We use the best practices for highest quality product selection and processing. Our beef is hormone, steroid and antibiotic free allowing our customers to gain maximum benefit from our cattle’s nutrient-rich diet. A large portion of our customer base are athletes who are trying to perform at their highest potential. Whether you are a bodybuilder, a professional athlete, a CrossFit member, have children in youth sports, or are simply trying to begin a healthier lifestyle, the cornerstone of achieving those healthier goals starts with the foods we eat. There are no “quick fixes” through supplements or fad diets. Supplements are just that: “supplements.” Meaning, supplemental to the foods that we should be eating and are required for a healthy lifestyle. The core to a healthy lifestyle should be the foods we eat - of highest quality, not just what’s on sale at the grocery store. Doctors in every corner of the world will tell you that living a healthy lifestyle consists of eating healthy foods consistently. Whether you choose our 100% hormone free and antibiotic free Angus beef, our 100% organic grass-fed beef, our wild caught seafood, or our hormone free chicken, we make it convenient and cost effective for families to have consistent healthy food in their homes. After all… abs are made in the kitchen!
What makes Angus Beef better than other Beef?
Angus cattle have been bred for meat consumption specifically in mind. The animal naturally increases muscle and the right amount of fat in an impressively short period of time. This helps ensure the animal is younger at slaughter and has a great chance of grading out as a Choice product or even higher. In return, Angus beef is more tender than other beef.
What is Aged Beef?
At “Meats 2 U” all of our beef is wet aged for a minimum of 21days. The wet aging process is in place to ensure your steak is tender and flavorful. There are no chemicals used in this process, the product is vacuumed sealed and marinates in its own natural juices.
I like to buy my meat fresh at my grocery store. How can your Frozen Meat be better?
The majority (80-85%) of all meats sold at grocery stores have been frozen or near frozen in one manner or another at least once prior to its arrival. Just because it looks “fresh”, doesn't mean it necessarily is. Re-freezing meats (beef, poultry, pork) and seafood greatly diminishes its quality, taste and texture.
Once defrosted and in the butcher case, the count-down to its expiration date begins. From the ranch, to the processor, to the butcher shop, many meats have had more than ample time to bloom, and to increase in bacteria count. Have you ever heard the saying "Life begins at 40?" So does it for bacteria count on all beef, pork, poultry and seafood above that temperature!
You have heard many news reports of massive recalls of contaminated products usually caused by their mishandling. Severe illnesses have resulted. Whereas the FDA regulates what goes on in these processing plants down to your local butcher shop, the FDA is not always on-site. There is no 24-hour oversight to ensure that meats are kept at consistently safe temperatures (under 40 degrees Fahrenheit) at all times, from the ranch all the way to the butcher's block.
Meats 2 U can guarantee safe handling and quality control from the farm to the packaging facility where each cut of beef is vacuum-sealed for freshness and in-house USDA inspectors are on duty round-the- clock. We guarantee our products have never reached temperatures above safe-handling levels, nor have been exposed to oxygen for extended periods. That is why our beef will "bloom" only in front of you, only when you defrost it and only when you are preparing it for your family's dinner table. How fresh- tasting is "fresh"?....you will have to try us out and judge for yourself!!!
We are willing to go “fork-to-fork” with our customers: We contend our blast-frozen products will be noticeably superior to any other market's apparently “fresh” product for its taste, texture and tenderness any day of the week.
What does USDA Graded Beef Mean?
USDA inspectors are appointed as a direct representative for the consumer. They are in place to certify that the customer is getting the quality they are paying for.
If something is not USDA inspected, then you are just taking the vendor's word for it. I urge all our cus-tomers to call our competitors and ask them if their product is USDA Graded. Their answers might sur-prise you!
It is also important to understand that for an animal to be graded choice it must be a younger animal. Older age animals may contain an abundant amount of marbling but they are too old to be graded.
These cattle are mainly old dairy cows that are no longer producing milk and have been sent off to slaughter. This meat is able to be purchased at a lower cost and then marked up and labeled as high quality “private label” beef.
Is Choice Graded Beef really better than Select Graded Beef? What is the difference?
Yes, meat is graded on marbling or its intramuscular fat. This fat provides flavor and tenderness. The more the marbling, the higher the grade of beef. www.fsis.usda.gov
I buy a brand name of Beef at my local market. Isn't this just as good as Angus?
Angus cattle are grown specifically for their meat. A “brand” of beef is like a “brand” of soup on your grocery store shelf. It does not guarantee the quality of its content. Unless beef is graded “Select” “Choice” or “Prime”, you are not assured of any consistency in product quality. “Brand” names are most often an “ungraded” quality, meaning they do not consistently meet the standards by the USDA to be awarded such a grade, or they would proudly represent such a grade on the label.
Do you offer Filet Mignon?
Yes, our filets are the real deal, cut from the PSMO Tenderloin. PSMO it is the standard meat term for beef tenderloin. Some competitors use other cuts to make filet. They are able to call it filet because the USDA standard for filet is and meat that has been cut and trimmed of all fat and bone. This means it has now been Filleted. Before buying from someone else call and ask if they use PSMO Tenderloin to cut their filets.
Does Marbling really matter?
Yes! Remember that marbling is small intramuscular pockets of fat. Obviously a steak no longer appears to be marbled up after cooking. That’s because those fat pockets dissolve during the cooking process and in return, make that piece of meat tender. The more marbling, the higher quality of meat, the more tender that piece of meat is going to be. So remember this formula: “FAT” = Flavor And Tenderness. Need we say more?
Is your Beef grass or corn fed?
We carry both. Our Angus beef is pasture-raised and grass-fed up to 60 days before slaughter. Then “all natural” grain feeding increases the marbling. Our 100% grass-fed line is only available to our Platinum Members.
What does "Organic" mean?
Organic food refers to food items that are produced, manufactured and handled using organic means defined by certifying bodies such as the United States Department of Agriculture (USDA) under its Organic Food Products Act. Natural food, on the other hand, generally refers to food items that are not altered chemically or synthesized in any form. These are derived from plants and animals. Thus a natural food item is not necessarily organic and vice versa.