vacuum Packaging: For your convenience and protection, your Tender Filet steaks are individually vacuum packaged and quickly frozen to lock out air and seal in the natural juices and flavor. As is typical of all vacuum packaged meats, there may be a slight, rich odor when the package is first opened. This should dissipate within a few minutes. If this odor persists, please call us.
• Storage: Immediately remove all of your food products from the shipping cooler and place them in your freezer. We recommend storing your products in their original boxes and dating them. Beef products and other meats may be stored in the freezer without any loss of flavor or quality for the following periods of time:
  • Beef and Lamb: 6–9 months
  • Pork and Ground Beef: 3 months
  • Fish and Seafood: 2–3 months
  • Poultry: 4–6 months
• Note: This schedule should be used only as a guide. Temperature variations can significantly shorten storage life.
• Freezing: It is perfectly safe to refreeze steaks that arrive thawed but are cool to the touch. Refreeze products in their original packaging.
• Thawing: It is best to thaw your products in the refrigerator slowly (overnight or all day) in their original wrappings. For larger cuts, allow 5 hours of thawing time for each pound. If you have removed the wrapping, coat the meat lightly with oil during the thawing process to keep it form drying out.
  Never attempt to hasten thawing by placing frozen meat in or under running water, or by using a microwave oven. This will release natural juices from the meat. Also, do not season any meat during thawing, because natural juices will be released. Season the meat as you begin cooking or according to your favorite recipe.