Ribeye Tasting with Ted

We were thrilled when we opened the dining section of The New York Times on June 10th to find a wonderful write up by Florence Fabricant about our new Ultimate Ribeye Collection. She was complementary about the both quality and uniqueness of each steak selected for the collection and recommended the package as a great gift for Dad this Fathers Day! (Read the write up online HERE)

As excited as we were it didn’t come as a complete surprise. We have been getting wonderful feedback since the day the collection premiered.

Ted in New Jersey put each steak to the real test in a side-by-side comparison.

We love Ted’s tip to age the steaks in the fridge for 3-4 days before grilling!

Check out the results from the tasting bellow:

Ted's Ribeye Collection

Dry aged in back

Akaushi “normal cut”
Akaushi ted‘s thick cut

Dry age won the contest this time
Tender,  less fat (or at least a more solid fat), wonderful flavor , grilled superbly

I let the steaks air in the refrigerator 3-4 days before grilling. Sets the outside up for crunchy texture. Another trick from my son.


Thanks for sharing, Ted!

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