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| Allen Brothers Bone-In |
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Friends, you know we here at the EIB Network pride ourselves on weighing the facts. We intelligently examine both sides of every issue and make decisions based solely on the merits of those issues. Well, Folks, in that spirit, we have a bone to pick with you. And, gloriously, this is one delicious and important bone for us to discuss.
We’re talking, of course, of the magnificent bone our good friends at Allen Brothers have so wisely decided to leave in certain selections of their world’s-best, “always beyond prime” steakhouse steaks. Make no mistake about it, boneless meat is also excellent, but there are some essential reasons you also should try bone-in varieties so that you will be in the best position to compare and contrast the two:
• The bone, including its marrow, adds to the flavor of the meat. It gives it a sweet, juicy flavor that’s beyond compare.
• Because the steak is attached to the bone, it retains its size, keeping its original form.
• The bone, because it absorbs heat so well, helps the meat cook evenly and at a higher temperature faster --- which is perfect when it comes to grilling. This searing process also seals in juices faster.
And, lastly, digest this when it comes to bones: Don’t be shy, Friends! Do as Rush and every EIB aficionado worth his or her salt do: No matter how sophisticated the grilling party, pick up that bone and enjoy every last bite of flavor attached to it. Trust us, be a leader and all those in your presence will gratefully and deliciously follow suit.
To let the flavor fest begin, check out these magnificent Allen Brothers’ bone-in steak selections:
• Bone-In USDA Prime Sirloin Strip: A fine, silky texture and rich marbling combined with Allen Brothers’ exclusive wet-aging process give these steaks an incredibly robust flavor and juicy tenderness. Cut from the center of the beef loin, it’s the most outstanding steak-lover’s steak available.
• Bone-In USDA Prime Ribeye: Thick cut from tender and juicy rib roasts, Allen Brothers’ exclusively wet-aged ribeye steaks are distinguished by their rich marbling and the natural “flavor kernel” that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, prime rib flavor.
• USDA Prime Porterhouse: This a tender filet mignon that’s a hearty strip. Unlike the smaller T-bones you will find elsewhere, Allen Brothers’ generous porterhouse is cut from the large end of the short loin and includes the entire sirloin strip and the tenderloin filet. Exclusively wet-aged to perfection, this porterhouse’s incredible flavor shines through.
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Labor Day |
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Labor Day is that special time each year when we Americans deservedly pat ourselves on the backs and say, “Job well done!” We closely examine all of the brainpower we have exerted and decide it’s time for a well-earned day to frolic and relax.
Well, faithful EIB Network listeners, just about nothing makes that easier for us than our pals at Allen Brothers and their exclusive flash-freezing when it comes to their world’s best, hand-selected, “always beyond prime” meat.
Just what does all this mean regarding your Labor Day? First, let’s amend that to be Labor-Free Day. Allen Brothers’ flash-freezing means you can order your magnificent tender and juicy meat well ahead of time (let either your fingers do the phone dialing or the mouse clicking on your computer for incredibly easy ordering) with complete confidence that it will taste exceptionally fresh when you serve it weeks later on Labor Day or anytime --- even months down the line!
The meat is individually vacuum sealed and frozen fresh to capture and seal in natural juices and flavor. This means your grill fests can last much longer than just through Labor Day, since Allen Brothers steakhouse steak burgers and exclusive Wagyu burgers can stay frozen in your freezer at 0 degrees F or below for up to 3 months; Great Steakhouse Steak Dogs up to 6 months; and the world’s-best hand-selected steaks, like sirloin strip, ribeye, and porterhouse, for up to 12 months.
Then, for Labor Day, or any occasion from family dinner to special celebration, simply thaw the meat on a dish in the refrigerator in its vacuum-sealed package unless otherwise directed. Besides this being the safest way to thaw food, it allows the meat to retain all of its natural juices --- with those maestros at Allen Brothers once again creating an absolutely ideal situation since those juices are essential for exceptional flavor!
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